The recipe of pickled corn, which I propose, is ideal in proportions, I have repeatedly tested and always obtained.

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.

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 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 = 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.

Canned corn at home

  The recipe of pickled corn, which I propose, is technologically verified and perfect in proportions, it has been tested and repeatedly obtained by me.

Corn for the winter at home

Canned corn is loved by many. While most people are used to buying it in stores, few people think that canned corn can be easily prepared by yourself. Corn for winter at home has almost the same nutritional properties as fresh - is there no reason to prepare such a wonderful cereal for the winter? This preservation though not the most popular among our hostesses, but you precisely will make impression on all gathered at a table.

Bright yellow grains of canned corn contain a large amount of nutrients, including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc and selenium. Due to its nutritional properties, corn helps with hypertension and anemia, normalizes the cardiovascular system and metabolism, reduces the level of "bad" cholesterol, improves the condition of fatigue and nervous exhaustion, eliminates disorders of the gastrointestinal tract, and also reduces the negative impact of alcohol consumption and fatty foods. In addition, canned corn is very useful for diabetics, helping to normalize blood sugar levels, and the high content of protein and valuable amino acids makes corn an indispensable product for the nutrition of professional athletes.

When choosing corn cobs for canning, pay attention to their appearance - the grains should be uniform and not have dark spots. The leaves of the plant should not be dried - otherwise it means that the cobs were kept for too long. For canning best sugary corn is milky-wax ripeness. To determine this stage of maturity is very simple - for this you need to put pressure on the grain. If, in the presence of grain pulp, milk splashed, you see ideal corn for preservation - in the harvest it will be just as tender and juicy.

Corn can be canned both in grains and on the cob. Separating the grains from the stumps can be done by immersing the corn in boiling water for a few minutes - in this case, the grains are extracted by hand or with a blunt knife, which must be pressed along each row of grains. In addition, you can use a special device that husks the grains from the cobs.

Corn for winter at home can be used in the preparation of a wide variety of dishes, such as salads, soups, stews, stews, sauces and puddings, as well as a supplement to meat, poultry or fish. To serve corn as a full-fledged side dish, you can fry it slightly in a pan, adding a small amount of butter, salt and pepper - this will only improve its taste. In addition, canned corn is the best for numerous Mexican dishes such as salsa, tacos or enchiladas. It sounds very appetizing, is not it? Then let's not waste time and get acquainted with the recipes!

The classic recipe for canned corn

10 corn cobs,

3 tablespoons of sugar,

1 tablespoon salt

Cleaned and washed corn placed in boiling water for a couple of minutes. After that, separate the grains, rinse under running water and once again place in boiling water for the same time. Then pour the grains in half-liter jars so that they take up about 2/3 of the volume of the container. Prepare the syrup by boiling water with sugar and salt. Pour syrup into the banks of boiling water, cover the jars with lids, then sterilize for at least 3 hours. Roll the jars with lids, turn upside down and let cool.

Canned sweet and sour corn

1 kg of corn kernels,

1 tablespoon salt,

Corn grains pour boiling water and incubate for 5 minutes. Bring water to a boil by adding salt. In sterilized liter jars add one bay leaf and 1 teaspoon of vinegar. Fill the jars with corn kernels at 2/3 and pour the marinade. Capped lids should be sterilized for at least 40 minutes. Roll up the cans with lids, turn them upside down and cool them with a blanket.

Clear the ears from the leaves and stigmas, remove the grain. Put the grains in a saucepan and pour cold water to make it about 2-3 more than the grains. Bring to a boil over high heat, then simmer for 1 hour. Place the corn kernels in sterilized 0.5 liter jars so that the grains occupy 3/4 of the volume of the cans. The decoction in which the corn was prepared will be the basis for the marinade - for this you need to add 1.5 tablespoons of salt, 1 tbsp. spoon 9% vinegar and 4 tablespoons of sugar without the top of 1 liter of liquid. Bring the marinade to a boil and pour the corn in jars. Cover the jars with lids and sterilize for at least 1 hour. Roll up the jars with sterilized lids, turn them upside down, cover with a warm blanket and cool, and then store in a cool, dark place.

Canned corn on the cob

8 small corn cobs,

2 tablespoons salt,

Corn on the cob to boil until cooked for 15 minutes, water is not necessary to salt. Prepare the marinade by boiling water with salt. Cool the cobs and marinade. Tamp the cobs into a three-liter jar. If they are not included, you can trim them a little. Pour the marinade on the cob and sterilize the jars for at least 3 hours. Roll up the jars with lids and turn them over, leaving to cool.

Corn for the winter without sterilization

20 corncobs,

2 tablespoons of vinegar 9%,

Boil the cob for 5 minutes, cool and remove the grain. Put grains in sterilized jars with a volume of 0.5 l and pour boiling water over it. Let stand for 15 minutes, pour the water into the pan, bring to the boil again and pour the grains in the jars again, leaving for 10 minutes. Meanwhile, do marinade, boiling water with sugar and salt. Remove the marinade from the stove and add vinegar. Drain the water from the cans and pour hot marinade. Screw the lids on the jars, turn them over and cool them down by wrapping them in a warm blanket.

Corn for winter at home is a great way to enjoy a healthy summer product in the cold. Successful to you preparations!

ATTENTION!   Reprinting text or graphic materials for commercial use is FORBIDDEN!

Corn for the winter at home - Recipes for corn for the winter

  Corn for winter at home is easy. Recipes for corn for the winter. Corn blanks. How to preserve corn for the winter. Recipes blanks for the winter. Everything about the workpiece for the winter.

How to preserve corn - 4 step by step recipes

An acquaintance of a man with corn took place five thousand years ago, but people began to preserve this product only in the 18th century in France. A gifted French culinary specialist, who fell in love with maize, was looking for ways to store corn for a long time. As a result, he stopped on conservation. Almost three centuries have passed since that time, and canned corn still remains popular.

Today, canned corn is widely used in cooking. Dietary salads and hearty side dishes, flavored sauces, casseroles, pies, soups and even desserts are made from it. In some national cuisines, recipes based on canned corn are considered to be fundamental. Therefore, today's article will tell how to preserve corn at home for the winter.

Calorie canned corn

On the shelves of stores jars of canned corn first appeared in the second half of the twentieth century. Hostesses from all over the world immediately appreciated these canned goods. Dishes of canned corn regularly appeared on everyday and holiday tables in each family.

Do not cheat cereal attention and people leading the fight against obesity. That's because the calorie content of canned corn is 120 kcal per 100 grams.

The ripening of corn cobs is traditionally accompanied by the appearance on the tables of a wonderful delicacy. Frozen corn kernels are great for cooking, and preparing them is easy. How to deal with canned corn? After all, it would be desirable if the preservation was simply prepared, was tasty and kept for a long time. This will help the following tips.

• Choose for conservation young corn. You can prepare for the winter and the old one, but it turns out solid even after a long heat treatment.
• Some housewives have difficulty separating the grains from the cobs. To facilitate the procedure, immerse the cob in hot water for 10 seconds, then cool it sharply under running water.
• Re-sterilization - the key to success. The duration of a single procedure does not exceed 10 minutes. This is not enough to stop the growth of spore microorganisms that are in the corn. Therefore, it is advised to repeat the process several times.

These simple tips are enough to make delicious canned corn. In winter, an open jar with a delicacy will delight the family with the taste and aroma of the past summer.

The classic recipe for winter conservation

Corn salt, pickled, used for making mashed potatoes, but this grass is ideal for preservation, like boletus. For many years, culinary professionals from around the world have created many recipes for canned corn, but the basis of diversity is the classic recipe. And consider it.

• Corn - 3 ears.
• Water - 1 liter.
• Salt - 1 tablespoon.
• Sugar - 1 tablespoon.

Ingredients are based on one three-liter jar.

1. To begin, sterilize the jar and lid. Hold the glass jug on steam, in an oven or a microwave, and boil the lid for a few minutes.
2. Clean the cob and put it in a container with water. Boil 3 minutes after boiling water. Put the corn in a bowl of cold water.
3. When it cools, separate the grain from the cob. Using a colander, rinse with water. Send the grain to the pan and set aside for 3 minutes on fire. Boil at a low boil.
4. In the meantime, make a marinade. Put a container of water on the fire, add salt and sugar. After boiling, wait 2 minutes and remove from heat. Fill a jar with corn and cover with hot marinade.
5. Place the jar in a deep container covered with a towel. Pour warm water over the shoulders of the jar and put it on the fire. When the water boils, reduce the fire a little.
6. Sterilization of a can of corn takes 3.5 hours. Watch the water level. Add boiling water at the time of volume reduction. When finished sterilizing, remove the jar and roll up the lid. Turn it upside down and wrap in a warm towel until it cools.

A cool place protected from sunlight is ideal for storing canned corn at home. If there is no such room, keep the preservation in the refrigerator.

Canned corn in the store

Eating canned corn in the winter is good for health. It can be used as an ingredient for salads, and eat with a spoon. Canned corn is sold everywhere, but the home-made product is healthier, and cooking the cereal to match the store's taste characteristics is simple. The main thing is to get the sugar variety of corn.

• Corn.
• Salt - 1 tsp.
• Sugar - 2 teaspoons.
• Vinegar - 1 tablespoon.

Ingredients are based on a half-liter jar.

1. Peeled cobs fold into a container and, pouring water, put on the stove. Boil in boiling water for 40 minutes, adding salt to taste.
2. Drain and cool. Separate the grains, rinse if necessary in cold water. Fill the cooked jars with corn.
3. There also send salt, sugar and vinegar. Pour boiling water and place in a deep container for sterilization. Pour water, put on the fire and boil for about an hour over low heat after boiling.
4. After that, remove the banks and roll up the lids. Turn it over and wrap it in a blanket until it cools down. Put the preservation in a dark cool place.

Such canned corn is stored for a long time. In winter, when there are not many vitamin products in the diet, it will help in preparing delicious salads and side dishes for meat dishes.

How to preserve corn on the cob

Corn, preserved on the cob, is a real culinary wonder that any hostess can do. Such a billet will always help out in the winter. Therefore, with the onset of the season be sure to prepare a few jars.

• Young corn - 1 kg.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Vinegar - 6 tablespoons.
• Carnation - 6 pcs.
• Bay leaf and peppercorns - to taste.

1. Peeled and washed corn fold into a small saucepan, cover with water and boil for 5 minutes.
2. Prepare 3 half-liter jars. In each container, put on a leaf of laurel, add a few peas of pepper.
3. Fill the jars with corn. In each container, add 2 tablespoons of vinegar and pour marinade. To make it, pour water into a saucepan, add salt and sugar, boil.
4. Sterilize preservation for half an hour. After that, roll up each jar, put it on the floor upside down, cover with a blanket and wait for it to cool. After that send to the storage location.

Corn prepared according to this recipe will serve as a beautiful and tasty side dish. To do this, cut the cob into small rings and place around the main dish. If you separate the grain, you get the basis for a salad with crab sticks.

Sweet canned corn without sterilization

The following recipe will appeal to busy housewives who, due to certain reasons, cannot spend a lot of time on conservation, but like to please the family with various delicacies. I consider this recipe to be universal, as it is suitable for both grains and cobs.

• Young corn - 15 cobs.
• Salt - 1 tablespoon.
• Sugar - 3 tablespoons.
• Vinegar - 2 tablespoons.

The proportions of salt, sugar and vinegar are given per liter of water.

1. Clean and rinse with water the young corn cobs. Put the prepared corn into a saucepan, cover with hot water and boil for about 3 minutes after boiling. After the time has elapsed, fold to a colander and let cool in ice water.
2. Dry the cobs with paper napkins and separate the grains. Fill with corn jars, pour boiling water over and leave for a third of an hour under the lids. After the time has elapsed, drain the water, boil again and refill the grain.
3. Make a marinade. Pour water into a saucepan, add a tablespoon of salt, two tablespoons of vinegar and three tablespoons of sugar per liter of liquid. Bring the liquid to a boil, drain the water from the cans and pour the marinade. Roll up the jars and hold under the blanket until cool.

This recipe once again proves that homemade canned corn is a quick, easy to prepare and tasty dish that provides ample opportunities in cooking.

The benefits and harms of canned corn

The topic of today's conversation is canned corn. Many people like this easy-to-prepare delicacy, but its beneficial properties and contraindications remain a mystery. We will talk about this in the final part of the material.

1. Bright yellow grains of corn - a storehouse of nutrients. Among them are folic acid, thiamine, tocopherol. Canned corn is saturated with phosphorus, calcium and sodium. It contains potassium, zinc, silicon and iodine, but in smaller quantities.
2. Canned corn is the basis of a professional athlete's diet. That's because there are a lot of vegetable proteins and amino acids in it, which provide an indispensable help in maintaining shape.
3. Canned corn has been used in the diet of people with diabetes. This product regulates the level of sugar and reduces cholesterol, the excess of which adversely affects the functioning of the heart and the vascular system.
4. Scientists have noticed that canned corn has a beneficial effect on the digestive system. Even in small amounts, the product helps in eliminating the symptoms of flatulence.
5. Cereal in canned form helps in the fight against obesity due to the small amount of calories. However, a positive result is achieved only under the condition of a balanced diet.

If we talk about the dangers, canned cereal is contraindicated to people and people with high blood clotting that are susceptible to thrombosis. The product reduces the appetite, and if the cereal is abused, it will result in an aggravation of the stomach ulcer.

To preserve corn at home is elementary, and the benefits and harm of a dish are determined by the individual characteristics of the body. If there are no contraindications for use, boldly harvest the maize for the winter and eat regularly. See you!

How to preserve corn at home for the winter

  Canned corn is a delicacy that has worked well as a separate dish and as a part of complex treats. How to make it at home?

On the shelves of stores sold canned corn in cans. It is often bought, as it is an ingredient in many salads and other dishes. But such a blank can be done by yourself at home and you can cook not only grains, but whole cobs.

The useful corn canned

During heat treatment corn hardly loses its qualities   and canned food from it is useful thanks to some:

• contains few calories (58 kcal per 100 grams) and will be useful in the diet of people who want to lose their weight;
• contains vitamins of group B, ascorbic acid, vitamin A and beta-carotene, niacin;
• contains macro - and microelements - sodium, potassium, phosphorus, calcium, magnesium, selenium, manganese, copper, iron and zinc;
• substances contained in corn kernels have antioxidant and oncoprotective properties;
• contains amino acids, including essential;
• does not cause flatulence, unlike just cooked;
• on it almost no allergies;
• gluten free.

Did you know? Conservation of young corn cobs of small size is more useful than of kernels.

Which is better to take corn for canning

For blanks, you should take a young, but already well-ripened corn of sugar varieties. Check if the corn is old by pressing on any corn kernel with a fingernail. If it does not pick out the milk, and a piece of it remains on the nail, then it is old and should not be taken, as even after a long boil its flesh can remain hard.

It should also be noted that the cobs have juicy and fresh leaves and the color of hairs (the lighter the better).

Preliminary preparation

Before cooking, clean the corn cobs from the leaves and hairs, cut off dry or unripe tops. If there are rotten areas - delete. Well wash the corn cobs under running water.

What is combined and where you can add

In many cookbooks and on the Internet you can find many different recipes using canned corn, because it is combined with most products. First and second dishes are made from it - soups, salads, vegetable stews, casseroles, etc. This product is used in dishes from meat, eggs and. It gives a spicy taste and in combination with seafood - crab sticks, squid, fish, shrimp.
  But most often canned corn kernels are used in salads, in them they are well complemented by fresh vegetables -,. This corn is used for cooking with boiled vegetables -,.

Where to store

Canned corn in glass jars is stored no more than 3 years. But the store product in cans no more than 2 years. This is due to the fact that due to the metal content is oxidized faster and its shelf life is reduced. Such preservation is stored in a dark dry place at room temperature of 22-25 ° C.

For storage is well suited cellar, storage room or just a shelf in the kitchen. After opening the lid and using the corn completely, the jar with it is placed on the shelf of the refrigerator and stored for no more than a day. At the same time, it is better not to drain the pickle, because without it the corn kernels are stored less and lose their taste qualities faster.

Why can lid swell

When opening corn, it is very important to turn on the lid; if it is swollen, then there is a chance that the product has deteriorated and may cause poisoning.

The reasons for swelling of the lid or damage to such preservation may be as follows:

• storage of canned corn at high temperature (above 25 ° C), especially in the summer heat. In this case, harmful and dangerous microorganisms have not yet formed, but certain chemical processes have led to the lid swelling. And yet in this case it is better not to risk and refuse to eat such a product;
• violation of cooking technology;
• a hermetically rolled up jar - this happens when an unsuccessful roll-in or when the jar lid mismatches;
• lack of sterility of the container, if the jars and lids were poorly sterilized;
• substandard products. This happens when the vegetables were poorly washed or rotten;
• corn-grain cans tend to "explode." This is due to the high content of proteins and the almost complete absence of acids. In order to eliminate this problem during conservation, it is recommended to add a little vinegar, lemon juice or citric acid. To eliminate this trouble, you can not apply acid, but simply sterilize the jars with this product for at least two or three hours.

1. First, you need to choose the right cobs so that the corn for the winter without home sterilization is not tough. It is best to use fresh, recently plucked, so that the corn is not starchy. The cobs must be thoroughly cleaned and washed thoroughly.

2. Put the cobs into a deep saucepan and fill with hot water. Over high heat, bring to a boil and blanch for about 3 minutes. Put the cobs in a colander and cool under running water (you can put the corn on the ice).

3. Cooled and slightly dried cobs can be put in a jar. If desired, you can make the corn immediately grains, on the principle of that which is sold in the store. For this it is necessary to cut the grain with a sharp knife.

4. For one small jar, and more is hardly necessary for one dish, it takes 3 medium cobs. They need to be put in a jar rather tightly. Pour boiling water over the jar and leave for 10-15 minutes under the lid closed.

5. This water must then be drained and brought to a boil again. The second time, pour the corn again for about 10 minutes. Meanwhile, prepare the marinade. At 1 liter of water will need 2 tablespoons of vinegar and sugar and 1 - salt. Boiling marinade is necessary to pour corn, pre-drain the water. Roll up the jars and leave them under the blanket until cool. That's the whole recipe for cooking corn for the winter without sterilization. Cobs are also preserved in the same way.

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.

Almost any products sold in the store, you can cook yourself at home. Anyone who does not trust producers or wants to save money will certainly be interested in recipes for canned corn. Salads with these sunny grains have always been popular and are still present in the daily and festive menu.

Useful properties of corn

Canned homemade corn   It goes well with fresh or boiled vegetables, fish and seafood, meat, some prefer to combine it even with fruit. It is delicious as an ingredient in a salad, it is used as an unusual side dish, as well as for the beauty of dishes.

It should be noted that canned corn is a low-calorie product. 100 grams contains only 118 calories. Therefore, it is used without the risk of getting extra pounds. Prescription canning is a rather lengthy procedure, but this does not affect its excellent qualities at all. It remains with its set of useful properties, which are:

She is a product of a diet that promotes weight loss, because doctors often include it in the diet.

Canned Corn Recipes

Any housewife at home can very simple and easy prescription cook canned corn. If you at least once try to prepare this product for the winter yourself, you will no longer look at the bank in the store, and even more so to buy it. Since the difference in taste and safety is obvious. Below are the recipes for the winter of this wonderful solar gift of nature. The choice is yours!

The recipe for classic canned corn

Will need:

• Corn kernels - 0.7 kg.
• Table salt - a large spoon.
• Sugar - 15 grams.
• Water - liter.

How to cook on prescription:

Recipe for canned corn with lemon

Homemade canning prescription involves   Availability of the following products:

• Corn cobs

Marinade   per 0.5 liter can:

• Sugar - 1 tablespoon.
• Salt - half a teaspoon.
• Citric acid - 1/3 tsp.

How to prepare for the winter:

Recipe for Canned Corn with Vinegar

Will be required:

• Corn cobs
• Per liter of marinade you need to take:
• Tablespoon with a hill of salt.
• A tablespoon without slides of sugar.
• Two teaspoons of 9% vinegar (0.5 liters jar).

how harvest grain   for winter:

Canned corn recipe with vegetables

Will need:

• Corn cobs.
• Squashes.
• Carrot.
• Red sweet pepper.
• Apple vinegar.
• Parsley.
• Dill.
• Salt.
• Sugar.

How to cook according to the recipe:

Secrets of cooking at home

At experienced hostesses there are secrets   canning corn for the winter:

• Corn is considered a capricious crop. She does not like to be conserved because of the complete absence of acids. It contains a lot of starchy substances and sugar, natural preservatives is at a minimum. In this regard, its grain lay only in sterile jars with the same lids. Pasteurization takes place in water, after which it is wrapped in a warm blanket. These conditions will prevent your canned corn from exploding.
• In order to get one half-liter jar of canned corn, according to the recipe, you need to take about 5 cobs.
• Sugar with salt can be put at your discretion. The only condition is high-quality pasteurization of canned corn and then it will not fail.

We reviewed canned corn recipes   for winter. If you do everything as it is written, you will get a tasty, juicy, healthy and healthy dish. When homework is enough in the bins, your winter menu will get bright and sunny colors thanks to this wonderful gift of nature.