McElhinny Farm Freezer Corn
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  • 16 cups sweet corn kernels
  • 5 cups water (scant)
  • 1/2 cup margarine or butter
  • 8 tsp of sugar
  • 1 tsp of salt
Cut corn off cobs.  Combine whole kernel corn with water, margarine or butter, sugar and salt in large pan.  Cook over medium heat.  Bring to a soft boil and continue cooking for 10 minutes, stirring occasionally.  Cool.  Spoon into zip lock freezer bags.   Freeze.  Yields approximately 4 quarts.
Note:  5 dozen ears makes approximately two times this recipe.

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