In the long interval since my last post, everything has grown well, since we had a lot of rain and heat. So, today I froze half the beans. We like 4 kinds of beans: yellow wax, green Romano, yellow Romano and Purple beans. I froze the yellow ones and the green Romanos today, about 20 lbs., but didn't get pictures. Will do that tomorrow when I finish the others.
Besides the beans, I did 20 more cobs of corn. I don't freeze whole cobs because they take up too much freezer space, and the blanching/chilling process is very critical or else the corn gets the taste of the core of the cob, so I kernel the corn. I don't blanch the corn to do this. I put on a huge pot of corn--way more than we can eat:
How to cook the best corn cobs:
Place cobs in a pot large enough to cover with cold water. Bring to the boil. When it reaches the boiling point it is ready to eat.
After we have eaten our fill, I let the remaining cobs cool in the cooking water (or you could drain and cover with cold water). When cool enough to handle, use a sharp paring knife to kernel the corn. I tease out one row of kernels with the tip of the knife. Then the other rows are cut down with a downward motion of the knife, one row at a time. Nice clean whole kernels. They are fully cooked, so they can be just reheated.
I stopped bagging the corn (and beans and peas) in individual bags. I now use the large heavyweight Ziploc freezer bags, put 8 cups in, sqeeze out the air as I zip, then flatten the package out. It stacks neatly in the freezer, and it is easy to break off as much as I need for the meal or for the soup.
And when the corn freezing is all finished, the window and cupboards will need washing--corn sometimes squirts.
Here is a little peek at my cold storage room. Some of these tomatoes are from last year and the year before. If properly canned, they keep for a long time.
Tomorrow I will finish the beans and do another pot of corn. Oops, nearly forgot, there are tomatoes and cucumbers to pick, also.