Pickling corn for the winter. Canning corn in grains at home

No holiday is complete without canned corn, this ingredient is a must when preparing many salads, appetizers and other dishes, but many housewives buy in the store canned product V tin cans, and there are those hostesses who grow cobs in their garden, therefore canned corn at home- this is the best option for homemade preparations for them. Gardeners know that fresh corn does not have a long shelf life, so they look for opportunities to harvest it, it can be frozen or dried, and the best option, of course, will be conservation. 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 quantity of ingredients per jar: three ears of corn, a tablespoon of table salt, three spoons 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 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 number of water, for washing it should be cold, so you need to worry about 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 into the jar hot marinade and put on sterilization, covering with an iron lid.

Sterilization is a mandatory step home canning corn, since the vegetable contains a lot of protein and no acid, they 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 iron lids, turn over and leave to cool. Store in a cool place. For summer salads you can cook corn according to the same recipe, just do not roll it up, but store it in the filling for a week (maximum). Can be cooked with corn and peas, which can be substituted 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 more savory recipe. To do this, add to the fill acetic acid, Bay leaf and salt.

A liter jar contains about 600 g of corn, a teaspoon of vinegar, a tablespoon of salt, three bay leaves and water. As always, first you need to process corn on the cob, 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. Right after hot water they must be placed in a cold or under running water.

IN 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, is called "in Bulgarian", it was very popular in Soviet time when on shop counters there was no abundance of goods, and they still did not know about the conservation of vegetables in tin cans. Those who could travel to the countries of Eastern Europe would definitely bring with them such delicious and unusual conservation, 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.

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 vitamins of group B, 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 corn. sugar varieties. 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 leaves and on 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 various recipes using canned corn, because it is combined with most products. The first and second courses are prepared from it - these are soups, salads, vegetable stew, casseroles, etc. This product is used in dishes of meat, eggs and. He gives spicy taste and in combination with seafood - crab sticks, squid, fish, shrimps.
But most often, canned corn kernels are used in salads, they complement them well. fresh vegetables- , . 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. And here shop product in cans no more than 2 years. 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 high temperature(above 25°C), especially in summer heat. In this case, harmful and dangerous microorganisms have not yet formed, but certain chemical processes caused the lid to bulge. 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 great content proteins and an almost complete absence of acids. In order to eliminate this problem during conservation, 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.

Young cobs for preservation must be taken milky white.

Usually they are not very long - 15-17 centimeters. You can take larger corn and cut the cobs into several parts - carefully break them off or cut them off with a knife so as not to damage the kernels much. We clean the cobs from leaves and hairs - they are suitable for decoction, but it is better not to use them for preservation.

We put the prepared cobs in an enameled bowl or saucepan, fill with water and bring to a boil. Cook young cobs in this way for about five minutes.

Pour boiling water over the cobs, so they cook faster and keep all their beneficial features. Boil the cobs until cooked - they should become soft and not have a taste of starch. Prepared cobs need to be cooled - put them in a colander and pour cold water.

After the cobs have cooled well, they must be dried - for this we lay them out on a towel. To make our preparations not only tasty, but also practical, sort the cobs by size - this way we will save the number of cans used for conservation.

I usually use liter jars - this amount is enough for one time. I also quote the number of products based on liter cans.

Add two tablespoons to each jar table vinegar, one bay leaf and two or three peppercorns - to your taste.

Cooking canned corn on the cob in a marinade:

The marinade with which we will pour the prepared cobs is very simple to prepare. You will need two tablespoons of salt and sugar - this proportion is calculated for one liter of water. We boil the marinade for two to three minutes, after which we immediately pour hot cobs in jars. Take care in advance about the dishes in which you will sterilize ready-made cans. We sterilize each jar for at least an hour - we begin to count the time after boiling water in the pan in which the jars are located.

We roll up the prepared jars and turn them upside down. After the jars have cooled, they can be put in a storage place. use the floor liter jars or liter, such canned food is easier to prepare and will last longer. If you have an air grill, you can sterilize the jars in it - then we count the time from boiling the marinade in the jars. Milk corn cobs will become the best decoration on your table.

Corn on the cob for the winter - a preparation from the category of "you can't imagine it easier." Hearty, surprisingly tasty sweetish grains can act as a side dish during a meal, they will successfully replace bread for you. This is very true for everyone who is afraid to gain weight in winter. overweight: there are few calories in corn (maize), but vitamins are just an incredible amount.

It is convenient to freeze corn - without compromising quality and taste. Have a desire to indulge? We take the cobs out of the refrigerator and boil until cooked. It is a pity that such a semi-finished product takes up too much space in the freezer. Therefore, I advise you to pay more attention to the preparation of canned food. For example, roll up a few cans of corn.

The dish is easy to prepare. In the season, I often cook maize with my homemade, 5-6 ears each. Each time I select several "heads" and close one jar "in reserve". Interesting? Then let's get to the recipe!

Cooking time: 90 minutes

Ingredients per liter jar

• sweet corn;
• water;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• table vinegar - 2 tbsp. l.;
• celery - a branch;
• parsley - a branch;
• allspice - to taste.

Cooking method

The main rule: to make corn cobs canned for the winter tasty, be sure to choose only sugar varieties.

First of all, the cereal must be boiled. Cover the bottom of the pan with corn leaves (to add flavor to the water). Place the cobs on top and fill with water (the liquid should cover all the "heads").

Boil for 20 minutes (sweetcorn cooks much faster than other varieties).

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

Cut the cobs into portioned pieces put it in a bank.

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

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

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

Sincerely, Elbi

Before we boil maize, we clean it. The cobs go to the pan, and the leaves and small “hairs” go to the trash can. But this is wastefulness! Corn stigmas (those very thin yellowish-white threads that cover the cob) are an amazing medicine that they sell even in pharmacies. A decoction of this plant material will be useful for people prone to edema. It perfectly suppresses appetite, so it can be used during diets.

I harvest corn silk every time I boil corn: I carefully cut off the vegetable "hairs" from raw cobs(only young, milk-sugar ones are suitable) and spread it in a thin layer on a darkened windowsill on a sheet of paper. It does not take too long to dry, five days at the most, only periodically the medicine should be stirred up so that it does not become moldy. The stigmas are ready when they begin to crumble in the fingers. Now I transfer them to a cloth bag and store them in a regular closet, away from sources of moisture.

Corn became widespread in Europe at the end of the 19th century. French and French dishes are prepared using corn cobs. Italian cuisine. 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 minerals, for example, calcium and magnesium, which positively affect the state of the musculoskeletal system.

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

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

Preserved corn cobs

The cobs are cleaned of leaves and corn stigmas. If the top of the cob is not ripe, soft part cut off sharp knife or break 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. IN warm water add one tablespoon of salt and three teaspoons of sugar. The marinade is brought to a boil and carefully poured into jars. They are sterilized for 40 minutes, rolled up and wrapped.