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vacuum sealing sweet corn
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RDinMN
Posted 6/7/2021 20:32 (#9047136 - in reply to #9046957)
Subject: RE: Follow up


Southwestern Minnesota
Yes, that is true that blanching is done to stop the enzymes and will provide better texture and flavor. The safety part comes to play if there is any contamination, such as worms, bugs, dirt, contaminated water, etc. If you wash it well and cook it to a high enough temperature when you take it out of the freezer to prepare it, you should be fine. I still prefer to blanch and be safe. I try not to freeze worms and dirt in my frozen corn, but I can see how it could happen.

Edited by RDinMN 6/7/2021 20:33
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