Experienced culinary specialists do not even stop at the stalls with products of food manufacturers - they know the real price of these goods. Almost any product can be prepared at home, because canned corn recipes will certainly interest you.

Salads with these yellow-orange juicy grains are enduringly popular on our menu - both on weekdays and on holidays.

Canned corn is characterized by universal compatibility with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient, as a delicious side dish, and to decorate dishes. Therefore, to have in their bins an adequate supply of canned corn at home will be a practical solution.

I would also like to note that the calorie content of canned corn is only 118 calories per 100 g of grains. This fact allows you to eat it without fear to gain extra pounds. Corn does not lose its beneficial properties during a long heat treatment, improves metabolism, helps to overcome stress and gives energy. Therefore, how many calories in canned corn is not so important if nutritionists often include it in a diet for weight loss.

Canned corn recipes are simple and very easy to implement. The result is always excellent! Once you try to preserve your favorite product at home and you will no longer buy canned goods in the store. The difference is very felt in taste and safety. Let's choose a recipe!

Citric Acid Recipe

Ingredients

• Ears of corn  - how much + -

Half-liter jar marinade:

•   - 1 tbsp. l + -
•   - half a tsp + -
• Lemon acid  - one third tsp + -

Cooking

• Boil the cobs in salted (1 tablespoon per 10 liters of water) water for 40-50 minutes. We take them out and leave to cool. We leave the corn broth for pouring.
• From cooled cobs we cut the grains and pour them into sterile cans to the "shoulders" of the can. In each jar we put 1 tbsp. granulated sugar, half a teaspoon of table salt and a third of teaspoon citric acid.
• Bring the broth to a boil and fill the contents of the cans with boiling marinade solution. We cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
• We roll the lids with the canning attachment, put the cans down with the lids on a flat surface and wrap something warm for pasteurization. Cooled canned food is transferred to storage.

Vinegar Recipe

• Composition of 1 liter of marinade:
• Salt - 1 tbsp. with a pea
• Sugar - 1 tbsp without a pea
• Vinegar 9% (for 1 can of 0.5 l) - 2 tsp.

Cooking

Vegetable Recipe

• Ears of corn - how many are
• Carrot
• Zucchini
• Bulgarian red pepper
• Sugar
• Apple vinegar
• Parsley
• Dill

Cooking

Secrets of canned corn at home

• For one half-liter can of canned corn, approximately 5 ears are needed.
• Corn - capricious culture! Doesn’t like to be canned! This is due to the complete absence of acids in it. It has a lot of sugar and starch, and natural preservatives - a minimal amount. Therefore, it must be laid in high-quality sterilized jars, covered with sterile lids, pasteurized in water and under a warm blanket. Then the canned goods will not explode!
• The proportions of salt and sugar can be changed to your taste - if you sterilize canned food qualitatively, then it will not let you down!

Canned corn, the recipes of which we examined in detail, turns out to be tasty, juicy and absolutely safe for health. Having a sufficient supply of your own production, your menu will shine with unusual salads and beautiful sunny decor! Enjoy your meal!

The season of homemade preparations for the winter has not yet ended, despite the fact that outside the window is already October. In the bins of the thrifty hostesses there probably still has a mass of all kinds of vegetables, fruits and other fruits. So today I offer a recipe for homemade canned corn, which we will procure for the winter.

What is most commonly used to cook with this product? Well, of course, a variety of salads with canned corn! They turn out delicious and satisfying, well, juicy, the main thing is to choose high-quality canned corn.

That is why when preparing canned corn at home, it is necessary to carefully select the feedstock. In other words, if you want the seeds to be tender and soft, take the young cobs of sugar corn.

Ingredients:

Cooking in steps with a photo:

So, we can preserve corn for the winter! To do this, take the ears of young sweet corn (I have 5 medium), water, salt and granulated sugar. I give proportions for a jar, with a capacity of 500 milliliters, in which exactly 350 grams of grains are placed.

Corncobs need to be cleaned of the outer leaves and stigmas (these are such hairs). We cut off the extra stem and the very top of the ears, if there are no seeds.

We wash the ears of corn and put in a large pot. Fill with cold water so that it covers the corn, and put on fire.

Corn cooking times can vary greatly. It all depends on the degree of her maturity. But there are hardly any lovers of hard grains that are difficult to chew. Pleasure from this is not enough, agree? My corn cooked after boiling for about 30 minutes, it was enough for her. You look at the softness of the seeds. We drain the water and allow the ears to cool slightly so that you can work with them further.

We put the grains in a pre-prepared jar. I like to sterilize cans in the microwave: wash them in soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power for 5-7 minutes each. Covers just boil for about 5 minutes.

Cooking canned corn marinade. Put a teaspoon of salt and sugar in a saucepan, pour 200 milliliters of cold water. We put on fire and bring to a boil. Boil for a couple of minutes to dissolve the crystals.

Now it will be necessary to sterilize our vegetable harvesting for the winter. To do this, take a large pan, put the cloth at the bottom so that it does not burst in the process of the bank. We put a jar of corn and marinade, cover with a sterile lid. After boiling, let the billet sterilize for about an hour with an average gurgling of water.

Canned corn  - useful and very tasty, it is added when preparing salads, as well as a side dish for meat and other dishes. Preservation of corn at home, without preservatives - excellent taste, will exceed all your expectations.

The prescription of corn for the winter at home.

The secret to delicious corn

To corn it was delicious, you need to cook it correctly and this applies not only to canning, but during normal cooking, you must add sugar (about 1.5 liters per 1 liter of water) to the pan with corn, in no case salt (otherwise the corn will be hard).

The marinade in which the corn is cooked should be sweet - the corn will be cooked faster and it will turn out soft and juicy.

Preservation of corn for the winter recipe

Before cooking, peel the corn from leaves and hairs, rinse in cold water.

We put the heads in a pan, pour water to cover them completely. Add sugar to taste and cook until cooked for about 40 minutes or more (it all depends on the ripeness of the corn). Corn should be boiling and soft.

We clear the heads of cabbage from grains, this can be done with a knife. Now you need to rinse the corn grains with boiling water. This is done in order to remove debris after trimming heads.

We drain the water and you can lay the corn in sterile jars.

Marinade per 1 liter of water:   2 tbsp. l sugar, 2 tbsp. l salt without a hill, citric acid 1 tsp. without a slide.

Pour water into the pan, add sugar, salt, citric acid and bring to a boil.

Meanwhile decompose corn in banks, lacking up to the top of 1.5 cm, and on the waist cans.

Fill cans with corn with boiling brine to the top, cover with lids and set to sterilize.

At the bottom of a large pan, put any napkin and put the cans. Pour hot water over the waist of the banks.

Add salt to the pan with jars, 100 grams to increase the boiling point.

Sterilize cornif it was younger - 40 minutes, if dense - 1 hour.

Upon completion of the sterilization, we take out the jars and immediately roll them up with lids. Turn upside down and cover with a blanket until completely cooled.

Video - Corn recipe for the winter

Corn contains many useful vitamins and minerals. Even when canned, it remains just as healthy and tasty. Proper preparation will help maintain the maximum amount of vitamins and minerals. Preserving corn in grains at home is simple. It’s important to stick with the recipe to make it tasty.

How to choose corn for preservation

The culinary possibilities of this herb are great. Corn is used in salads, added to soups or to main dishes. For longer or cobs, the herbaceous plant is canned. However, you need to choose the right corn so that it does not deteriorate.

There are two types of this herbaceous plant:

1. Fodder - corn, which is often fed animals. A person can use it, but there are very few vitamins. Therefore, it is not suitable for the human body.
2. Sugar - corn, in which there are a lot of vitamins and minerals. It is this herbaceous plant that can and should be used both for food and for conservation.

The maturity of corn is different. Milk is more suitable for consumption. However, milky-wax is more acceptable for conservation. In order to determine maturity, it is necessary to take a head of corn and press the middle of any grain with a fingernail.

If you see milk spray and there is no pulp under the grain, this means that the corn is milk. It can be boiled and consumed in salads or soups. If the milk splashed with pressure, but the pulp formed from the grain - this is milk-wax maturity. It is better to preserve it. If the milk does not stand out, and pieces of grain remain on the nail, then the corn is unsuitable for both eating and preserving. She is old, without useful elements.

Preservation of corn in grains at home

You will learn how to cook deliciously and maintain healthy properties if you stick to the recipe. Winter corn preservation is quick and uncomplicated. To cook you must have products:

• Corn Grains - 850 g.
• Sugar - 30 g.
• Water - 1000 ml.
• Salt to taste (approximately 1 tbsp. L.).

First, separate the beans from the heads of cabbage and wash them. Then you need to blanch them. To do this, place the grains in a colander and hold in boiling water for no more than 3 minutes.

Now make the syrup. To do this, boil water, pour sugar with salt according to the recipe. While the water is boiling, sterilize the jars. When they have cooled, fill them with 2/3 corn. Pour cans with hot syrup so that all grains are covered with liquid.

Cover the container with lids and sterilize for at least an hour. After that, roll up the jars, turn them over to cool. The preservation of corn in grains at home is over. If you cook everything according to the recipe, then your preparations will last a long time.

Preservation of sweet and sour corn in grains

For a more intense and piquant taste, try cooking with this recipe. Take 850 g of corn kernels, wash them and dip in boiling water for 5 minutes. Prepare the marinade: boil 1 liter of water and pour 15 g of salt into it.

In order not to lose precious time, sterilize liter jars. Put 1 bay leaf in them. Pour 1 teaspoon into each can. vinegar. Sprinkle 2/3 of the corn on top and pour the marinade so that the grains are covered.

Filled cans must be sterilized for at least an hour. Hot roll up immediately. Preserving corn for the winter in this way gives a dish with a rich taste and pleasant aroma. However, children are not recommended blanks, which include vinegar.

Corn canning on the cob

For this method, it is better to take three-liter jars. This includes 8 small ears. In extreme cases, they can be cut to the desired size.

Put them in a pan, fill with cold water and cook until cooked. Young cobs boil no more than 15 minutes. Do not salt water to prevent hard corn.

Meanwhile, make a marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then the brine and ears need to be cooled. Put the corn in jars and fill it with cold marinade.

Sterilize the jars for at least 2 hours. Now roll up and set to cool. The conservation of corn on the cob is noteworthy. This does not include vinegar, and children will enjoy using it in the winter.

Harvesting corn for the winter without sterilization

We offer you a great recipe. Preserving corn without sterilization is suitable for housewives who do not have time to fiddle with blanks for a long time. In winter, grains can be used both in salads and added to main dishes.

For cooking, you will need about 20 pieces of corn. Boil it for no more than 5 minutes and cool. Separate the grains from the cobs. Take half liter cans and sterilize them.

Place the corn in a container very tightly and fill it with boiling water. When 15 minutes have passed, drain the water into the pan, boil and pour again into the same jars. Now the corn should stand for 10 minutes.

In the meantime, cook the marinade. Boil 1 liter of water and pour salt (15 g) and sugar (30 g) into it. Remove from heat and pour 2 tbsp. l vinegar. Drain the water from the corn and pour in the finished hot marinade. Roll up immediately, wrap with a blanket until it cools completely. The preservation of corn in grains at home is completed. Now in winter you can enjoy the summer product.

To separate the grains from the head without problems, lower the ear in boiling water for 5 minutes. Then immediately immerse in cold water. Now you quickly separate the grains from the head of cabbage.

To preserve your preservation for a long time, it is necessary to thoroughly wash the containers and products before cooking. Of great importance is sterilization.

Try to use salt only in coarse grinding. This is a preservative, due to which the workpieces are stored for a long time. Various spices and spices add piquancy and pleasant aroma to the workpieces. Therefore, experiment to find your recipe for homemade canning of corn.

Pour vinegar into the marinade only when the liquid has been removed from the fire. Then he will act better. Take vinegar only 9%. It will help you maintain conservation for longer.

In the cellar, blanks can be stored for no more than 24 months. If your preservation is at home, then it must be consumed within 7 months. It cannot be kept warm for a long time. If you follow the advice of experienced culinary specialists, then you will get tasty and fragrant preparations.

Corn on the cob for the winter - harvesting from the category "you can’t imagine any easier." Nourishing, 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.

Corn is conveniently frozen - 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. During 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

• sweet corn;
• 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: 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 aromatic decoction, 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 the preservation, cool and clean 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 stalks every time I cook corn: I gently cut off the vegetable “hairs” from the raw ears (only young, milk-sugar suited) and spread a thin layer on a darkened windowsill on a sheet of paper. It is not necessary to dry too long, five days by force, 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 sources of moisture.