How to preserve corn at home for the winter: TOP 10 recipes with photos

Man first met corn five thousand years ago. Harvesting this product for the winter began in the last century. A culinary specialist from France has been looking for a way for a long time 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 blanks. It is used as an independent dish, as well as salads, casseroles, pies, soups. Consider how corn is preserved at home for the winter.

Benefits and harms of canned corn

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

Before you buy corn in the supermarket, you need to carefully study the product information. The composition should include corn grains, water, s alt, 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, increases the protective properties of the body.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. Scientifically proven high content of vitamins and trace elements.

Eating too much corn can harm people with stomach or duodenal ulcers and blood clots. The product, in the process of conservation, loses vitamins and trace elements.

Choosing corn for preservation

Corn for seaming must be chosen correctly, this will keep it from spoiling.

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-ripened 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 stands out, milk corn is ideal for eating boiled.

If juice stands out and there is pulp, this is ideal for preparing blanks. When milk does not come out, this indicates that the corn is ripe. It has a minimum of useful substances, and it should not be consumed.

Preparing the ingredients

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

1. Buy or grow corn cobs in the garden.
2. Carefully remove leaves and tissue. This is very important, as the remaining hairs may later end up in the salad.
3. Inspect each cob, cut off worm-affected areas.
4. Boil water in a container. Put prepared cobs in it. If the corn is large, cut it in half for convenience.
5. After boiling water, cover loosely with a lid. Steam should come out of the pot.
6. Boil for 20 minutes. Turn off the gas, cover and let stand for 10 minutes.
7. Pan in a colander and let the water drain.
8. Go to bean cutting. A sharp knife must be held at the base. Try not to destroy the integrity of the structure and not crush.
9. If seaming is planned, do not cut the kernels.

• The next step is preservation.

How to preserve corn at home

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

Recipe for classic canned corn in grains

Requires a minimum amount of ingredients to prepare, as follows:

• corn - 1 kilo;
• sugar - 6 tablespoons;
• s alt - 2 tablespoons;
• water.

Cooking method:

1. Clean the cob thoroughly.
2. Cut the grains with a knife as close to the cob as possible. The pieces of the head that remain during the cooking process will be on top.
3. Pour water into a saucepan, put grains and bring to a boil over high heat. Then reduce the fire and cook for one hour. If the grains are overripe, increase the cooking time.
4. You can check the readiness by crushing the grain in your fingers, or take a sample. If it is soft, turn off the fire.
5. Pour the liquid into a separate container, you will need it for the marinade.
6. Put in jars. It is best to use a container of 500 milliliters.
7. The container should be ¾ full.
8. Measure 1.5 liters of broth, add s alt and sugar. Stir. Boil.
9. Fill jars to the top and sterilize.

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

Sweet and sour corn in grains

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

List of ingredients:

• corn grains - 1 kilogram;
• water - 1 liter;
• s alt - 50 grams;
• sugar - 50 grams.
• vinegar.

Cooking method:

1. Boil the pre-cut grain in plenty of water for 8 minutes.
2. To prepare the brine, boil water and add s alt, stir.
3. Spread the bay leaf into 1 liter jars and 0.5 teaspoons of vinegar into half-liter jars.
4. Jars must be filled 2cm short of the top.
5. Pour in brine.
6. Sterilize in boiling water for 1 hour.
7. 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 closed whole. If it is large, cut the head of cabbage into several pieces.

This recipe involves the use of large containers. The ideal option is three-liter cans.

Ingredients:

• cobs;
• water - 1 liter;
• s alt - 20 grams.

Cooking:

1. Cook the cobs in boiling water for half an hour.
2. Water where corn boils, do not s alt.
3. In another bowl prepare marinating liquid. To do this, add s alt to boiling water and wait for it to dissolve completely.
4. When the corn has cooled, divide into jars.
5. Pour cold liquid and sterilize for more than an hour. Banks with the workpiece must be placed in cold water. If the temperature in the container and the jar is not the same, the container will burst.
6. Roll up and cool.

Can be consumed by both adults and children.

Preparation without sterilization

S alting is one of the ways that helps to keep corn for a long time.

Products:

• young ears;
• sugar - 1 tablespoon;
• s alt - 1 tablespoon;
• water - 1 liter.

Cooking:

1. Carefully separate the grains with a knife.
2. Add s alt and sugar to the water and mix.
3. Fill containers without filling to the top.
4. Pour hot brine. Let cool at room temperature.
5. Put in the cellar for 2 weeks.
6. If the volume of water in the jars has decreased, top up.

Store 6 months.

Vinegar recipe

Products:

• corn;
• water - 1 liter;
• s alt - 1 tablespoon;
• vinegar - 2 tablespoons;
• sugar - 2 tablespoons.

Cooking:

1. Pick up medium ripe corn.
2. Clean and rinse.
3. Cook by dipping in boiling water until the beans are soft.
4. Drain water using a colander and pour over cold water.
5. Peel each ear with a sharp knife.
6. Sprinkle jars with a ladle.
7. Pour boiling water over.
8. Set the cans aside for a while, allowing them to settle.
9. Drain liquid and boil again.
10. Mix the water with the remaining food and bring to a boil.

• Roll up the cans.

Recipe does not require sterilization. In a similar way, whole cobs can be preserved.

Marinated with vegetables in jars

This recipe is a mixed vegetable recipe that is easy to prepare.

Products:

• carrot;
• zucchini;
• pepper;
• eggplant;
• corn;
• vinegar - 25 milliliters;
• sugar - 1.5 tablespoons;
• s alt - 1 tablespoon.
• water - 1.5 liters.

Cooking:

1. Pre-boil the corn kernels until soft.
2. Peel, cut and mix the remaining vegetables in equal amounts.
3. Distribute to containers that have been pre-treated with steam.
4. Prepare the filling liquid.
5. Fill the blanks with brine to the very top. Sterilize.
6. Seal hermetically with lids and cover with a blanket.

Sweet canned corn without sterilization

Recipe requires a minimum amount of time. Using this method, you can cook whole corn or just the kernels.

For cooking you will need:

• cobs - 12 pieces;
• s alt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• water - 1 liter.

Cooking:

1. Pre-separate grains.
2. Place in an enamel bowl, pour boiling water over and cook for 5 minutes.
3. Drain the broth and soak the grain in cool water.
4. Put in jars. From the grains to the top of the neck, the distance should be at least 2 centimeters.
5. Pour boiling water to the top and let stand for 15 minutes.
6. Drain the water, boil and repeat the procedure again.
7. Next, prepare the brine by mixing and boiling all the remaining ingredients.
8. Pour the water out of the jars and pour over the prepared marinade.
9. Close the lids.

• Seaking this recipe does not require sterilization, which saves a lot of time.

Recipe with citric acid

Required products:

• corn on the cob;
• sugar - 1 tablespoon;
• s alt - 0.5 teaspoon;
• citric acid - ⅓ teaspoon.

Cooking steps:

1. Boil the cobs until tender. S alt the water beforehand.
2. Drain the broth into a separate container. Cool the cobs.
3. Cut the grains and fill half a liter jars with them.
4. In each jar put the remaining ingredients. In the list of products, the dosage is given for one half-liter container.
5. Boil the broth and fill each jar to the top.
6. Sterilize within half an hour.
7. Seal hermetically and wrap.

With spices

S alt or marinate the product for the winter - it 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 mailboxes;
• water - 1 spoon;
• s alt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• spices - bay leaf, paprika, hot pepper and so on.

Cooking:

1. Bring the corn to readiness using the boil.
2. Clean the beans and distribute to containers.
3. In a container, put spices on the bottom.
4. Prepare the filling liquid.
5. Pour jars upside down.
6. To increase the shelf life, sterilize.
7. Clog using key.

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

How to store preservation

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

Ideal conditions for conservation - 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.S alted corn under a nylon cover is stored in a refrigerator or basement. The air temperature should not exceed 5 degrees.

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