Canning corn beans at home. Delicious recipes

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 storage of grains 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 is rich in 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.

Corn pickling recipe

Salted corn is quite easy to prepare; it may take more time to separate the grains from the base itself, but this matter has its own secrets. If you first place the cobs in hot water and then quickly transfer them to ice, the grains will come off easily. The recipe does not use vinegar or other acid, so the workpiece must be sterilized for a long time, especially if it is not stored in a cool room.

Required ingredients:

• Corn cobs – 2 kilograms;
• Sugar – 1 tablespoon;
• Salt – 1 tablespoon;
• Water – 1000 milliliters.

Step-by-step cooking instructions:

1. First, you can prepare the brine; to prepare it, you need to pour a measured amount of sugar and salt into the water, mix well until the crystals dissolve. Various debris may be present in the liquid; you can simply strain it through a thick cloth;
2. Now you should pay attention to the cobs and separate the grains from the base. To do this, the cobs must be placed in a large saucepan, filled with water, boiled after boiling for about 50 minutes, large cobs may require more cooking time, after cooking the pulp can be removed from the boiling water and left to cool, then the grains can be carefully removed from the cob;
3. Finished grains should be washed under running water, preferably using a colander;
4. The corn must be transferred to pickling containers and then filled with the prepared saline solution;
5. Almost finished twists need to be placed in boiling water for sterilization; they should be sterilized for 2.5-3 hours, only after that the workpiece can be stored for a long time in any room;
6. After sterilization, it is necessary to roll up the jars with iron lids, wrap them upside down in a warm blanket and leave until they cool;
7. Only completely cooled twists can be stored.

Corn is used in a variety of ways, but for preparing savory dishes you can use the salty version of the preparation. It is convenient to salt this vegetable in small glass jars so that the installation process is easier and the appearance remains at its best. Ready-made pickles can be consumed as is or added to other dishes.

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.

Similar Recipes

Spices to taste, herbs and vegetables are added to the cobs , for example, carrots, tomatoes, peppers. Dill, parsley or basil will add a piquant taste to the dish.

Bulgarian corn

In this recipe, corn and spices are poured with cold water, so the sterilization time for jars with the product is increased to 60 minutes.

Important! Corn, filled with cold water, is placed in a pan with warm water for sterilization so that the glass does not burst due to temperature changes.

Ingredients for a liter jar:

• cobs - 6 pcs.;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 3 tbsp. l.;
• water - 1 l.

Peeled and thoroughly washed cobs are placed in sterilized jars , vinegar, salt and sugar are added. Fill to the top with cold water. The jars are placed in a pan of water on a napkin and sterilized for 60 minutes from the moment of boiling. Then they quickly roll up the lids, turn them upside down, wrap them in a blanket and cool at room temperature. Transfer to a cool place for storage.

Canned corn for the winter with tomatoes

Adding corn leaves to the recipe makes it more flavorful and juicy. Use tender green leaves that adhere to the cob.

Ingredients:

• tomatoes - 2 kg;
• cobs - 2-3 pcs.;
• currant leaves - 20 g;
• dill greens - 2-3 stems with umbrellas;
• green parsley - 2-3 sprigs;
• bay leaf - 2-3 pcs.;
• black pepper - 8-10 peas;
• salt - 100 g;
• water - 1.5 l.

Prepare as follows:

1. Thoroughly washed, scalded with boiling water and dried dill, parsley and currant leaves are placed on the bottom of sterilized jars.
2. Corn cobs and leaves are washed and peeled, tomatoes are washed and pierced with a wooden skewer in several places.
3. Corn leaves are laid on the greens, tomatoes are placed on top, between them are cobs, cut into circles 1-1.5 cm thick.
4. Layers of tomatoes and corn are filled to the top, a few currant leaves and an umbrella of dill are placed on top.
5. The contents are poured with a boiling brine of water, salt, pepper and bay leaf.
6. After this, the jars are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Marinating corn for the winter with vegetables

The vegetables and cobs in this recipe are cut into pieces of the same size so that they marinate evenly.

Ingredients:

• medium-sized cobs - 4-5 pcs.;
• young zucchini - 0.5 kg;
• carrots - 1 pc.;
• hot pepper - 1 pc.;
• dill, parsley, basil (can be replaced with cumin) - 1 bunch each;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• apple cider vinegar - 0.3 tbsp;
• water - 500 ml.

Cooking recipe step by step:

1. Peeled, washed cobs are poured with boiling water and boiled for 20 minutes.
2. The washed and dried greens are finely chopped. Peeled vegetables are cut into large cubes, boiled corn - into circles 2-3 cm thick.
3. Place greens at the bottom of sterilized jars, then layer vegetables and corn to the top of the jar.
4. The contents are poured with a boiling marinade of water, salt, sugar and vinegar.
5. Place the jars in a pan of hot water on a napkin, cover with lids and sterilize for 30 minutes from the moment of boiling.
6. Next, roll up the lids, turn upside down, wrap in a blanket and cool at room temperature.
7. Transfer to a cool place.

Canning corn at home with aspirin

Aspirin has a preservative effect due to acid, so it is often added to preparations.

Ingredients for a three-liter jar:

• cobs - 6-8 pcs.;
• salt - 1 tbsp. l.;
• sugar - 150 g;
• vinegar - 2 tbsp. l.;
• aspirin - 1 tablet;
• water - 2 l.

The cooking recipe is simple:

1. Peeled and washed corn is blanched in boiling water for 2-3 minutes, placed vertically in sterilized jars, and poured with a boiling marinade of 2 liters of water, salt, sugar, vinegar and aspirin.
2. The jars are placed in a pan of hot water on a napkin, covered with lids and sterilized for 60 minutes from the moment of boiling, after which they are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Recipe with citric acid

Citric acid is a natural preservative that is used in preparations instead of vinegar.

Ingredients for a liter jar:

• cobs - 5-6 pcs.;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• citric acid - 3 g;
• bay leaf - 2 pcs.;
• allspice - 2-3 peas;
• water - 1 l.

are placed at the bottom of sterilized jars . Peeled, thoroughly washed and cut into 1-1.5 cm slices, lay the cobs so that they reach the shoulders of the jar and fill with cold water.

Cover the jars with lids, place them in a saucepan with warm water on a napkin and sterilize for 60 minutes from the moment of boiling. Roll up the lids, place them upside down, cover with a blanket and cool at room temperature. Store in a cool place.

Store-bought canned corn

To prepare such corn, the grains are cut off from peeled and thoroughly washed cobs with a sharp knife.
Ingredients :

• corn grains - 1 kg;
• sugar - 5-6 tbsp. l.;
• salt - 2 tbsp. l.;
• water - 1.5 l.

The grains are boiled for one hour, skimming off the foam, and placed in sterilized jars , not reaching the top 4 cm. The jars are filled with a boiling marinade of water, salt and sugar, covered with lids, placed in a pan of hot water on a napkin and sterilized for 60 minutes from the moment of boiling. .

Immediately roll up the lids, turn over, wrap and cool at room temperature. Transfer to a cool place for storage.

This is interesting:

Colored corn - reality or photoshop

Black corn: uses in cooking and folk medicine

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.

With citric acid

Citric acid is also a preservative, but unlike vinegar it does not have a strong sour smell.

Ingredients

For conservation you will need:

• corn with soft but mature kernels - 6 cobs;
• dry (powdered) citric acid – 3 g;
• coarse salt – 25 g;
• laurel leaf – 2-3 pcs.;
• regular sugar – 20 g;
• allspice – 2-3 pcs.;
• high-quality water – 1 l.

Sterilize 2-3 containers with a capacity of 0.5 liters in advance.

Step-by-step cooking process

Subtleties of canning with acetic acid:

1. Clean the cobs from leaves and hairs. After this, wash them thoroughly and dry them.

2. Cut the corn together with the stalk into circles no more than 1.5 cm wide.
3. Place a laurel leaf and a peppercorn at the bottom of each prepared container.
4. Place corn slices in containers on top of spices. Fill approximately 3/4 full.
5. Add salt, acid and sugar to the corn.
6. Fill the container with the contents with cold water.
7. Place a cloth on the bottom of a pan (with a large diameter) and place the container with the contents on it.
8. Cover the containers with lids (do not seal) and fill the pan with water. In this case, the amount of water should be enough so that during sterilization it does not get into the container with corn.
9. Sterilization time is approximately 1 hour.

Seal the containers and leave them under an old blanket for about 24 hours. Remove the workpiece for storage after it has completely cooled.

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.

Sweet canned corn

Making canned sweet corn is easy. However, the process of sterilizing each jar takes too much time and can last up to an hour and a half. It is for this reason that few people prepare this preparation for the winter.

What you will need

• Corn - 10 cobs;
• water - liter;
• salt - a large spoon;
• sugar - two large spoons;
• vinegar - a tablespoon.

For this recipe, only the freshest cobs and those with young grains should be used. If you take old ones, the product will have a pronounced starchy taste.

How to cook

1. Peel young cobs, boil in water for 7 minutes and immediately transfer to cold water.

1. Then place the cobs vertically in jars, just like cucumbers. If the cobs are large, you can even cut them into several pieces.

Now the marinade. To do this, you need to boil water, put salt and sugar there, pour in vinegar and fill the prepared jars with corn.

1. Place the jars of pickled corn in a pan of water and boil for an hour and a half. Roll up and store in a cool cellar.

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.

How to Can Old Corn. Canning old corn

Victor111

Canning old corn

I have a small harvest of corn this year and haven’t used it anywhere yet. It's winter now. Can old corn be canned? And how to do this? She's hard. Or can only young cobs be canned? Share your opinion and advice on what to do.

Taha

Old corn is not canned; you can’t even separate it from the cob. But young corn can be canned or frozen. Corn grains can be ground into grits and used for porridge. Corn porridge is very healthy.

• answer

lanser

Separate the corn kernels from the cobs and, in the same way as when canning peas, blanch for 2-3 minutes in boiling water. If the corn kernels are not coming out well, place the cob itself in boiling water for a couple of minutes, and then immediately cool it in cold running water. Then carefully separate the grains and rinse them in cold boiled water. (If you are going to preserve young cobs whole, without separating the grains, you need to blanch them a little longer - 3-4 minutes at a temperature of 85-90°C). Fill hot sterilized jars two-thirds full with blanched corn kernels and pour hot pouring over them. For pouring: 1 heaped tablespoon of salt and 3 teaspoons of sugar per 1 liter of water. Products containing a lot of protein and little natural acid (for example, meat, poultry, fish, corn and green peas) are sterilized at the boiling point of water several times. Moreover, during the second, sometimes third sterilization, spore microorganisms are destroyed, which germinate a day after the first sterilization. Mold, yeast and microbes are killed during the first sterilization. Cover the jars with the prepared lids and place them in a saucepan to sterilize. The jars should be filled 1 cm below the top of the neck. The initial temperature of the water in the pan should be at least 70°C. Half-liter jars are sterilized for 3.5 hours at a temperature of 105-106°C (to do this, add 350 g of salt to the sterilizer for each liter of water). After sterilization, immediately roll up the jars and check the tightness of the seal. Cooling is air. If you have clamps filled with corn kernels and hot filling, half-liter jars are sterilized twice (on the first day for 80 minutes, and the next day - 65 minutes) at a temperature of 105-106 ° C (for this, use a sterilizer for every liter of water add 350 g salt

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• answer

svetlananikput

Only young corn can be preserved; old corn is too hard. It can be used for animal feed or ground into hominy (corn porridge). Unless you have cobs for popcorn. The longer they sit, the better they open.

Adviсe

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.

The preparations 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.

Useful tips and tricks

You should preserve corn at home in compliance with the subtleties discussed below, then the grains in the preparation will be soft, whole and sweet.

Main rules and tricks:

Canned product should be stored in a dark and cool place. Moreover, if the workpiece is placed in a glass container, it will be stored for up to 3 years, in a metal container for up to 2 years, and after opening no longer than 48 hours. If the brine becomes cloudy before the end of the shelf life, then the corn should be thrown away, since the turbidity liquid indicates damage to the workpiece.