Freezer Corn - Preserving Sweet Corn using the Instant Pot
Every year this was a family project that my husband's parents did. Anyone could participate and in the end you could bring home some great corn to freeze for the winter. I never realized what a treat it was to have these handy. So much better than the frozen corn you get in the store.
Servings: 4 bags
Equipment
- Freezer Bags
- Electric Knife
Ingredients
- 8 cups sweet corn cut off the cob
- 1 cup cold water
- 2 tsp Sugar
- 2 tsp salt
- 4 Tbsp butter
Instructions
- Cut corn off of cobs. You can use a big bowl or cake pan or baking sheet with a lip to capture the kernels. We always use an electric knife for cutting.
- Put corn in pot in batches according to the recipe (8 cups of corn plus ingredients). Pressure Cook corn and all ingredients for 0 minutes. QR. PLEASE NOTE: Zero minutes is the correct time. While your pot is coming to pressure, the liquid is boiling and the corn is cooking during the pressurizing process (10-12 min). By the time the pot comes to pressure, it's already done.
- Remove inner steel pot with cooked corn and place on trivet to cool down. When corn is cool enough to handle, package in freezer bags. Add 2 cups of corn per bag with some of the liquid.
- Keep bags open and let corn cool in open bags for a while on the counter.
- After corn stops steaming, squish the air out of the bag and cool flat in the fridge **OVERNIGHT.
- Then freeze flat in your freezer or deep freeze.
- Tip: Don't forget to save your corn cobs and make corn stock and freeze for making soup later.
Notes
******IMPORTANT - Yes, you have to cool in the fridge overnight. Do not skip this step. If you freeze hot corn ice crystals will form. Ice crystals have air in them and this will cause freezer burn. We don't want that!