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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When the corn crop is good, I make sure to can as much of it as I can. I'm spoiled, because this is the only canned corn I will eat. If you can't have the fresh stuff, this serves as a close second. I freeze it in quart sized freezer bags and stock pile it in the deep freeze. This way, I get fresh corn all year long. Ingredients:
4 quarts fresh corn, cut off the cob |
1 quart water |
4 teaspoons salt |
1 cup sugar |
Directions:
1. Cut fresh corn of the cob.
2. Combine in a big stock pot with remaining ingredients.
3. Bring corn to a boil and cook for 10 minutes, stirring occasionally.
4. Remove from heat and let corn cool.
5. Fill quart size freezer bags and freeze flat using a cookie sheet.
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