| FREEZING CORN:
WHOLE KERNEL CORN*: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch for 4 minutes. Cool and cut off kernels. Pack in containers or freezer bags and seal.
CORN ON THE COB: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch small ears for 7 minutes, medium ears for 9 minutes, large ears for 11 minutes. Small ears are less that 1-1/4 inches, medium between 1-1/4 and 1-1/2 inches, large are over 1-1/2 inches in diameter. Cool quickly and drain. Wrap cooled ears in moisture-vapor-resistant material.
*Freezing whole kernel corn produces a higher quality product.
FREEZING AND CANNING SUMMER SQUASH:
FREEZING*: Wash, remove defects, slice for serving (not to exceed ½-inch thick). Blanch for 3 minutes, cool in cold water. Drain. Package.
For shredded zucchini, wash, remove defects. Shred, drain and package (No need to blanch).
CANNING: Wash squash but do not pare. Trim ends. Cut to make pieces of uniform size. Blanch squash in boiling water 2 to 3 minutes. Pack hot in jars, adding 1 teaspoon of salt per quart, if desired. Cover with boiling water, allowing 1-inch head space. Adjust lids. Process at 10 pounds pressure 40 minutes for quarts, 30 minutes for pints.
*Freezing produces a higher quality squash product.
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