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 :)