Corn cobs for the winter. Canning sweet corn at home without sterilization

Man first became acquainted with corn five thousand years ago. Harvesting this product for the winter began in the last century. A culinary specialist from France has been looking for a way for a long time that would help preserve the product for a long time. After conducting numerous experiments, he settled on conservation.

Today this product is very popular. In any supermarket you can find a jar of blanks. It is used as an independent dish, as well as salads, casseroles, pies, soups. Consider how corn is preserved at home for the winter.

The benefits and harms of canned corn

If we consider the calorie content of the finished product, then it, on average, is 58 kilocalories per 100 grams of product. Depending on the manufacturer, the calorie content can be up to 100 kilocalories.

Before you buy corn in a supermarket, you need to carefully study the product information. The composition should include corn grains, water, salt, sugar. If there are other additives, do not buy the product.

Sweet corn removes bad cholesterol and acts as an antioxidant. The product helps to increase mental activity, increases the protective properties of the body.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. Scientifically proven high content of vitamins and minerals.

Eating too much corn can harm people who have stomach or duodenal ulcers or blood clots. The product, in the process of conservation, loses vitamins and trace elements.

Choosing canned corn

Corn for seaming must be chosen correctly, this will save it from spoilage.

There are two types of corn:

• fodder - used for feeding animals, contains a small amount of vitamins;
• sugar - contains a large amount of vitamins and minerals.

Corn maturity may vary. Young milk cobs are often eaten boiled. For conservation grains of medium maturity are more suitable.

Determining whether a product is ripe is very simple. It is enough to press the grain with your finger. If there is no pulp, but white juice stands out, then milk corn is ideal for eating boiled.

If juice is released and there is pulp, this is ideal for preparing blanks. When milk does not come out, this indicates that the corn is ripe. It has a minimum of useful substances, and it should not be consumed.

The preparation of the product takes place in several stages. Let's consider each of them in more detail:

1. Buy or grow corn cobs in the garden.
2. Carefully remove leaves and tissue. This is very important, as the remaining hairs may later end up in the salad.
3. Examine each cob, cut off the places affected by worms.
4. Boil water in a container. Put prepared cobs in it. If the corn is large, cut it in half for convenience.
5. After the water boils, cover loosely with a lid. Steam should come out of the pot.
6. Boil for 20 minutes. Turn off the gas, cover with a lid and let stand for 10 minutes.
7. Drain in a colander and let the water drain.
8. Go to cutting grains. A sharp knife must be held at the base. Try not to destroy the integrity of the structure and not crush.
9. If it is planned to roll the cobs, do not cut the grains.

• The next step is conservation.

How to preserve corn at home

Processing can be done in a variety of ways. The most common is the traditional recipe. Let's look at it later in the article.

Recipe for classic canned corn in grains

For cooking, a minimum number of ingredients is required, namely:

• corn - 1 kilogram;
• sugar - 6 tablespoons;
• salt - 2 tablespoons;
• water.

Cooking method:

1. Thoroughly clean the cobs.
2. Cut the grains with a knife as close to the cob as possible. The head pieces that remain during the cooking process will be on top.
3. Pour water into a saucepan, put the grains and bring to a boil over high heat. Then reduce the fire and cook for one hour. If the grains are overripe, increase the cooking time.
4. You can check the readiness by crushing the grain in your fingers, or take a sample. If it is soft, turn off the heat.
5. Pour the liquid into a separate container, it will be required for the marinade.
6. Fall asleep in banks. It is best to use a container of 500 milliliters.
7. The container should be filled to ¾ of the volume.
8. Measure 1.5 liters of broth, add salt and sugar. Stir. Boil.
9. Fill jars to the top and sterilize.

• Cover each jar with a lid and roll up.
• Turn upside down and cover with a woolen blanket. In this position, the workpiece should cool completely.

Sweet and sour corn in grains

You can get a pronounced taste with a slight sourness using the following recipe.

List of ingredients:

• corn grains - 1 kilogram;
• water - 1 liter;
• salt - 50 grams;
• sugar - 50 grams.
• vinegar.

Cooking method:

1. Boil the pre-cut grain in plenty of water for 8 minutes.
2. To prepare the brine, boil water and add salt, stir.
3. In half-liter jars, lay out the bay leaf in 1 piece and 0.5 teaspoons of vinegar.
4. Banks must be filled without reaching the top by 2 centimeters.
5. Fill with brine.
6. Sterilize in boiling water for 1 hour.
7. Roll up and wrap well to keep warm.

These blanks are intended for adults. For children, it is necessary to select recipes without the use of vinegar.

canned corn on the cob

Corn can be covered whole. If it is large in size, cut the head of cabbage into several parts.

This recipe calls for a large container. The ideal option is three-liter cans.

Ingredients:

• cobs;
• water - 1 liter;
• salt - 20 grams.

Cooking:

1. Boil the cobs in boiling water for half an hour.
2. Do not salt the water where the corn boils.
3. In another bowl, prepare marinating liquid. To do this, add salt to boiling water and wait for it to dissolve completely.
4. When the corn has cooled, divide into jars.
5. Pour cold liquid and sterilize for more than an hour. Banks with the workpiece must be placed in cold water. If the temperature in the container and the jar is not the same, the container will burst.
6. Roll up and chill.

Can be used by both adults and children.

Preform without sterilization

Salting is one of the ways that helps to preserve corn for a long time.

Products:

• young cobs;
• sugar - 1 tablespoon;
• salt - 1 tablespoon;
• water - 1 liter.

Cooking:

1. Carefully separate the grains with a knife.
2. Add salt, sugar to water and mix.
3. Fill containers without filling to the top.
4. Pour in warm brine. Let cool at room temperature.
5. Put in the cellar for 2 weeks.
6. If the volume of water in the jars has decreased, top up.

Store 6 months.

Vinegar Recipe

Products:

• corn;
• water - 1 liter;
• salt - 1 tablespoon;
• vinegar - 2 tablespoons;
• sugar - 2 tablespoons.

Cooking:

1. Pick up medium ripe corn.
2. Clean and rinse.
3. Boil by dipping in boiling water until the grains are soft.
4. Drain the water using a colander and fill with cold water.
5. With a sharp knife, peel each ear.
6. Sprinkle with a ladle into jars.
7. Pour in boiling water.
8. Set aside for a while banks, allowing to settle.
9. Drain the liquid and boil again.
10. Mix water with remaining ingredients and bring to a boil.

• Roll up the banks.

The recipe does not require sterilization. In a similar way, whole cobs can be preserved.

Marinated with vegetables in jars

This recipe is a vegetable platter that is easy to prepare.

Products:

• carrot;
• vegetable marrow;
• pepper;
• eggplant;
• corn;
• vinegar - 25 milliliters;
• sugar - 1.5 tablespoons;
• salt - 1 tablespoon.
• water - 1.5 liters.

1. Boil the corn kernels until soft.
2. Peel, chop and mix the remaining vegetables in equal amounts.
3. Distribute into containers that have previously been treated with steam.
4. Fill the blanks with brine to the very top. Sterilize.
5. Seal tightly with lids and cover with a blanket.

Sweet canned corn without sterilization

The recipe requires a minimum amount of time. Using this method, you can cook whole corn or using only kernels.

For cooking you will need:

• cobs - 12 pieces;
• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• water - 1 liter.

Cooking:

1. Separate grains first.
2. Place in an enamel container, pour boiling water and cook for 5 minutes.
3. Drain the broth and soak the grain in cool water.
4. Fall asleep in banks. From the grains to the top of the neck, the distance should be at least 2 centimeters.
5. Pour boiling water to the top and let stand for 15 minutes.
6. Drain the water, boil and repeat the procedure again.
7. Next, prepare the brine by mixing and boiling all the remaining ingredients.
8. Pour out the water from the jars and pour over the prepared marinade.
9. Close with lids.

• Seaming according to this recipe does not require sterilization, which saves a lot of time.

Recipe with citric acid

Required products:

• corn cobs;
• sugar - 1 tablespoon;
• salt - 0.5 teaspoon;
• citric acid - ⅓ teaspoon.

Cooking steps:

1. Boil the cobs until tender. Salt the water first.
2. Drain the broth into a separate container. Cool the buds.
3. Cut the grains and fill half a liter jars with them.
4. Place remaining ingredients in each jar. In the list of products, the dosage is given for one half-liter container.
5. Boil the broth and pour each jar to the top.
6. Sterilized within half an hour.
7. Seal and seal tightly.

Salt or pickle the product for the winter - it depends on personal taste preferences. If you follow the cooking technology, the corn will turn out very tasty. In winter, it will remind you of the sun and summer days.

Ingredients:

• corn - 6 mailboxes;
• water - 1 spoon;
• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• spices - bay leaf, paprika, hot pepper and so on.

Cooking:

1. Bring the corn to readiness using boiling.
2. Clean the grains and distribute in containers.
3. Put the spices in the bottom of the container.
4. Prepare filling liquid.
5. Pour jars under the neck.
6. Sterilize to increase shelf life.
7. Seal using the key.

The product can be consumed as an independent dish, or used for salads, snacks and soups.

How to store preserves

If during cooking all the rules of canning were observed, the jars are sealed tightly, then the blanks can be stored at room temperature. It is important that there are no sources of heat nearby - this will lead to the growth of microbes and spoilage of the product.

Ideal conditions for conservation are a cool, dry and dark place (cellar, basement). It is not recommended to store blanks on the balcony. In winter, they can freeze and deteriorate. Salted corn under a nylon cover is stored in a refrigerator or basement. The air temperature should not exceed 5 degrees.

homemade canned corn- This is an excellent alternative to store-bought canned food, which contains a large amount of preservatives and harmful substances. It is prepared simply and quickly. We encourage you to give it a try this summer.

canned corn at home

Ingredients:

Corn kernels - 0.7 kg
- a large spoonful of kitchen salt
- sugar - 15 g
- liter of water

Cooking features:

Separate the grains from the corn cobs, blanch in boiling water, dropping into it. Make the filling: mix salt and sugar in very hot water. Thoroughly washed and calcined jars fill 2/3 of the volume with corn kernels, pour the filling on top. Cover with caps, set for sterilization, which should last at least 3 hours. Roll up the containers immediately and turn them over.

canned corn at home

You will need:

Liter of clean water
- fine table salt - 20 g
- small corn heads

How to prepare:

Peel the heads of husks, lower them into a basin of water and wash thoroughly, remove, let dry. Add salt to the water, boil, let cool. Spread the cooled cobs in sterilized containers, fill with chilled water. Cover with lids, place in a deep container with water. As soon as the water boils, put the container on sterilization. Finally, roll up and refrigerate at room temperature.

Do and .

Canned homemade corn: recipes

Recipe #1

Required components:

corn heads
- salt - 20 g
- liter of filtered water

How to prepare:

Salt the water and boil. Peel the cobs from the husk, boil slightly. Place chilled cobs in jars, fill with salted, pre-chilled water, seal tightly. Put the seamings in a pot of water, let the liquid boil, sterilize.

Prepare and.

Recipe #2

For marinade:

Salt kitchen - 0.175 liters
- liter of water
- corn cobs - 0.6 kg

Cooking features:

Wash the corn cobs, boil for 20 minutes in a deep container, let them cool with cold water. Pour table vinegar into each container, throw greens with bay leaves, fold the cobs, pour hot marinade on top. Put the seams on sterilization.

Canned corn at home for the winter

Wash 0.6 kg of corn cobs, boil in boiling water, remove, let cool under running water. Make a marinade: boil a liter of water with the addition of a large spoonful of table salt. Arrange the bay leaf on the processed jars, pour in the acetic acid. Spread the cobs tops up, pour hot marinade. Cover with caps and put on sterilization, immediately screw.

Canned corn recipes at home

Recipe with citric acid

For the marinade filling:

0.6 tsp table salt

- citric acid - 1/3 of a small spoon
- corn cobs - how much will go in

How to prepare:

Boil the corn cobs. Water for boiling must be salted. Cooking time - 50 minutes. Take out the cobs, let cool. Do not pour out the corn broth - it will come in handy for pouring. Cut the grains from the chilled cobs, package them in sterile containers. In each jar, put a tablespoon of sugar, half a teaspoon of kitchen salt and a “lemon”. Bring the broth to a boil, pour the contents of the jars with the marinade solution. Cover the container with treated lids, put for 20 minutes to sterilize. Roll up the lids using a special tool, put all the containers with the lids down, wrap them in something warm. Transfer cooled canned food to a suitable storage location.

Consider and.

Recipe with acetic acid

Release the corn cobs in boiling water, blanch for about 5 minutes, remove and let cool under cold water. This will keep the beautiful, rich color. Using a knife, cut off the grains, keeping them intact. Pour the grains into a processed glass container, leaving a free space of about 1 cm. Top up with boiling water, cover with nylon caps, wait 5 minutes. Separate the finished marinade with the addition of granulated sugar and kitchen salt. Acetic acid does not need to be added. Bring to a boil immediately. Drain the liquid, add a couple of teaspoons of vinegar to each container, mix with boiling marinade, roast over steam for 15 minutes.

Learn and.

How to preserve corn at home

You will need:

Zucchini
- carrot
- corn cobs
- red bell pepper
- sugar sand
- salt
- parsley with dill
- apple cider vinegar

How to cook:

Boil the corn for 20 minutes. It is not necessary to drain the broth - it will be needed for the marinade. Separate the grains from the cobs, pour into a separate container. Cut sweet red pepper and zucchini into small cubes. Send to a container with yellow grains, stir. Try to maintain equal proportions. At the bottom of each container, put sprigs of dill and corn, add 1.5 tablespoons of granulated sugar and salt. Bring the marinade filling to an active boil, add a couple of large spoons of apple cider vinegar to the marinade, wait for it to boil again. Pour vegetable platter into jars, cover, sterilize.

Prepare also.

1. Can only young corn. Old fruits, even after prolonged heat treatment, still remain hard and unsuitable for human consumption.
2. It is better to sterilize the workpiece several times. Typically, this takes about ten minutes. It is better to repeat the process 2-3 times, because after one sterilization, spore organisms can remain.
3. For a better separation of the grains, hold the cobs for a few seconds in hot water, and then immediately place it in cold running water.
4. One 0.5 liter jar takes about 3 cobs.
5. The proportions of salt and sugar can be changed to your liking.

Homemade canned corn for the winter

You will need:

0.7 kg corn kernels
- liter of filtered water
- fine salt - 1 tbsp. spoon
- granulated sugar - 15 g

First of all, prepare the canning jars: wash and sterilize them thoroughly. Process the corn cobs: remove the leaves, carefully remove the kernels, blanch in boiling water, put in a colander. Wait 3 minutes. In parallel, prepare the filling: combine sugar and salt in hot water, fill with corn kernels, pour brine on top, cover with lids and sterilize for three hours.

Prepare also.

How to preserve corn at home conditions

Process 5 ears of corn, free them from the leaves. Pour water into a large saucepan, carefully lower the prepared fruits, blanch for several minutes. Remove after cooling, rinse in cool water. Carefully separate the seeds with a sharp knife. Rinse thoroughly beforehand, lay out the corn kernels. Pour boiling water over all this, cover with lids, let stand for exactly 10 minutes. Drain the liquid into another pan, boil water and leave for another ten minutes. Pour plain water and proceed to cooking the marinade. Pour filtered water into the pan, boil, add fine salt, add granulated sugar, mix with a tablespoon of table vinegar, stir so that the crystals are completely cooled. Pour the containers with boiling marinade, screw with a special key, unfold and check for leaks.

How canning homemade corn for the winter conditions

Ingredients:

A pinch of "lemon"
- a large spoonful of granulated sugar
- fresh corn cobs - 4 pcs.
- a large spoonful of sugar

Cooking features:

Wash the heads of cabbage, put them on the bottom of the multicooker bowl, fill with cool water, throw a spoonful of fine salt. Set the "Cooking" program for 30 minutes. Cover the device with a lid. After the start of the beep, cool the heads, send under a stream of cold water. Select the "Steam" mode, sterilize the containers for 5 minutes. Carefully separate the grains from the chilled cobs, wash well. Boil clean water separately and pour it over the grains folded into the prepared container. Cover with lids, leave to infuse for 5 minutes. Throw a little citric acid into the broth with sugar, salt to taste. Boil the brine for exactly 5 minutes in the “Cooking” mode. Be sure to throw lavrushka and fragrant pepper. Carefully drain the liquid from the corn, pour boiling water over it again. Let stand 10 min. with the lid closed. Pour out the liquid, add the boiling brine, roll up the containers and place under the covers.

Rate and .

apple cider vinegar recipe

Ingredients:

Head of corn - 16 pcs.
- 4.2 tablespoons of sugar
- liter of table water
- 1.6 tsp salt
- 1.5 tbsp. spoons of apple cider vinegar

How to prepare:

For this recipe, you should not select young heads of cabbage. Too old won't work either. Focus on fruits of medium maturity. Boil them for 20 minutes, try for readiness, let cool. Place each head of cabbage on a board and carefully cut off the grains. Seperate the grains from each other, spread with a spoon in processed containers. Banks must be incomplete. Boil the brine using corn broth. Pass it through several layers of gauze to get rid of all the excess. In the container, enter sugar, a liter of water, salt. Cook after boiling for 5 minutes, pour in acetic acid, stir and remove from heat. Fill the containers with brine to the very top.

Line the bottom of a large and wide pan with a clean towel, put the filled jars. From above, simply lay out the lids with which you will preserve. Pour some water at a temperature that will not differ much from the temperature of the jars themselves. After boiling, hold the seaming for 40 minutes. Seal tightly.

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

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

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.

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

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

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

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

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

6. Banks must first be sterilized, as pickled corn for the winter at home is very capricious. Place the cobs neatly in jars.

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

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.