Corn lovers should try to harvest it in salt form. For harvesting, you can use both individual grains and whole cobs. But in order to harvest whole ears it is worth choosing young fruits, they are easier to put in containers, and their taste will be more delicate. Here you will find how to salt young corn on the cob and grains.

The most delicious and juicy corn is located on the cobs, and if they are also young, the vegetable has a delicate taste. It is young fruits that can be salted for the winter, they are conveniently placed in small containers and subsequently consumed. It is very simple to salt such fruits, only salt and the fruits themselves are needed. Let us consider in more detail how to salt corn on the cob for the winter.

Essential Ingredients:

• Ears of corn - 1 kilogram;
• Salt - 20 grams;
• Water - 1 liter.

Preservation of young ears of corn:

1. The ears should be well cleaned of leaves and panicles, large ears can be freed from grains and only grain can be used, young fruits are harvested whole;
2. When the fruits are peeled, they should be dipped in hot water and cook until cooked, the cooking time depends on the size and maturity of the fruits, after cooking the pulp should be soft;
3. Ready pulp can be transferred to sterilized jars;
4. In a separate container, the brine should be boiled, it is boiled from water and the prescribed amount of salt, after boiling it is boiled for about 5 minutes, after which the solution is allowed to cool completely, it is at this time that it is worthwhile to prepare the fruits themselves;
5. When the solution has cooled, you need to fill it with prepared containers;
6. To extend the shelf life, it is necessary to cover the blanks with lids and put in hot water for sterilization, usually 40-60 minutes;
7. Then you can close the blanks with lids and send to a cool storage place.

Our culinary specialists have prepared for you other recipes that will allow you to decorate your table. Pickled, or, which can be added to salads - all this will not only become the decoration of the celebration, but will appeal to all your household.

How to salt corn with sterilization

For a more proper preparation of blanks, the capacity and contents of the twist must be correctly sterilized. Only with such sterilization can we make sure that the twist will be stored for a long time, and after all, a long shelf life is required for the blanks.

Essential Ingredients:

• Corn - 2-3 kilograms;
• Sugar - 3 teaspoons;
• Salt - 1 tablespoon;
• Water - 1 liter.

1. First you need to separate the grains from the base, you can do it with a knife, or you can lower the ears in boiling water for several minutes, then immediately send them into cold water, from such manipulations the grains are easily removed from the ears;
2. Grains are boiled in hot water for several minutes, hard fruits can be cooked longer so that they acquire the necessary softness;
3. Now is the time to prepare a pickle for salting, it is prepared from water, sugar and salt, the mixture needs to be boiled a little;
4. The finished pulp is transferred to prepared containers, their volume should be no more than 2/3 of the total volume of the can;
5. The pulp is immediately poured with a hot solution, covered with sterilized lids;
6. Now the blanks are sent for sterilization in hot water or sterilized in another way;
7. For greater reliability, you can send blanks for sterilization several times, after sterilization, the banks are allowed to cool, then again sent for sterilization. Thus, it is possible to process twists 3 times, for all sterilization all harmful microorganisms will be removed from the mixture and the mixture will be stored for a long time.

Preserving sweet corn at home without sterilization

Harvesting, as a rule, is prepared using different sterilization methods. But there is not always time and opportunity to sterilize containers. This recipe for pickling corn can be used for blanks without sterilization, so the cooking time is significantly reduced. But the taste of this will definitely not change. The ingredients are designed to prepare 1 small jar of salting, if necessary, increase the number of ingredients.

Essential Ingredients:

• Corn grains - 2 cups;
• Sugar - 1 tablespoon;
• Salt - ½ teaspoons;
• Water - 1 liter.

How to preserve corn for the winter:

1. The grains are separated from the cob, water should be boiled separately, removed from the heat and put the pulp into it for about half an hour, it is best to steam it, for example, wrap it with a warm blanket, in this case, the grains will well leave the cob;
2. Now you need to put a measured amount of water on the fire, bring to a boil, then you need to lower the prepared grains, salt, sugar there, this mixture should boil on a small fire for about half an hour;
3. Salting containers are sterilized in a convenient way and are turned upside down;
4. After this, the grains can be transferred to sterilized glass containers and rolled up with lids, and the solution itself can be used with the fruits, it will allow the pulp to be stored properly, and microbes will not develop. Sterilized jars can be filled simply with pulp, without using brine, only the pulp must be carefully tamped into the container, so it will be better stored;
5. Such vegetables are obtained not too salty, which means that it simply will not need to be washed or kept in cold water. But if you want, you can add a little more salt than indicated in the recipe, such pulp can be used in dishes without adding salt.

How to preserve fresh corn with pepper

Corn can be salted with various seasonings, but pepper will be the most suitable seasoning, and it can be used fresh, or dried ground pepper can be added. Dry seasoning has a more pronounced taste and aroma, so you need to add a little. Spicy corn is quite unusual and goes well with other components of various salads.

Essential Ingredients:

• Corn on the cob - 6 pieces;
• Salt - 5.5 tablespoons;
• Garlic - 10 cloves;
• Hot pepper - 2 pods;
• Peppercorns - 1 teaspoon;
• Water - 2 liters.

how to salt corn for the winter:

1. First you need to prepare all the ingredients, cut the corn into pieces with a thickness of not more than 5 centimeters or disassemble it into grains, removing leaves and strings;
2. Garlic must be peeled, you can chop the garlic into large slices, or you can leave whole cloves;
3. Hot pepper needs to be washed, peeled from seeds, cut into thin slices or circles, if desired, you can increase or decrease the amount of hot pepper so that the mixture turns out the desired sharpness;
4. It is necessary to transfer the cooked fruits into a container for pickling, then cover it all with prepared spices;
5. Now you need to prepare the brine, it is prepared from water and salt, the main thing is that the salt is completely dissolved, after which it will be possible to strain the mixture through a dense fabric so that the salt residue remains on the fabric;
6. The whole mixture should be covered with a cloth or gauze, put on it a plate of a suitable size, and then put the load;
7. For the mixture you need to find a dark place at room temperature and put it there, the workpiece should be salted for 4 days;
8. After this time, you need to start controlling the degree of salting of the pulp, you need to taste it. If the taste is salty enough, then you can put it in storage in a cool room, and if the flesh is not salty, then it is left in the room;
9. You can add dry mustard powder to the mixture, this will increase the storage time of the workpiece, mustard also gives the pulp a more rich and pungent taste.

Corn Pickling Recipe

Preparing salted corn is easy enough, it can take more time to separate the grains from the base, but there are secrets to this. If you put the cobs first in hot water, and then quickly put them in ice, then the grains will easily depart. The recipe does not use vinegar or other acid, so the workpiece must be sterilized for a long time, especially if it will not be stored in a cool room.

Essential Ingredients:

• Ears of corn - 2 kilograms;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Water - 1000 milliliters.

Step-by-step cooking instructions:

1. First, you can prepare a brine, to prepare it, you need to pour a measured amount of sugar and salt into the water, mix well until the crystals dissolve. Various debris may be present in the liquid, it can simply be filtered through a dense cloth;
2. Now you should pay attention to the cobs and separate the grains from the base. To do this, place the cobs in a large pot, add water, boil for about 50 minutes after boiling, large cobs may require a longer cooking time, after cooking, the pulp can be removed from boiling water and allowed to cool, then you can carefully remove the grains from the cob;
3. Finished grains should be washed under running water, preferably using a colander;
4. Corn must be transferred to salting containers and then filled with prepared saline;
5. Almost finished twists should be put in boiling water for sterilization, they should be sterilized for 2.5-3 hours, only after that the workpiece can be stored for a long time in any room;
6. After sterilization, it is necessary to roll up the cans with iron covers, wrap them upside down with a warm blanket and leave them to cool;
7. Only fully cooled spins can be stored.

Corn is used in a variety of options, but for the preparation of savory dishes, you can use the salty version of the workpiece. It is convenient to salt this vegetable in small glass jars so that the laying process is simpler and the appearance remains at its best. Ready-made pickles can be consumed in this form or added to other dishes.

Corn is a favorite treat of children and adults. It is cooked in different variations and eaten in boiled and raw form. You can preserve the culture for a long time with the help of conservation. There are many recipes and secrets on how to quickly preserve corn at home for the winter. All kinds of salads are prepared from the pickled culture, added to side dishes and soups and eaten just like that.

Culture during heat treatment of useful components practically does not lose. The maximum of useful substances will be preserved if corn of a certain stage of ripeness is taken for preservation.

If during preparation of the workpiece all the canning rules were followed, then the workpiece can be stored for 2 to 3 years.

The product is low-calorie, corn grain contains fat in the range of 5%. The product is very useful for people who are overweight and planning to get rid of it. It normalizes metabolic processes in the body, so the extra pounds will gradually go away.

For people who regularly consume corn, the body works better. Scientists have found that daily intake of canned food saturates the body with useful substances - magnesium, folate and folic acid. These elements protect the immune and cardiac systems.

Even with manydo not get carried away with useful properties of this product.  The product is rich in carbohydrates, and this must be considered. Nutrition should be balanced and healthy.

The product does not suit everyone equally. For people who suffer from thrombosis or lack of appetite, corn can be harmful.

Choose corn for preservation

In order for the culture to be well stored, it must be carefully selected.

There are two types of culture:

• fodder - is grown in large quantities and is intended for feeding livestock, in the composition of few vitamins.
• sugar sweet to the taste and contains the maximum amount of nutrients, designed for people.

Culture is of different ripeness:

1. Young ears are consumed after cooking. Checking the degree of ripeness is very simple. When pressure is exerted on the grain, milk is released, while there is no pulp.
2. Grains of medium maturity - great for canning. When crushing grain, there is milk and pulp.
3. At a high degree of maturity, the corn is collected for storage in a dry form. When crushing grain, there is only pulp, but there is no milk.

We prepare the ingredients

The preparatory phase takes place in several steps:

1. Grow corn on your own with your own hands and wait for the right degree of maturity. Or buy corn in the market. It will be useful to ask the seller where it was brought from and where it was grown.
2. Peel corn from leaves and tissues. It is important to carefully collect the hairs, as they will subsequently be present in the salad. It does not look very attractive.
3. Carefully cut off damaged surfaces with worms.
4. Boil water in a large container and lay the ears. If the heads are large, cut them into 2-3 parts.
5. As soon as the fire boils, reduce, and cover the corn a little with a lid. Steam should be free to leave. Do not add salt; corn will become stiff from it.
6. Cook for twenty minutes. Spoon the cobs several times with a spoon.
7. After the time has passed, tightly cover the corn with a lid and leave for some time.
8. After this, drain the water, you can use a colander.
9. Harvesting can be done in different ways - using grains and ears. If you canning the cobs, then after cooking, you can immediately proceed to the process.
10. It is necessary to separate the grain from the head. Manipulate with a knife. Actions must be careful so as not to damage the grain structure.
11. Next is the direct rolling of the workpiece.

How to preserve corn at home

Harvesting culture can be done in different ways. When choosing a recipe, you must be guided by your own taste or experiment.

The recipe for classic preservation of corn beans

Essential Ingredients:

• main product - 700g;
• water - 400 ml;
• salt - 2 tsp;
• sugar - 1 tablespoon

Cooking Method:

1. The proportions are calculated for two containers of 500 ml. About 350 grams fit in one can.
2. Head out of leaves and remove stigmas. Cut off the remainder of the stem and the top, where there are no grains.
3. Pour water into the basin, immerse the ears and turn on the stove.
4. Cooking time depends on the degree of maturity. 15 minutes is enough for young grain. A medium-ripened culture must be boiled for more than 30 minutes.
5. During cooking, check the grain. Once the grain is soft, turn off.
6. Drain and cool.
7. Cut grain from a head of cabbage.
8. Pre-prepare the jars. Rinse thoroughly with soda and rinse. You can roast in the microwave, oven or sterilize over steam. Boil the lids in water for 5 minutes.
9. Spread the corn, two centimeters short of the neck.
10. Prepare the brine for pouring. Pour the remaining products into the container and boil. Boil until the crystals of salt and sugar disappear.
11. Fill a glass container. Pour the marinade under the very neck and immediately cover with sterilized lids.
12. Harvesting requires sterilization. Pour water into a pot and put a towel. To put jars, it is important that the water does not get into the jar during boiling.
13. Sterilize for one hour.
14. Take out the workpieces and tighten with a special device. Sometimes screw caps are used, in which case they simply need to be tightened.
15. Put on the bedspread and wrap it with a warm blanket.

Sweet and sour corn beans

The culture will have a rich taste if cooked in the following way.

Necessary components:

• grains - 850 g;
• water - 1 liter;
• salt - 15 g;
• bay leaf and vinegar.

Stages of execution:

1. To acquire a culture of medium ripeness.
2. Boil the grain in boiling water for 5 minutes. Cover and leave for five minutes.
3. Prepare the fill fluid. Its main components are water and salt. Boil, stirring, until the salt dissolves.
4. Sterilize jars with a capacity of 500 ml.
5. Add spices and preservative - 2 tbsp. l in each.
6. Distribute the grains into containers. Fill the jars on ¾ volume and completely pour the marinade.
7. Sterilization in boiling water for forty minutes is required. You can do more.
8. After the end of time immediately roll up.
9. Turn over and cover with a woolen scarf.

Corn turns out delicious. It is not worth giving to children, since there is a preservative.

Corn canning on the cob

The blanks look spectacular, where the corn is rolled whole. Suitable containers for blanks are three-liter jars. Heads of cabbage must be selected small, or a large head of cabbage can be broken into three parts.

Ingredients:

• corn - 10 large ears or 15 small ones;
• salt.

Step-by-step instruction:

1. Boil the prepared cobs. Do not add salt.
2. While the corn is boiling, start pouring. Approximate proportions per 1000 ml of water - 25 grams of salt. Boil everything.
3. When the grain is soft, remove from heat and place on a sieve.
4. Spread the cobs compactly in jars.
5. Top with cold marinade.
6. Sterilize for one hour in boiling water.

This blank is ideal for young children, as the components included in the composition are natural.

Procurement without sterilization

Salting in a similar way is suitable for busy housewives and requires a minimum of time.

Ingredients:

• corn;
• salt - 15 g;
• sugar - 30 g;
• 2 tbsp. l vinegar.

Cooking Method:

1. Spread the boiled grains in 500 ml containers. The container must be after prior disinfection.
2. Fill the tanks to the top with boiling water and leave to insist and warm up.
3. Strain off the water and boil it again. Fill the entire volume of the container and leave for ten minutes.
4. Drain and pour the water, and fill the container with boiling marinade.
5. Fasten and flip quickly onto the covers.
6. Allow to cool slowly, keeping warm. Cold cans can be sent for further storage.

Vinegar Recipe

Ingredients:

• marinade - 1 l;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• vinegar - 2 tsp per 500 ml.

Cooking:

1. Boil the ears of corn. Put in ice water. This procedure will help the corn maintain a saturated yellow color.
2. Clear the grain.
3. Distribute evenly over the container and fill with liquid.
4. Sterilize and roll up.

Pickled with vegetables in jars

Corn can be closed with vegetables and get a vitamin salad for the winter.

Components:

• any vegetables available;
• water - 300 ml;
• sugar - 1 tablespoon without a hill;
• salt - 1 tbsp. l with a slide;
• vinegar - 2 tablespoons

1. Grains cut off from the cob.
2. Peel the remaining ingredients from the peel, seeds and cut into cubes.
3. Put the mixture in a container and mix well.
4. Fill half liter cans.
5. Fill the entire volume with the brine prepared in advance.
6. Sterilize for one hour.
7. After that, plug with a key and let it cool slowly under a rug.

Sweet canned corn without sterilization

A universal recipe that is most often used. Seaming can be done both grains and ears.

Products:

• corn;
• water - 1 liter;
• sugar - 3 tablespoons;
• salt - 1 tbsp;
• vinegar - 2 tablespoons

Cooking Method:

1. Cook and chop the corn.
2. Fill the containers with the product obtained and fill to the top with boiling water.
3. Repeat the procedure again.
4. Make a sweet fill.
5. Pour into banks and screw. No need to sterilize.

Citric Acid Recipe

Products:

• main product;
• sugar - 1 tbsp;
• salt - half a teaspoon;
• lemon acid.

Cooking Instructions:

1. Boil the corn and cool. For quick cooling, place in a cool place.
2. Put the ingredients in half-liter jars. The recipe indicates the amount per one half-liter jar.
3. Fill with the decoction left after cooking the corn.
4. Cork blanks with lids.

With spices

Corn can be salted with the addition of your favorite spices. This recipe is suitable for spicy and spicy lovers.

Ingredients:

• main product;
• water - 1 l;
• salt - 1 tbsp;
• sugar - 2 tbsp;
• vinegar - 10 tablespoons

Stages of preparation:

1. Take young cobs and boil for 10 minutes.
2. Spread ears on containers in vertical position.
3. Boil the marinade with pepper, bay leaf and other fragrant seasonings.
4. Fill containers and sterilize for one hour.
5. Roll up.

How to store canned corn

If the canning process went according to all the rules, then room conditions for storage are also suitable.

Ideal storage location - dry, cool, dark rooms, temperature not exceeding 5 degrees.

Residents of apartments keep conservation in the basement. Some manage to maintain conservation on the balconies. The loggia should be glazed. Additionally, you can make boxes of polystyrene or any other insulation. Most importantly, the contents of the cans should not freeze. After all, this will lead to damage to the glass and damage to the workpiece.

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

2. Put the ears in a deep saucepan and pour hot water on it. Bring to a boil over high heat and blanch for about 3 minutes. Put the cobs in a colander and cool under running water (you can put the corn on ice).

3. Cooled and slightly dried cobs can be stacked in a jar. If you wish, you can make corn immediately with grains, according to the principle of that sold in the store. To do this, use a sharp knife to cut off the grain.

4. For one small jar, and more hardly necessary for one dish, 3 average ears are taken. They need to be put into the jar quite tightly. Pour boiling water into the jar and leave for 10-15 minutes under a closed lid.

5. This water must then be drained and brought back to a boil. Pour the corn a second time again for about 10 minutes. Meanwhile, prepare the marinade. For 1 liter of water you will need 2 tablespoons of vinegar and sugar and 1 - salt. Boiling marinade, you need to pour the corn, after draining the water. Roll up the cans and leave them under the covers until they cool completely. That's the whole recipe for making corn for the winter without sterilization. The cobs are also preserved in the same way.

Corn on the cob for the winter - harvesting from the category "you can’t imagine any easier." Rich, surprisingly tasty sweet grains are able to act as a side dish during a meal, they will successfully replace you with bread. This is very important for everyone who is afraid to gain extra pounds in winter: there are few calories in corn (maize), but vitamins are just an incredible amount.

It is convenient to freeze corn - without compromising on quality and taste. There is a desire to feast? We get the ears from the refrigerator and boil until cooked. It is a pity that such a semi-finished product takes up too much space in the freezer. Therefore, I advise you to pay more attention to the preparation of canned food. For example, roll up several jars of corn.

Preparing a meal is easy. In the season I often cook maize with my family, 5-6 ears each. From each time I select a few "heads" and close one jar "in reserve". Interesting? Then go to the recipe!

Cooking time: 90 minutes

Ingredients per liter jar

• sweetcorn
• water;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• table vinegar - 2 tbsp. l .;
• celery - a twig;
• parsley - a twig;
• allspice - to taste.

Cooking method

The main rule: in order to make corn ears preserved for the winter delicious, be sure to choose only sugar varieties.

First of all, you need to boil the cereal. Cover the bottom of the pan with leaves of corn (to give the aroma water). Place cobs on top and fill with water (the liquid should cover all the "heads").

Cook for 20 minutes (sweet corn is cooked much faster than other varieties).

At the bottom of a liter jar, lay a sprig of celery and parsley, toss a few peas of allspice.

Cob cut into portions, put in a jar.

Drain the fragrant broth, in which the "queen of the fields" was cooked, into the ladle, pour salt and sugar.

Boil the marinade for several minutes, add vinegar and fill the jar with corn.

Put the jar of corn in a pot of water and sterilize for 1 hour. Roll up preservation, cool and put in a cool place to store.

Regards, Elby.

Before boiling maize, we clean it. The cobs are sent to the pot, and the leaves and small “hairs” are sent to the bin. But this is a waste! Corn stigmas (those very thin yellowish-white strings that cover the ears) are an amazing medicine that is even sold in pharmacies. A decoction of this plant material will be useful to people prone to edema. It perfectly suppresses appetite, so it can be used during diets.

I harvest corn stigmas every time I cook corn: I carefully cut off the vegetable “hairs” from the raw ears (only young, milk-sugar suited) and spread a thin layer on a darkened window sill on a sheet of paper. It is not necessary to dry too long, five days from strength, only periodically the medicine should be ted so that it does not mold. Stigmas are ready when they begin to crumble in the fingers. Now I transfer them to a cloth bag and store them in a regular closet, away from moisture.

1. First you need to select the ears of corn. They should be the same size and not very large. That is why it is better to give preference to still milk corn. They need to be properly cleaned of leaves and hairs.

2. The classic recipe for pickled corn for the winter involves pre-processing the cobs. To do this, they must be put in a deep pot and pour water. Send to the fire, bring to a boil.

3. After boiling, cook the corn should be no more than 3-5 minutes. If the cobs are already well ripe and they are saturated yellow, it is better to boil them a little longer so that they are not hard.

4. Then the corn should be removed from the heat and doused with cold water to stop the cooking process. Hold under running water for about 3 minutes, so that the corn cools well.

5. Now it can be laid out on a towel or paper towel to remove excess water. You can also divide the cobs by size - large can be closed in 2-liter cans, for example.

6. Banks must first be sterilized, since pickled corn for the winter at home is very capricious. Cobs neatly put in jars.

7. To prepare the marinade in 1 liter of water, it is necessary to dissolve the salt, sugar and bring everything to a boil. It’s not worth cooking the marinade for a long time, just about 2-3 minutes is enough. During this time, you can add vinegar, peppercorns and bay leaves to each jar. Pour the corn with marinade and send to the pan for sterilization. This process should take at least an hour. Then cover the jars with lids and turn upside down. If desired, you can additionally wrap the jars with a warm blanket before cooling.