PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued 



Vegetable 



Collar ds - con. 



Corn, sweet: 

 Whole-kernel - 



Procedures considered most appli- 

 cable to home freezing 



Cooling: 

 Cool in cold nuining water. 



Pack: I 

 Pack dry, witliout brine (38,160). 



Preparation: 

 Husk, remove silk, wash, and sort 

 ears according to size. Cut ker- 

 nels from cob after preheating. 



Heat treatment: 



Preheat iii boiling water: 

 On the cob — 4 1/2 minutes (166) 



Other procedures noted from the literature 

 review 



Cooling: 

 Cool in cold running water about 5 

 minutes (130,148) . 



Heat treatment: 

 Preheat in steam: 

 On the cob: 

 Small ears— 6 1/2 minutes (130,148). 

 Medium ears — 8 1/2 minutes (130,148). 

 Large ears — 10 1/2 minutes (130,148). 

 No size given — 

 5 1/2 minutes (166) . 



7 1/2 minutes (87) . 

 Cut from the cob — 



1 to 2 minutes (171) . 



2 1/2 minutes (148) . 

 5 minutes (167,180) . 



Preheat in boiling water: 

 On the cob: 

 Small ears — 6 minutes (117,130,148). 

 Medium ears — 8 minutes (130,148). 

 Large ears — 



8 minutes (117) . 



10 mijiutes (130,148) . 

 No size given — 

 2 minutes (38,117) . 



2 to 3 minutes (12) . 



3 minutes (100) . 



5 to 7 minutes (158) . 

 Cut from cob: 



4 minutes (167) . 



5 minutes (183) • 

 Preheat in water at 160° F. : 



Cut from cob — 60 seconds (18) . 

 Preheat in steam under 10 pounds pressure: 



Cut from cob — 4 minutes (171) . 

 Prefer scalding on cob, then cutting 



corn (18, 148, 166, 180, 185) • 

 Preferable to freeze cut com rather 



than com on cob (165) . 

 No significant difference between steam 



and water scald; time required is 



different (165) . 

 Live-steam scald is more desirable 



than water scald (180) . 



