We put up creamed corn. I grow silver queen, or king. The silver king will hold in the field a day or so longer. Straight from the field. We use a large butcher knife to trim each end to ease shucking. We hand shuck and remove the silks. We then dry brush the corn to remove most of the silks and place into a wash tub filled with cool water . Then we remove them from the water and do a wet brush to remove as much of the silks as possible. Then we use a wooden cutter / creamer to remove the kernels and the cream from the cob. Place the cutter inside or across a large stainless steel bowl. A little downward pressure and push the ear through the cutter. Not pressing down so hard that you cut into the cob. The cob is rotated slightly each time it is ran over the cutter and repeated until all of the cream has been removed. Once the first bowl is full, ( about eight to ten quarts ) we take it into the kitchen. Here we pour about six cups of the creamed corn into glass casserole dishes and blanch in the microwave oven. We blanch each dish three times on high power for three to four minutes each time, stirring between each interval. We then pour the corn into plastic casserole dishes suspended inside another dish filled with ice water to stop the cooking process, stirring until cool. We then bag being sure to remove ALL air and freeze. I normally put up about thirty quarts a year. We love corn. This process is a lot of work, but well worth the effort. I have found corn in the freezer over nine years old, and it tasted as if it were put up the day before. Try it .
We put up creamed corn. I grow silver queen, or king. The silver king will hold in the field a day or so longer. Straight from the field. We use a large butcher knife to trim each end to ease shucking. We hand shuck and remove the silks. We then dry brush the corn to remove most of the silks and place into a wash tub filled with cool water . Then we remove them from the water and do a wet brush to remove as much of the silks as possible. Then we use a wooden cutter / creamer to remove the kernels and the cream from the cob. Place the cutter inside or across a large stainless steel bowl. A little downward pressure and push the ear through the cutter. Not pressing down so hard that you cut into the cob. The cob is rotated slightly each time it is ran over the cutter and repeated until all of the cream has been removed. Once the first bowl is full, ( about eight to ten quarts ) we take it into the kitchen. Here we pour about six cups of the creamed corn into glass casserole dishes and blanch in the microwave oven. We blanch each dish three times on high power for three to four minutes each time, stirring between each interval. We then pour the corn into plastic casserole dishes suspended inside another dish filled with ice water to stop the cooking process, stirring until cool. We then bag being sure to remove ALL air and freeze. I normally put up about thirty quarts a year. We love corn. This process is a lot of work, but well worth the effort. I have found corn in the freezer over nine years old, and it tasted as if it were put up the day before. Try it .