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Can one blanch corn by running it through a regular cycle in the dishwasher?

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This would not be a good practice. The key problem is that dishwashers usually only get to about 180 F, if that. Therefore, it will never reach a boiling temperature and so the blanching will not effectively destroy enzymes. Thus the corn will be more likely to spoil during frozen storage. Also, blanching times for corn on the cob are longer than for cut corn in order to destroy enzymes in the cob. If the center of the cob is not heated enough to destroy those enzymes, undesirable flavor changes will occur in the corn kernels during frozen storage.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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