Hubby was delighted with the pie filling I canned a couple of weeks ago and so when he had the opportunity to bring home several dozen ears of corn from down the road he jumped on it. You can't beat free! Years ago I used Mrs. Stapleton's recipe for freezing corn and so I pulled it out again today: 4 quarts fresh corn (cut from about 20 ears) 1 quart hot water 2/3 cup sugar 1/2 cup butter, cubed 2 teaspoons salt In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers; cool, stirring occasionally. Freeze in resealable plastic freezer bags or freezer containers, Yield: 3 quarts. Tomorrow, PEACHES!
And Her Never Ending knitting