Canned corn for the winter at home turns out very tasty, juicy and sweet, unlike the store version! Yes, and such a preparation costs many times cheaper, so do not forget to cork a few jars of this vegetable for making delicious salad in winter.

Remember that young corn, from the ears of which juice is extracted, is boiled for only 15-20 minutes, but mature cabbages must be cooked for at least 1-2 hours until the grains are soft. Salt when cooking corn is not possible - salt seals the surface of the grains and they become hard to taste.

You will need a 0.5 liter capacity:

• 5-6 corn cobs;
• 1 tbsp. granulated sugar and 1 tsp;
• 0.5 tsp salts;
• 1 tbsp. 9% vinegar.

How to preserve corn at home

1. Clean the ears from the leaves and plant hair. Place a small part of the washed leaves on the bottom of the pot or cauldron and place the cleaned and washed cobs on them. We pour 1 tbsp. sugar sand. We will not add salt.

2. Fill with water and place the container on the stove, covered with a lid. Bring to a boil and reduce the heat to medium, boiling the cob for 15-20 minutes.

3. Then remove the container from the heat and sharply move the cobs into the icy water. As soon as they cool slightly, we cut the seeds off with a sharp knife.

4. We rinse a few 0.5 l of jars and pour boiled corn into shoulders - no more!

5. Place the jars in a saucepan for sterilization, pour 0.5 tsp into each of them. salt and 1 tsp sugar sand.

6. Fill hot water to the top. Fill and pan with hot water to the shoulders of the cans. Place it on the stove, bring the water in it to a boil and reduce the heat to medium by covering the jars with lids. In this position, we will sterilize them for about 1 hour.

7. After a specified time, remove the jars from the pan, pour in each of them 1 tbsp. 9% of vinegar and immediately cork a conservation key or twist the lid until it stops, if the banks are threaded.

8. Gently turn the bottom up, making sure of the quality of the capping, and let it cool at room temperature. Optionally, in each jar of canned corn, you can add 0.5 tablets of aspirin, so that it interferes with fermentation.

Sweet canned corn is one of the popular delicacies of winter. On the shelves you can find products from many manufacturers. All advocate for environmental friendliness and usefulness of their products. But a truly useful product of plant origin can only be obtained at home, fully controlling the process and composition of ingredients. For harvesting corn, there are several tasty and varied recipes.

Preparation for conservation of corn

Harvesting corn is not the fastest kitchen process. But the result will pleasantly surprise you. Using a homemade recipe, you can be sure that the grains will retain all the beneficial properties. The quality and durability of conservation largely depends on the right raw material. For harvesting you need to buy corn, and then clean it.

Signs of good cobs:

Council Determining the degree of maturity is not difficult - push down the grain. The best option for preservation - if inside you see the pulp and juicy milk.

Separate recipes involve the preparation of whole cobs. Otherwise, before cooking you will need to clear them from the leaves and remove the grain. A simple method will help to do this: dip the cob into boiling water for 3-4 minutes, cool slightly. After these manipulations, whole grain rows can be easily removed with a blunt knife or fingers. There are on sale and special devices for mechanical shelling of corn.

How to roll in cans of sweet homemade corn

To get the classic shopping dish, use this recipe. First prepare the ingredients:

• peeled corn - 850 g;
• salt - 1 tbsp. l or less (to taste);
• sugar - 30 g;
• water - 1 l.

Attention! The recipe is designed for 2 cans of 0.5 liters. Larger packaging is not worth taking. If you want to roll more cans, proportionally increase the number of ingredients.

Algorithm of preparation:

1. Wash grain thoroughly. Pour into a colander and put into boiling water for 3 minutes. After this procedure (blanching) the material for the workpiece will become softer and more tender.
2. Prepare sterile jars and lids.
3. Boil the syrup: pour all the salt and sugar into the boiling water.
4. Pour the corn grain into the jars, filling them in 2/3 volume. Pour with freshly boiled syrup. The liquid level should completely cover the dry contents.
5. Cover with lids glass containers and send to a water bath for sterilization. Term - 1 hour
6. Roll covers, turn and wrap. After a couple of days, the workpiece can be rearranged to a dry and dark place.

Whole cob marinated corn

For this recipe, prepare a 3-liter container and good cobs of a suitable uniform size. 8-10 pieces fit into one such jar. For the marinade for this volume you will need:

• sugar - 3 tbsp. l .;
• salt - 1.5 tsp.

Cooking method:

Council If the cobs are not included in the jar as a whole, you can cut them. The composition of the marinade can also include 1 tsp. citric acid. It will prolong the durability of conservation. To close several cans, increase the amount of ingredients accordingly.

Sweet and sour marinated corn

This is an unusual way of harvesting corn. The dish will get a savory flavor. To get started, prepare about 1 kg of pure grains. For this amount you will need a pair of liter cans and a list of additional ingredients:

• table vinegar 9% - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• drinking water - 1 l;
• 2-3 bay leaves

Cooking method:

Corn for the winter canned preserved in the form of single blanks. They can be eaten without anything, but it is best to add them to main dishes or high-grade salads. Using at least one of the recipes, you will not regret it at all. Corn blanks are exceptionally tasty and healthy.

Canned corn: video

For canning corn for the winter, you will need young sweetcorn, sugar, salt and clear water - and no additional preservatives. Home-made marinated corn will be very tender, sweet and juicy, ideal for all kinds of salads. Banks are well kept in the cellar, do not grow cloudy with time and do not explode. In short, the recipe will be an excellent alternative to store roll, the quality of which often leaves much to be desired.

Preparation time: 2 hours / Exit: 2 liters.

Ingredients

For canning corn at home you will need:

• corn 1 kg
• sugar 6 tbsp. l
• salt 2 tbsp. l
• water 1.5 l

How to cook canned corn for the winter

We clean the cobs from the leaves and remove the fibers.

We take a sharp knife and cut off corn kernels with them as close as possible to the cob - no problem, if a part of the head is cut, in the process of cooking all particles will rise along with the foam and they will be easy to remove.

Fill the corn with cold water (about 3-4 fingers above the grain level) and bring to a boil over high heat, as a result of which foam is formed on the surface, which needs to be removed with a skimmer. Reduce heat to low and cook for 1 hour.

After 1 hour, decant the water, but do not pour it out! We put the grains in clean sterilized jars - it is most convenient to use 0.5-liter jars.

Banks are filled not to the very top, but approximately 3/4 of the capacity.

On the basis of the liquid, where corn was cooked, we prepare a marinade for 1.5 liters of liquid, 2 tbsp. l iodized salt (without top) and 6 tbsp. l sugar (no top). We bring the marinade to a boil and pour it into cans filled with corn grains.

Important:   the grain should float in the marinade freely. If you fill the jars by 3/4, then the marinade leaves about 300-350 ml per each jar. It turns out an average of 4 banks, 4x0.35 l \u003d 1.4 l. Calculations are given with a margin of 1.5 liters. If you cook in double-triple volume (and more), then the "marinade stock" may remain unclaimed. Therefore, we recommend measuring the marinade in several stages. Spread the grain in cans, filling them into 3/4 volume, then cook 1.5 liters of marinade, pour in cans. See how much fluid you have left and repeat the procedure if necessary. This way you will not translate salt and sugar.

We cover the jars with lids and put them in a pan with hot water for pasteurization - put a small piece of cloth on the bottom of the pot to fix the jars. Pasteurize for 1 hour after the start of boiling water in a saucepan.

Finished canned corn rolls sterilized lids, overturned, wrapped in a warm blanket and leave to cool in this form.

We send banks for storage in a dark cool time. Seaming can be stored for 1-2 years.

On a note

• Any variety of sweet corn is suitable for pickling - it is advisable to choose dense young ears, where milk grains are already well formed.
• If the corn has slightly overripe, then the cooking time will need to be doubled or even tripled, focusing on the degree of softness of the cooked grain.

How to harvest corn for the winter

Corn for the winter - it is canned or frozen billet, which you can cook without the hassle at home. Grains are added to salads, sauces, first and second courses.

Corn on the cob for the winter

After freezing, the grains retain their flavor and aroma.

Source: Depositphotos

Corn cobs are perfectly stored all winter in the freezer.

Ingredients:

• corn - 6 cobs;
• water - 1 l.

1. Dip the corn in boiling water and cook for 5 minutes.
2. Put the cobs in ice water, then dry them with paper towels.
3. Put the blanks in bags for freezing, remove air from the package. Send the cob to the freezer.

Use blanks as needed.

Marinated corn for the winter at home

Prepare an unusual snack with a sweet and sour taste according to our recipe.

Ingredients:

• young corn - 6 cobs;
• water - 2.5 l;
• salt - 90 g;
• sugar - 70 g;
• vinegar - 30 ml;
• bell pepper - 4 pcs .;
• carnation - 3 pcs .;
• bay leaf - 2 pcs.

1. Cut the cobs into 3 parts, lower them into boiling water and cook for 30 minutes.
2. Dissolve salt and sugar in 2.5 liters of water. Boil the marinade, add the pepper, cloves and bay leaf. Lie it for 5 minutes.
3. Put the corn in sterilized jars, fill it with boiling marinade.

Close the dishes with capron lids and cool. Keep the workpiece in the refrigerator or cellar.

Canned corn for the winter with tomatoes

Sweet corn grains harvested at home, do not differ in taste from those that are sold in the store. Tomatoes you can submit separately, add them to the salad or soup.

Ingredients:

• tomatoes - 10 pcs .;
• corn - 2 pcs .;
• water - 2 l;
• sugar - 120 g;
• salt - 60 g;
• vinegar - 45 g;
• currant litas - 5 pcs .;
• bell pepper - 4 pcs .;
• dill - 3 sprigs;
• basil - 2 sprigs.

1. Put greens and peppers on the bottom of a sterilized three-liter jar. If you wish, you can add dill umbrellas, cherry leaves or grapes.
2. Cut the cobs into 2–3 cm thick pieces. Place the blanks in a jar, alternating with tomatoes.
3. Fill the products with boiling water, cover them with a lid. After 5 min, pour the infusion into the pan and boil it again. Repeat this operation 2 more times.
4. Add to the broth salt and sugar, bring it to a boil.
5. Pour the vinegar and marinade into the jar, cover the dishes with a lid.

Turn the workpiece upside down and cool. Send the blank to the cellar or storeroom for storage.

Grains of canned or frozen corn before use is removed from the stem with a knife. They can be immediately added to a hot dish or salad.

If your family also likes canned corn, as well as mine, then not preparing it for the winter during the harvest season will be an unforgivable luxury for you - you will have to purchase the storey option at an exorbitant price!

Many people think that harvesting canned corn for the winter is quite laborious, but you should try this recipe for preservation at least once and you will never buy it at the supermarket! And why? There will be no dyes, thickeners, dangerous preservatives in the home-made food - only those products that are in every kitchen.

Undoubtedly, corn harvesting is cheaper if you grow it yourself in your own garden, but inexpensive corn can be found on the wholesale markets and you can buy about 20-30 cobs for preservation. Then a jar of juicy and tasty product will be twice cheaper than its store price.

So, get the corn and start cooking! Let's try to preserve corn for the winter at home ...

Corn cobs free from green peel, plant hair and rinse in water. The bottom of the cauldron (the most suitable dishes for cooking) vystel green skinned - so the cobs do not burn and become more fragrant. Put the corn on them and add 4 tbsp. sugar sand. Salt do not add !!!   Remember, do not add !!! It will make the surface of the grain hard and dense, and we need them soft. Fill the cauldron with water and place it on the stove. Bring the water to a boil, reduce the heat and boil the cobs for about 25 minutes from the time of boiling. After that, dramatically move them into a bowl with cold water and leave it there for 10 minutes, changing the water two or three more times. Temperature difference will serve us a good service, and the grains will become softer.

Then carefully cut them into a deep container with a knife.

Fill the jar with corn kernels only to the shoulders - not to the edge of the jar, otherwise the whole marinade will be pulled in when the grain is capped. The bottom of the pot should be sterilized with a small towel or a piece of cloth so that the jars do not burst during boiling. We will place filled cans in containers and fill water between them up to their hangers, thus filling the pan.

Pour in each jar 1/3 tbsp. sugar and the same amount of salt.

Fill the hot water before the base of the neck of the cans. Put the pan on the stove, bring the water in it to a boil, and then reduce the heat to medium. Sterilize the jars with grains for about 1 hour, covering them on top with lids. 2-3 minutes before the end of sterilization, pour 9% vinegar into each of them. At 0.5 jar, I poured 1 tbsp. vinegar, and 300 ml - 0.5 tbsp.

Remove the jars from the pan and immediately twist the lids on them or roll them up with the key for preservation. If you fear for the safety of such a "capricious" product, then add 0.5 aspirin tablets to each jar - it will prevent fermentation. Now you know how to preserve corn for winter at home without “misfires”!

Allow the cans of canned corn to cool, and then transfer them to the pantry, keeping it there until winter, although my jars are opened much earlier.