Food preservation techniques for corn and plums

Methods for preserving seasonal produce for winter consumption include freezing corn and making sugar-free plum jam.

To preserve corn, it is recommended to select fresh, juicy ears with green leaves. The essential step is blanching: boiling the corn in lightly salted water for 3 to 4 minutes to stop enzymes that degrade flavor and texture, followed by immediate cooling in ice water before freezing.

For plum jam without added sugar, ripe and sweet plums should be washed, pitted, and chopped. The fruit is cooked over low heat in a thick-bottomed pot, allowing the natural juices to reduce until a thick consistency is reached. Optional additions include lemon juice, cinnamon, or vanilla. The finished jam should be stored in sterilized jars in a cool, dry, and dark location.