Corn Canadian Early Supersweet Hybrid SH2 - McKenzie Seeds
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- Sweet and succulent
- 7 to 14 days to germination
- 65 to 70 days to maturity
- Companion Planting Bean, cucumber, melon, pea, pumpkin, potato, radish
Canadian Early Supersweet Hybrid Corn is an extremely early "supersweet" variety specifically developed for short-season areas. It produces large, 20-25 cm (8-10") ears of very sweet kernels. "Supersweets" hold their flavor much longer than other varieties when picked. Be sure to separate from other varieties by 7.5 m (25') to maintain its unique characteristics.
Packet contains diatomaceous earth.
7g. (Approx. 45-50 seeds)
Preparation Ideas: Corn is ready to harvest approximately 20 days after silk first appears on cobs. The silk turns brown and the husk will be green. Remove cobs from stalks just before eating. Remove husks and silk from corn ears. Bring water in a large pot to boil (you can add salt to the water if desired). There should be enough water in the pot to cover the ears. Using tongs, carefully insert corn into boiling water. Cover pot and let the water return to boil. Shut off heat and keep lid on pot for approximately 5 to 10 minutes. Kernels should be fork tender. Carefully remove corn from water using tongs. Cool corn slightly for handling. Eat unadorned or with butter and pepper.
Sow seed directly in soil once all danger of frost has passed. Planting in a block instead of a long single row will help in pollination. Water regularly.
Planting Depth: 5 cm (2")
Plantling Spacing: 30 cm (12")
Row Spacing: 60 cm (24")
Mineral oil on the silk deters bugs.
Harvesting and Storage
- For maximum flavor, corn is best eaten soon after it has been picked.
- Cool temperatures help to slow down the conversion of the corn’s natural sugar to starch.
- When storing corn for a short period of time prior to eating, it is better to leave husks on the corn and refrigerate but if husks have been removed, store cobs in a plastic bag and refrigerate.
- If you want to enjoy some of that wonderful home grown corn throughout the cooler months it is a very easy to make freezer corn. Following the easy instructions below as well as using the McFayden Corn Cutter (#3194) will have you preparing frozen corn in no time at all that everyone will enjoy!
- Remove corn from husks.
- Bring a large pot approximately ¾ full of water to boil.
- Have a large bowl or sink full of ice water.
- Blanch the corn – this requires adding the cobs to the boiling water for approximately 5-10 minutes depending on the size of the cobs (the larger the cobs the longer the blanching period) This process is done to preserve flavor and sweetness.
- Once cobs are removed from the boiling water immediately place in the ice water to cool them. Leave them in the ice water for the same amount of time they were in the boiling water.
- You will need to keep adding hot water to the boiling water on the stove to keep the pot ¾ full. It is key to have this boiling prior to placing the cobs into the pot for blanching and water should return to boil after cobs have been placed in the pot within 1-2 minutes of placing cobs in the boiling water – if not add less cobs or get a larger pot. Large pots for canning work amazing for this.
- You will also need to keep adding ice and cold water to the cooling bowl or sink during the process. It is essential that the cobs cool quickly to stop the cooking process.
- Once cobs are cooled the kernels can be removed from the cob by using a wonderful and handy tool called a corn cutter. It is the fastest and easiest way to remove corn from the cob. It cuts whole kernels or scrapes the cob for a cream style corn.
- Corn will come often come off in strips which will easily separate into kernels when placed in freezer bags.
- Place the desired amount for freezing in freezer bags and remove air from bags prior to freezing. The removal of air prevents drying and freezer burn. Removing the air from the bag is as simple as using the straw to suck out excess air before sealing shut.
- Label the bags and place in the freezer and you’re done!
Understanding Corn and abbreviations: Standard Sweet Corn (SU) – The SU types of sweet corn are often quicker to mature than other types of sweet corn. Conversion of the kernel sugars into starch occurs rapidly after harvest and the post-harvest lifespan of SU cultivars is therefore limited. Can tolerate somewhat cooler planting conditions than the sh2 corn varieties. Sugar Enhanced (SE) Sweet Corn – Sugar enhanced sweet corn kernels have higher sugar content than standard sweet (SU) types and the rate of conversion of these sugars to starch after harvest is slower. These two factors improve the post-harvest quality of the SE types relative to the SU types. Kernels of SE types of sweet corn are more tender, with a higher moisture content than supersweet sh2 types. Can tolerate somewhat cooler planting conditions than the sh2 corn varieties.