What to do with fresh corn for the winter. Canning corn at home: a blank that will definitely come in handy

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

2. Put whole cobs into a deep saucepan and pour hot water. On big fire 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 ice).

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

4. For one small jar, and more is hardly necessary for one dish, it takes 3 medium cobs. They must be invested in the bank quite tightly. Pour boiling water over the jar and leave for 10-15 minutes with the lid closed.

5. This water must then be drained and brought to a boil again. Pour the corn again for the second time for 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 must be poured over corn, after draining the water. Roll up the jars and leave them under the covers until they cool completely. That's the whole recipe for cooking corn for the winter without sterilization. Cobs are preserved in the same way.

Corn contains a lot beneficial vitamins and micronutrients. Even when it is canned, it remains just as healthy and tasty. Proper preparation will help preserve maximum amount vitamins and microelements. Canning corn in grains at home is simple. It is important to follow the recipe to make it tasty.

How to choose canned corn

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

There are two types of this herbaceous plant:

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

The maturity of corn varies. Dairy milk is more suitable for consumption. However, milk-wax is more acceptable for preservation. In order to determine maturity, you need to take a head of corn and press with your fingernail on the middle of any grain.

If you see splashes of milk and there is no pulp under the grain, this means that the corn is dairy. It can be boiled and eaten in salads or soups. If, when pressed, milk splashed, but pulp was formed from the grain - this is milky-wax maturity. It's better to preserve it. If the milk is not secreted, and pieces of grain remain on the nail, then the corn is unsuitable both for eating and for conservation. It is old, without useful elements.

Canning corn in grains at home

You will learn how to cook tasty and save beneficial features if you stick to the recipe. Canning corn for the winter is quick and easy. For cooking, you must have products:

• Corn grains - 850 g.
• Sugar - 30 g.
• Water - 1000 ml.
• Salt to taste (about 1 tablespoon).

First, separate the grains 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 syrup. To do this, boil water, pour sugar and salt according to the recipe. While the water is boiling, sterilize the jars. When they are cool, fill them 2/3 full with corn. Fill jars with hot syrup so that all the grains are covered with liquid.

We cover the container with lids and sterilize for at least an hour. After that, roll up the jars, turn over to cool. Canning corn in grains at home is over. If you cook everything according to the recipe, then your blanks will stand for a long time.

Canning sweet and sour corn in grains

For a richer and piquant taste try this recipe. Take 850 g of corn kernels, wash them and dip them 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 waste precious time, sterilize liter jars. Put 1 bay leaf in them. Pour 1 tsp into each jar. vinegar. Sprinkle 2/3 of the corn on top and pour in the marinade to cover the grains.

Filled jars must be sterilized for at least an hour. Roll up hot immediately. Canning corn for the winter in this way gives a dish with rich taste and pleasant aroma. However, children are not recommended blanks that include vinegar.

Canned corn on the cob

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

Put them in a pot, pour cold water and cook until done. Young cobs are boiled for no more than 15 minutes. Do not add salt to the water, so that hard corn does not turn out.

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

Sterilize jars for at least 2 hours. Now roll up and leave to cool. Canned corn on the cob deserves attention. This does not include vinegar, and children will enjoy using it in winter.

Harvesting corn for the winter without sterilization

We are offering to you great recipe. Canning 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 kernels from the cobs. Take half-liter jars 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 a saucepan, boil and pour again into the same jars. The corn should now rest for 10 minutes.

Meanwhile, prepare the marinade. Put 1 liter of water to boil and pour salt (15 g) and sugar (30 g) into it. Remove from heat and pour in 2 tbsp. l. vinegar. Drain the water from the corn and pour over the prepared hot marinade. Roll up immediately, wrap with a blanket until completely cool. Preservation of corn in grains at home is completed. Now you can enjoy a summer product in winter.

To separate the grains from the head without problems, dip the cob in boiling water for 5 minutes. Then immediately drop into cold water. Now you will quickly separate the grains from the head.

In order for your preservation to be stored for a long time, it is necessary to thoroughly wash the containers and products before cooking. Sterilization is also important.

Salt try to use only coarse grinding. This is a preservative, thanks to which the blanks are stored long time. Various spices and spices add spice and pleasant aroma blanks. So experiment to find your recipe. home canning corn.

Pour the vinegar into the marinade only when the liquid has been removed from the heat. Then he will act better. Vinegar take only 9%. It will help you keep the preservation 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 heed the advice experienced chefs then you will get tasty and fragrant blanks.

When canning corn most of useful substances remains, and the amount of sodium increases several times. The use of bright yellow grains helps to strengthen the immune system, normalize metabolism, increase efficiency, stabilize the work of the heart and nervous system. All this is achieved due to the presence of vitamin C in the composition, B vitamins, magnesium, phosphorus, zinc, sodium and iron.

Corn, both fresh and canned, used in the preparation of various dishes, salads and side dishes. store product is not always different good quality, therefore, more and more housewives prefer to make preparations for the winter on their own. In our article we will tell you how canning corn in grains at home takes place. How to make blanks in grains and on the cob, we will present step by step.

Canning corn for the winter

This recipe can confidently be called traditional, because, apart from bright yellow grains, salt, sugar and water, nothing is needed to prepare such a homemade preparation. Corn turns out tender, sweet, juicy. It can be cooked great salads and other delicious meals.

Step-by-step canning of corn in grains at home occurs in the following sequence:

1. Ripe cobs are cleaned of leaves and fibers. All you need is 1 kg of corn.
2. With the help of a sharp knife, all the grains are cut off from each cob and put into a pan. Water is poured from above 3 fingers above the level of the grains. After that, the pan goes to medium fire.
3. Corn grains are boiled for 1 hour. However, it is important to pay attention to the softness of the grain. It may take two or three times longer to cook.
4. Ready grains need to be filtered. However, water must be conserved.
5. The grains are laid out in banks. Sugar (6 tablespoons) and salt (2 tablespoons) are added to water (1.5 l). The marinade is brought to a boil, after which they are filled with corn grains in jars.
6. To the bottom large pot a piece of fabric is placed, jars covered with lids are placed on top.
7. Corn must be sterilized for 1 hour, after which the cans are rolled up with a can key.

How to preserve corn without sterilization?

Corn by next recipe can be harvested both on the cob and in grains. At the same time, it is possible to preserve without sterilization. Corn is perfectly stored without loss of taste during the year. It can be used in other dishes or served as a side dish.

Canning corn in grains at home begins with the cleansing of the cobs from leaves and fibers. After that, the prepared cobs are laid out in a saucepan, poured with water and blanched in boiling water for 5 minutes. hot corn put on ice and leave to cool completely. After that, the grains are cut off from the cobs and laid out in jars. From above, corn is poured with hot water, the jars are covered with lids and left in this form for 15 minutes.

After the specified time, the water is drained, brought to a boil and again poured into jars. At this time, the marinade is being prepared. It is necessary to bring 1 liter of water to a boil, add vinegar, sugar (2 tablespoons each) and salt (1 tablespoon). After 10 minutes, the water is drained from the cans, and the corn is poured with the prepared marinade. Now the jars should be wrapped for 24 hours.

Canned corn with vinegar

To get 1 half- liter jar delicious homemade grains, you need 3 or 4 corn cobs. It all depends on their size.

canning corn kernels according to this recipe, it happens similarly to the previous one, with the only difference that the jars with the contents must be sterilized. A few ears of corn are lowered into hot water for 10 minutes, then laid out in the cold. After that, it will be possible to easily cut off all the grains from them. Now they can be laid out in jars and poured with hot marinade. To prepare it for 1 liter of water, you need to take a tablespoon of vinegar and salt, as well as 3 tablespoons of sugar.

Corn kernels in jars are poured with cooked marinade, after which they are sent to large saucepan 15 minutes for sterilization.

Recipe with citric acid

Step by step, such a homemade preparation is prepared in the following sequence:

1. The corn is boiled in salted water until cooked through for 45 minutes.
2. Grains are cut from the cooled cobs and laid out in clean half-liter jars.
3. A tablespoon of sugar, salt (½ teaspoon) and citric acid (on the tip of a knife) are added to each jar.
4. The water remaining after cooking the corn is brought to a boil and poured into jars of grains.
5. The next step in canning is sterilization. In time, this process takes about 20 minutes, after which the cans are rolled up with a can key.

Corn in the autoclave

Many fish and canned meat at home are prepared using an autoclave. In it, you can also preserve corn, which in terms of taste will not be inferior to that prepared on an industrial scale.

The recipe for canned corn in an autoclave involves following algorithm actions:

1. Peeled from leaves and fibers, the cobs are blanched in boiling water for 2 minutes.
2. Grains are cut from the cooled corn with a sharp knife and laid out in jars, leaving 3 cm to the edge. A teaspoon of salt is poured on top.
3. Corn grains are poured with boiling water, after which the jars are covered with lids and rolled up with a can key.
4. Banks are placed in an autoclave and canned for 50 minutes. During the operation of the device, you must follow the instructions.

Corn on the cob

There are several ways to harvest corn for the winter. One of them involves canning cobs. For this process, you should choose a small-sized corn. If the cobs are large enough, they must be divided into several small parts.

For canned corn on the cob must be cleaned of leaves and boiled for 10 minutes. At this time, liter jars should be prepared. Cobs are laid out in jars and poured with hot marinade. To prepare it, you need to bring 1 liter of water to a boil and dissolve a tablespoon of salt in it. Cobs are poured with prepared marinade. Then the jars are placed on the bottom of the pan. The water is brought to a boil. After that, the jars are sterilized for another 1 hour and only after that they are rolled up with lids.

Recipe with vegetables

Using this method, you can cook a tasty and bright assortment of corn kernels, zucchini, red peppers and carrots. Proportions can be determined independently, based on personal preferences.

Canning corn in grains at home occurs in the following sequence:

1. Corn is boiled in boiling water for 20 minutes.
2. Grains are cut from the cooled cobs and put in a bowl.
3. Carrots are cut into a size similar to corn kernels, bell pepper and zucchini. Vegetable mix mixes well and is laid out in pre-prepared jars.
4. A marinade is prepared based on the water left after cooking the corn. For 2 liters of broth, 2 tablespoons of salt are taken, as well as 3 tablespoons of sugar and apple cider vinegar.
5. Assorted vegetables in jars are poured with prepared marinade and covered with lids.
6. Banks are installed in a pan for sterilization for 40 minutes, after which they can be rolled up with a can key.

The following tips will help you learn how to preserve corn so that it turns out juicy and sweet:

1. First of all, you should choose old cobs with ripe and juicy grains.
2. Cooked corn should be immediately transferred to cold water or ice. Then the brine in the jar will be transparent, not cloudy.
3. Corn is a rather capricious vegetable. When preserving it, be sure to use salt, vinegar and citric acid, and do not forget about the sterilization process. Then home-made canned food will be stored for a year no worse than store-bought.

We hope that our canned corn recipes will certainly come in handy for you.

Boiled, stewed and, of course, canned.

Few people know how valuable this product is for our body. It allows you to cleanse the blood of toxins, eliminate toxins from the body, slows down the aging process of the body. Corn effectively reduces bad cholesterol, normalizes the process of assimilation of food and general metabolism.

Reference. Corn kernels are incredibly beneficial for female body: they will help reduce the unpleasant manifestations of menstruation (including pain), menopause, and also facilitate the course of pregnancy.

Features, pros and cons of canning

Corn is a product long-term storage, but only in those cases, if you cook it correctly, in compliance with the technology. So, preserve corn preferably in a transparent glass containers . Thus, it is possible to extend the period of its storage as much as possible (up to 3 years).

Many housewives often have problems either in the process of canning corn, or after closing the jars, the lids of which are bound to explode. So that pickled corn "survive" before the onset winter cold and fully retained taste qualities, you should remember some features and observe them:

1. Sort. As practice shows, one or another variety of corn does not particularly affect the final taste of the product. The main thing is to choose sugar cobs. And this means that only corn grown on your own plot is suitable, since in almost all cases only fodder varieties go on sale, which will explode in jars, not even a day after they are rolled.
2. Grain cutting. Corn kernels should be cut off the cob not completely, but about 3/4. Such a need exists in view of the fact that bacterial spores often “live” in the lower part of the corn grains. You should also not cut off the grains with part of the cob, since all the garbage will float up during the cooking process and it will not be so easy to remove it, because corn grains will also float up.
3. Quantity of product in one bank. You should not put full cans of corn, because the grains love to “play” with gases and a can filled to the top with the product is likely to explode. Optimal quantity corn - 2/3 cans. The brine is also not topped up (about 3 cm should remain to the top).
4. Vinegar (is it necessary). Vinegar is an essential ingredient in corn canning brine. Remember, no matter how sugary it is, the real canned flavor without vinegar it will be difficult to achieve.
5. Sterilization. Cans, lids, and containers filled with boiled corn are subject to sterilization. So much more reliable, because even after cooking, harmful spores can remain in corn grains.

Important. Before sterilizing the caps, the rubber bands should not be removed from them: they are not afraid of hot water, because an industrial autoclave would be needed to soften them.

In general, the process of canning corn is quite laborious and time consuming., but as a result you can get exceptionally tasty, nutritious and useful product. It is useful, because, unlike legumes, corn does not lose its properties even after heat treatment.

Besides, canned product does not cause bloating, as it can be after eating a freshly prepared version.

To make canned corn delicious with minimal effort and time, remember the rules:

• For canning at home, you should choose only young specimens: old corn may not boil properly even after a long heat treatment. Determining the quality of corn is simple: press the tip of your fingernail on the grain: if it turned out easy and the juice didn’t go, the corn is ideal for conservation; if juice appears, the corn is still too young.
• To simplify the process of separating the grains from the corn cob, it is necessary to lower it for 10-15 seconds in hot water, then cool it sharply in cold water.
• The sterilization process should be repeated, and the duration of one procedure should not exceed 10 minutes.
• During the cooking of corn, foam forms on the surface of the water. in large numbers. It must be removed as soon as it appears.

Best Recipes

Now we’ll tell you what can be made from corn, including from its cobs (we talked about what can be prepared from corn on the cob, and see useful and delicious recipes from canned corn).

Classical

To prepare delicious pickled corn according to classic recipe the following products are required:

• Young corn (grains) - 0.5 kg.
• Sugar, salt - 1 tbsp. spoon.
• Vinegar (9%) - 1 tbsp. spoon.
• 1 teaspoon of dried herbs.
• Cloves, black peppercorns - 2 pcs.
• Lemon acid.

Cooking:

From young cobs

How to pickle on the cob? Based on a 3-liter jar you will need:

• about 6 young cobs;
• salt and sugar (1 tablespoon each);
• 3 art. tablespoons of vinegar (6%).

Cooking:

1. Peel the cobs from leaves and whiskers. Wash thoroughly. Dip in boiling water and blanch for about 3-4 minutes.
2. Put the corn in jars, add salt, sugar, pour cold water. Place jars in containers warm water and put on fire. Bring to a boil.
3. Sterilize over low heat for about 45 minutes. Roll up the lids.

How else can you do it? There is also such an option.

To prepare pickled corn on the cob, you need the following ingredients:

• Young corn on the cob.
• Water - 1 l.
• Salt, sugar - 2 tbsp. spoon.
• Vinegar (9%) - 2 tbsp. spoons.
• Allspice, bay leaf (optional).
• Carnation - 5-6 pcs.

Cooking:

You can also watch the video, which shows two ways to cook pickled corn on the cob:

Canned

The traditional recipe for canned corn for the winter will allow you to cook excellent workpiece. The following ingredients are used (based on a 3-liter jar):

• Corn nibs - 3 pcs. (large specimens).
• Salt, sugar - 1 tbsp. spoon.
• Water - 1 l.

How to preserve:

You can also watch the video to learn how to preserve corn:

Salad

The simplest corn recipe for use in various winter salads. For cooking, you only need directly:

• corn (grains);
• salt (1 tablespoon);
• sugar (3 teaspoons).

Cooking:

About what delicious salads can be made with corn, including canned, read, and you will learn from interesting recipes cooking dishes with corn and crab sticks.

With cabbage and pepper

excellent winter preparation obtained from corn with pepper and cabbage. For cooking you will need the following products:

• Corn kernels - 500 g.
• Cabbage - 200 g.
• Bulgarian pepper ( different colors) - 100 g.
• Onions - 5 small heads.
• Water - 1 l.
• Sugar - 3 tbsp. spoons.
• Salt - 2 tbsp. spoons.
• Vinegar - 1 tbsp. spoon.
• Mustard - 1 teaspoon.
• Celery seeds.

Cooking:

1. Peel corn cobs from leaves, whiskers and blanch in boiling water for about 5 minutes. Then soak in cold water for a couple of minutes.
2. Carefully separate the corn kernels with a sharp knife. Cabbage cut into small cubes. Peel the pepper from the stalks and seeds, cut into small cubes. Peel the onion from the husk, also cut into small cubes.
3. Now you can start preparing the marinade. For this you need to take enamel pan, pour water, vinegar, salt, sugar and spices into it. Put on medium fire. When the marinade boils, pour into it vegetable mix and boil it for about 20 minutes.
4. At this time, you can sterilize the jars, then put the vegetables in them, pour them with marinade and roll up the lids.

spicy

For cooking corn spicy marinade you will need the following ingredients:

Cooking:

1. Thoroughly clean the corn cobs, wash them with water. Mix water with vinegar in an enameled container, pour all the spices, salt, sugar into it and put the pan on the fire. Bring to a boil. Gently place the corn on the cob into the marinade and cook until tender (this process usually takes about 20-40 minutes).
2. Remove the pan from the heat, cover with a lid and put in a cool place for 12 hours. Then drain the marinade, boil it again, dip the cobs in there again, boil again and put it away for the night in the same place.
3. Repeat the procedure 1 more time.
4. For the fourth time after boiling, fold the cobs into a colander, then arrange them tops up in pre-sterilized jars. Fill jars with marinade. Pour on top a large number of calcined vegetable oil, put the laurel. Roll up the lids.

What can be made from the workpiece?

As you can see, there are many a variety of recipes cooking corn for the winter, but still large quantity recipes can be found using this product in various dishes. So, corn can be used to make soups, sauces, main dishes(baked potatoes, fish, rice, meat, etc.).

What can be cooked? Canned corn is perfect for a variety of vegetable salads, casseroles and even meatballs. And canned corn with vegetables can become full-fledged savory snack, which will appeal to lovers of delicious and light dishes.

Here, perhaps, is all that is worth knowing about the intricacies of preserving corn for the winter. You will surely be able to appreciate all the above recipes and try to cook at least one of them in your kitchen. Culinary inspiration to you and bon appetit!

For canning, you will need the following ingredients:

• corn;
• water;
• salt;
• sugar;
• vinegar (optional)

For proper cooking technology must be adhered to:

1. Select heads of cabbage and boil for about 20 minutes, but you need to check for readiness: cooking time may increase by 10 minutes. When choosing a head of cabbage, pay attention to the ears. They should not be too young or too old. Corn is needed with already well-ripened grains.
2. Cool the heads. Place them on the board on one side, and hold the other edge. Carefully cut off the grains, being careful not to touch the cobs.
3. After all the grains are cut, it is necessary to separate them from each other. This is a very tedious and scrupulous task, but there is no getting away from it. Then put the corn in pre-prepared jars so that they remain incomplete. To this end, you can do the indicated work, focusing on the lower bend of your can (about two fingers from the top edge of the container).
4. Now we need to prepare the brine for preservation. For its base, a ready-made decoction of corn, necessarily filtered through a gauze cloth, is best suited. Add 1 liter of water, salt and sugar to taste to the pan. The brine should be boiled for 5 minutes. after boiling. Then you can add vinegar. There is one caveat here: you must know exactly what taste you need. If it's sweet corn, no vinegar is needed. Stir again and remove from heat.
5. Sterilization is an important part of the process. To do this, prepare a large, wide pan, laying a canvas on its bottom. Now put the filled jars there, the lids can be left, but if they are with an elastic band, then it is better to remove them. Pour water into the pot so that the level of water and corn in the jars matches. After boiling, keep the jars on low heat for another 40 minutes.
6. Remove the preservation from the fire and roll up the jars. Then they need to be wrapped upside down.

When the jars are cool, keep them still in cool place about a week more.

on the cob

For lovers of boiled corn, there is an excellent recipe for preparing a blank for the winter with cobs. For this preservation, it is better for you to choose capacious jars - 3 liters.

Autumn salad with cabbage for the winter and others delicious recipes winter preparations

You will need about 8 ears, which can be cut to the size that suits you.

Cooking method:

1. Boil the corn until cooked, while it is better not to add salt to the water so that the heads do not become hard.
2. Make a marinade: bring 1 liter of water to a boil, add a little salt to taste.
3. After all the preservation components have cooled, put the corn in jars and pour over the cold marinade.
4. Filled jars need to be sterilized for a couple of hours, then rolled up and wrapped.

Without sterilization: a step by step recipe

Not every hostess has enough free time to sterilize her blanks. Just for this case, there is one very good recipe.

You will need:

• 20 corn cobs;
• 1 liter of water;
• 15 g of salt;
• 30 g of sugar;
• 2 tbsp. l. vinegar.

How to cook:

1. Boil corn for 5 minutes. after boiling, then cool.
2. The grains must be separated from the ears and tightly packed in sterilized jars. To make it easier to separate the grains, there is a little trick: heads of cabbage should be dipped in hot water for five minutes, then immediately poured over with cold water. This will greatly speed up the process.
3. Fill jars with boiling water. After 15 min. this water should be drained into a saucepan, boiled and poured into the same containers again for 10 minutes.
4. To prepare the marinade, boil 1 liter of water, add salt and sugar there. Remove the marinade from the heat, add vinegar to the container.
5. Replace water in jars of corn with marinade. Roll up immediately and wrap well until cool.

Pickled pumpkin: 6 wonderful recipes for every taste

In Bulgarian: a simple recipe for the winter at home

This recipe originates in European countries. Corn is made spicy by adding acetic acid.

For preservation you will need:

• corn;
• salt;
• Bay leaf;
• vinegar.

A liter jar consumes approximately 600 g of corn, 1 tsp. vinegar, 1 tbsp. l. salt, three bay leaves and water.

Cooking process:

1. Boil the corn for 20 minutes, then cool the vegetable under running water.
2. 3 min. after boiling, cook the marinade: water, salt, bay leaf.
3. Ensure each jar has bay leaf, fill with cobs and marinade, adding 1 tbsp. l. vinegar.
4. cover the jars iron lids and sterilize them for 20 minutes.
5. Roll up the containers, turn them over and wrap them until they cool completely.

Canned sweet corn

Ingredients:

• 12 cobs of young corn (calculation for 4 cans of 0.5 l each);
• 1 liter of filtered water;
• 35 g salt;
• 30 g sugar.

To get good preservation Please follow the prescription:

1. Separate the corn kernels with a knife.
2. Sterilize jars and lids for 10-15 minutes.
3. Place the grains in jars, leaving about 1 cm of free space on top.
4. Make a filling: boil water, salt and sugar (loose ingredients must be completely dissolved).
5. Next, pour jars of corn with hot marinade and put them on sterilization. It will take 3-3.5 hours.
6. Roll up and securely wrap the banks, after turning them over.