Corn: to prepare sweet corn for the freezer: use a serrated knife to saw down the edges of a corn cob (stand the corn on end). Gather the golden nuggets into a air tight container (Tupperware, freezer proof canning jar, etc). The kernels will be wonderful for soup later - especially a crab-corn chowder!
Tomatoes: If the skins don't care to come off, score the bottom with an "x":
Plunge them into boiling water for just one minute. Pull them out with a slotted spoon, and wait five minutes so you don't burn your fingers. But then it will be easy to peel away the peel.
Some tomatoes don't seem to require blanching (the minute in boiling water)
Don't look now! Naked tomato!!
Chop the tomato and pack tightly in a plastic container (leave head room for expansion). Obviously you won't be able to use the thawed tomatoes for a perfect summer burger in the dead of winter, but they are healthy addition to stew or soup in February.
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3 comments:
I've tried freezing corn before, cooked and uncooked, and it turned mushy. We were thinking of using the vacuum sealer to do it this year. Have you had good results with corn?
It has been fine for soup. I've never tried it for anything else.
Now I just wish I had a big freezer!! Hopefully next year we will have a big freezer for the garage, just for preserving our produce!
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