We may not have had enough corn from our own garden to freeze, but we found an awesome deal on corn this year. $2 for a dozen!! Fortunately, it was good-tasting and locally grown. We bought five dozen and processed all except a few ears which we ate that night.
Earlier this summer, Dave decided to pick up a deep fryer. Not so much to fry foods, but he wanted the burner so we could set up our hot-water canner outside during the hot weather. We have tried it out for frying chicken pieces – and it turned out great. But it also worked awesome for blanching 50-some ears of corn!
Once blanched, we cut the kernels off the cobs, placed the corn on cookie sheets and frozen them. The next day we scooped up into 2-cup increments and placed in freezer bags. We ended up with 26 bags in the end – enough that we could easily have one every-other week… or more since it will only have to last until next summer!
Before we were able to freeze the corn, I had to clear off the cookie sheets. The night before I froze 4 pints of blueberries that we picked up on sale. Those we placed into freezer containers so they would stack nicely in the freezer.
The week before we went camping, Dave also preserved some peaches. We’re going to have to do more canning and less freezing. Both of our freezers are getting full what with the 20-some chickens still in there. And I never mentioned this beauty!
Back in June, Dave spotted a sale on whole rib roasts for $4.99 / lb. That’s prime rib and ribeye steaks for that < $5 / lb! (compared to $8-10 per steak). When you add it up, $90 worth of meat seems like a lot, but Dave was able to chop it up into two prime rib roasts, and nine 12+-ounce steaks. We’ve become used to eating one steak for the two of us – so we’ll get quite a few meals out of this baby. We should eat well this winter!