Canning sweet corn at home. Canned corn - recipes for every taste and budget

Canning corn for the winter will require young sweet corn, sugar, salt and pure water - and no additional preservatives. Homemade pickled corn will turn out very tender, sweet and juicy, ideal for all kinds of salads. Banks are well stored in the cellar, do not become cloudy over time and do not explode. In a word, the recipe will be an excellent alternative to store-bought seaming, the quality of which often leaves much to be desired.

Preparation time: 2 hours / Yield: 2 l.

Ingredients

To preserve 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 clean the cobs from the leaves and remove the fibers.

We take a sharp knife and cut off the corn grains with it as close to the cob as possible - it's okay if part of the head is cut off, during the cooking process all the particles will rise along with the foam and it will be easy to remove them.

Pour cold water over the corn (about 3-4 fingers above the level of the grains) and bring to a boil over high heat, as a result of which a foam forms on the surface, which must be removed with a slotted spoon. Reduce heat to low and simmer for 1 hour.

After 1 hour, we decant the water, but do not pour it out! We spread the grains in clean sterilized jars - it is most convenient to use 0.5-liter jars.

We fill the jars not to the very top, but approximately 3/4 of the capacity.

Based on the liquid where the corn was cooked, we prepare the marinade based on 1.5 liters of liquid, 2 tbsp. l. non-iodized salt (without top) and 6 tbsp. l. sugar (no top) Bring the marinade to a boil and pour it into jars filled with corn kernels.

Important: the grain should float freely in the marinade. If you fill the jars 3/4, then the marinade goes to each jar about 300-350 ml. It turns out an average of 4 cans, 4x0.35 l \u003d 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in a double or triple volume (and more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring the marinade in several steps. Arrange the grain in jars, filling them 3/4 of the volume, then prepare 1.5 liters of marinade, pour into jars. See how much liquid you have left and repeat the procedure if necessary. This way you will not transfer salt and sugar.

We cover the jars with lids and put them in a pot of hot water for pasteurization - put a small piece of cloth on the bottom of the pan to fix the jars. Pasteurize for 1 hour from the moment the water starts to boil in the pan.

We roll up the finished canned corn with sterilized lids, turn it over, wrap it in a warm blanket and let it cool in this form.

We send jars for storage in the dark cool time. Seaming can be stored for 1-2 years.

On a note

• Any variety of sweet corn is suitable for pickling - it is advisable to choose dense young cobs, where milk grains are already well formed.
• If the corn is slightly overripe, then the cooking time will need to be doubled or even tripled, focusing on the degree of softness of the cooked grain.

Store shelves sell canned corn in cans. It is often bought, as it is an ingredient in many salads and other dishes. But you can make such a blank yourself at home and cook not only grains, but also whole cobs.

Benefits of canned corn

During heat treatment corn almost does not lose its qualities and canned food from it is useful thanks to some:

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

Did you know? Preservation from young corn cobs of small sizes is more useful than from grains.

Which is better to take corn for canning

For harvesting, you should take young, but already well-ripened sweet corn. Check if the corn is old by pressing on any corn kernel with your fingernail. If it did not secrete milk, and a piece of it remained on the nail, then it is old and you should not take it, because even after prolonged cooking, its flesh can remain hard.

You should also pay attention to how juicy and fresh the leaves are on the ears and the color of the hairs (the lighter the better).

Preliminary preparation

Before cooking, we clean the corn cobs from leaves and hairs, cut off dry or unripe tops. If there are rotten areas - remove. Wash corn cobs well under running water.

What is combined with and where can I add

In many cookbooks and on the Internet, you can find many different recipes using canned corn, because it goes well with most foods. First and second courses are prepared from it - these are soups, salads, vegetable stews, casseroles, etc. This product is used in dishes of meat, eggs and. It gives a piquant taste and in combination with seafood - crab sticks, squid, fish, shrimp.
But most often, canned corn kernels are used in salads, in which they complement fresh vegetables well -,. Such corn is also used for cooking dishes with boiled vegetables -,.

Where to store

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

Good for storage cellar, pantry or just a shelf in the kitchen. After opening the lid and using the corn incompletely, the jar with it is placed on the shelf of the refrigerator and stored for no more than a day. At the same time, it is better not to drain the brine, since without it the corn kernels are stored less and lose their taste qualities faster.

Why do lids bulge?

It is very important to look at the lid when opening the corn, if it is swollen, then there is a possibility that the product has deteriorated and can cause poisoning.

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

• storage of canned corn at high temperatures (above 25°C), especially during the heat of summer. In this case, harmful and dangerous microorganisms have not yet formed, but certain chemical processes have led to swelling of the lid. And yet, in this case, it is better not to take risks and refuse to eat such a product;
• violation of cooking technology;
• leaky rolled up jar - this happens when the seaming is unsuccessful or if the lid of the jar does not match;
• insufficient sterility of the container if the jars and lids were poorly sterilized;
• low quality products. This happens when the vegetables were poorly washed or had rot;
• cans of corn kernels have a tendency to "explode". This is due to the high content of proteins and the almost complete absence of acids. In order to eliminate this problem during preservation, it is recommended to add a little vinegar, lemon juice or citric acid. To eliminate this trouble, you can not use acid, but simply sterilize the jars with this product for at least two to three hours.

Not a single holiday is complete without canned corn, this ingredient is a must when preparing many salads, snacks and other dishes, but many housewives buy a canned product in cans from the store, and there are those housewives who grow cobs in their garden, so canned corn at home- this is the best option for homemade preparations for them. Gardeners know that fresh corn does not last long, so they look for opportunities to harvest it, it can be frozen or dried, and, of course, conservation will be the best option. If you have such blanks, then you can safely cook both and crab.

How to preserve corn at home

homemade canned corn recipe involves the use of such a number of ingredients per jar: three ears of corn, a tablespoon of table salt, three tablespoons of granulated sugar and a liter of pure water.

It is necessary to start cooking with the cleansing of the cobs from the leaves and stigmas. It is advisable to choose only a vegetable with large grains. To separate the grains, boil water in a saucepan and lower the vegetable for three minutes. Then we immediately lower the cob into cold water, or leave it under running water. After that, the grains can be easily separated, the fastest way is to cut them off at the very base.

To wash the grains, you need to boil a large amount of water, for washing it must be cold, so you need to take care of this in advance. It is also necessary to prepare jars in advance, they must be washed and sterilized, it is advisable to use jars with a volume of 0.25-0.5 liters.

Separated grains should be thoroughly washed with cold boiled water, and then put in boiling water. Blanch them for three minutes, no more, so as not to digest the corn.

Now we need to start preparing the marinade: dissolve a spoonful of rock salt in a liter of water, you can use sea salt, three teaspoons of sugar. After boiling, cook for another three minutes and the marinade can be poured.

Next comes the crucial moment. how to preserve corn at home, the grains must be decomposed into prepared jars, filling it by about two-thirds. Next, pour hot marinade into the jar and put it on sterilization, covering it with an iron lid.

Sterilization is an obligatory step in home canning of corn, since the vegetable contains a lot of protein and no acid, then the blanks will not be stored without sterilization, and vinegar cannot be poured, because we want to get sweet corn for making salads.

Half-liter jars should be put in a saucepan, the bottom of which should be lined with a kitchen towel, sterilization lasts three and a half hours in boiling water (counted from the moment of boiling). Water should cover the jars up to their shoulders. In addition to the pan, you can also use an air grill.

After sterilization, the jars must be rolled up with iron lids, turned over and left to cool. Store in a cool place. For summer salads, you can cook corn according to the same recipe, but do not roll it up, but store it in the filling for a week (maximum). You can cook with corn and peas, which replace meat protein in your diet.

canned corn at home

It was the most common recipe how to preserve corn at home for the winter, as a result, it will turn out sweet and very tender, but you can try a more savory recipe. To do this, add acetic acid, bay leaf and salt to the filling.

A liter jar contains about 600 g of corn, a teaspoon of vinegar, a tablespoon of salt, three bay leaves and water. As always, you first need to process the corn cobs, clean them and rinse. In this recipe, we will put whole cobs in jars, so they should be small.

Put a wide pot of water on the fire, boil and put the vegetable, cook for about 20 minutes. Immediately after hot water, they must be placed in cold or under running water.

In a separate saucepan, prepare the marinade, boil water, salt and bay leaf for three minutes. In each jar you need to put a bay leaf, lay the cobs and pour the marinade, pour a spoonful of vinegar on top. Then cover with iron lids and put on sterilization for 20 minutes in boiling water. Roll up and turn over. Sometimes the sterilization process is repeated 2-3 times at intervals to ensure that all microorganisms are destroyed.

This recipe how to make canned corn at home, called "in Bulgarian", it was very popular in Soviet times, when there was no abundance of goods on the store shelves, and they still did not know about the preservation of vegetables in cans. Those who could travel to the countries of Eastern Europe would definitely bring such tasty and unusual preserves with them, and then Soviet housewives began to cook it.

Be sure to take only young vegetables, since the old ones, even after long cooking, will still remain hard.

If you are cooking, then be sure to open a jar of fragrant pickled vegetables, and your loved ones, of course, will be waiting for tomatoes and cucumbers, but you will surprise them with corn.

When the season of fresh corn comes, we are happy to prepare it for our family. It is a pity that this time passes quickly, and already in autumn we can only enjoy dry, frozen or canned grains. Frozen grains are perfect for our culinary creations. But how to cook sweet canned corn for the winter at home? Yes, not just boil it, but so that homemade canned corn according to the recipe is not difficult to prepare, it is tasty and stands all winter, just like in jars. It is today that we are publishing a detailed step-by-step recipe for this.

Ingredients for homemade canned corn (for 5 half-liter jars):

• Corn - 16 ears (large);

For marinade per 1 liter of water:

• Salt - 1.5 tsp;
• Table water - 1 liter;
• Sugar - 4 tbsp. l.;
• Apple cider vinegar - 1.5 tbsp. l. (6%).

How to prepare homemade canned corn for the winter:

1. Be sure to pay attention to corn for a winter preservation recipe. Do not choose cobs that are too young. But too old dry corn will not do. Take a look at the photos of the ingredients for this recipe. We chose dark yellow corn. Its grains are already well ripened, but these are not old ears yet.
Boil the corn for at least 20 minutes. Test for readiness, it may take more time. Our corn cooked in 30 minutes.

2. Cool the heads. Then put the corn on the board with one side, hold on to the other edge with your hand. Carefully cut off the grains. It is advisable not to touch the cob with a knife.

3. After the grains are in the bowl, you will need to separate them from each other. This is very boring and painstaking work, but believe me, it's worth it.
Spoon the corn into sterile jars. Given that corn is very capricious! The container must be sterilized both inside and out. How to sterilize dishes we described in the recipe for the winter. This process is absolutely hands free.
Advice: jars of homemade canned corn should be incomplete. To do this, you do not have to be guided by the bend of the can. Tara is completely different. Keep two of your fingers away from the top of the container.

4. Cook the brine for today's preservation. For this, it is desirable to use corn broth. Run it through a clean piece of gauze to remove any excess. First, add a liter of water, salt and sugar to the pan. After boiling, boil the brine for 5 minutes, add vinegar, mix and remove from heat.
We will fill the jars with brine to the very top.
Advice: look at the number of canning jars. It is described how to cook corn brine for 1 liter of water. You can double and triple these proportions.

Also about vinegar - you can not add it. Then the sterilization time will increase. Sterilize jars of half a liter without vinegar for 1 hour. After sterilization, preservation will stand, and corn will be sweet. Vinegar will give her sourness.

5. If you want to ensure that the corn is tasty and sweet, then sterilization is a must! Otherwise, it won't stand.
Lay a towel on the bottom of a wide and deep pan, place filled jars on it. We simply put the lids with which we will preserve on top of the cans. If the covers are with rubber bands, then we remove them for the duration of sterilization. Pour water into the pan at such a temperature that it does not differ much from the temperature of full jars. The water level should not exceed the level of the corn in the jars.
After boiling water, mark 40 minutes for half-liter jars. Make sure the water doesn't boil too much.

When the set time has passed, we simply take the cans out of the water and roll them up without opening them. If there were elastic bands, then carefully return them and tighten with a key. As usual, turn the seaming over and wrap.

After cooling, homemade canned corn for the winter should be stored in a cool place. Its storage temperature is a maximum of 10 degrees Celsius. In heat, such preservation can deteriorate and break.
Note: a week after spinning the cans, the brine in the middle of them may become cloudy. This is fine. Think store corn. Its brine resembles diluted milk.

Corn became widespread in Europe at the end of the 19th century. French and Italian dishes are prepared using corn on the cob. Canned grains are used in the preparation of salads by the Spaniards and Greeks.

Corn kernels are 70% protein. They contain B vitamins and a substance called biotin. Biotin regulates the carbohydrate-fat balance in the human body and is involved in the synthesis of antioxidants that slow down the aging process. also contains a large amount of minerals, such as calcium and magnesium, which have a positive effect on the condition of the musculoskeletal system.

Corn on the cob rots within two weeks after harvest, and when frozen, corn loses a large amount of vitamins. Canning corn is a great way to preserve its beneficial properties.

Cob canning is suitable for those who like to eat corn with salt, and grains harvested for the winter will be an excellent side dish for meat and are perfect for salads.

Preserved corn cobs

The cobs are cleaned of leaves and corn stigmas. If the top of the cob is not ripe, the soft part is cut off with a sharp knife or broken off. Then the corn is put in a saucepan, poured with cold water and put on a strong fire.

After boiling, the fire is reduced and the cobs are cooked until tender. Milk corn is boiled for about 30 minutes, and mature corn for one hour. Do not add salt while cooking.

Boiled corn cobs are washed with cold water, and then put into a three-liter glass jar, which is pre-sterilized.

In order for the jar not to crack, the corn and the surface of the jar must be at the same temperature. Then you need to follow a few simple steps:

• add two tablespoons of salt and four tablespoons of sugar to the jar;
• pour boiling water over the jar;
• sterilize a jar of corn for 40 minutes.

The jar is then covered with a blanket. Corn is left covered for two days until completely cooled. After cooling, one tablespoon of 9% vinegar is added to the jar and the lid is rolled up.

Canning corn kernels

The corn is boiled, the grains are cleaned from the cobs. Then the grains are laid out in sterile jars. Add one tablespoon of salt and three teaspoons of sugar to warm water. The marinade is brought to a boil and carefully poured into jars. They are sterilized for 40 minutes, rolled up and wrapped.