I used to joke that I was a Grandma before I became a Mom. That is because I love to make things from scratch, whether it be food or something handknit or sewn, or even soap. I like to cook, especially baking pies and cookies, and I love to "put things up."
Sometimes I can things (preserving them in jars, safe at room temp--very specialized equiptment and procedures) and sometimes I freeze things. Depends on the food and what is best for it--or what I have time for. Recently I bought 5 dozen ears of corn and put it up in the freezer. And this is how I did it:
And here is the best equiptment I've found that will minimize the mess you might tend to make, if you are like me. A 9 x 13 baking dish with a small bar cutting board in the bottom and a sharp chefs knive--ours is the made-in-the-USA LamsonSharp, which has held up remarkably well lo these many years since I found Food Network and realized there was soooooo much more to cooking! This set-up contains most of the flying nibblets (wouldn't that make a great name for a band? The Flying Nibblets!) and also captures the corn starch.
Here are some cut and milked cobs. Looks the same as if folks had eaten them straight off the cob, no?
Here is a shot of the corn after I'm done with the knife. You can see the liquid starch at the bottom and the mound of starchy stuff scraped off the cob.