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Sweet corn quality preservation
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Posted by Dave from MN on July 31, 2007 at 19:19:45 from (67.133.91.236):
Any good advice on sweetcorn, this heat is giving me more prime sweetcorn at one time than I can handle. I made some quick contacts to see if I can expand my market, but I still have a lot. I pick it only in the early am, ptior to 7 am, then soak it all down with well water ( bout 50 degree water, then keep it in a chilled 62 deg room. How long can a guy keep it at this or cooler temps and have it stay "delectable". How fast will it starch up if it is not picked and left on the stalk, compared to picking and chilling? Cobs are huge, coons are running from the fence, the stuff is awesome quality, I just want to make sure I deliver great quality to these new outlets for future contracts. Any advise you wise group you.
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Old Time Threshing - by Anthony West. A lovely harvest evening late September 1947, I was a school boy, like all school boys I loved harvest time. The golden corn ripens well and early, the stoking, stacking,.... the drawing in with the tractors and trailers and a few buck rakes thrown in, and possibly a heavy horse. It would be a great day for the collies and the terrier dogs, rats and mice would be at the bottom of the stacks so the dogs, would have a busy time hunting and killing, all the corn was gathered and ricked in what we c
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