Knowing how to use your Food Saver appliance to freeze freshly cooked corn can make the difference between eating the harvested corn from your garden weeks later and having to rid your refrigerator of moldy yellow-green corn or worse yet eating freezer burned corn. The Food Saver vacuums the air from the plastic bag full of corn, so that air or moisture cannot freezer burn the corn when during the time in which it is frozen. When you want to eat the frozen corn, you can quickly reheat the corn by boiling it.
Pull the husk off the corn, and then use a vegetable brush to remove the stringed residue from the husked corn. Cut the green end off the corn; this part of the corn is inedible.
Fill a large pot with water, set it on the stove and bring it to a boil. The higher the flame on the stove, the quicker the pot will begin to boil. While the water is boiling, fill another large pot with ice cubes and cold water.
Place the husked corn into the boil water to become blanched. The blanching process takes 10 minutes; the corn on the cob will float in the water and cook. Blanching allows the corn to stay in the vacuumed freezer bag without the worry of freezer burn. Use a pair of tongs to take out each corn on the cob and place them into the ice-cold pot of water from Step 2. Let the corn cool down for 10 minutes, and then drain the corn with a strainer.
Place the corn into the Food Saver bag, and then align the opening of the bag onto the clamp of the Food Saver device. Set the seal level to four or five to help the preserve your corn, and then press the “Vacuum” button. After the air comes out of the bag, press the “Seal” button.
Place the corn into the freezer, in the vacuum sealed pack. The corn will remain fresh for up to 12 months.
- University of Illinois: Freezing Sweet Corn
- Food Saver Profession III Plus Quick Start Manual; Food Saver; 2007