10 cups corn, cut from the cob (approximately 12 medium ears, husked)
6 cups water
⅓ cup granulated sugar
⅛ cup salt
Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and cool to room temperature. Do not drain. Pack equal parts corn and liquid into jars or freezer bags and freeze up to 6 months.
—Recipe courtesy of Joyce Birks