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My husband’s brother offered us some sweet corn, as much as we wanted to pick. What a blessing! Free food! Of course we took him up on the offer. So last week my husband went to pick corn (I stayed home with a sick kiddo).

I was somewhat relieved to stay home. Corn fields creep me out. I feel like I am out in the middle of nowhere. I get this EARy feeling that someone is STALKing me…like they could just POP out at any time! Aw, SHUCKs…please forgive me for my CORNy jokes.

Anyway, Jayson came home with 7 trash bags full of corn!  That’s 42 dozen or 504 ears.  Literally, thousands of kernels!  That’s a lot of corn, folks!

While Jayson was away, my job was to prepare for the onslaught of corn. We decided we would try canning most instead of freezing as we anticipate filling our freezer later with pork. Off to the store I went to buy freezer bags, canning jars, and lids, as well as a new mandolin slicer to cut the corn from the cob. Our other one was a bit dull after years of use and I thought the process would go faster with two of us cutting at the same time.

I searched Pinterest for canning tips. I also looked up some corn salsa recipes. And finally, in anticipation of a long night full of corn preparation and preserving, I ordered pizza. This was the kids’ favorite part of our corn experience.

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Jayson and the kids shucked corn on the front porch while I manned the kitchen. Jars were put in the dishwasher to be sterilized. On the stovetop, two big pots of water boiled, waiting to cook corn. I also had the oven on to try a new corn cooking tip I found on Pinterest. Put the corn in the husk in the oven at 350 degrees for 30 minutes. When it was done, the husks and silks just peeled away from the cob. It worked, but for our mass corn preparation, it was inefficient. It merely helped to make our already extremely hot kitchen even hotter. I am not exaggerating when I am guessing that it was over 110 degrees in there. The thermostat in the living room read 91, and that was considerably cooler than the kitchen.

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Outside, Jayson became a shucking machine.  He would strip the green leaves from the ears of corn and lay them in a pan to await for their destiny.   It became a routine that I would remove the newly-cooked corn from the water and then go out to the porch to cool off.  I would then take another dozen ears to the kitchen, place them in the boiling water, and set the timer.  Between batches of corn, I chopped peppers for the corn salsa and helped kids with homework as Jayson continued to shuck.

Finally we were done. Forty-one dozen ears of corn (we gave one dozen to a neighbor) lay on the kitchen table and counter, waiting to be cut off the cob and put away for another day. We were working hard in that hot, hot kitchen, but we were happy with our progress. Things seemed to be going well.

Until the injury…

To be continued…

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