Freezing Sweet corn
 

Can someone advise please .... does it need to be blanched? .... please say
no lol

On Sat, 14 Aug 2004 14:04:47 +0100, "Robert"
wrote:

Can someone advise please .... does it need to be blanched? .... please say
no lol

I never blanched mine when I grew enough for freezing - it was fine.

Same with peas, beans etc...

Regards,



--
Stephen Howard - Woodwind repairs & period restorations
www.shwoodwind.co.uk
Emails to: showard{whoisat}shwoodwind{dot}co{dot}uk

Stephen Howard wrote:
: On Sat, 14 Aug 2004 14:04:47 +0100, "Robert"
: wrote:
:
:: Can someone advise please .... does it need to be blanched? ....
:: please say no lol
::
: I never blanched mine when I grew enough for freezing - it was fine.
:
: Same with peas, beans etc...
:
: Regards,

Thanks a lot, no I never blanch peas but I blanch broad beans

In article , Robert youcanteducatepork@sp
amex.com writes
Can someone advise please .... does it need to be blanched? .... please say
no lol
No! as long as you pick them young and tender and freeze them
immediately after shelling them.
--
Alan & Joan Gould - North Lincs.

"Robert" wrote ...
Can someone advise please .... does it need to be blanched? .... please
say
no lol

It contains an enzyme that will turn the sugars to starch if you don't
blanch it asap after picking to kill the enzyme, we plunge ours into boiling
water, then bring it back to the boil, and give it about 5 mins, then cool
it as fast as possible.

--
Regards
Bob
in Runnymede, 17miles west of London, UK

On Sat, 14 Aug 2004 23:20:53 +0100, "Bob Hobden"
wrote:


"Robert" wrote ...
Can someone advise please .... does it need to be blanched? .... please
say
no lol

It contains an enzyme that will turn the sugars to starch if you don't
blanch it asap after picking to kill the enzyme, we plunge ours into boiling
water, then bring it back to the boil, and give it about 5 mins, then cool
it as fast as possible.

Doesn't freezing suspend the activity of the enzyme...or is the delay
in reaching a temperature at which the process halted too long?

Regards,



--
Stephen Howard - Woodwind repairs & period restorations
http://www.shwoodwind.co.uk
Emails to: showard{who is at}shwoodwind{dot}co{dot}uk

"Stephen Howard wrote after ...
"Robert" wrote ...
Can someone advise please .... does it need to be blanched? .... please
say
no lol

It contains an enzyme that will turn the sugars to starch if you don't
blanch it asap after picking to kill the enzyme, we plunge ours into
boiling
water, then bring it back to the boil, and give it about 5 mins, then
cool
it as fast as possible.

Doesn't freezing suspend the activity of the enzyme...or is the delay
in reaching a temperature at which the process halted too long?

Well it must do, but as you say, there is the time as it's freezing and as
soon as you start to defrost it then the action will start again, blanching
keeps it as near perfect as possible.

--
Regards
Bob
in Runnymede, 17miles west of London, UK