In summer I try to stock up on corn because we love corn on the cob and with the amount of freezer space we have I can do it. I usually buy 15 dozen just for corn on the cob. Me and the girls set ourselves up near the end of the table, making a square with the table as the fourth side, we out a box lined with a garbage bag between us, put the canning on it's side and stack the shucked corn in there, I have a large pot on the stove with boiling water, then once the pot is full then I pour the water over top and bring back to a boil for I think it is 8 minutes then use tongs to put them in to a very clean sink and layer with ice and top off with cold water, once they are cool then I put them into the other sink on a cake rack to drain. Then pack into FoodSaver bags. I have a spot in the freezer just for corn where I stack it on it's side. The water from the canner goes back into the pot and gets reused until we are done. I usually use 1 bag of store bought ice per canner full of corn. I usually get 2 1/2 dozen in. We do 5 dozen in 2 hours.
I will put some pics in my profile if you want to see what I am trying to explain. lol
When I was a kid, I used to put margarine on mine, but my husband pointed out that we make corn oil from corn and told me that I don't need the extra fat. You know what? He's right. I think the corn tastes sweeter plain.
However, NATAZOEL's recipe sounds delicious. I think I may try that sometime. (Or maybe use onions instead of leeks, because I am more apt to have them in the house.)
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