Preparations for the winter canned corn. Canned sweet corn

The season of home preparations for the winter has not yet ended, despite the fact that October is already outside. In the bins, thrifty hostesses still probably have a lot of all kinds of vegetables, fruits and other fruits. So today I offer a recipe for homemade canned corn, which we will prepare for the winter.

What is most often used to cook with this product? Well, of course, a variety of salads with canned corn! They turn out tasty and satisfying, well, juicy, the main thing is to choose high-quality canned corn.

That is why when preparing canned corn at home, it is necessary to carefully select the raw materials. In other words, if you want the grains to be tender and soft, take young sweet corn on the cob.

Ingredients:

Cooking step by step with photos:

So, we preserve corn for the winter! To do this, take the cobs of young sweet corn (I have 5 medium ones), water, salt and granulated sugar. I give the proportions for a jar with a capacity of 500 milliliters, in which exactly 350 grams of grains are placed.

Corn cobs need to be cleaned of outer leaves and stigmas (these are such hairs). We cut off the extra stem and the very top of the ears, if there are no seeds.

Wash the corn on the cob and put it in large saucepan. We fill cold water so that it covers the corn, and put on fire.

Cooking times for corn can vary greatly. It all depends on the degree of its maturity. But there are hardly any lovers of hard grains that are difficult to chew. There is little pleasure from this, agree? My corn cooked after boiling for about 30 minutes, it was enough for her. You look at the softness of the seeds. Drain the water and let the cobs cool slightly so that you can work with them further.

We put the grains in a pre-prepared jar. I like to sterilize jars in the microwave: wash them in soda solution, rinse and pour into each about 100 milliliters of cold water. We steam in the microwave at the highest power for 5-7 minutes each. We simply boil the lids for about 5 minutes.

Preparing marinade for canned corn. Put a teaspoon of salt and sugar in a saucepan, pour 200 milliliters of cold water. Put on fire and bring to a boil. Boil for a couple of minutes to dissolve the crystals.

Now it will be necessary to sterilize our vegetable preparation for the winter. To do this, take a large pan, put a cloth on the bottom so that the jar does not burst during the process. We put a jar of corn and marinade, cover with a sterile lid. After boiling, we give the workpiece to be sterilized for about an hour with an average gurgling of water.

Canned corn for the winter at home it turns out very tasty, juicy and sweet, unlike the store version! Yes, and such a preparation is many times cheaper, so do not forget to cork a few jars of this vegetable to prepare a delicious salad in winter.

Remember that young corn, from the cobs of which juice is released, is boiled for only 15-20 minutes, but mature heads of cabbage must be cooked for at least 1-2 hours until the grains become soft. It is impossible to salt corn during cooking - salt compacts the surface of the grains and they become hard in taste.

You will need a 0.5 l capacity:

• 5-6 corn cobs;
• 1 tbsp granulated sugar and 1 tsp;
• 0.5 tsp salt;
• 1 tbsp 9% vinegar.

How to preserve corn at home

1. Clean the cobs from leaves and plant hair. We put a small part of the washed leaves on the bottom of the pan or cauldron and place the peeled and washed cobs on them. Pour 1 tbsp. granulated sugar. Salt will not be added.

2. Fill with water and place the container on the stove, covered with a lid. Bring to a boil and reduce the heat to medium, boiling the cobs for 15-20 minutes.

3. Then remove the container from the fire and abruptly move the cobs into ice water. Once they have cooled slightly, cut sharp knife grains from them.

4. Rinse a few 0.5 l jars and pour boiled corn slices into them up to the shoulders - no more!

5. Place the jars in a saucepan for sterilization, pour 0.5 tsp into each of them. salt and 1 tsp. granulated sugar.

6. Fill with hot water to the top. Let's fill the pot hot water to the shoulders of the cans. We put it on the stove, bring the water in it to a boil and reduce the heat to medium, covering the jars with lids. In this position, we will sterilize them for about 1 hour.

7. After the specified time, remove the jars from the pan, pour 1 tbsp into each of them. 9% vinegar and immediately cork with a conservation key or screw the lids all the way if the jars are threaded.

8. Gently turn upside down, making sure the quality of the closure, and let cool at room temperature. Optionally, 0.5 aspirin tablets can be added to each jar of canned corn to prevent fermentation.

Canned corn is loved by many. While most people are used to buying it in stores, few people realize that canned corn is easy to make on your own. Corn for the winter at home has almost the same nutritional properties as fresh corn - why not prepare such a wonderful cereal for the winter? This conservation, though not the most popular among our hostesses, but you will definitely make an impression on everyone gathered at the table.

Bright yellow canned corn contains a large number of useful substances including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc and selenium. Thanks to their nutritional properties corn helps with hypertension and anemia, normalizes work of cardio-vascular system and metabolism, reduces the level of "bad" cholesterol, improves the state of overwork and nervous exhaustion, eliminates disorders gastrointestinal tract and also reduces negative impact consumption of alcohol and fatty foods. In addition, canned corn is very useful for diabetics, helping to normalize blood sugar levels, and high content protein and valuable amino acids makes corn indispensable product for the nutrition of professional athletes.

When choosing corn cobs for canning, pay attention to their appearance- grains must be uniform and not have dark spots. The leaves of the plant should not be dry - otherwise, this indicates that the cobs have been stored for too long. For canning, sweet corn of milky-waxy maturity is best suited. Determining this stage of maturity is very simple - for this you need to press on the grains. If, in the presence of grain pulp, milk splashed, you have corn ideal for conservation - in the workpiece it will be just as tender and juicy.

Corn can be preserved both in grains and on the cob. You can separate the grains from the stalk if you immerse the corn in boiling water for a few minutes - the grains in this case are removed by hand or with a blunt knife, which must be pressed along each row of grains. In addition, you can use special device, which husks the grains from the cobs.

Corn for the winter at home can be used in the preparation of the most variety of dishes, for example, salads, soups, stews, stews, sauces and puddings, and as an accompaniment to meat, poultry or fish. To serve corn as a full-fledged side dish, it can be lightly fried in a pan by adding a small amount of butter, salt and pepper - it will only improve its taste. Plus, canned corn better fit for numerous dishes mexican food such as salsa, tacos or enchiladas. Sounds very appetizing, doesn't it? Then let's not waste time and get acquainted with the recipes!

Classic canned corn recipe

Ingredients:
10 ears of corn
3 tablespoons of sugar
1 tablespoon salt
1 liter of water.

Cooking:
Place the cleaned and washed corn in boiling water for a couple of minutes. After that, separate the grains, rinse under running water and again place in boiling water for the same time. Then pour the grains into half-liter jars so that they occupy about 2/3 of the volume of the container. Prepare syrup by boiling water with sugar and salt. Pour the syrup into jars of boiling water, cover the jars with lids, and then sterilize for at least 3 hours. Roll up jars with lids, turn upside down and let cool.

Canned sweet and sour corn

Ingredients:
1 kg corn kernels,
1 tbsp salt
1 liter of water
vinegar 9%,
Bay leaf.

Cooking:
Pour boiling water over corn kernels and soak for 5 minutes. Bring water to a boil, adding salt to it. In sterilized liter jars, add one at a time bay leaf and 1 teaspoon of vinegar. Fill jars 2/3 full with corn kernels and pour in the marinade. Jars covered with lids should be sterilized for at least 40 minutes. Roll up jars with lids, turn upside down and cool, wrapped in a blanket.

Ingredients:
corn cobs,
sugar,
salt,
vinegar 9%,
water.

Cooking:
Clean the cobs of leaves and stigmas, remove the grains. Put the grains in a saucepan and pour cold water so that it is about 2-3 more than the grains. Bring to a boil over high heat, then simmer for 1 hour. Put the corn kernels in sterilized 0.5 l jars so that the grains occupy 3/4 of the volume of the jars. The broth in which the corn was cooked will be the basis for the marinade - for this you need to add 1.5 tablespoons of salt, 1 tbsp. spoon of 9% vinegar and 4 tablespoons of sugar without top per 1 liter of liquid. Bring the marinade to a boil and pour over the corn in jars. Cover jars with lids and sterilize for at least 1 hour. Roll up jars with sterilized lids, turn upside down, cover with a warm blanket and cool, then store in a cool dark place.

canned corn on the cob

Ingredients:
8 small corn cobs
2 tbsp salt,
1 liter of water.

Cooking:
Boil the corn on the cob until tender for 15 minutes, do not add salt to the water. Prepare the marinade by boiling water with salt. Cool the cobs and marinade. Pack the cobs in three liter jar. If they do not fit, you can trim them a little. Pour the cobs with marinade and sterilize the jars for at least 3 hours. Roll up jars with lids and turn over, leaving to cool.

Corn for the winter without sterilization

Ingredients:
20 ears of corn
30 g sugar
15 g salt
2 tablespoons of vinegar 9%,
1 liter of water.

Cooking:
Boil the cobs for 5 minutes, cool and remove the kernels. Put the grains in sterilized jars with a volume of 0.5 liters and pour boiling water over them. Let stand for 15 minutes, drain the water into a saucepan, bring to a boil again and again pour the grains in jars, leaving for 10 minutes. In the meantime, make the marinade by boiling water with sugar and salt. Remove marinade from stove and add vinegar. Drain the water from the jars and pour over the hot marinade. Tighten the jars with lids, turn over and remove to cool, wrapped in a warm blanket.

Corn for the winter at home is a great way to enjoy healthy summer product in cold weather. Good luck with your preparations!

Many love corn for its pleasant taste and valued for its health benefits. Now, in the season of home preparations, many housewives are stocking up on autumn gifts for the future. They also harvest corn. For example, pickled grains or whole cobs. Homemade canned corn is very popular. In winter it can be used as independent snack, and you can add grains to variety of salads, cold and hot appetizers, second courses. This will certainly give spicy taste And holiday look the finished dish.

Many people use already mature corn for pickling, but young, milk ears are much tastier and softer. Although this is an amateur. If you like firm, mature corn, you can also pickle ripe corn.

Let's talk about how pickled corn is prepared at home, and consider simple, popular recipes preparations for the winter of young and mature ears. Well, let's talk a little about useful properties ah "Queens of the Fields".

Pickled corn on the cob for the winter

Pickled corn on the cob - young

For pickling, take young corn. Its grains are almost white, milky in color, and the cobs are no more than 15-18 cm long, taking into account the leaves. You will also need water, 9% vinegar, black peppercorns (optional), a decoction left after boiling the cobs, as well as salt, sugar - for the marinade.

Cooking:

Clean the cobs of leaves and hairs, wash well and dry on a towel. Boil them over low heat, in the right amount of water to fill the jars. It only takes 5 minutes to cook. After that, remove the cobs, pour over running cold water. Lay out on a towel to absorb excess water.

While the corn is “soaking”, prepare the jars and lids: wash them well, preferably with soda, put their necks down in a wide pot of water, lower the seaming lids there, and boil. Reduce heat and sterilize for 15 minutes. Take out the hot jars (in order not to burn yourself, put a kitchen mitt on your hand or wrap the jar with a dry towel). Place neck down on a clean towel. Leave the lids in a pot of water.

Now let's deal with the marinade: for 1 liter of corn broth, put 1 tablespoon of salt, 2 tablespoons of sugar, pour in a quarter cup of vinegar. Boil the marinade, cook for 3 minutes.

Arrange the cobs on the banks. Add 3 peppercorns to each, pour hot marinade over. Cover the jars with seaming lids, place in a pot of hot water, bring to a boil. Pasteurization will take about an hour, with a small boil. Such a long pasteurization will prevent canned food from souring.

When the right time comes out, take out the jars, tighten the lids. Turn upside down, cover with a blanket. After a day, you can put them in storage.

Mature corn with vegetables - spicy

For this recipe, both young and fully ripe cobs are suitable. We will marinate ripe corn.

We will need: mature corn with yellow, hard grains. Take two large cobs: 1 carrot, a few currant leaves, as well as raspberries or cherries, 2 tsp salt, 2 tbsp sugar, 4 tbsp 9% vinegar, 6 peas of a mixture of peppers, corn decoction.

Cooking:

Boil the cobs in enough water to marinate. We need a decoction for the marinade. A liter jar will take about 0.5-0.7 liters. Cook for a long time until soft. Periodically add boiling water to boiling water.

While the cobs are cooking, prepare jars and lids: wash, sterilize. How to do this, we have described in detail in previous recipe.

Let's take care of the marinade: when you get the boiled cobs, put them on a clean dish. And use the finished broth for the marinade. Add to it right amount salt, sugar, vinegar. Boil 5 min.

at the bottom of each hot cans put on a leaf of currant, cherry (or raspberry), add half a carrot cut into circles. Cut the cobs with a sharp knife into 6 cm sticks. Fold tightly into a jar.

Pour hot marinade over, throw in a few peppercorns. Cover with lids. Place the jars in a wide saucepan filled with hot water for pasteurization. This will take about an hour.

Roll up the finished canned food, turn over, cover tightly with a blanket. After a day, you can put it away for storage.

Beneficial features corn

The grains of the "queen of the fields" contain substances necessary to maintain human health. They contain valuable amino acids, iron, calcium and magnesium, as well as manganese and phosphorus, which is so necessary for bones. In addition, it contains vitamins from group B, ascorbic acid, as well as PP and E.

Corn, especially cooked at home, is useful for people suffering from diseases of the cardiovascular and nervous systems. It must be included in the diet and healthy, in order to prevent these ailments. Regular use grains reduces the likelihood of cancer, rejuvenates the body, cleanses it of radionuclides, toxins and toxins.

According to nutritionists, harvested corn in jars does not lose its properties, but even surpasses it in benefits. in the usual way boiled grains. So, do not miss the moment and make canned cobs for the winter.

How do you harvest corn for future use? Maybe you know some new original recipes? If so, please share with us. Your new recipes will be gladly adopted by both young and experienced housewives. Write to us here in the comment box. Thank you in advance!

How to preserve corn for the winter? No way! It almost always explodes. So many hostesses who managed to get burned can answer. In fact, the recipe for harvesting delicious grains is obscenely simple. And the trick is in a few simple rules.

The main conditions that will help avoid tearing the covers off the corn:

• variety selection
• cooking
• cutting
• quantity
• sterilization
• vinegar

Each item has its own characteristics. Below we consider them in detail, but for now the recipe itself.

You will need 10 medium cobs, 3 liters of water, 12 tbsp. l. sugar, 4 tbsp. l. salt, 6 tbsp. l. vinegar 9%, 6 jars of 0.5 l.

Remove wrapping leaves from corn, wash thoroughly with a brush. Pour in cold water and boil for 7 minutes. Take out the cobs, put them in cold water with ice.

Take out, cut off the grain with a sharp knife. Pour them into a saucepan, pour 3 liters of water, cook until tender. Then put them evenly into sterilized jars. After cooking, strain the water through a sieve, add salt and sugar, boil. Pour one tablespoon of vinegar into the jars, pour the brine.

Place lids on top and place containers with corn for sterilization. After 3 hours, carefully remove, roll up. Then turn over and wrap very warmly. When they cool down, put them in the cellar.

Subject to all the subtleties of the recipe, such a blank is stored for more than a year at a temperature not higher than + 10 ° C.

The right variety for good preservation

In fact, it is not so important what kind of corn is chosen. It does not play a special role. Most importantly, the corn must be sugar. This means that only the one that they themselves have grown on their site is suitable.

Collected on collective farm fields - fodder. 100%. If you were able to calmly pick up cobs for yourself in a foreign field, then you don’t even have to try to preserve them. The industrial fields of sweet corn are very carefully guarded. A mouse will not slip through there, to say nothing of a person.

Bought on the market - also fodder. Cunning sellers probably picked it up in the same field.

Such corn will explode 10 hours after seaming, despite dancing with a tambourine and shamanic dances.

Rule 1: only sugar varieties suitable for home canning.

How much to cook

It is difficult to name the exact time. Until ready, it means until the grains are soft. Depending on the variety, it can be 30 minutes or more than an hour. It is very simple to determine the end of cooking: we take out one or three grains, we try. Like the consistency? So it's time. Still harsh? Then we'll cook.

By the way, about the preliminary 7-minute blanching. It is not intended to soften the cobs. For so short term nothing will happen there. The fact is that corn is very fond of all sorts of spore bacteria. And a simple wash is unlikely to get rid of them. That is why it is so important to follow this point.

Rule 2: Pre-blanching is required. Final cooking - until fully cooked.

Grain slicing

It would seem, what is so important in cutting? He took a sharp knife, chopped the grains into a bowl and put them to boil. But no! There are tips to cut the grain with part of the cob. Say, then when cooking, all the garbage will pop up. True, it is not specified that the grains will also float and it will be very difficult to remove debris from the cobs.

And now we remember. Who has ever bought store-bought canned corn, paid attention to how it is cut? That's right, without roots, about 3/4. Someone will say: yes, it’s just that at the factory they snip with its blades. What are you talking about! At a plant where there is practically no waste, a quarter of the grains are thrown away? Are there really no purifying crushers to peel whole grains? So, for some reason, these roots are still not used.

And the reason is in the same notorious disputes of diseases. They like to settle in the lower quarter of the grain. So you need to cut too. Ruthlessly throwing away cobs with roots. In order not to throw out the soared conservation later.

Rule 3: Trim corn kernels 3/4 with a sharp knife.

How much to impose

Many homemade canned food is poured into a jar under the very lid. To leave as little air and free space as possible. This method will not work with corn.

Again we remember a jar of sweet grains industrial production. Who, having opened it after the purchase, did not exclaim - yes, there is only half, and the brine was not added to the top.

This is not a marketing scam. These are all the features of the behavior of the queen of the fields in canned. She likes to play a little, to let out harmless gas trucks. And where should they go, if the jar is filled to the very lid? Naturally outside. So it blows the roof off on canned food and from bewilderment from ignorant hostesses.

Rule 4: put corn grains into the container by 2/3, do not add brine to the top 2-3 cm.

Sterilization is always important

No matter how hard we try, there may still be residues of harmful spores on the grains after cooking. So we sterilize. Pre-and always empty jars and lids for 10 minutes. Filled with blanks in a saucepan - at least 3 hours.

So what, how long? Who said easy? That's why she is the queen, to bow and court. But he will thank with royal generosity: the taste of ripe, juicy, sweet corn Yes, without industrial chemicals!

By the way, the rubber bands can not be removed from the covers! They must be disinfected simultaneously with the blanks. Do not be afraid that they will melt. They are designed for home sterilization, they are not afraid high temperatures. To soften them, industrial autoclaves are needed. So boldly boil.

Rule 5: sterilize everything, it's more reliable!

Vinegar needed

There will always be homemade canned corn for the winter with vinegar. Of course, if you accidentally had an industrial-capacity autoclave lying around in your bins, you can skip this item. Everyone else must read!

By itself, corn is sweet, it does not contain acid. Therefore, even with all the sterilizations and cleanings without vinegar, preservation will not work. Naturally, the taste will be slightly different from the store. But do you meet fragrant on the shelves? homemade lecho or fragrant Strawberry jam? It is there, of course. But ... somehow without a soul or something? It tastes better on its own. And to tell the truth, home sweet and sour marinade much more pleasantly sugary-sweet industrial.

Rule 6: Be sure to add vinegar.

They grew sweet corn on the plot. We waited a long time for her to mature. They broke the ears, dragged them to the kitchen. Hmm. Bring it back, it's late, oak grains have become. How do you know when it's time to preserve? What is milky corn? Everything is simple. Open the cob, lightly press the grains with your fingernail:

• whitish juice appeared - it's still early
• the grain is hard to scratch - it's too late
• the grain is easily pierced, but there is no juice - the same milky ripeness

When cooking corn, foam may appear. It must be removed as much as possible.

You can filter water for making brine not only through a sieve. Gauze folded in three will also work.

How to sterilize jars so that they do not burst? About 3 cm is poured into the bottom of the vessel hot water. Temperature 80-90°C. Lay down a thick cloth. Maybe a piece of an old towel. Carefully place jars of corn and brine. Pour hot water over the pot to the shoulders of the jars. It is more convenient to do this from a teapot with a narrow long spout. And turn on the smallest fire.

After sterilization, the blanks are pulled out onto a heated dry towel. Then they roll up. So they will definitely stay intact. Glass breaks only from a sharp temperature drop.

Can rubber bands be left in the lids? Even necessary! After removing the rubber bands, after sterilization is completed, you will have to remove the cover to return them to their place. During the time that you burn your fingers and stuff the rubber band under the side, all the steam will evaporate. And bacteria from the air will happily fly into the jar. How long will she stay after that? Why then 3 hours boiled?

Some turbidity of the brine after 2-3 weeks is the norm. Pay attention to the cover. If it's concave, then there's nothing to worry about. Bloated? So somewhere they messed up, get ready to contemplate the fountain of solar grains.

Such canned food cannot be recycled. Either in the trash, or to feed livestock. They will love this kind of food.

That's all the tricks. Strictly observing them, you can not be afraid for the fate of your blanks. Now, to the question - how to preserve corn for the winter, you can safely answer: it’s easier than easy!

Video: how to preserve corn