Tricks

Corn on the cob: canned for the winter


We all know and love corn well. Probably not a single feast is complete without a salad with this representative of the cereal family. And if for us corn is a delicious ingredient in salads and appetizers, for many peoples it has been the basis of the diet for centuries. Preserving corn on the cob and grains is a great way to provide yourself with this healthy and tasty product in winter.

What is useful corn

Canned corn, despite prolonged heat treatment, practically does not lose its usefulness. But it contains essential oils, fiber, vitamins (A, B, C, PP) and minerals (calcium, magnesium, manganese, iron, phosphorus, etc.). Due to the unique vitamin and mineral composition, corn has earned the respect of nutritionists and cosmetologists, doctors and traditional healers. It is used both for prevention and for the treatment of various diseases, for weight loss and in order to gain the missing kilograms. It is not contraindicated for diabetics and allergy sufferers. Amazing product. And what is most wonderful, very tasty!

How to choose corn for preservation

For the conservation of this cereal, young ears of sweet corn are best suited (there is also feed, which can also be used in some recipes). Then the workpiece will be soft and juicy.

It is possible to check if the corn is overripe by running a fingernail over any seed on the cob. If milk is not secreted, the flesh remains on the nail - the product is not suitable for consumption in either boiled or canned form.

The choice is also better made in favor of cobs with juicy leaves and light hairs at the base.

A few tips:

  • For preserving corn, as well as for preserving any other product, you need to use ordinary large table salt.
  • Vinegar is better to take 9%. Moreover, it must be added after the liquid has already been removed from the fire - its effect will be stronger.

Both that, and another promotes long-term storage of homemade blanks.

Banks with any method of harvesting need to be thoroughly washed and sterilized.

And now about how you can save corn for the winter, a few simple recipes.

The Recipe "It Can't Be Easier"

The peculiarity of this recipe is that only salt and water are needed for cooking:

  • Corn (young small ears)
  • 1 tbsp. a spoonful of salt
  • Water - 1 liter

Further, everything is done simply, although it takes time:

  1. Prepare jars based on the amount of corn (usually 8 small ears of corn are placed in a three-liter jar).
  2. Peel the cobs, fold them into the pan. Cook them for 15 minutes (until cooked), pour cold water. Do not salt.
  3. The welded cobs need to be cooled.
  4. Boil water with salt and cool too. If there is a lot of corn, you just need to increase the amount of water and salt, observing the proportion.
  5. Put the corn in jars (vertically) and pour brine.
  6. For two hours, the jars must be sterilized in boiling water, previously covered with lids.
  7. Roll up the cans and let them cool completely.

Nothing more than salt and sugar: a simple recipe at home

What do you need:

  • Ears of corn
  • Sugar, salt - two tablespoons per liter of water

Procedure:

  1. Prepare the right number of cans.
  2. Cob clean, put in jars.
  3. Prepare the marinade: boil water for 2-3 minutes, adding salt and sugar (the right amount, observing the proportions).
  4. Pour the hot marinade over the corn.
  5. Sterilize the jars for at least 1 hour (as soon as the water in the pan with the jar boils, the time has passed).
  6. Roll up the cans and in the upside down position allow them to cool.

In this recipe, it is permissible to change the amount of sugar and salt as you wish. The main thing is not to reduce the sterilization time.

Bulgarian corn

If you need a sharper taste, then you must use vinegar and spices.

On a can of 1 liter you need to take:

  • Ears of corn - five to six pieces
  • Sugar, salt - per liter of water per tablespoon
  • Vinegar - three tablespoons.

We proceed in order as follows:

  1. Prepare the right number of cans.
  2. Place peeled ears in jars.
  3. Put salt, sugar, and vinegar in each jar at once.
  4. Pour corn with cold water.
  5. Sterilize jars covered with lids in boiling water.
  6. Roll up the cans and let them cool.

Instead of vinegar, citric acid is suitable - 3 g per liter of water. Rich and interesting taste will be given to corn by all familiar spices: bay leaves, herbs, black and allspice. By experimenting, you can find the proportions that give the desired taste.

Young cobs with sweet pepper

For a half-liter jar you will need:

  • A few young small ears
  • One sweet bell pepper
  • Two bay leaves
  • Three garlic cloves
  • Five peas of black pepper
  • 2 tbsp. tablespoons of salt, 2 tablespoons of sugar per liter of water
  • Vinegar - 0.5 tsp.

Procedure:

  1. Lay the corn in jars, shifting them with pepper and spices.
  2. Make a marinade: boil water by adding sugar and salt.
  3. Pour it into banks and let them stand so that the cobs warmed up.
  4. Drain the marinade and bring it to a boil again.
  5. Pour the marinade over the corn again.
  6. Sterilize the cans for 20 minutes.
  7. Bay of vinegar, roll up cans.

Preservation without sterilization

If there is no time and desire to engage in sterilization, you can use a recipe that does not require this lengthy procedure.

To roll a liter jar you need:

  • Ears of corn
  • Two bay leaves
  • Three peas of black pepper
  • Two tablespoons of salt and sugar per 1 liter of water
  • Three tablespoons of vinegar

The procedure is as follows:

  1. Clean the ears, cook for 7-9 minutes. If the cobs are small (up to 10 cm), then you can not cook.
  2. After cooling them with cold water, put them in jars.
  3. Pour boiling water over the cans, let them stand for about five minutes.
  4. Drain the water, boil, pour again the cans. Repeat 3-4 times.
  5. Add vinegar, pepper, and lavrushka.
  6. Boil new water with salt and sugar and pour corn on it.
  7. Roll up the cans.

Turning them over and wrapping them up, set to cool.

Canned corn storage

Just making blanks is not enough. You need to store them correctly. Then all year you can enjoy the taste of this treat.

Canned corn is well stored both where it is cool, and in the warmth of rooms. Of course, not in the light. Somewhere in the cellar, conservation will stand idle for 2 years. If you store jars at home, the shelf life is only 7 months.

The main condition for cans with harvested corn to be stored for a long time and not explode is the preparation of lids, cans and sterilization. Corn practically does not contain natural preservatives, while it contains a lot of starch and sugar. So it is required to properly sterilize the workpiece.

Canned corn on the cob for the winter

As you can see, there is nothing complicated in preserving this cereal. But how bright yellow grains delight the eye with a gloomy winter and how they adorn the taste of many favorite dishes!

And finally, a couple of interesting facts about the "queen of the fields":

  • Corn is the only crop cultivated by humans that does not have a wild ancestor. The debate about how it was received is still ongoing. There is even a version that corn is an alien gift.
  • This wonderful cereal contains 26 elements from the periodic table, including such a rare one like selenium.