Corn Storage
A Few Tips on Corn Storage
The key to successful corn storage is to harvest corn at just the right time. The kernels should be close together and the rows full with tight husks. The husks should be bright green and the tassel should be dark brown. When you put pressure on a kernel with your finger it should pop open and reveal a milky-looking juice. There should be no brown kernels or brown tips on the cob. When you select corn at this stage of ripeness, you will have good results with several methods of corn storage.
Fresh corn loses its sugar and sweetness quickly. Ideally it should be eaten on the same day it is picked. This is usually only possible if you grow the corn in your own garden or you are able to buy it at a farm the day it is picked. Fresh corn can be stored for two days in the refrigerator. Corn storage for longer than that is going to mean preserving the corn by either freezing, canning or drying.
If freezing is going to be your method of corn storage, you are going to have to blanch your corn before it can be frozen. Blanching just means heating to boiling and then dipping in ice water. This kills enzymes that will cause the corn to change color and alter its flavor. The corn can be frozen on the cob or you can cut it off the cob. Husks and silk are removed in all cases and the ends of the ears cut off. You can use freezer bags or containers for corn storage. If you are cooking with corn, you can use frozen corn in any recipe that calls for fresh or canned. Corn storage in the freezer should not be for more than ten months.
Corn can also be prepared for storage by canning. It can be canned as whole kernel corn or as cream corn. With cream corn, the milky juice from the cob is also included in the jar. As always, select only the freshest and best ears for canning corn. Because corn has very low acidity, it is necessary to can it in a pressure canner. Always follow the instruction book that came with your canner for preparation methods and times. Corn must be processed using the hot pack method. When canning cream style corn, use only pint jars. The mixture is too thick to be processed safely in quart jars.
Drying is another corn storage method but not as popular as freezing or canning. You still need to select very high quality corn. Husks and silks are removed and the corn is washed. Even corn that is going to be dried needs to be blanched to kill the enzymes that can cause changes in color and flavor. Follow the instructions that came with your dehydrator. The corn should be very dry and brittle after it has been processed. Store in moisture-proof packaging in a cool, dry place.