Home |
Search |
Today's Posts |
#1
|
|||
|
|||
Freezing Sweet corn
Can someone advise please .... does it need to be blanched? .... please say
no lol |
#2
|
|||
|
|||
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 |
#3
|
|||
|
|||
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 |
#4
|
|||
|
|||
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. |
#5
|
|||
|
|||
"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 |
#6
|
|||
|
|||
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 |
#7
|
|||
|
|||
"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 |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Country Gentleman sweet corn | Edible Gardening | |||
Sweet Corn | United Kingdom | |||
Spinach and Sweet Corn | United Kingdom | |||
Raccoons in the sweet corn | Edible Gardening | |||
Open pollenated sweet corn | Edible Gardening |