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Pickling and freezing corn

Posted by ldj1002 (My Page) on
Tue, May 22, 12 at 19:00

Made some pickles today and run out of jars. I used some jars that salsa came in. I always heard not safe to use them. I am going to refrigerate them and use now so not keeping long term. When jars were cooling the tops on the salsa jars popped down. Since they popped down wouldn't they keep just as good as the canning jars with new seals? Looks like when that top pops it has to have a seal.

How long can you keep corn froze in the shuck?
I have froze it and kept for a short while, then microwave right in the shuck. It is great.

Follow-Up Postings:

RE: Pickling and freezing corn

Pickles: You still need to refrigerate them. Often the "seal" will pop down but if you haven't processed them in BWB canner you haven't evacuated the air. It's a weak seal and they are not shelf stable. Use up first.

Corn: I've eaten corn frozen in the husks up to a year later. As long as it isn't freezer burnt (and they usually aren't due to the husk), it's fine. Best quality will be within 6 months, but it's still OK to eat.


RE: Pickling and freezing corn

Agree that it isn't safe to use them for shelf storage. The seals will not hold for long and air is left inside the jar which can lead to contamination developing. Plus salsa is eaten fresh from the jar with no further cooking so any bacteria gets eaten. Fridge storing only.

Corn is safe to eat, it just declines in taste and texture.


RE: Pickling and freezing corn

When you freeze the corn in shucks, did you wrap it or put it in anything? My thinking is with the shuck on that is already wrapped.

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