I blanch my corn per instructions in the Ball Blue Book or as Suzanne likes to call it BBB.
I blanch in boiling water for the amount of time the BBB calls for and I have a pan of ice water ready for the corn on cob to go into immediatly after I remove it from the boiling blanch water.
The blanching destroys the emzines that causes the decay after picking and the ice water stops the heat from blanching cooking the corn.
After it cools off I usualy stand it up in a colander and let it drain some and then stick into a thin, cheap bag overnight.
The next morning I divide it into what ever amounts I think I will need for a meal and I vaccum seal it and then into the freezer
(Mary Jane)
