It’s that time of year where Illinois sweet corn is ready to eat and to preserve for eating later. I bought a whole sack (50 ears) this time and didn’t want to do it in batches on my stove, so I pulled out some of my home brewing equipment (a 20 gallon Spike Solo System and a 20 Gal Spike Brewing Kettle) and blanched it all at once in my garage.
Now I have another year supply of blanched vacuum sealed corn in my freezer.
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