Saturday, August 9, 2008

Blackberries and Corn for the Freezer

I love this time of year with all the wonderful fruits and veggies. I really made a haul at the market this morning. I bought a dozen ears of corn to put in the freezer. I've tried freezing it on the cob with not much luck so I cut it off and put it in freezer bags. I used to blanch it first but the last couple of years I haven't and it turns out wonderful. I'll probably buy more next weekend. I like to have lots in my freezer for winter.
I just cut it off the cob and put it in freezer bags. You can use it as you would canned or frozen corn. My favorite is fried corn. Use a little bit of butter and saute until it starts to turn brown. I also add chopped scallions and/or chopped zucchini to the corn. It's a good and fast.
If you look at the picture below you can see a little friend that came home with me. I've been reading a lot of blogs that have been picking fresh blackberries. Sure wish I could find some here...but I did find some that were quite reasonable so I brought home a flat to put in the freezer. I just washed and dried them. I then put them on cookie sheets in one layer and put in the freezer. After they were frozen I put them in freezer bags. I don't worry about measuring the corn or berries because I just pour out what I need. I freeze all my berries this way. I have lots of blueberries n the freezer for this winter's muffins or coffee cakes.
Here they are all ready for the freezer. Just make sure you put them in one layer.
I also made a blackberry upside cake. I cut this recipe from a magazine years ago and have no idea which one.
Blackberry Upside Down Cake
2 1/2 cups fresh blackberries
1/2 cup sugar plus 1 1/2 T sugar
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup softened butter
1 large egg
1 tsp vanilla
1/2 cup well shaken buttermilk
Line bottom of a buttered 8" round cake pan with 2 layers of parchment paper. Dust with flour and knock out excess.
Arrange blackberries in cake pan. Sprinkle with 1 1/2 T sugar.
Whisk together flour, soda and salt.
Beat butter and 1/2 cup sugar about 2 minutes on high speed until light and fluffy. Add egg and vanilla and mix at low speed until just incorporated. Add flour alternately with buttermilk at low speed until just blended.
Spoon batter over blackberries smoothing top and bake at 400 30 minutes until top is golden.
Run a knife around edge of pan, then invert a large plate over the pan and using pot holders to hold plate and pan together flip cake onto plate. Peel off parchment and enjoy!!

10 comments:

Melissa said...

Judy,

Your cake looks so refreshing and good. You just need a dollop of whipped cream, or even better, ice cream on it.

Happy Saturday.

Melissa

GARAGE SALE GAL said...

Hi Judy,
Thanks for visiting me. Your post is making me very hungry :) Love the pin cushion dolls. Lucky You.Let's chat again, real soon.
Warmly, Deb

Cherdecor said...

Thank you for the tip on freezing corn, Judy. I did not know that one could freeze it without blanching it. That is good to know.

The blackberry cake looks yummmy! Thanks for sharing the recipe.

Anonymous said...

Judy:

Try adding a can of RoTel and some cheese to your fried corn and zucchini....yum.

Love your blog
Dianne

Joanne Kennedy said...

I've never made fried corn before but it sure does sound good. That cake is making me want to run into the kitchen and whip one up for me! YUM
Hugs,
Joanne

Melissa said...

Judy,

You would be so much fun to go shopping with.

Let me know if you ever come to Idaho to visit.

Melissa

Kim's Treasures said...

Hi Judy! The corn is so yummy right now. Maybe I should try freezing it, sounds easy enough.
Have a great day!
Kim

Brenda Kula said...

You're certainly more industrious than I am! I wish you'd come at my house some time. Looks scrumptious!
Brenda

Debbies-English-Treasures said...

Sweet Judy...
I wish I saw the recipie of the blackberry pie two days ago...
My little ones, got me some and ask me to make a pie...
Not knowing how, I only serve the blackerries with cream and a bit of sugar...
I think I`m lacking on my culinary skills.
But, now, I can come here to find yummy recipes and a lovely friendly "CHEF"...
KEEP UP WITH THE GOOD AND YUMMY WORK!
Kisses Kisses
Debbie Moss
xxx
(FROM ENGLAND)

Screaming Meme said...

Yummy! It looks so good...