Last I posted about canning I had finished the first batch of corn and was ready to bag it. My corn was picked that morning and blanched in a large pot on a fish cooker out on the lawn. Once blanched we put it in ice water to cool and then I put it inside and started cutting it off the cob. Just me and a knife and bowl. Once cut off the cob we placed it in vacuum bags.
The end of the bags are folded down and they are stacked on cookie sheets and put in the freezer to freeze. (Not sealed)
We freeze the bags unsealed because if not the vacuuming process will suck any excess liquid up into the seal preventing it from sealing properly. Once frozen they can be sealed without that happening.
The great thing about doing it this way also is that they stack so nicely in the freezer. In the end we had 34 bags of frozen corn off the cob with corn still in the field.
O Wise One has been busy also butchering rabbits. We also froze up 12 bags of rabbit pieces and 2 bags of rabbit loins. Pure white low fat meat raised right here on this farm. Used much the same way as chicken grilled, barbecued and smoked.
I also picked the first of the grapes to beat the birds to them.
And canned my first 7 quarts of grape juice.
Friday's jobs okra
And LOTS of cabbage
Blessings from The Holler
The Canned Quilter