To Blanch or Not to Blanch?

11 years ago

I originally posted this question in the Cooking Forum. Someone suggested that I ask over here.

Yesterday DH and I bought some ears of corn at the farmers' market. As we were leaving, we ran into a friend who had purchased the same type of corn. He said that they simply take off the husks and silks, wrap the corn in plastic wrap, put it in a zipper freezer bag, and freeze it. No blanching.

When I was growing up, Mother froze lots of vegetables, but she always blanched everything first.

When I look online, the consensus seems to be to blanch. What is the GW consensus? Blanch or not?

Featured Answer

PRO

beesneeds

11 years ago

I think it depends on the veggie, the use of it, and the storage time. In this case corn.

For corn, there are several factors. On cob or shucked? Blanched on cob, or blanched after taking off the cob? Freezer store time for a few weeks due to surplus, or stocking up for the winter? Do you IQF, or whole bag freeze? Ziplock bag or vacuum seal bag?

Personally, for whole cob freezing.. I prefer to leave it on the cobs and halve the cobs (for easier space storage) and blanche it before IQF and either ziplock sealing for short term or vacuum sealing for long term freezing- unless the corn is less than 12 hours old, then I will often IQF it and vacuum it. But for off the cob, I prefer to shuck the cobs onto cookie sheets, and IQF it without blanching before bagging- again ziplock for short term or vacuum sealing for longer term. If I know I am going to use the corn for creamed corn, I prefer to blanch it on the cob, shuck it, then just put into bags, either ziplock or vacuum.

Though most often, I shuck it raw, and oven or smoker dehydrate it, and use the cobs to make corn stock for the freezer. If you really can't hang with unblanched frozen cob corn, shuck those suckers for cream corn, and use the cobs for stock.

Sort by:Oldest

Comments (9)

digdirt2
11 years ago
Blanching is what is recommended by the guidelines for several reason - destroying the spoilage enzymes and bacteria are the main ones. But in all the previous discussions here it seems to about 50/50 for and against. The search will pull previous discussions for you if interested.

Personally I always do it as I think it depends on how soon you will consume it. Blanched has a much longer storage life.

Dave
bbstx thanked digdirt2
bbstx
Original Author
11 years ago
Thanks, dd. Some years ago, I had some fresh broccoli in the fridge when an unexpected trip out of town came up. I cut off the stems and threw the broccoli in the freezer unblanched. I don't recall how long it was before I cooked it, but I distinctly recall it was awful!
Related Professionals
Wichita Landscape Architects & Landscape Designers · Morgan City Landscape Architects & Landscape Designers · Aberdeen Landscape Architects & Landscape Designers · Virginia Beach Landscape Architects & Landscape Designers · Fresno Landscape Architects & Landscape Designers · Santa Barbara Landscape Architects & Landscape Designers · Ocala Landscape Contractors · Oxnard Landscape Contractors · Wenatchee Landscape Contractors · Baltimore Home Builders · Leominster Home Builders · Lubbock Home Builders · Boise Home Builders · Pierre Home Builders · Ottawa Home Builders
rgreen48
11 years ago
On your other thread you said that the time it will be stored would be 'several months'. If you had said under a month, then it probably wouldn't make an appreciative difference. However, the 'several months' is why I agree with Dave and say blanch.

Besides, if yours is anything like my freezer, some things stay in there a little longer than I think they're going to when I freeze them.
bbstx thanked rgreen48
bbstx
Original Author
11 years ago
Yep, rg, I said "several months," because some will surely get forgotten.
bbstx
Original Author
11 years ago
I very much appreciate all who have taken the time to respond to my question and your very knowledgeable answers. However, this has all become moot. DH froze the corn unblanched. This is now his "little red wagon." I'll not be eating any of the unblanched corn.
grandad_2003
11 years ago
last modified: 11 years ago
Although its too late now, my suggestion would have been to freeze the corn both ways and then form an opinion after you've prepared & eaten it. I've stopped freezing whole ears & only freeze cut corn. Freezing whole ears was taking too much freezer space. But when I did, I think I remember that su corn was better if blanched before freezing; sh2 corn seemed to do fine either way. (Broccoli is different, I would always blanch broccoli.)
bbstx thanked grandad_2003
canfan
11 years ago
I don't blanch corn... freeze in 2 - 4 cup packages via food saver. I do blanch green beans though.
bbstx thanked canfan
citytransplant(zone5)
11 years ago
I put the shucked clean corn on a tray and freeze, then into zip lock bags. It keeps for months and tastes like fresh picked. Why would you NOT eat corn that wasn't blanched?
bbstx thanked citytransplant(zone5)