Losing quality isn't necessarily the case with all of the varieties and sugar types sold these days. That certainly did hold true in times past, but today it does depend upon the corn.
Once the corn is blanched you should chill it quickly to stop the cooking action. This is best done in ice laden water.
Drain well. Either freeze on the cob or cut off as others have said. I prefer to use a vacuum sealer to remove as much air from the bag as possible. I flatten the bag as much as possible to provide greater surface exposure when placed in the freezer. I always add single layers in the freezer whenever possible so as to freeze the corn as quickly as possible.
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Today's Featured Article - An Old-Time Tractor Demonstration - by Kim Pratt. Sam was born in rural Kansas in 1926. His dad was a hard-working farmer and the children worked hard everyday to help ends meet. In the rural area he grew up in, the highlight of the week was Saturday when many people took a break from their work to go to town. It was on one such Saturday in the early 1940's when Sam was 16 years old that he ended up in Dennison, Kansas to watch a demonstration of a new tractor being put on by a local dealer. It was an Allis-Chalmers tractor dealership,
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