Blanching Corn

Jack Schmidling

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Aug 12, 2002, 1:13:04 PM8/12/02

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It's that time of year again and we are preparing corn today for freezing.

I am using the process discussed last year but am a little confused as to
the purpose of all this.

We dropped the corn into boiling water and held it for 10 min.
Then it went into cold water till the core temp reaches 70F

It's been about 45 minutes and is just about there so now we will bag and
seal it for freezing.

Question is.... if the blanching denatures the enzymes that cause freezer
problems, what is the point in being so concerned about rapid chilling?
It's a real drag on the process.

js

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SCUBApix

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Aug 12, 2002, 4:47:15 PM8/12/02

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I can't answer your question but I have one of my own. I have never heard of
a 10 minute 'blanch'. That's longer than I cook corn-on-the-cob. I always
thought 'blanching' was a quick drop in boiling water for 30 seconds or so,
maybe a minute. Do others blanch things for 10 minutes? Or is this a corn
thing?

"Jack Schmidling" <a...@mc.net> wrote in message
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Ribitt

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Aug 12, 2002, 5:15:38 PM8/12/02

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Corn is fully cooked in 5 or 6 minutes.

I agree with the blanching for 30 seconds.

The whole purpose of blanching is to kill the enzyme action, not to cook the
corn.

"SCUBApix" <jackeno...@yahoo.com> wrote in message
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zxcvbob

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Aug 12, 2002, 5:34:43 PM8/12/02

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The problem is, you gotta blanch the cob if you *really* want to deactivate
the emzymes. That's one reason I cut corn off the cob before I freeze it.
--bob

Ken75

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Aug 12, 2002, 5:44:36 PM8/12/02

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So if you're freezing corn on the cob, you actually have to cook it longer
than if you were just eating it.
Ken A.

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Mlowe99

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Aug 12, 2002, 6:36:35 PM8/12/02

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>Question is.... if the blanching denatures the enzymes that cause freezer
>problems, what is the point in being so concerned about rapid chilling?

The purpose is to stop the cooking of the corn. If you don't, your corn will
be mushy when its time to thaw and cook it. By the way, you seem to be leaving
it in the boiling water an awfully long time -- we used to use the USDA
directions, which I believe are for a fairly short time in the boiling water
followed by about 4 minutes or so in a sink of ice water.

Melba's Jammin'

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Aug 12, 2002, 9:31:09 PM8/12/02

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I'm dumbfounded to find that the So Easy To Preserve (U of GA) instructs
to blanch7-9-or 11 minutes, depending on diameter of ear. Like you,
SCUBApix, I don't cook mine that long, either, for fresh eating.

Also, when I learned about blanching, I was taught to chill in ice water
at least twice as long as the blanch time.

In article <aj96sh$4hv$1...@mailgate2.lexis-nexis.com>, "SCUBApix"
<jackeno...@yahoo.com> wrote:

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Jack Schmidling

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Aug 13, 2002, 12:08:51 AM8/13/02

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"Mlowe99" <mlo...@aol.com> wrote in message
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I understand but someone here had some pretty good reasons for cooking it
longer and cooling it deeper.

I monitored the core temp as it cooled and it was still over 180F after 4
minutes. I continued till it got down to 70F and it took 45 min. This was
not ice water but it was very cold well water.