Carlajo
I'm curious as to what you found. I'm assuming it is something used in canned corn. I love canned corn and do up about 50 pints.

Looks like that was discussed here:
http://forums.gardenweb.com/forums/load/harvest/msg061904382009.html

Shirley, here's the old thread. The National Center for Home Food Preservation and other Extension sources do not recommend using this compound as a way to reduce pressure canning time or to process corn in a boiling water bath. It's likely old-timers did this without harm (or documented harm) because the common practice was to boil canned vegetables 10-20 minutes hard before consumption and that will kill toxins. You can read the pros and cons and decide for yourself.

I notice this poster was using the corn canning compound for frozen corn. I wasn't aware it increased crispness; it's just salicylic acid (i.e. aspirin) and salt.

The original corn canning compound included boric acid. That was pulled off the U.S. market following a court case in the early 1900's. Lots of sources from the late 1800's - early 1900's discuss problems; commercial processors were accused of using it to mask contaminants.

Carol

Here is a link that might be useful: Corn Canning Compound

If you think that frozen corn is soggy, the variety of corn or you cutting methods is the problem. In 1972 I did an experiment of freezing corn that would be like the Green Giant frozen corn. The problem was the hulls on each kernal of corn. After cutting off the cob, I floated the corn in water several times till all the hulls were gone. It worked but it's not worth the time. On cutting, if you cut too deep on the cob it will probably be soggy.

On some varieties you can easily see these hulls when eating it off the cob. It looks like you haven't eaten any of it. Other corn, the cob will be clean.

The best way to prepare frozen corn is to fry it. I put up at least l pickup full each year. I cann some pints with tomatoes. All this other stuff is useless. I started canning with my mother in 1945 in real tin cans. If the cans were in good shape, we used then the next year. These are my thoughts so whatever.

The sulfite is used only as an antioxident. That same product is now refined as sodium metabisulfate, and potassium metabysulfate, or was it metabysulite.. In any event, it would be unsafe, unless it was acidified by lots of vinegar as in a relish. Noting I know of would make a frozen corn very crisp again. When I froze mine, it was not blanched however, and all the kernals were cut from the cobs, immediately after picking. Its flavor was as close to fresh as you could get. You can buy the sulfites at wine making supply stores or on line. They act similar to ascorbic acid in what they do to retain color.