How to can can corn at home. Homemade canned corn: how to cook? Detailed recipes with photos

The sunny bright grains of this product are found in many salads made from raw and boiled vegetables: not a single feast is complete without them.

But canned corn in salads and snacks can be used not only from the store, but also prepared with your own hands. By following the recipes below, you can preserve corn kernels without much effort and expense: they will turn out no less sweet and juicy.

Ingredients

Corn grains – 2 kg;
Salt – 4 tbsp;

Granulated sugar – 12 tbsp;
Water – 3 l.

We use regular salt, not saturated with iodine, otherwise we will spoil the taste of the product.

How to can corn at home

We use only sweet corn of any variety for preparations, preferably from young, dense cobs with soft grains. This corn turns out to be extremely tasty and tender. Let's marinate corn kernels according to the step-by-step recipe:

We clean the cobs from hairs and leaves.
We cut the grains with a sharp knife as close to the cobs as possible. Even if by chance a part of the head of cabbage is cut off with them, subsequently all the excess will float up and be removed with a slotted spoon.
Pour the grains into a saucepan and pour in enough cold water to cover them by three fingers.
Put the pan on the fire. When the water boils, the surface will be covered with foam with the remains of a head of cabbage and other debris. Remove the foam and any excess using a slotted spoon.
Reduce heat and cook corn kernels for one hour.
Drain the water into another pan: it will be useful later.
Place the corn in 0.5 liter jars, leaving a quarter of the container free.
Add salt and granulated sugar to the corn broth, and, bringing to a boil, pour the grains into the jars.
Cover the jars with lids, place them in a large saucepan with a bottom lined with a towel, pour water into it up to the hangers of the jars and boil for 1 hour.
After pasteurization, immediately seal the jars with sterile lids and, turning them over, cover them with a blanket.

After cooling, we remove the corn and store it in a dark, cool place, where it lasts for about one and a half years. The yield will be about 3 liters of canned corn kernels.

Ingredients

Corn grains - how much will fit into two 0.5 liter jars;
Salt – 2 tsp.
Granulated sugar – 4 tsp.
Table vinegar – 2 tbsp.

The amount of ingredients is given for preserving two 0.5 liter jars.

How to pickle corn with vinegar

Corn prepared according to this recipe resembles store-bought corn. It can be eaten simply as an addition to mashed potatoes or meat, or added to salads. Let's marinate delicious sweet corn according to detailed instructions:

We clean the cobs from leaves and fibers.
Place them whole in a saucepan, add water, bring to a boil, add some salt and cook for 40 minutes.
Remove the cobs from the water, cool and separate the grains. If necessary, rinse the grains with cold water.
We put them in jars, season with granulated sugar, salt and vinegar, pour boiling water, cover with lids and pasteurize in a saucepan with water for an hour, as in the previous recipe.
Carefully remove the pieces so as not to break them or get burned, roll them up, turn them upside down and wrap them up.

When the jars have cooled, we take them to the cellar or refrigerator. The sweet preparation for salads is ready.

Canned corn prepared according to any of the above recipes turns out no worse than store-bought corn. It is perfect as an addition to hearty and dietary salads, appetizers, sauces, soups, meat dishes, potatoes and pasta, pies, casseroles and other dishes.

When canning corn, most of the nutrients are retained, but the amount of sodium increases several times. Eating bright yellow grains helps strengthen the immune system, normalize metabolism, increase performance, and stabilize the functioning of the heart and nervous system. All this is achieved thanks to the presence of vitamin C, B vitamins, magnesium, phosphorus, zinc, sodium and iron.

Corn, both fresh and canned, is used in the preparation of various dishes, salads and side dishes. Store-bought products are not always of good quality, so more and more housewives prefer to make their own preparations for the winter. In our article we will tell you how canning corn beans at home. Let us present step by step how to make preparations in grains and cobs.

Canning corn for the winter

This recipe can confidently be called traditional, since, apart from bright yellow grains, salt, sugar and water, nothing is needed to prepare such a homemade preparation. The corn turns out tender, sweet, juicy. You can make excellent salads and other delicious dishes from it.

Step-by-step canning of corn beans at home occurs in the following sequence:

Ripe cobs are cleared of leaves and fibers. In total you will need 1 kg of corn.
Using a sharp knife, all the grains are cut off from each cob and placed in a pan. Water is poured from above 3 fingers above the level of the grains. After this, the pan is sent to medium heat.
Cook corn grains for 1 hour. However, it is important to pay attention to the softness of the grain. It may take two or three times longer to cook.
The finished grains need to be strained. However, the water must be preserved.
The grains are placed in jars. Sugar (6 tablespoons) and salt (2 tablespoons) are added to water (1.5 l). The marinade is brought to a boil, after which it is poured over corn kernels in jars.
A piece of fabric is placed at the bottom of a large pan, and jars covered with lids are placed on top.
Corn must be sterilized for 1 hour, after which the cans are rolled up with a can opener.

How to can corn without sterilization?

According to the following recipe, corn can be prepared both on the cob and in grains. At the same time, canning can be done without sterilization. Corn is perfectly stored without loss of taste throughout the year. It can be used in preparing other dishes or served as a side dish.

Canning corn beans at home begins with peeling the cobs from leaves and fibers. After this, the prepared cobs are placed in a pan, filled with water and blanched in boiling water for 5 minutes. Place the hot corn on ice and leave until it cools completely. After this, the grains are cut off the cobs and placed in jars. The top of the corn is poured with hot water, the jars are covered with lids and left like that for 15 minutes.

After the specified time, the water is drained, brought to a boil and again poured into jars. At this time, the marinade is being prepared. You need to bring 1 liter of water to a boil, add vinegar, sugar (2 tablespoons each) and salt (1 tablespoon). After 10 minutes, the water is drained from the cans, and the prepared marinade is poured over the corn. Now the jars should be wrapped for 24 hours.

Canned Corn with Vinegar

To get 1 half-liter jar of delicious homemade grains, you will need 3 or 4 ears of corn. It all depends on their size.

Canning corn kernels according to this recipe is similar to the previous one, with the only difference being that the jars with the contents must be sterilized. Several ears of corn are dipped in hot water for 10 minutes, then placed in cold water. After this, you can easily cut off all the grains from them. Now they can be placed in jars and filled with hot marinade. To prepare it, for 1 liter of water you need to take a tablespoon of vinegar and salt, as well as 3 tablespoons of sugar.

Corn grains in jars are poured with the prepared marinade, after which they are sent to a large saucepan for 15 minutes for sterilization.

Recipe with citric acid

Step by step, this homemade preparation is prepared in the following sequence:

Boil the corn in salted water until tender for 45 minutes.
The grains are cut from the cooled cobs and placed in clean half-liter jars.
Add a tablespoon of sugar, salt (½ teaspoon) and citric acid (at the tip of a knife) to each jar.
The remaining water after cooking corn is brought to a boil and poured into jars with grains.
The next step in canning is sterilization. This process takes about 20 minutes, after which the cans are rolled up with a can opener.

Corn in an autoclave

Many canned fish and meats are prepared at home using an autoclave. You can also preserve corn in it, which will not be inferior in taste to that prepared on an industrial scale.

The recipe for canned corn in an autoclave involves the following algorithm:

The cobs, cleared of leaves and fibers, are blanched in boiling water for 2 minutes.
The grains are cut off from the cooled corn with a sharp knife and placed in jars, leaving 3 cm to the edge. A teaspoon of salt is poured on top.
Corn grains are poured with boiling water, after which the jars are covered with lids and rolled up with a can opener.
The jars are placed in an autoclave and preserved for 50 minutes. During operation of the device, you must follow the instructions.

Corn on the cob

There are several ways to harvest corn for the winter. One of them involves canning cobs. For this process, you should choose small-sized corn. If the cobs are large enough, they need to be divided into several small parts.

For When canning corn on the cob, it must be peeled from the leaves and boiled for 10 minutes. At this time, you should prepare liter jars. The cobs are placed in jars and poured with hot marinade. To prepare it, you need to bring 1 liter of water to a boil and dissolve a tablespoon of salt in it. The prepared marinade is poured over the cobs. Then the jars are placed on the bottom of the pan. The water is brought to a boil. After this, the jars are sterilized for another 1 hour and only after that the lids are rolled up.

Recipe with vegetables

Using this method, you can prepare a tasty and colorful assortment of corn kernels, zucchini, red peppers and carrots. You can determine the proportions yourself, based on personal preferences.

Canning corn beans at home occurs in the following sequence:

Boil corn in boiling water for 20 minutes.
The grains are cut from the cooled cobs and placed in a bowl.
Carrots, bell peppers and zucchini are cut into sizes similar to corn kernels. The assorted vegetables are mixed well and placed in pre-prepared jars.
The marinade is prepared using the water remaining after cooking the corn. For 2 liters of broth, take 2 tablespoons of salt, as well as 3 tablespoons of sugar and apple cider vinegar.
Assorted vegetables in jars are filled with prepared marinade and covered with lids.
The jars are placed in a pan for sterilization for 40 minutes, after which they can be rolled up with a can opener.

The following tips will help you learn how to can corn so that it turns out juicy and sweet:

First of all, you should choose young cobs with ripe and juicy grains.
Cooked corn should be immediately transferred to cold water or ice. Then the brine in the jar will be clear and not cloudy.
Corn is a rather capricious vegetable. When canning it, you must definitely use salt, vinegar and citric acid, and do not forget about the sterilization process. Then home-canned goods will be stored for a year no worse than store-bought ones.

We hope that our canned corn recipes will certainly be useful to you.

Man first became acquainted with corn five thousand years ago. They began to prepare this product for the winter in the last century. A chef from France has been looking for a long time for a way 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 the preparation. It is used as an independent dish, and also prepared in salads, casseroles, pies, and soups. Let's look at how corn can be preserved at home for the winter.

The benefits and harms of canned corn

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

Before purchasing corn in the supermarket, you must carefully study the information about the product. 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 and improves the body's protective properties.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. The high content of vitamins and microelements has been scientifically proven.

Eating corn in excessive quantities can be harmful to people who have stomach or duodenal ulcers or blood clots. During the preservation process, the product loses vitamins and microelements.

Choosing corn for canning

The corn for rolling must be chosen correctly, this will protect it from spoilage.

There are two types of corn:

feed - 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. Medium-ripe grains are more suitable for preservation.

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 is released, milk corn is ideal for consumption in boiled form.

If juice is released and there is pulp, this is an ideal option for preparing preparations. When milk is not produced, this indicates that the corn is ripe. It contains a minimum of useful substances and should not be consumed.

The preparation of the product takes place in several stages. Let's take a closer look at each of them:

Buy or grow ears of corn in your garden.
Carefully remove leaves and tissue. This is very important, since the remaining hairs may later end up in the salad.
Inspect each cob and cut off areas affected by worms.
Boil water in a container. Place the prepared cobs in it. If the corn is large, cut in half for convenience.
After the water boils, cover loosely with a lid. Steam should come out of the pan.
Boil for 20 minutes. Turn off the gas, cover with a lid and let stand for 10 minutes.
Place in a colander and let the water drain.
Proceed to cutting the grains. A sharp knife should be used at the base. Try not to destroy the integrity of the structure or crush it.
If you plan to roll the cobs, do not cut off the grains.

The next stage is conservation.

How to can corn at home

Processing can be carried out in different ways. The most common is the traditional recipe. Let's look at it later in the article.

Recipe for classic canned corn kernels

For preparation, a minimum amount of ingredients is required, namely:

corn – 1 kilogram;
sugar – 6 tablespoons;
salt – 2 tablespoons;
water.

Cooking method:

Clean the cobs thoroughly.
Cut the grains with a knife as close to the cob as possible. The pieces of cabbage that will remain during the cooking process will be on top.
Pour water into a saucepan, add grains and bring to a boil over high heat. Next, reduce the heat and cook for one hour. If the grains are overripe, increase the cooking time.
You can check readiness by crushing the grain in your fingers, or by taking a sample. If it is soft, turn off the heat.
Pour the liquid into a separate container; it will be needed for the marinade.
Pour into jars. It is best to use 500 milliliter containers.
The container should be filled to ¾ of its volume.
Measure out 1.5 liters of broth, add salt and sugar. Stir. Boil.
Fill the jars to the top and sterilize.

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

Sweet and sour corn beans

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

List of ingredients:

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

Cooking method:

Boil the pre-cut grain in plenty of water for 8 minutes.
To prepare the brine, boil water and add salt, stir.
Place 1 bay leaf and 0.5 teaspoons of vinegar into half-liter jars.
The jars should be filled 2 centimeters short of the top.
Pour in brine.
Sterilize in boiling water for 1 hour.
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 entirely. If it is large in size, cut the head of cabbage into several pieces.

This recipe requires the use of large containers. The ideal option is three-liter jars.

Ingredients:

cobs;
water – 1 liter;
salt – 20 grams.

Preparation:

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

Can be used by both adults and children.

Preparation without sterilization

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

Products:

young cobs;
sugar – 1 tablespoon;
salt – 1 tablespoon;
water – 1 liter.

Preparation:

Carefully separate the grains using a knife.
Add salt, sugar to the water and mix.
Fill the containers without filling to the top.
Pour in warm brine. Let cool at room temperature.
Place in the cellar for 2 weeks.
If the volume of water in the jars has decreased, add more.

Store for 6 months.

Recipe with vinegar

Products:

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

Preparation:

Choose corn of medium ripeness.
Clean and rinse.
Cook by dipping in boiling water until the grains are soft.
Drain the water using a colander and add cold water.
Using a sharp knife, peel each cob.
Using a ladle, scatter into jars.
Pour boiling water over it.
Set the jars aside for a while and let them settle.
Drain the liquid and boil again.
Mix water with the remaining ingredients and bring to a boil.

Roll up the cans.

The recipe does not require sterilization. Whole cobs can be preserved in a similar way.

Marinated with vegetables in jars

This recipe is an assortment of vegetables that is easy to prepare.

Products:

carrot;
zucchini;
pepper;
eggplant;
corn;
vinegar - 25 milliliters;
sugar – 1.5 tablespoons;
salt – 1 tablespoon.
water – 1.5 liters.

Pre-boil the corn kernels until soft.
Peel, chop and mix the remaining vegetables in equal quantities.
Distribute into containers that have been previously treated with steam.
Fill the workpieces with brine to the very top. Sterilize.
Seal with lids and cover with a blanket.

Sweet canned corn without sterilization

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

To prepare you will need:

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

Preparation:

Pre-separate the grains.
Place in an enamel container, add boiling water and cook for 5 minutes.
Drain the broth and soak the grain in cool water.
Pour into jars. The distance from the grains to the top of the neck should be at least 2 centimeters.
Pour boiling water to the top and let stand for 15 minutes.
Drain the water, boil and repeat the procedure again.
Next, prepare the brine by mixing and boiling all the remaining ingredients.
Pour the water out of the jars and pour in the prepared marinade.
Close with lids.

Rolling 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:

Boil the cobs until tender. Salt the water first.
Pour the broth into a separate container. Cool the cobs.
Cut the grains and fill half-liter jars with them.
Place remaining ingredients in each jar. The list of products gives the dosage for one half-liter container.
Boil the broth and fill each jar to the top.
Sterilize within half an hour.
Seal and wrap tightly.

Salting or pickling the product for the winter 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 pochtakov;
water – 1 spoon;
salt – 1 tablespoon;
sugar – 3 tablespoons;
vinegar - 2 tablespoons;
spices - bay leaf, paprika, hot pepper and so on.

Preparation:

Cook the corn until cooked.
Clean the grains and distribute into containers.
Place spices in a container at the bottom.
Prepare liquid for filling.
Fill the jars up the neck.
To increase shelf life, sterilize.
Seal using the key.

The product can be consumed as an independent dish, or used to prepare salads, appetizers and soups.

How to store preserves

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

Ideal conditions for preservation 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 is stored under a nylon lid in the refrigerator or basement. The air temperature should not exceed 5 degrees.

If your family loves canned corn as much as mine does, then not preparing it for the winter during the harvest season will be an unforgivable luxury for you - you will have to purchase the store-bought version at exorbitant prices!

Many people think that preparing canned corn for the winter is quite labor-intensive, but you should try this canning recipe at least once and you will never buy it in the supermarket again! And why? The homemade preparation will not contain any dyes, thickeners, or dangerous preservatives - only those products that are in every kitchen.

Without a doubt, it is cheaper to harvest corn if you grow it yourself in your own garden, but inexpensive corn can be found at wholesale markets and you can purchase about 20-30 ears for canning. Then a jar of a juicy and tasty product will be half the price of its store price.

So, let's buy corn and start cooking! Let's try to preserve corn for the winter at home...

Free the corn cobs from the green peel and plant hair and rinse in water. The bottom of the cauldron (the most suitable vessel for cooking) is lined with green peel - this way the cobs will not burn and will become more aromatic. Place the corn on them and add 4 tbsp. granulated sugar. We do not add salt!!! Remember, we don’t add!!! It will make the surface of the grains hard and dense, but we need them soft. Fill the cauldron with water and place it on the stove. Bring the water to a boil, reduce the heat and boil the cobs for about 25 minutes from the moment of boiling. Then we abruptly move them into a bowl of cold water and leave them there for 10 minutes, changing the water two or three more times. The temperature difference will serve us well, and the grains will become softer.

Then carefully cut them with a knife into a deep container.

Fill the jars with corn grains only up to the shoulders - not to the edge of the jar, otherwise, when capping the grains, the entire marinade will be drawn into them. Line the bottom of the pan for sterilization with a small towel or piece of cloth to prevent the jars from bursting when boiling. Place filled jars in a container and pour water between them up to their shoulders, thereby filling the pan.

Pour 1/3 tbsp into each jar. granulated sugar and the same amount of salt.

Pour hot water up to the base of the neck of the jars. Place the pan on the stove, bring the water in it to a boil, and then reduce the heat to medium. Sterilize the jars of grains for about 1 hour, covering them with lids on top. 2-3 minutes before the end of sterilization, pour 9% vinegar into each of them. I poured 1 tbsp into a 0.5 jar. vinegar, and for 300 ml - 0.5 tbsp.

Let's remove the jars from the pan and immediately screw the lids on them or roll them up with a key for preservation. If you are afraid for the safety of such a “capricious” product, then add 0.5 tablets of aspirin to each jar - it will prevent fermentation. Now you know how to can can corn for the winter at home without any misfires!

Let the jars of canned corn cool and then transfer them to the pantry, storing them there until winter, although my jars open much sooner.

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-processing the cobs. To do this, they need to be placed in a deep pan and filled with water. Place on fire and bring to a boil.

3. After boiling, cook the corn for no more than 3-5 minutes. If the cobs are already well ripened and they are 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 allow the corn to cool thoroughly.

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

6. The jars must be pre-sterilized, since pickled corn for the winter at home is very capricious. Carefully place the cobs into jars.

7. To prepare the marinade, you need to dissolve salt, sugar in 1 liter of water and bring everything to a boil. There is no need to cook the marinade for a long time; only about 2-3 minutes is enough. During this time, you can add vinegar, peppercorns and bay leaves to each jar. Pour the marinade over the corn and place it in a pan for sterilization. This process should take at least an hour. Then cover the jars with lids and turn them upside down. If desired, you can additionally wrap the jars with a warm blanket until they cool down.