Unlock the secret to year-round corn flavor: how to freeze creamed corn (it’s easier than you think!)

Creamed corn, a delectable side dish, is a staple in many kitchens. Its creamy texture and sweet flavor make it a perfect accompaniment to various meals. However, its short shelf life can be a challenge. This comprehensive guide will provide you with step-by-step instructions on how to put up creamed corn in the freezer, ensuring you have this delightful delicacy on hand whenever you crave it.

Choosing the Right Corn

The quality of the corn you use will significantly impact the taste of your creamed corn. Opt for fresh, sweet corn that is in season. Avoid corn that is overripe or has any signs of damage.

Preparing the Corn

1. Shucking the Corn: Remove the husks and silks from the corncobs.
2. Cutting the Corn: Cut the kernels off the cob using a sharp knife.
3. Creaming the Corn: In a food processor or blender, combine the corn kernels with a small amount of milk or cream. Pulse until the desired consistency is reached.

Canning the Creamed Corn

1. Sterilizing the Jars: Wash and sterilize canning jars and lids according to the manufacturer’s instructions.
2. Filling the Jars: Fill the sterilized jars with the creamed corn, leaving about 1 inch of headspace at the top.
3. Removing Air Bubbles: Tap the jars gently to remove any air bubbles.
4. Adding Salt and Sugar: If desired, add salt and sugar to the jars according to your taste preferences.
5. Adding Water or Broth: Fill the jars with boiling water or vegetable broth, leaving 1/2 inch of headspace at the top.
6. Wiping the Rims: Wipe the rims of the jars with a clean cloth to remove any residue.
7. Sealing the Jars: Place the lids and rings on the jars and tighten securely.

Processing the Jars

1. Pressure Canning: Use a pressure canner to process the jars for the recommended time and pressure according to the altitude of your location.
2. Water Bath Canning: If you do not have a pressure canner, you can use a water bath canner. However, the shelf life of the creamed corn will be shorter.

Storing the Jars

Allow the jars to cool completely before storing them in a cool, dark place. Canned creamed corn will have a shelf life of up to 1 year.

Freezing the Creamed Corn

1. Freezing in Containers: Pour the creamed corn into freezer-safe containers and freeze for up to 6 months.
2. Freezing in Bags: Transfer the creamed corn to freezer-safe bags and squeeze out any excess air. Freeze for up to 3 months.

Thawing the Creamed Corn

1. Refrigerator Thawing: Transfer the frozen creamed corn to the refrigerator and allow it to thaw overnight.
2. Microwave Thawing: Place the frozen creamed corn in a microwave-safe bowl and thaw on low power for a few minutes at a time, stirring occasionally.

Tips for Freezing Creamed Corn

• Use high-quality, fresh corn.
• Cream the corn to your desired consistency.
• Remove as much air as possible from the containers or bags before freezing.
• Freeze the creamed corn in small portions for easy thawing.
• Label the containers or bags with the date frozen.

Conclusion: Preserving Summer’s Sweetness

By following these steps, you can preserve the delectable flavor of summer corn and enjoy creamed corn throughout the year. Whether you choose to can or freeze your creamed corn, you will have a delicious side dish on hand for your culinary creations.

Frequently Asked Questions

Q: Can I use frozen corn to make creamed corn?
A: Yes, you can use frozen corn to make creamed corn. Simply thaw the corn before creaming it.

Q: How long will creamed corn last in the freezer?
A: Creamed corn will last in the freezer for up to 6 months when stored in containers and up to 3 months when stored in bags.

Q: Can I add other ingredients to my creamed corn before freezing?
A: Yes, you can add other ingredients to your creamed corn before freezing, such as diced peppers, onions, or bacon.