True Gold an old fashioned corn that has not been genetically manipulated for a higher sugar content. Unlike hybrids such as "Kandy Corn," it doesn't taste like candy. It tastes like corn. We like it.
Here on stove tops and countertops you see the cast of characters in our process for freezing corn. From left to right: paper grocery bag full of corn on the cob, tea kettle for for replenishing blanching water, large pan of water for blanching, bowls and boxes for stripping and packing the corn, and large compost bucket for cobs.
|This is a special tool for stripping the corn off the cob,|
|Facing to the right in this photo is the blade. |
It's very sharp: this tool must be used and stored with care.
To begin the process, we boil water in the large pan. and blanch the corn, on the cob, four at a time for two minutes. Then the ears are dropped into ice water to cool, and stripped into a large bowl.
|As the kernels are cut from the cob, they drop through |
the opening on the knife and into the bowl.