We have a good efficient system. I cook the corn outside to keep the heat out of the house. After it’s cooked it goes in the kiddie pool to quickly cool down or “blanch”. My mom always did everything in the house and used the bathtub, but this works much better. Then the cooked, blanched corn goes into the house and Susie cuts it off the cob and bags it. Then in squeeze the air out and zip lock the bags closed and to the freezer they go.
Not bad for one day. I’m not sure how much applesauce Susie made but it was a bunch. The sweet corn we filled 52 zip lock bags. One a week for a year. I like to get two a week and still have lots of corn left. Only picked six rows. Still have 18 left. We will give lots away. Also 4 one gallon ice cream buckets full for Thanksgiving, Christmas and Easter.
This is a lot of work but it’s so worth it to me. It’s is like candy. Nothing at all like the stuff in cans you buy at the store.
Bjrogg