[Macky]

Frozen corn IS gross if you do it by the typical method... blanching and freezing. My MIL gave me a recipe where you actually cook the corn (off the cob) with a bit of sugar and salt before you freeze it. The quality in the freezer is superb for about 8 months, ime; after that, it's still good, but the inevitable conversion of natural sugars to starch starts to be noticeable (to me, not to DH, though). I haven't looked into whether the recipe is safe to can because I didn't have a pressure canner until last year and our corn didn't do well last year.

Beans... well, you have to grow a variety that hold up to freezing. Not all do. How you cook them from frozen is what influences their texture the most. Dumping them into boiling water (like you would with fresh beans) is going to make a gross, mushy mess. We have a vacuum sealer and I've found the BEST way to cook them from frozen is to poke holes in the top of the package (we make meal-sized packages) and chuck them in the microwave on the 'frozen veggies' setting. When it's done, you just let them sit there for about 15 minutes; this lets the steam plump up the beans right to the middle. The texture is practically like cooked-from-fresh... the only thing it lacks is the 'squeakiness' of fresh-cooked snaps. That's been our experience anyway and it took a few seasons to figure out.

What dilly bean recipe do you use? I tried dilled asparagus once and it was awful, so I haven't tried anything else. I know there's one that's raved about on GardenWeb, but I'm gun shy now.