Freezing Corn

12 c. cut-up corn
1/2 c. butter
2 tsp. salt
1 1/4 c. water
2 Tbsp. sugar

Simmer all ingredients in a low, deep kettle (he uses a Dutch oven) for three minutes. Put into cake pans to cool. He uses less butter – 1/4 cup – and less sugar if the corn is sweet. When he has the corn in cake pans, he uses a fan to cool it. He gets about 10 batches from 12 dozen cobs of corn.

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