Prep 20 mins
Cook 15 mins
This is the recipe my mother has been using for years. It was given to her by her good friend, Thresa Brain. I fill our 5 quart pan with 3 or 4 batches. I don't like a lot of liquid when it comes to packing this. To avoid this, I only use 1/4 cup water.
- Husk and remove silks from sweet corn then rinse off with water.
- Cut the corn off the cob and add other ingredients into a large pan on top of the stove.
- Cook, stirring continuously, until the corn turns a darker yellow and is heated through.
- Cool in pan.
- Then fill freezer bags, seal and place in a sink of ice water to cool down completely.