Frozen Cut Corn – Susan
Flynn
4 quarts corn, cut from the cob (about 1 bushel ears)
1 cup granulated
sugar
2 quarts water
Take fresh corn from the garden and husk and desilk
it. Blanch in boiling water for 5 to 7
minutes. Immediately dip into cold water
and drain. Cut corn from cob and place
in a large pot. Add sugar and water and
cook over medium heat for about 10 minutes.
Drain in a colander and spoon into sterilized freezer jars or
containers/lids.
Yield: 4
quarts.