🫙 2. Canning (Shelf-Stable)
Use a pressure canner (not water bath) for safety.
Process according to USDA guidelines (usually 55–85 minutes depending on jar size).
Properly canned corn lasts 1–2 years in a cool, dark place.
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🌞 3. Drying (Good for Grinding or Soups)
Husk and blanch corn.
Cut kernels off.
Dry in a dehydrator or oven at low heat until hard and brittle.
Store in airtight jars in a cool, dark place.
Rehydrate in water before cooking.
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✅ Best Choice for fresh, delicious corn → Freezing after blanching.
That way, when you cook it months later, it tastes almost like it was just picked.
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