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

The first acquaintance of man with corn took place many centuries ago, and since then this product has become an integral component of many culinary masterpieces.

Canning is one of the most popular cooking options for the product, and today you can add a few more to your cooking bank.

In this article we will look at how to preserve corn at home for the winter, we describe the best cooking recipes.

Description and useful properties of the product

Corn is a nutritious and incredibly useful product that is rich in vitamins, trace elements useful for our body and ascorbic acid. Corn belongs to the family of cereals and among them has no equal in breadth of areas of application (including in cooking) throughout the world. Corn is prepared flour, popcorn, cereal, cereal. It is fried, boiled, stewed and, of course, canned.

Few people know how valuable this product is for our body. It allows you to clear the blood of toxins, eliminate slags from the body, slows the aging process. Corn effectively reduces harmful cholesterol, normalizes the process of food digestion and the general metabolism.

Reference. Grains of corn are incredibly useful for the female body: they will help reduce the unpleasant manifestations of menstruation (including pain), menopause, as well as facilitate pregnancy.

Features, pros and cons of canning

Corn is a product of long-term storage, but only in those cases, if you cook it properly, with the observance of technology. So, Preserve corn preferably in a transparent glass container. Thus, it is possible to maximize its shelf life (up to 3 years).

Many housewives often have problems either in the process of canning corn, or after closing cans, the lids of which certainly explode. In order for the pickled corn to "live off" before the onset of winter cold and fully retain its taste, you should remember some of the features of the preparation of pickled corn and observe them:

1. Sort As practice shows, one or another variety of corn does not particularly affect the final taste of the product. The main thing is to choose sugar cobs. And this means that only corn grown on its own plot will be suitable, since in almost all cases only fodder varieties that will explode in banks go on sale, and it will not be a day after they are rolled.
2. Cutting grains. Corn grains should be cut from the cob is not fully, but about 3/4. Such a need exists in view of the fact that bacterial spores often “live” in the lower part of corn kernels. It is also not necessary to cut the grain with a part of the cob, since all the garbage in the cooking process will come up and remove it will not be so easy, because the corn grains will emerge.
3. The amount of product in one jar. It is not necessary to impose full cans of corn, because the grains like to play with gases and filled with the product to the top of the bank is likely to explode. The optimal amount of corn is 2/3 cans. The brine is also not topped up (to the top should remain about 3 cm).
4. Vinegar (needed). Vinegar is an indispensable ingredient in the brine for the preservation of corn. Remember, no matter how sugar it is, real canned flavor without vinegar will be difficult to achieve.
5. Sterilization. Both banks, and covers, and the tanks filled with boiled corn are subject to sterilization. So much more reliable, because even after cooking in corn kernels can remain malicious disputes.

In general, the process of canning corn is rather laborious and long, but as a result, you can get an exceptionally tasty, nutritious and healthy product. It is useful, because, unlike legumes, corn does not lose its properties even after heat treatment.

In addition, the canned product does not cause bloating, as it can be after eating a freshly prepared version.

Useful tips

In order for canned corn to turn out tasty with minimal effort and time, remember the rules:

• For canning at home, you should choose only young specimens: old corn can not boil soft as it should even after prolonged heat treatment. It is easy to determine the quality of the corn: press the tip of the nail on the seed: if it is easy, and the juice does not go - the corn is ideal for conservation; if juice appears, the corn is still too young.
• To simplify the process of separating the grains from the corn cob, it is necessary to immerse it for 10-15 seconds in hot water, then cool it sharply in cold water.
• The sterilization process must be repeated, and the duration of one procedure should not exceed 10 minutes.
• In the process of cooking corn, large amounts of foam are formed on the surface of the water. It must be removed as it appears.

Best recipes

Now we’ll tell you what can be made from corn, including from its cobs (we could talk about what can be made from corn on the cob, here you can see useful and tasty recipes from canned corn here).

Classical

For the preparation of delicious marinated corn according to the classic recipe requires such products:

• Young corn (grains) - 0.5 kg.
• Sugar, salt - 1 tbsp. a spoon.
• Vinegar (9%) - 1 tbsp. spoon.
• 1 teaspoon dried herbs.
• Cloves, black pepper peas - 2 pcs.
• Lemon acid.

Cooking:

1. Corn clean, wash, pour water (salt and add citric acid at the rate of 1 teaspoon salt and 2 g acid per 1 liter of water) and put not slow fire.
2. Boil. Boil for about 15 minutes. Immerse in cold water.
3. Cut the grain.
4. Sterilize the jars, put all the spices on the bottom, pour in the vinegar, put the corn tops up, pour the hot marinade, cover with lids and sterilize for about 20 minutes.
5. Roll banks, hold under a blanket upside down to cool, put in a cool place.

From the young cob

How to pickle on the cob? Based on the 3-liter jar you will need:

• about 6 young cobs;
• salt and sugar (1 tbsp. spoon);
• 3 tbsp. spoons of vinegar (6%).

Cooking:

1. Clean the cob of leaves and whiskers. Wash thoroughly. Dip in boiling water and blanch for about 3-4 minutes.
2. Put the corn in jars, add salt, sugar, pour cold water. Place the jars in containers with warm water and put on fire. Bring to a boil.
3. Sterilize on low heat for about 45 minutes. Roll up the lids.

How else can you do? There is such an option.

The following ingredients are required to prepare pickled corn on the cob:

• Young corn cobs.
• Water - 1 l.
• Salt, sugar - 2 tbsp. spoon.
• Vinegar (9%) - 2 tbsp. spoons.
• Allspice, bay leaf (optional).
• Carnation - 5-6 pcs.

Cooking:

1. Corn cobs should be thoroughly cleaned from leaves and antennae, then washed. Fold into a deep container and pour water to the top. Put on a slow fire. Let it boil. Boil for about 10 minutes. After removing from heat, drain the water and dry the boiled cobs.
2. While corn is being cooked, jars (0.5 liters) can be sterilized along with lids.
3. Then put on the bottom of each bay leaf and several peas of pepper. Spread corncobs tops up. Fill them with vinegar.
4. You can start cooking marinade. Boil the water by adding salt and sugar.
5. Fill the jars with corncobs with ready hot marinade and sterilize for about 30 minutes.
6. Roll up the caps, turn them over and cover with a warm blanket. After cooling, put in a place of permanent storage.

You can also look at the video, which shows two ways to cook pickled corn on the cob:

Canned

The traditional recipe for canned corn for the winter will allow you to prepare an excellent harvest. The following ingredients are used (based on a 3-liter jar):

• Corn - 3 pcs. (large specimens).
• Salt, sugar - 1 tbsp. a spoon.
• Water - 1 l.

How to preserve:

1. Clean the cob of leaves and antennae, wash. Put in a saucepan and cover with water. Put it on a small fire, bring to a boil. Boil for about 5 minutes.
2. Then remove from heat and place the cobs in a bowl of cold water. While the corn is cooling down, sterilize the jars by holding them for about 30 minutes in a water bath, in an oven or microwave (lids are kept in hot water for several minutes).
3. When the corn has cooled, separate the grains, rinse them under water in a colander and put them back on the fire.
4. Boil after boiling water for about 3 minutes.
5. Marinade is prepared in a standard way: pour water into a container, add salt and sugar to it, put it on a fire. Boil after boiling for a few minutes.
6. Pour the corn into the jar and fill it with hot marinade. Put the jars in a container at the bottom of which a towel should be lined. Pour warm water over there, covering the cans with water almost to the shoulders and put the container on fire. When the water boils, reduce the fire level to a minimum and sterilize the jars for about 3.5 hours.
7. Then roll up the cans, turn them upside down and cover with a warm blanket. After cooling, transfer to a permanent storage location.

You can also watch the video to learn how to preserve corn:

Salad

The simplest recipe for corn for use in various winter salads. For cooking you will need only directly:

• corn (grains);
• salt (1 tbsp);
• sugar (3 tsp).

Cooking:

1. Clean the cobs, wash them. Gather corn from cobs and blanch 3-4 minutes in boiling water.
2. Meanwhile, put a pot of water on the fire, add sugar and salt to it, bring to a boil.
3. Pour the grains in jars, cover with hot marinade, cover with lids and put in a container with hot water for sterilization (about 3.5 hours).
4. Roll up the banks. Turn over, cover with a blanket, leave to cool.

About what delicious salads can be made with corn, including canned, read here, and from this article you will learn interesting recipes for cooking dishes with corn and crab sticks.

With cabbage and pepper

Excellent winter harvesting is obtained from corn with pepper and cabbage. The following products will be required for cooking:

• Corn grains - 500 g
• Cabbage - 200 g
• Bulgarian pepper (different colors) - 100 g
• Onions - 5 small heads.
• Water - 1 l.
• Sugar - 3 tbsp. spoons.
• Salt - 2 tbsp. spoons.
• Vinegar - 1 tbsp. spoon.
• Mustard - 1 tsp.
• Celery seeds.

Cooking:

1. Corn cobs to clear from leaves, whiskers and blanch in boiling water for about 5 minutes. Then dip in cold water for a couple of minutes.
2. Carefully separate the corn kernels with a sharp knife. Cabbage cut into small cubes. Pepper peppers and seeds, cut into small cubes. Peel the onion, and cut into small cubes.
3. Now you can do the cooking marinade. To do this, take an enamel pan, pour water, vinegar, add salt, sugar and spices. Put on medium heat. When the marinade boils, pour the vegetable mixture into it and boil it for about 20 minutes.
4. At this time, you can sterilize the jars, then put them in vegetables, pour them with marinade and roll up the lids.

Spicy

For the preparation of corn in spicy marinade will require the following ingredients:

• Corn cobs (young).
• Water - 1 l.
• Vinegar (6%) - 1 liter.
• Sugar, salt - 2 tbsp. spoons.
• Bay leaf, cinnamon sticks - 2 pcs.
• Carnation - 3 pcs.
• Vegetable oil.

Cooking:

1. Carefully clean the corn cobs, wash them with water. Mix water with vinegar in an enamel container, pour all the spices, salt, sugar and place the pan on the fire. Bring to a boil. Gently place the corn cobs in the marinade and cook them until they are soft (usually this process takes about 20-40 minutes).
2. Remove the pan from the heat, cover with a lid and store in a cool place for 12 hours. Then drain the marinade, boil it again, put the cobs in again, boil again and remove for the night in the same place.
3. Repeat the procedure once more.
4. For the fourth time after boiling, fold the cobs into a colander, then spread them over the previously sterilized jars, tops up. Pour the jars with marinade. Pour a small amount of calcined vegetable oil on top, place laurel. Roll up the lids.

What can be made from the workpiece?

As you can see, there are many different recipes for preparing corn for the winter, but even more recipes can be found using this product in various dishes. So, corn can be used to make soups, sauces, main dishes (baked potatoes, fish, rice, meat, etc.).

What can you cook? Canned corn is perfect for a variety of vegetable salads, casseroles, and even meatballs. Corn canned with vegetables can be a full-fledged savory snack that will appeal to lovers of tasty and light dishes.

Here, perhaps, all that is worth knowing about the intricacies of canning corn for the winter. You will certainly be able to appreciate all the above recipes and try to cook at least one of them in your kitchen. Culinary inspiration to you and enjoy your meal!

Watch the video: How To Preserve Corn At Home Easy Recipes Corn Preserve Karne Ki Vidhi How Freeze Sweet Corn (November 2024).