All about how to preserve corn at home for the winter: the best recipes. Harvesting corn for the winter

Canning corn for the winter will require young sweet corn, sugar, salt and pure water - and no additional preservatives. Homemade pickled corn will turn out very tender, sweet and juicy, ideal for all kinds of salads. Banks 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.

Preparation time: 2 hours / Yield: 2 l.

Ingredients

To preserve corn at home you will need:

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

How to cook canned corn for the winter

We clean the cobs from the leaves and remove the fibers.

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

pouring corn cold water(about 3-4 fingers above the level of the grains) and bring to a boil over high heat, resulting in a foam on the surface, which must be removed with a slotted spoon. Reduce heat to low and simmer for 1 hour.

After 1 hour, we decant the water, but do not pour it out! We spread 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 where the corn was cooked, we prepare the marinade based on 1.5 liters of liquid, 2 tbsp. l. non-iodized salt (without top) and 6 tbsp. l. sugar (no 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, then the marinade goes to each jar about 300-350 ml. It turns out an average of 4 cans, 4x0.35 l \u003d 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in a double or triple volume (and more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring the marinade in several steps. Arrange the grain in jars, filling them 3/4 of the volume, then prepare 1.5 liters of marinade, pour into 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 put in a saucepan with hot water for pasteurization - put a small piece of cloth on the bottom of the pan to fix the jars. Pasteurize for 1 hour from the moment the water starts to boil in the pan.

Ready canned corn is rolled up with sterilized lids, turned over, wrapped in a warm blanket and let it cool like this.

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

On a note

• Any variety of sweet corn is suitable for pickling - it is advisable to choose dense young cobs, where milk grains are already well formed.
• If the corn is slightly overripe, then the cooking time will need to be doubled or even tripled, focusing on the degree of softness of the cooked grain.

Corn has become widespread in Europe in late XIX century. French and Italian dishes are prepared using corn on the cob. Canned grains are used in the preparation of salads by the Spaniards and Greeks.

Corn kernels are 70% protein. They contain B vitamins and a substance called biotin. Biotin regulates the carbohydrate-fat balance in the human body and is involved in the synthesis of antioxidants that slow down the aging process. also contains a large number of minerals, for example, calcium and magnesium, which positively affect the state of the musculoskeletal system.

Corn on the cob rots within two weeks after harvest, and when frozen, corn loses a large amount of vitamins. Canned corn - great way preserve its beneficial properties.

Cob canning is suitable for those who like to eat corn with salt, and grains harvested for the winter will be an excellent side dish for meat and are perfect for salads.

Preserved corn cobs

The cobs are cleaned of leaves and corn silk. If the top of the cob is not ripe, the soft part is cut off with a sharp knife or broken off. Then the corn is put in a saucepan, poured with cold water and put on a strong fire.

After boiling, the fire is reduced and the cobs are cooked until tender. Milk corn is boiled for about 30 minutes, and mature corn for one hour. Do not add salt while cooking.

Boiled corn cobs are washed with cold water, and then put into a three-liter glass jar which is pre-sterilized.

In order for the jar not to crack, the corn and the surface of the jar must be at the same temperature. Then you need to follow a few simple steps:

• add two tablespoons of salt and four tablespoons of sugar to the jar;
• pour boiling water over the jar;
• sterilize a jar of corn for 40 minutes.

The jar is then covered with a blanket. Corn is left covered for two days until completely cooled. After cooling, one tablespoon of 9% vinegar is added to the jar and the lid is rolled up.

Canning corn kernels

The corn is boiled, the grains are cleaned from the cobs. Then the grains are laid out in sterile jars. Add one tablespoon of salt and three teaspoons of sugar to warm water. The marinade is brought to a boil and carefully poured into jars. They are sterilized for 40 minutes, rolled up and wrapped.

Canned corn- healthy and very tasty, it is added when preparing salads, as well as a side dish for meat and other dishes. Preservation of corn at home, without preservatives - excellent taste, will exceed all your expectations.

Recipe for preserving corn for the winter at home.

The Secret to Delicious Corn

To corn it was delicious, you need to cook it correctly, and this applies not only to canning, but also during normal cooking, you need to add sugar to the pan with corn (about 1.5 liters per 1 liter of water), in no case salt (otherwise the corn will be tough).

The marinade in which the corn is boiled should be sweet - the corn will cook faster and turn out soft and juicy.

Preservation of corn for the winter recipe

Before cooking, clean the corn from leaves and hairs, rinse in cold water.

We put the heads of cabbage in a saucepan, pour water to cover them completely. Add sugar to taste and cook until fully cooked for about 40 minutes or more (it all depends on the ripeness of the corn). Corn should be soft and fluffy.

We clear the heads of grains, this can be done with a knife. Now you need to rinse the corn kernels with boiling water. This is done in order to remove the debris after trimming from the heads.

We drain the water and you can lay out the corn in sterile jars.

Marinade for 1 liter of water: 2 tbsp. l. sugar, 2 tbsp. l. salt without a slide, citric acid 1 tsp. without a slide.

Pour water into a saucepan, add sugar, salt, citric acid and bring to a boil.

Meanwhile spread out cans of corn, not getting enough sleep to the top 1.5 cm, and to the waist of the can.

Fill jars with corn with boiling brine to the top, cover with lids and set to sterilize.

At the bottom of a large saucepan, put any napkin and put the jars. Pour hot water over the cans.

Pour salt into a saucepan with jars, 100 grams, to increase the boiling point.

Sterilize corn, if she was younger - 40 minutes, if dense - 1 hour.

Upon completion of sterilization, we take out the jars and immediately roll them up with lids. Turn upside down and cover with a blanket to cool completely.

Video - Corn recipe for the winter

When canning corn most of useful substances remains, and the amount of sodium increases several times. The use of bright yellow grains helps to strengthen the immune system, normalize metabolism, increase efficiency, stabilize the work of the heart and nervous system. All this is achieved due to the presence of vitamin C in the composition, B vitamins, magnesium, phosphorus, zinc, sodium and iron.

Corn, both fresh and canned, is used in cooking various dishes, salads and side dishes. A store product is not always different good quality, therefore, more and more housewives prefer to make preparations for the winter on their own. In our article we will tell you how canning corn in grains at home takes place. How to make blanks in grains and on the cob, we will present step by step.

Canning corn for the winter

This recipe can confidently be called traditional, because, apart from bright yellow grains, salt, sugar and water, nothing is needed to prepare such a homemade preparation. Corn turns out tender, sweet, juicy. From it you can cook excellent salads and other delicious dishes.

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

1. Ripe cobs are cleaned of leaves and fibers. All you need is 1 kg of corn.
2. With the help of a sharp knife, all the grains are cut off from each cob and put into a pan. Water is poured from above 3 fingers above the level of the grains. After that, the pan goes to medium heat.
3. Corn grains are boiled 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. Ready grains need to be filtered. However, water must be conserved.
5. The grains are laid out in banks. Sugar (6 tablespoons) and salt (2 tablespoons) are added to water (1.5 l). The marinade is brought to a boil, after which they are filled with corn grains in jars.
6. A piece of cloth is placed at the bottom of a large saucepan, 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 key.

How to preserve corn without sterilization?

Corn according to the following recipe can be harvested both on the cob and in grains. At the same time, it is possible to preserve without sterilization. Corn is perfectly stored without loss of taste during the year. It can be used in other dishes or served as a side dish.

Canning corn in grains at home begins with the cleansing of the cobs from leaves and fibers. After that, the prepared cobs are laid out in a saucepan, poured with water and blanched in boiling water for 5 minutes. Spread hot corn on ice and leave to cool completely. After that, the grains are cut off from the cobs and laid out in jars. From above, corn is poured with hot water, the jars are covered with lids and left in this form 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. It is necessary to bring 1 liter of water to a boil, add vinegar, sugar (2 tablespoons each) and salt (1 tablespoon). After 10 minutes, the water from the cans is drained, and the corn is poured with the prepared marinade. Now the jars should be wrapped for 24 hours.

Canned corn with vinegar

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

Canning corn grains according to this recipe is similar to the previous one, with the only difference being that the jars with the contents must be sterilized. A few ears of corn are lowered into hot water for 10 minutes, then laid out in the cold. After that, it will be possible to easily cut off all the grains from them. Now they can be laid out in jars and poured 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 kernels in jars are poured with cooked marinade, after which they are sent to a large saucepan for 15 minutes for sterilization.

Recipe with citric acid

Step by step homemade prepared in the following order:

1. The corn is boiled in salted water until cooked through for 45 minutes.
2. Grains are cut from the cooled cobs and laid out in clean half-liter jars.
3. A tablespoon of sugar, salt (½ teaspoon) and citric acid (on the tip of a knife) are added to each jar.
4. The water remaining after cooking the corn is brought to a boil and poured into jars of grains.
5. The next step in canning is sterilization. In time, this process takes about 20 minutes, after which the cans are rolled up with a can key.

Corn in the autoclave

Many canned fish and meat are prepared at home using an autoclave. In it, you can also preserve corn, which, according to palatability will not be inferior to that which is prepared on an industrial scale.

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

1. Peeled from leaves and fibers, the cobs are blanched in boiling water for 2 minutes.
2. Grains are cut from the cooled corn with a sharp knife and laid out 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 up with a can key.
4. Banks are placed in an autoclave and canned for 50 minutes. During the 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 a small-sized corn. If the cobs are large enough, they must be divided into several small parts.

For canned corn on the cob must be cleaned of leaves and boiled for 10 minutes. At this time, prepare liter jars. Cobs are laid out 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. Cobs are poured with prepared marinade. Then the jars are placed on the bottom of the pan. The water is brought to a boil. After that, the jars are sterilized for another 1 hour and only after that they are rolled up with lids.

Recipe with vegetables

Using this method, you can cook a tasty and bright assortment of corn kernels, zucchini, red peppers and carrots. Proportions can be determined independently, based on personal preferences.

Canning corn in grains at home occurs in the following sequence:

1. Corn is boiled in boiling water for 20 minutes.
2. Grains are cut from the cooled cobs and put in a bowl.
3. Carrots are cut into a size similar to corn kernels, bell pepper and zucchini. Vegetable mix mixes well and is laid out in pre-prepared jars.
4. A marinade is prepared based on the water left after cooking the corn. For 2 liters of broth, 2 tablespoons of salt are taken, as well as 3 tablespoons of sugar and apple cider vinegar.
5. Assorted vegetables in jars are poured with prepared marinade and covered with lids.
6. Banks are installed in a pan for sterilization for 40 minutes, after which they can be rolled up with a can key.

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

1. First of all, you should choose old cobs with ripe and juicy grains.
2. Cooked corn should be immediately transferred to cold water or on ice. Then the brine in the jar will be transparent, not cloudy.
3. Corn is a rather capricious vegetable. When preserving it, be sure to use salt, vinegar and citric acid, and do not forget about the sterilization process. Then home-made canned food will be stored for a year no worse than store-bought.

We hope that our canned corn recipes will certainly come in handy for you.

How to prepare corn for the winter

Corn for the winter is a canned or frozen preparation that you can cook at home without the hassle. Grains are added to salads, sauces, first and second courses.

Corn on the cob for the winter

After freezing, the grains retain their taste and aroma.

Source: Depositphotos

Corn on the cob keeps well all winter in the freezer.

Ingredients:

• corn - 6 cobs;
• water - 1 l.

1. Dip the corn in boiling water and cook it for 5 minutes.
2. Transfer the cobs to ice water then dry them with paper towels.
3. Put the blanks in freezer bags, remove air from the package. Send the cobs to the freezer.

Use blanks as needed.

Pickled corn for the winter at home

Cook with our recipe unusual snack with sweet and sour taste.

Ingredients:

• young corn - 6 cobs;
• water - 2.5 l;
• salt - 90 g;
• sugar - 70 g;
• vinegar - 30 ml;
• peppercorns - 4 pcs.;
• cloves - 3 pcs.;
• Bay leaf- 2 pcs.

1. Cut the cobs into 3 parts, dip them in boiling water and cook for 30 minutes.
2. Dissolve salt and sugar in 2.5 liters of water. Boil the marinade, add pepper, cloves and bay leaf to it. Lie it for 5 min.
3. Put the corn in sterilized jars, pour boiling marinade over it.

Close the dishes with nylon lids and cool. Store the workpiece in the refrigerator or cellar.

Canned corn for the winter with tomatoes

Sweet corn grains prepared at home do not differ in taste from those sold in the store. You can serve tomatoes separately, add them to a salad or soup.

Ingredients:

• tomatoes - 10 pcs.;
• corn - 2 pcs.;
• water - 2 l;
• sugar - 120 g;
• salt - 60 g;
• vinegar - 45 g;
• currant litas - 5 pcs.;
• peppercorns - 4 pcs.;
• dill - 3 sprigs;
• basil - 2 branches.

1. Put greens and peppers on the bottom of a sterilized three-liter jar. If desired, you can add dill umbels, cherry or grape leaves.
2. Cut the cobs into slices 2-3 cm thick. Put the blanks in a jar, alternating with tomatoes.
3. Pour the food with boiling water, cover them with a lid. After 5 minutes, pour the infusion into the pan and boil it again. Repeat this operation 2 more times.
4. Add salt and sugar to the broth, bring it to a boil.
5. Pour vinegar and marinade into a jar, cover the dishes with a lid.

Turn the workpiece upside down and cool. Send the blank to the cellar or pantry for storage.

Grains of canned or frozen corn are removed from the stalk with a knife before use. They can be immediately added to a hot dish or salad.