How to preserve corn on the cob and grains at home for the winter, recipes with and without sterilization

Man first became acquainted with corn five thousand years ago. They began to procure this product for the winter in the last century. A culinary specialist from France has long been looking 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 with a blank. It is used as an independent dish, as well as salads, casseroles, pies, soups. Consider how corn is canned at home for the winter.

The benefits and harms of canned corn

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

Before purchasing corn from the supermarket, you should carefully study the product information. The composition should include corn grains, water, salt, sugar. Do not buy the product if other additives are available.

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 minerals.

Excessive consumption of corn can harm people with stomach or duodenal ulcers, as well as blood clots. The product, in the process of conservation, loses vitamins and microelements.

Choosing corn for conservation

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

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.

The ripeness of the corn may vary. Young ears of milk are often eaten boiled. For preservation, grains of medium maturity are more suitable.

Determining if a product is ripe is very simple. It is enough to press on the grain with your finger. If there is no pulp, but white juice stands out, milk corn is ideal for boiled use.

If juice is released and there is pulp, this is ideal for preparing blanks. When no milk is emitted, this indicates that the corn is ripe. It contains a minimum of nutrients and should not be consumed.

We prepare 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. Remove leaves and tissue carefully. This is very important, as the remaining hairs may later end up in the salad.
3. Inspect each ear, cut off places affected by worms.
4. Boil water in a container. Put prepared ears in it. If the corn is large, cut it in half for convenience.
5. After boiling water, cover with a loose lid. Steam should come out of the pan.
6. Boil for 20 minutes. Turn off the gas, cover and let stand for 10 minutes.
7. Throw in a colander and let the water drain.
8. Go to cutting the beans. A sharp knife must be carried out at the base. Try not to destroy the integrity of the structure or crush.
9. If you plan to roll the cobs, do not cut the grains.

• The next stage is conservation.

How to preserve corn at home

Processing can be done in different ways. The most common is the traditional recipe. We will consider it further in the article.

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The recipe for the classic canning of corn in grains

Cooking requires a minimum amount of ingredients, namely:

• corn - 1 kilogram;
• sugar - 6 tablespoons;
• salt - 2 tablespoons;
• water.

Cooking method:

1. Clean the cobs thoroughly.
2. Cut the grains with a knife as close to the cob as possible. The pieces of cabbage that remain during the cooking process will be on top.
3. Pour water into a saucepan, add grains and bring to a boil over high heat. Then reduce the heat 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 taking a sample. If it is soft, turn off the heat.
5. Pour the liquid into a separate container, it will be required for the marinade.
6. Fall asleep in banks. It is best to use a container of 500 milliliters.
7. The container must be filled to ¾ of its volume.
8. Measure out 1.5 liters of broth, add salt and sugar. Stir. Boil.
9. Fill cans 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 cool completely.

Sweet and sour corn kernels

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

Ingredient List:

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

Cooking method:

1. Boil the pre-cut grain in a large amount of water for 8 minutes.
2. To prepare the brine, boil water and add salt, stir.
3. In half liter jars, spread the bay leaf in 1 piece and 0.5 teaspoons of vinegar.
4. The jars should be filled 2 centimeters short of the top.
5. Pour with brine.
6. Sterilize in boiling water for 1 hour.
7. Roll up and wrap up 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

The whole corn can be covered. 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;
• salt - 20 grams.

Preparation:

1. Boil the cobs in boiling water for half an hour.
2. Do not salt the water where the corn boils.
3. Prepare the pickling liquid in another vessel. To do this, add salt to boiling water and wait for it to completely dissolve.
4. When the corn has cooled, distribute to the jars.
5. Cover with cold liquid and sterilize for over 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 used by both adults and children.

Workpiece without sterilization

Salting is one way to preserve corn for a long time.

Products:

• young ears;
• sugar - 1 tablespoon;
• salt - 1 tablespoon;
• water - 1 liter.

Preparation:

1. Carefully separate the grains with a knife.
2. Add salt and sugar to the water and mix.
3. Fill containers without adding to the top.
4. Cover with warm brine. Allow to cool at room temperature.
5. Place in the cellar for 2 weeks.
6. If the volume of water in the jars has decreased, top up.

Store for 6 months.

Vinegar recipe

Products:

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

Preparation:

1. Pick up medium ripeness corn.
2. Clean and rinse.
3. Cook by dipping in boiling water until the grain is soft.
4. Drain the water using a colander and fill with cold water.
5. Clean each ear with a sharp knife.
6. Using a ladle, scatter over the jars.
7. Pour boiling water over.
8. Set aside the banks for a while, letting them settle.
9. Drain the liquid and boil again.
10. Mix the water with the remaining food and bring to a boil.

• Roll up the banks.

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The recipe does not require sterilization. The whole ears can be preserved in a similar way.

Marinated with vegetables in jars

This recipe is a vegetable platter 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.

Cooking:

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

Sweet canned corn without sterilization

The recipe takes a minimum amount of time. Using this method, you can cook whole corn or using only grains.

For cooking you will need:

• ears - 12 pieces;
• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• water - 1 liter.

Preparation:

1. Separate the grains beforehand.
2. Place in an enamel container, pour boiling water over and cook for 5 minutes.
3. Drain the broth and soak the grain in cool water.
4. Fall asleep in banks. The distance from the grains to the top of the neck should be at least 2 centimeters.
5. Pour boiling water up 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 with lids.

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

Citric acid recipe

Required products:

• corn cobs;
• sugar - 1 tablespoon;
• salt - 0.5 teaspoon;
• citric acid - ⅓ teaspoon.

Cooking steps:

1. Boil the ears until tender. Salt the water first.
2. Drain the broth into a separate container. Cool the ears.
3. Cut off the grains and fill half liter jars with them.
4. Put the remaining ingredients in each jar. In the list of products the dosage is given for one half liter container.
5. Boil the broth and pour each jar to the top.
6. We sterilize for half an hour.
7. Seal and wrap hermetically.

With the addition of spices

Salting or pickling the product for the winter - it depends on personal taste. If you follow the cooking technology, the corn will be very tasty.In winter, it will remind you of the sun and summer days.

Ingredients:

• corn - 6 post boxes;
• water - 1 spoon;
• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• spices - bay leaf, paprika, hot pepper, and so on.

Preparation:

1. Bring the corn to readiness using boiling.
2. Clean the grains and distribute them to the container.
3. Put spices in a container on the bottom.
4. Prepare the filling liquid.
5. Pour cans under the neck.
6. Sterilize to increase shelf life.
7. Seal using a key.

The product can be consumed as a stand-alone dish, or used for preparing salads, snacks and soups.

How to store preservation

If all the preservation rules were followed during cooking, the jars are sealed hermetically, then the blanks 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 damage to the product.

Ideal conditions for conservation are a cool, dry and dark place (cellar, basement). It is not recommended to store workpieces on the balcony. In winter, they can freeze and deteriorate. Salted corn under a nylon lid is stored in a refrigerator or basement. The air temperature should not exceed 5 degrees.