Corn contains many useful vitamins and microelements. Even when it is canned, it remains just as healthy and tasty. Proper preparation will help preserve the maximum amount of vitamins and microelements. Canning corn in grains at home is not difficult. It is important to stick to the recipe to make it delicious.

How to choose corn for canning

The culinary possibilities of this herbaceous plant are great. Corn is used in salads, added to soups or main courses. For longer use or cobs, the herbaceous plant is preserved. However, it is necessary to choose the corn correctly so that it does not spoil.

There are two types of this herbaceous plant:

1. Fodder - corn, which is often fed to animals. It can be consumed by humans, but it contains very few vitamins. Therefore, it is not suitable for the human body.
2. Sweet corn, which contains many vitamins and microelements. It is this herbaceous plant that can and should be used both for food and for preservation.

The maturity of corn varies. Dairy milk is more suitable for consumption. However, milk-wax is more acceptable for preservation. In order to determine ripeness, you need to take a head of corn and press the middle of any grain with your fingernail.

If you see splashes of milk and there is no pulp under the grain, this means that the corn is milky. It can be boiled and used in salads or soups. If milk splashes out when pressed, but pulp forms from the grain, this is milky-wax ripeness. It's better to preserve it. If the milk is not secreted, and pieces of grain remain on the nail, then the corn is unsuitable for both consumption and preservation. It is old, without useful elements.

Canning corn in grains at home

You will learn how to cook deliciously and retain healthy properties if you stick to the recipe. Canning corn for the winter is quick and easy. To prepare you must have the following products:

• Corn grains - 850 g.
• Sugar - 30 g.
• Water - 1000 ml.
• Salt to taste (about 1 tbsp).

First, separate the grains from the heads of cabbage and wash them. Then you need to blanch them. To do this, place the grains in a colander and keep in boiling water for no more than 3 minutes.

Now make the syrup. To do this, boil water, add sugar and salt according to the recipe. While the water is boiling, sterilize the jars. When they have cooled, fill them 2/3 full with corn. Fill the jars with hot syrup until all the grains are covered with liquid.

Cover the containers with lids and sterilize for at least an hour. After this, roll up the jars and turn them over until they cool. Canning corn in grains at home is over. If you prepare everything according to the recipe, then your preparations will last a long time.

Canning sweet and sour corn in grains

For a richer, more savory taste, try this recipe. Take 850 g of corn grains, wash them and put them in boiling water for 5 minutes. Prepare the marinade: boil 1 liter of water and pour 15 g of salt into it.

To avoid wasting precious time, sterilize liter jars. Place 1 bay leaf in each. Pour 1 tsp into each jar. vinegar. Top with corn 2/3 full and pour marinade over until the kernels are covered.

Filled jars must be sterilized for at least an hour. Roll up hot immediately. Canning corn for the winter in this way produces a dish with a rich taste and pleasant aroma. However, preparations containing vinegar are not recommended for children.

Canning Corn on the Cob

For this method, it is better to take three-liter jars. This includes 8 small cobs. In extreme cases, they can be cut to the desired size.

Place them in a saucepan, cover with cold water and cook until tender. Young cobs are cooked for no more than 15 minutes. Do not add salt to the water to avoid hard corn.

Meanwhile, make the marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then the brine and cobs need to be cooled. Place the corn in jars and fill it with cold marinade.

Sterilize the jars for at least 2 hours. Now roll up and leave until cool. Canning corn on the cob is worth considering. This does not include vinegar, and children will enjoy using it in winter.

Harvesting corn for the winter without sterilization

We offer you an excellent recipe. Canning corn without sterilization is suitable for housewives who do not have time to tinker with preparations for a long time. In winter, grains can be used in salads or added to main dishes.

To prepare, you will need about 20 pieces of corn. Boil it for no more than 5 minutes and cool. Separate the kernels from the cobs. Take half-liter jars and sterilize them.

Place the corn in the container very tightly and pour boiling water over it. When 15 minutes have passed, pour the water into the pan, boil and pour it into the same jars again. The corn should now sit for 10 minutes.

Meanwhile, prepare the marinade. Bring 1 liter of water to boil and add salt (15 g) and sugar (30 g). Remove from heat and pour 2 tbsp. l. vinegar. Drain the water from the corn and pour in the prepared hot marinade. Immediately roll up and cover with a blanket until completely cool. Canning corn in grains at home is complete. Now in winter you can enjoy a summer product.

To easily separate the grains from the head of cabbage, immerse the cob in boiling water for 5 minutes. Then immediately plunge into cold water. Now you will quickly separate the grains from the head of cabbage.

To ensure that your preserves can be stored for a long time, you must thoroughly wash the containers and food before cooking. Sterilization is also of great importance.

Try to use only coarse salt. This is a preservative, thanks to which the preparations are stored for a long time. Various spices and herbs add piquancy and a pleasant aroma to the preparations. So experiment to find your own homemade corn canning recipe.

Pour vinegar into the marinade only when the liquid has been removed from the heat. Then he will act better. Use only 9% vinegar. It will help you preserve your food longer.

Workpieces can be stored in the cellar for no more than 24 months. If your canned food is at home, then it must be consumed within 7 months. It cannot be stored in a warm place for a long time. If you listen to the advice of experienced chefs, then you will get tasty and aromatic preparations.

For canning you will need the following ingredients:

• corn;
• water;
• salt;
• sugar;
• vinegar (optional)

For proper preparation, you must adhere to the following technology:

1. Select the heads of cabbage and boil for about 20 minutes, but you need to check for readiness: the cooking time may increase by 10 minutes. When choosing a head of cabbage, pay attention to the cobs. They should not be too young or old. Corn is needed with already well-ripened grains.
2. Cool the heads of cabbage. Place them on the board on one side and hold the other edge. Carefully cut the grains, being careful not to touch the cobs.
3. After all the grains have been cut, you need to separate them from each other. This is a very tedious and meticulous task, but there is no escape from it. Then place the corn in the prepared jars, leaving them half full. For this purpose, you can do this work, focusing on the lower bend of your jar (about two fingers from the top edge of the container).
4. Now you need to prepare the brine for preservation. For its base, a ready-made corn decoction is best suited, always filtered through a gauze cloth. Add 1 liter of water, salt and sugar to taste to the pan. The brine should be boiled for 5 minutes. after boiling. Then you can add vinegar. There is one caveat here: you must know exactly what taste you need. If it's sweet corn, you don't need vinegar. Stir everything again and remove from heat.
5. An important part of the process is sterilization. To do this, prepare a large, wide pan, laying a linen on its bottom. Now put the filled jars there, you can leave the lids, but if they have a rubber band, it’s better to remove them. Pour water into the pan so that the level of water and corn in the jars is the same. After boiling, keep the jars on low heat for another 40 minutes.
6. Remove the canning from the heat and seal the jars. Then they need to be wrapped upside down.

Once the jars have cooled, keep them in a cool place for about another week.

With cobs

For lovers of boiled corn, there is an excellent recipe for preparing corn on the cobs for the winter. For this preservation, you better choose capacious jars - 3 liters.

Autumn salad with cabbage for the winter and other delicious recipes for winter preparations

You will need about 8 cobs, which can be trimmed to the size that suits you.

Cooking method:

1. Boil the corn until tender, but it is better not to add salt to the water so that the heads of cabbage do not become hard.
2. Make the marinade: bring 1 liter of water to a boil, add a little salt to taste.
3. After all the preservation components have cooled, place the corn in jars and fill with cold marinade.
4. Filled jars need to be sterilized for a couple of hours, then rolled up and wrapped.

Without sterilization: step-by-step recipe

Not every housewife has enough free time to sterilize her products. There is one very good recipe just for such a case.

You will need:

• 20 corn cobs;
• 1 liter of water;
• 15 g salt;
• 30 g sugar;
• 2 tbsp. l. vinegar.

How to cook:

1. Cook corn for 5 minutes. after boiling, then cool.
2. The grains must be separated from the cobs and placed tightly in sterilized jars. To make it easier to separate the grains, there is a little trick: the heads of cabbage should be immersed in hot water for five minutes, then immediately doused with cold. This will significantly speed up the process.
3. Fill the filled jars with boiling water. After 15 min. this water should be poured into a saucepan, boiled and poured into the same containers again for 10 minutes.
4. To prepare the marinade, boil 1 liter of water, add salt and sugar. Remove the marinade from the heat, add vinegar to the container.
5. Replace the water in the corn jars with marinade. Immediately roll up and wrap well until completely cool.

Pickled pumpkin: 6 wonderful recipes for every taste

Bulgarian: a simple recipe for the winter at home

This recipe originates in European countries. The corn is made savory by adding acetic acid.

For preservation you will need:

• corn;
• salt;
• bay leaf;
• vinegar.

A liter jar uses approximately 600 g of corn, 1 tsp. vinegar, 1 tbsp. l. salt, three bay leaves and water.

Cooking process:

1. Boil the corn for 20 minutes, then cool the vegetable under running water.
2. 3 min. After boiling, cook the marinade: water, salt, bay leaf.
3. Provide each jar with a bay leaf, fill with cobs and marinade, adding 1 tbsp on top. l. vinegar.
4. Cover the jars with iron lids and sterilize them for 20 minutes.
5. Roll up the containers, turn them over and wrap them until they cool completely.

Canning Sweet Corn

Ingredients:

• 12 ears of young corn (calculation for 4 cans of 0.5 l each);
• 1 liter of filtered water;
• 35 g salt;
• 30 g sugar.

To ensure good preservation, follow the recipe instructions:

1. Separate the corn kernels using a knife.
2. Sterilize jars and lids for 10-15 minutes.
3. Place the grains in jars, leaving about 1 cm of free space at the top.
4. Make the filling: boil water, salt and sugar (the bulk ingredients must be completely dissolved).
5. Next, you need to pour the hot marinade into the jars of corn and put them for sterilization. It will take 3-3.5 hours.
6. Roll up and securely wrap the jars, after turning them over.

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 efficiency, 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:

1. Ripe cobs are cleared of leaves and fibers. In total you will need 1 kg of corn.
2. 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.
3. 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.
4. The finished grains need to be strained. However, the water must be preserved.
5. 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.
6. A piece of fabric is placed at the bottom of a large pan, and jars covered with lids are placed on top.
7. 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 from 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:

1. Boil the corn in salted water until tender for 45 minutes.
2. The grains are cut from the cooled cobs and placed in clean half-liter jars.
3. Add a tablespoon of sugar, salt (½ teaspoon) and citric acid (at the tip of a knife) to each jar.
4. The remaining water after cooking corn is brought to a boil and poured into jars with grains.
5. 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:

1. The cobs, cleared of leaves and fibers, are blanched in boiling water for 2 minutes.
2. 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.
3. Corn grains are poured with boiling water, after which the jars are covered with lids and rolled with a can opener.
4. 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:

1. Boil corn in boiling water for 20 minutes.
2. The grains are cut from the cooled cobs and placed in a bowl.
3. 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.
4. 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.
5. Assorted vegetables in jars are filled with prepared marinade and covered with lids.
6. 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:

1. First of all, you should choose young cobs with ripe and juicy grains.
2. Cooked corn should be immediately transferred to cold water or ice. Then the brine in the jar will be clear and not cloudy.
3. 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 homemade 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.

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.

The recipe for pickled corn that I offer is ideal in proportions, I have tested it several times and it always works out.

To can corn for the winter, you will need young sweet corn, sugar, salt and clean water - and no additional preservatives. Homemade pickled corn will be very tender, sweet and juicy, ideal for all kinds of salads. The jars are well stored in the cellar, do not become cloudy over time and do not explode. In a word, the recipe will be an excellent alternative to store-bought seaming, the quality of which often leaves much to be desired.

Ingredients

To canning corn at home you will need:

• corn 1 kg
• sugar 6 tbsp. l.
• salt 2 tbsp. l.
• water 1.5 l

How to prepare canned corn for the winter

We take a sharp knife and use it to cut off the corn kernels as close to the cob as possible - it’s okay if part of the head of cabbage is cut off; during the cooking process, all the particles will rise along with the foam and will be easy to remove.

Fill the corn with cold water (approximately 3-4 fingers above the level of the grains) and bring to a boil over high heat, as a result of which foam forms on the surface, which must be skimmed off with a slotted spoon. Reduce heat to low and cook for 1 hour.

After 1 hour, we express the water, but do not pour it out! We put the grains in clean sterilized jars - it is most convenient to use 0.5-liter jars.

We fill the jars not to the very top, but approximately 3/4 of the capacity.

Based on the liquid in which the corn was cooked, prepare a marinade based on 2 tbsp per 1.5 liters of liquid. l. non-iodized salt (without top) and 6 tbsp. l. sugar (without top). Bring the marinade to a boil and pour it into jars filled with corn kernels.

Important: The grain should float freely in the marinade. If you fill the jars 3/4 full, then each jar will take about 300-350 ml of marinade. It turns out on average 4 cans, 4x0.35 l = 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in double or triple volume (or more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring out the marinade in several batches. Place the grain in jars, filling them 3/4 full, then prepare 1.5 liters of marinade and pour into the jars. See how much liquid you have left and repeat the procedure if necessary. This way you will not transfer salt and sugar.

Cover the jars with lids and place them in a pan of hot water for pasteurization - place a small piece of cloth on the bottom of the pan to secure the jars. Pasteurize for 1 hour from the moment the water starts boiling in the pan.

We roll up the finished canned corn with sterilized lids, turn it over, wrap it in a warm blanket and let it cool in this form.

We send the jars for storage in the dark, cool time. Seaming can be stored for 1-2 years.

Homemade canned corn

The recipe for pickled corn that I offer is technologically proven and ideal in proportions; I have tested it several times and always succeed.

Corn for the winter at home

Canned corn is a favorite among many. While most people are used to buying it in stores, few people realize that canned corn can be easily prepared at home. Corn for the winter at home has almost the same nutritional properties as fresh corn - what’s not a reason to prepare such a wonderful cereal for the winter? This preservation may not be the most popular among our housewives, but you will definitely make an impression on everyone gathered at the table.

The bright yellow kernels of canned corn are rich in nutrients, including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc and selenium. Thanks to its nutritional properties, corn helps with hypertension and anemia, normalizes the functioning of the cardiovascular system and metabolism, reduces the level of “bad” cholesterol, improves fatigue and nervous exhaustion, eliminates gastrointestinal disorders, and also reduces the negative effects of drinking alcohol and fatty foods. In addition, canned corn is very useful for diabetics, helping to normalize blood sugar levels, and the high content of protein and valuable amino acids makes corn an indispensable food product for professional athletes.

When choosing corn cobs for canning, pay attention to their appearance - the grains should be uniform and free of dark spots. The leaves of the plant should not be dry - otherwise this indicates that the cobs have been stored for too long. Sweet corn of milky-waxy maturity is best suited for canning. Determining this stage of maturity is very simple - to do this you need to press on the grains. If milk splashes out when there is grain pulp, you have corn that is ideal for canning - when prepared, it will be just as tender and juicy.

Corn can be canned either on the kernel or on the cob. You can separate the grains from the cobs by immersing the corn in boiling water for a few minutes - in this case, the grains are removed by hand or using a blunt knife, which must be pressed along each row of grains. In addition, you can use a special device that removes grains from the cobs.

Winter corn at home can be used in preparing a wide variety of dishes, such as salads, soups, stews, stews, sauces and puddings, as well as as a complement to meat, poultry or fish. To serve corn as a complete side dish, lightly fry it in a frying pan, adding a small amount of butter, salt and pepper - this will only improve its taste. In addition, canned corn is ideal for many Mexican dishes, such as salsa, tacos and enchiladas. Sounds quite tasty, doesn't it? Then let's not waste time and check out the recipes!

Classic canned corn recipe

10 ears of corn,

3 tablespoons sugar,

1 tablespoon salt,

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

Canned sweet and sour corn

1 kg corn grains,

1 tbsp salt,

Pour boiling water over corn grains and let sit for 5 minutes. Bring water to a boil by adding salt. Add one bay leaf and 1 teaspoon of vinegar to sterilized liter jars. Fill the jars 2/3 full with corn kernels and pour in the marinade. Covered jars should be sterilized for at least 40 minutes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.

Peel the cobs from leaves and stigmas, remove the grains. Place the grains in a saucepan and add cold water so that there is about 2-3 more of it than there are grains. Bring to a boil over high heat, then simmer over low heat for 1 hour. Place corn grains in sterilized 0.5 liter 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. a spoonful of 9% vinegar and 4 level tablespoons of sugar per 1 liter of liquid. Bring the marinade to a boil and pour it over the corn in the jars. Cover the jars with lids and sterilize for at least 1 hour. Roll up the jars with sterilized lids, turn them upside down, cover with a warm blanket and cool, then store in a cool, dark place.

Canned Corn on the Cob

8 small corn cobs,

2 tbsp salt,

Boil the corn cobs until tender for 15 minutes, no need to add salt to the water. Prepare the marinade by boiling water with salt. Cool the cobs and marinade. Tamp the cobs into a three-liter jar. If they don't fit, you can trim them a little. Pour the marinade over the cobs and sterilize the jars for at least 3 hours. Cover the jars with lids and turn them over, leaving to cool.

Corn for the winter without sterilization

20 ears of corn,

2 tablespoons vinegar 9%,

Boil the cobs for 5 minutes, cool and remove the grains. Place the grains in sterilized 0.5 liter jars and pour boiling water over them. Let stand for 15 minutes, drain the water into the pan, bring to a boil again and pour the grains into the jars again, leaving for 10 minutes. Meanwhile, make the marinade by boiling water with sugar and salt. Remove the marinade from the stove and add vinegar. Drain the water from the jars and pour in the hot marinade. Screw the lids on the jars, turn them over and leave to cool, wrapped in a warm blanket.

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

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Corn for the winter at home – Corn recipes for the winter

Corn for the winter at home, easy. Corn recipes for the winter. Corn preparations. How to can corn for the winter. Recipes for winter preparations. All about preparations for the winter.

How to can corn - 4 step-by-step recipes

Man's acquaintance with corn took place five thousand years ago, but people began to preserve this product only in the 18th century in France. A gifted French cook who fell in love with maize, he was looking for ways to store corn for a long time. As a result, he settled on conservation. Almost three centuries have passed since then, and canned corn remains popular.

Today, canned corn is widely used in cooking. It is used to prepare dietary salads and hearty side dishes, aromatic sauces, casseroles, pies, soups and even desserts. In some national cuisines, recipes based on canned corn are considered fundamental. Therefore, today’s article will tell you how to can can corn at home for the winter.

Calories in canned corn

Jars of canned corn first appeared on store shelves in the second half of the twentieth century. Housewives from all over the world immediately appreciated these canned goods. Dishes made from canned corn regularly appeared on everyday and holiday tables in every family.

People who are struggling with excess weight have also paid attention to the cereal. This is because the calorie content of canned corn is 120 kcal per 100 grams.

The ripening of corn cobs is traditionally accompanied by the appearance of a wonderful delicacy on the tables. Frozen corn kernels are great for cooking and are easy to prepare. What about canned corn? After all, you want preserved food to be easy to prepare, tasty, and stored for a long time. The following tips will help with this.

• Choose young corn for canning. You can prepare the old one for the winter, but it turns out hard even after prolonged heat treatment.
• Some housewives have difficulty separating grains from the cobs. To make the procedure easier, immerse the cob in hot water for 10 seconds, then cool sharply under running water.
• Repeated sterilization is the key to success. The duration of a single procedure does not exceed 10 minutes. This is not enough to stop the growth of spore microorganisms found in corn. Therefore, it is recommended to repeat the process several times.

These simple tips are enough to make delicious canned corn. In winter, an open jar of treats will delight your family with the taste and aroma of the bygone summer.

Classic recipe for preserving for the winter

Corn is salted, pickled, and used to make purees, but this cereal is also ideal for preservation, like butter. Over the years, culinary experts from all over the world have created many recipes for canned corn, but the variety is based on the classic recipe. Let's consider it.

• Corn - 3 cobs.
• Water – 1 liter.
• Salt – 1 tablespoon.
• Sugar – 1 tablespoon.

Ingredients are indicated for one three-liter jar.

1. First, sterilize the jar and lid. Steam the glass container in the oven or microwave, and boil the lid for several minutes.
2. Peel the cobs and place in a container with water. Boil for 3 minutes after the water boils. Place corn in a bowl of cold water.
3. When it has cooled, separate the kernels from the cob. Using a colander, rinse with water. Place the grains in a saucepan and place on the heat for 3 minutes. Cook at low boil.
4. Meanwhile, make the marinade. Place a container of water on the fire, add salt and sugar. After boiling, wait 2 minutes and remove from heat. Fill the jar with corn and pour the hot marinade over it.
5. Place the jar in a deep container covered with a towel. Pour warm water into it up to the shoulders of the jar and put it on the fire. When the water boils, reduce the heat slightly.
6. Sterilizing a jar of corn takes 3.5 hours. Keep an eye on the water level. Add boiling water when the volume decreases. When you finish sterilizing, take out the jar and roll up the lid. Turn it upside down and wrap it in a warm towel until it cools down.

A cool place away from sunlight is ideal for storing canned corn at home. If there is no such room, keep the canning in the refrigerator.

Store-bought canned corn

Eating canned corn in winter is good for your health. It can be used as an ingredient in salads or eaten with a spoon. Canned corn is sold everywhere, but the homemade product is healthier, and it is not difficult to prepare the cereal to match the taste characteristics of the store-bought one. The main thing is to get some sweet corn.

• Corn.
• Salt – 1 teaspoon.
• Sugar – 2 teaspoons.
• Vinegar – 1 tablespoon.

Ingredients are indicated per half-liter jar.

1. Place the peeled cobs in a container, fill them with water and place them on the stove. Cook in boiling water for 40 minutes, adding salt to taste.
2. Drain and cool. Separate the grains, rinse in cold water if necessary. Fill the prepared jars with corn.
3. Add salt, sugar and vinegar there. Pour boiling water and place in a deep container for sterilization. After pouring water, put it on the fire and after boiling, cook for about an hour over low heat.
4. After this, remove the jars and roll up the lids. Turn over and cover with a blanket until cool. Place the preserves in a cool, dark place.

This canned corn can be stored for a long time. In winter, when there are not many vitamin-rich foods in the diet, it will help in preparing delicious salads and side dishes for meat dishes.

How to Can Corn on the Cob

Canned corn on the cob is a real culinary miracle that any housewife can create. This preparation will always help out in winter. So as the season approaches, be sure to stock up on a few jars.

• Young corn – 1 kg.
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Vinegar – 6 tablespoons.
• Cloves – 6 pcs.
• Bay leaf and peppercorns - to taste.

1. Place the peeled and washed corn in a small saucepan, cover with water and boil for 5 minutes.
2. Prepare 3 half-liter jars. Place a bay leaf in each container and add a few peppercorns.
3. Fill the jars with corn. Add 2 tablespoons of vinegar to each container and fill with marinade. To prepare it, pour water into a saucepan, add salt and sugar, and boil.
4. Sterilize the preserved food for half an hour. After this, roll up each jar with a lid, place it on the floor upside down, cover with a blanket and wait until it cools. After this, send it to a storage location.

Corn prepared according to this recipe will serve as a beautiful and tasty side dish. To do this, cut the cobs into small rings and place them around the main dish. If you separate the grains, you get the base for a salad with crab sticks.

Sweet canned corn without sterilization

The following recipe will appeal to busy housewives who, for certain reasons, cannot devote much time to canning, but love to please their family with a variety of delicacies. I consider this recipe to be universal, as it is suitable for both grains and cobs.

• Young corn - 15 cobs.
• Salt – 1 tablespoon.
• Sugar – 3 tablespoons.
• Vinegar – 2 tablespoons.

The proportions of salt, sugar and vinegar are indicated per liter of water.

1. Clean and rinse young ears of corn with water. Place the prepared corn in a saucepan, add hot water and after boiling, boil for 3 minutes. After the time has passed, drain in a colander and cool in ice water.
2. Dry the cooled cobs with paper towels and separate the grains. Fill the jars with corn, pour boiling water over them and leave covered for a third of an hour. After the time has passed, drain the water, boil again and pour the grains back.
3. Make the marinade. Pour water into a saucepan, add a tablespoon of salt, two tablespoons of vinegar and three tablespoons of sugar per liter of liquid. Bring the liquid to a boil, drain the jars and add marinade. Roll up the jars and keep them under a blanket until they cool.

This recipe once again proves that homemade canned corn is a quick, easy to prepare and tasty dish that provides a wide range of cooking possibilities.

The benefits and harms of canned corn

The topic of today's conversation is canned corn. Many people like this easy-to-prepare delicacy, but its beneficial properties and contraindications remain a mystery. We'll talk about this in the final part of the material.

1. Bright yellow corn kernels are a storehouse of nutrients. These include folic acid, thiamine, and tocopherol. Canned corn is rich in phosphorus, calcium and sodium. It contains potassium, zinc, silicon and iodine, but in smaller quantities.
2. Canned corn is the basis of a professional athlete's diet. This is because it contains a lot of plant proteins and amino acids, which provide essential assistance in maintaining shape.
3. Canned corn has also been used in the diet of people with diabetes. This product regulates sugar levels and reduces cholesterol, the excess of which has a detrimental effect on the functioning of the heart and vascular system.
4. Scientists have noticed that canned corn has a beneficial effect on the digestive system. Even in small quantities, the product helps in eliminating the symptoms of flatulence.
5. Canned cereal helps in the fight against excess weight due to its small amount of calories. However, a positive result is achieved only with a balanced diet.

If we talk about harm, canned cereal is contraindicated in people susceptible to thrombosis and people with high blood clotting. The product reduces appetite, and if the grain is abused, it will result in an exacerbation of stomach ulcers.

Canning corn at home is simple, and the benefits and harms of the dish are determined by the individual characteristics of the body. If there are no contraindications for use, feel free to prepare maize for the winter and eat it regularly. See you!

How to can corn at home for the winter

Canned corn is a delicacy that works well both as a separate dish and as part of complex treats. How to make it at home?