Husk, remove silks, and trim ends of corn. Use a large kettle for blanching. Blanch small ears (1 1/4-inch diameter) 7 minutes; medium ears (1 1/4- to 1 1/2-inch), 9 minutes; large ears (over 1 1/2-inch diameter), 11 minutes. Chill in ice water until cool. Corn that is not thoroughly cooled may become mushy.  Cooling corn-on-the-cob will take longer than the blanching time. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.

To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water. Drain thoroughly.