Young cobs for conservation must be taken milky white.

Usually they are not very long - 15-17 centimeters. You can take larger corn and cut the cob into several pieces - gently break them off or cut them with a knife in order not to damage the grains. We clean the cobs of leaves and hairs - they are suitable for decoction, but it is better not to use them for preservation.

Prepared cobs fold in an enamel bowl or saucepan, pour water and bring to a boil. Cook the young cobs in this way for about five minutes.

Fill the cobs with boiling water, they will be prepared faster and retain all their beneficial properties. Boil the cobs until cooked - they should be soft and not have a taste of starch. Prepared cobs need to cool - lay them in a colander and pour cold water.

After the cobs are well cooled, they must be dried - to do this, lay them on a towel. To make our blanks not only tasty, but also practical, disassemble the cobs by size - so we will save the number of cans used for preservation.

I usually use one-liter cans - this amount is enough for one time. The number of products also cite per liter cans.

In each jar, add two tablespoons of table vinegar, one bay leaf and two three peppercorns - to your taste.

Prepared on the cob corn cooked in marinade:

Marinade, which we will pour prepared cobs, is prepared very simply. You will need two tablespoons of salt and sugar - this proportion is calculated for one liter of water. Marinade boil for two or three minutes, then immediately pour hot cobs in jars. Take care in advance of the dishes in which you will sterilize the finished jars. We sterilize each jar for at least an hour - we begin to count the time after boiling water in the pot in which the jars stand.

We roll up the prepared jars and turn them upside down. After the banks have cooled down, they can be put in storage. Use half liter jars or liter, such canned food is easier to cook and they will stand longer. If you have a convection oven, you can sterilize the jars in it - then we count the time from boiling the marinade in the jars. Milk corn cobs will be the best decoration on your table.

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!

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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?

Corn for the winter on the cob - harvesting from the category of "you can not imagine easier." Hearty, surprisingly tasty sweetish grains are able to serve as a garnish during the meal, they will successfully replace your bread. This is very important for anyone who is afraid to gain extra pounds in the winter: calories in corn (maize) are few, but vitamins are just an incredible amount.

It is convenient to freeze corn - without sacrificing quality and taste. There is a desire to eat? We take the cob out of the refrigerator and boil until done. It is a pity that such a semi-finished product takes too much space in the freezer. Therefore, I advise you to pay more attention to cooking canned food. For example, roll up some jars of corn.

Preparing the dish is easy. In my season, I often cook maize with my home, 5-6 cobs. Each time I select several “heads” and close one can “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 - sprig;
• parsley - twig;
• allspice - to taste.

Cooking method

The main rule is that in order to preserve for the winter the corn cobs turn out to be delicious, be sure to choose only sugar varieties.

The first thing you need to boil the grass. Cover the bottom of the pan with corn leaves (to add flavor to the water). Place the cobs on top and pour water (liquid should cover all the “heads”).

Boil 20 minutes (sweetcorn is prepared much faster than other varieties).

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

Chop the cob into portions, put in a jar.

Drain the fragrant decoction, in which the “queen of the fields” was cooked, into the ladle, add salt and sugar.

Boil the marinade for a few minutes, add vinegar and fill a jar of corn.

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

Sincerely, Elbi.

Before boiling the maize, we clean it. The cobs are sent to the pan, and the leaves and small hairs are sent to the trash. But this is waste! Corn silk (the thinnest yellowish-white strings covering the ear) is an amazing medicine that even pharmacies sell. Decoction of plant materials will be useful for people prone to edema. It perfectly suppresses appetite, therefore it can be used during diets.

I harvest the corn stigmas every time I boil the corn: gently tearing off the vegetative “hairs” from the raw cobs (only the young, milk-sugar ones are suitable) and spread them out on a darkened sill on a sheet of paper. It takes not too long to dry, five days from strength, only periodically the medicine should be agitated so that it does not moldy. Stigmas are ready when they begin to crumble in the fingers. Now I put them in a cloth bag and store them in a regular closet, away from sources of moisture.

Since then, once, on the advice of neighbors in the cottage, I decided to preserve corn, which we have not mastered eating boiled, I no longer buy factory corn canned food. First of all, because homemade canned corn provides an opportunity to independently regulate the sweetness and naturalness of the billet.

I like sugar, sweet corn. This simple recipe for canned corn for harvesting at home is just perfect. Step by step photos show cooking. Having tried to make such harvesting once, I am sure that homemade canned corn will be included in your list for compulsory canning for the winter.

What we need:

• raw corn on the cob - 20 pcs .;
• salt - 1.5 tsp;
• sugar - 4-5 tbsp;
• vinegar 9% - 2 tbsp. l .;
• water - 1 l.

Inventory:

• jars with lids
• freezer containers

How to preserve corn at home

The main secret of the recipe is the correct choice of corn and compliance with the technology of preparation of raw materials for conservation. Dairy corn and very young is no good, just like the old one. Choose small cobs with darkened, but not dry tails, with grains of pale yellow color, in the middle of which a characteristic dent has not yet formed.

Clean the cob from the green leaves, wash, place in a container for freezing and send in the freezer overnight.

In the morning, remove and thaw at room temperature. Freezing the corn grain will make it more tender, juicy and elastic. After complete defrosting with a sharp knife, cut the kernels as close as possible to the cob.

Put the kernels in the pan and boil for 15-20 minutes. Salt during cooking is not necessary. I was advised to cook corn on the cob, and only then cut. But by trial and error it was found that it is better to boil the grain already separated from the cob. You can also try both ways and choose the one that you like best.

After the end of cooking, drain the water and strain into a separate saucepan - on it we will cook the brine. In 1 liter of such broth add sugar, salt and vinegar specified in the recipe. Boil the marinade for 5 minutes.

Spread the corn kernels on, not getting to the top 2 cm. Pour the marinade and cover with the lids (do not roll). Banks with contents put in a pan with water so that the water reaches half of the can and at least 45 minutes. After sterilization, roll up the jars in the usual way and leave to cool completely at room temperature upside down.

Healthy and tasty homemade canned corn is ready! Its main use in the winter is for salads. In them she is especially good, but children often eat and just like that, in the hunt. 🙂

Please note that such a sweetcorn should be stored in the cold: in the refrigerator, cellar or on the loggia. Corn - in terms of conservation, the product is capricious, as it is easy to ferment. Therefore, do not reduce the sterilization time. In the case of corn - better longer than less. Enjoy your meal!

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

The most delicious and juicy corn is on the cob, and if they are young, then the vegetable has a delicate flavor. It is the young fruits that can be salted for the winter, they are conveniently laid in small containers and subsequently used. Salting such fruits is very simple, only salt and the fruits themselves are needed. Let us consider in more detail how to pickle corn on the cob for the winter.

Ingredients Required:

• Corn cobs - 1 kilogram;
• Salt - 20 grams;
• Water - 1 liter.

Preservation of young corn cobs:

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

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

How to salt corn in beans with sterilization

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

Ingredients Required:

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

1. To begin with, it is necessary to separate the grains from the base itself, you can do it with a knife, or you can dip the cobs into boiling water for a few minutes, then immediately send them into cold water, from such manipulations the grains are easily removed from the cob;
2. The grains are boiled in hot water for several minutes, hard fruits can be boiled 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 should be boiled a little;
4. Ready pulp shift in 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 by another method;
7. For greater reliability, you can send the workpiece to sterilization several times, after sterilization, the banks are allowed to cool, then sent back to sterilization. Thus it is possible to process the twist 3 times, for all sterilization all harmful microorganisms will be removed from the mixture and the mixture will be stored for a long time.

Canning sweet corn at home without sterilization

The billet is usually prepared using different sterilization methods. But there is not always time and the ability to sterilize containers. This recipe for salting corn can be used for blanks without sterilization, so the cooking time is significantly reduced. But the taste of this will not change. The ingredients are designed for the preparation of 1 small jar of pickles, if necessary, increase the number of ingredients.

Ingredients Required:

• Grains of corn - 2 glasses;
• Sugar - 1 tablespoon;
• Salt - ½ teaspoons;
• Water - 1 liter.

How to preserve corn for the winter:

1. Grains are separated from the cob, boil water separately, remove 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 move away from the cob well;
2. Now you need to put a measured amount of water on the fire, bring to a boil, then you need to lower there prepared grains, salt, sugar, this mixture should boil over low heat for about half an hour;
3. Salt containers are sterilized in a convenient way and turned upside down;
4. After that, the grains can be transferred to sterilized glass containers and rolled up with lids, and the solution itself can be used along with the fruits, it will allow the pulp to be properly stored, and microbes will not develop. Sterilized jars can be filled with just the pulp, without using brine, only the container must be carefully tamped with the pulp, so it will be stored better;
5. Such vegetables are not too salty, which means that you simply will not need to rinse or soak them in cold water. But if you wish, you can add a little more salt than indicated in the recipe, such pulp can be used in dishes without the addition of salt.

How to preserve fresh corn with pepper

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

Ingredients Required:

• Corn on the cob - 6 pieces;
• Salt - 5.5 tablespoons;
• Garlic - 10 cloves;
• Hot peppers - 2 pods;
• Peas - 1 tsp;
• Water - 2 liters.

how to pickle corn for the winter:

1. First you need to prepare all the ingredients, chop the corn into pieces no more than 5 centimeters thick or disassemble into grains by removing leaves and strings;
2. Garlic must be cleaned, you can chop the garlic into large slices, and you can leave the whole cloves;
3. Hot pepper should be washed, cleaned from seeds, cut into thin slices or circles, if desired, you can increase or decrease the amount of hot pepper, so that the mixture turned out the desired sharpness;
4. It is necessary to transfer the cooked fruits to the container for pickling, then cover all this 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 that it will be possible to strain the mixture through a thick cloth so that the salt residue remains on the cloth;
6. Cover the whole mixture with a cloth or gauze, put a suitable size plate on it, and then put the load;
7. For the mixture, you need to find a dark place at room temperature and put it there, the preform should be salted 4 days;
8. After this time, you need to start to control the degree of salting of the pulp, you need to taste it. If the taste is salty enough, then it can be stored for storage in a cool room, and if the flesh is not yet salty, then it is left in the room;
9. Dry mustard powder can be added to the mixture, this will increase the storage time of the preform, mustard also gives the pulp a more intense and spicy taste.

Corn Salt Recipe

Salt corn is cooked quite easily, more time may be spent on separating the grains from the base itself, but there are secrets in this matter. If you put the cobs first in hot water, and then quickly shift them into ice water, the grains will move easily. The recipe does not use vinegar or other acid, so the workpiece must be sterilized for a long time, especially if it is not stored in a cool room.

Ingredients Required:

• Corn cobs - 2 kilograms;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Water - 1000 milliliters.

Step by step cooking instructions:

1. First, you can prepare the brine, for its preparation it is necessary to pour into the water a measured amount of sugar and salt, mix well until the crystals do not dissolve. Different debris can be present in the liquid, it can simply be drained through a thick cloth;
2. Now you should pay attention to the cob and separate the grain from the base. To do this, put the cob into a large saucepan, add water, boil about 50 minutes after boiling, large cobs may require more boiling 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 with a colander;
4. Corn must be transferred to a container for salting and then pour the prepared saline solution;
5. Almost ready twists need to be put in boiling water for sterilization, they have to be sterilized for 2.5-3 hours, only after that the billet can be stored for a long time in any room;
6. After sterilization, it is necessary to roll up the cans with iron lids, wrap upside down with a warm blanket and leave 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 billet. It is convenient to pickle this vegetable in small glass jars so that the process of laying is easier and the appearance remains at an altitude. Ready salted foods can be used in this form or added to other dishes.