On the corn – it just needs blanched (to halt the sugars)- not cooked, so you don’t have to have it in there that long. Does need cooled fairly well tho, so you can handle it easily also

If you are running out of freezer space, why not try dehydrating some of the corn. Dried corn works great in soups and stews later in the winter – and storing dried corn in glass jars or ziplocks in a tin takes up much less space than freezing does. I put up some corn both ways usually – some in freezer for fresher eating and some dried for soup/stews. A good dehydrator can be found at garage/rummage sales for $5 or $10 – I have have two I just dried garlic chives this past weekend and stored in spice jars. Well dried corn will last literally for years if kept in a closed container. Other drying methods are available if you don’t have a dehydrator – check the internet

I got here from Money Ning’s hosting the festival of frugality