Sweet Freezer Corn Recipe 435

Steps:

• 1. Cut corn from cob & measure into LARGE stainless steel, glass, or other non-corosive bowl.
• 2. Add remaining ingredients, except bags & stir well. Set aside on counter for about 30 minutes, stirring every 10 minutes.
• 3. Measure the amount you will use into freezer bags & pushing all air out, close the seal. Freeze.
• 4. Note* When I serve, I use the little bowls shown in picture to hold all the sweet juices too, so I know we only eat a bowl a piece, so that's what I measure into bag. No waste. Have company, get 2 bags out.

Steps:

• 1. Mix ingredients together in a large roasting pan.
• 2. Bake uncovered for one hour at 325 degrees. Stir every 15 minutes. Don't worry if it looks slightly curdled in the baking. It will be delicious.
• 3. Let cool in pan on counter. When cool, package for the freezer. Add sugar and salt when ready to use.

Steps:

• Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
• Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
• Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
• Pour butter over kernels and mix well (this gives each kernel its own seal).
• Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
• Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
• Corn will be good for up to a year, to use, defrost in the microwave and serve.

Steps:

• Combine all ingredients in a large pot.
• Simmer for 10 minutes, stirring occasionally.
• Spread out in large shallow containers to cool.
• Spoon into freezer containers, or bags.
• Freeze.