What can be cooked from corn for the winter. Ripe corn with vegetables

Canned corn is loved by many. While most people are used to buying it in stores, few people think about what canned corn you can easily make your own. Corn for the winter at home has almost the same nutritional properties as fresh corn - why not prepare such a wonderful cereal for the winter? This conservation, though not the most popular among our hostesses, but you will definitely make an impression on everyone gathered at the table.

Bright yellow canned corn contains a large number of useful substances including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc and selenium. Thanks to their nutritional properties corn helps with hypertension and anemia, normalizes work of cardio-vascular system and metabolism, reduces the level of "bad" cholesterol, improves the state of overwork and nervous exhaustion, eliminates disorders of the gastrointestinal tract, and also reduces the negative impact of drinking alcohol and fatty foods. In addition, canned corn is very useful for diabetics, helping to normalize blood sugar levels, and high content protein and valuable amino acids makes corn an indispensable product for the nutrition of professional athletes.

When choosing corn cobs for canning, pay attention to their appearance- the grains must be uniform and free of dark spots. The leaves of the plant should not be dry - otherwise, this indicates that the ears have been stored for too long. For canning, sweet corn of milky-waxy maturity is best suited. Determining this stage of maturity is very simple - for this you need to press on the grains. If, in the presence of grain pulp, milk splashed, you have corn ideal for conservation - in the workpiece it will be just as tender and juicy.

Corn can be preserved both in grains and on the cob. You can separate the grains from the stalk if you immerse the corn in boiling water for a few minutes - the grains in this case are removed by hand or with a blunt knife, which must be pressed along each row of grains. In addition, you can use special device, which husks the grains from the cobs.

Corn for the winter at home can be used in the preparation of the most variety of dishes, for example, salads, soups, stews, stews, sauces and puddings, and as an accompaniment to meat, poultry or fish. To serve corn as a full-fledged side dish, it can be lightly pan-fried by adding a small amount of butter, salt and pepper - it will only improve its taste. In addition, canned corn is perfect for many Mexican dishes, such as salsa, tacos or enchiladas. Sounds very appetizing, doesn't it? Then let's not waste time and get acquainted with the recipes!

Classic canned corn recipe

Ingredients:
10 ears of corn
3 tablespoons of sugar
1 tablespoon salt
1 liter of water.

Cooking:
Place the cleaned and washed corn in boiling water for a couple of minutes. After that, separate the grains, rinse under running water and once again place in boiling water for the same time. Then pour the grains into half-liter jars so that they occupy about 2/3 of the volume of the container. Prepare syrup by boiling water with sugar and salt. Pour the syrup into jars of boiling water, cover the jars with lids, and then sterilize for at least 3 hours. Roll up jars with lids, turn upside down and let cool.

Canned sweet and sour corn

Ingredients:
1 kg corn kernels,
1 tbsp salt
1 liter of water
vinegar 9%,
Bay leaf.

Cooking:
Pour boiling water over corn kernels and soak for 5 minutes. Bring water to a boil, adding salt to it. In sterilized liter jars, add one bay leaf and 1 teaspoon of vinegar. Fill jars 2/3 full with corn kernels and pour in the marinade. Jars covered with lids should be sterilized for at least 40 minutes. Roll up jars with lids, turn upside down and cool, wrapped in a blanket.

Ingredients:
corn cobs,
sugar,
salt,
vinegar 9%,
water.

Cooking:
Clean the cobs of leaves and stigmas, remove the grains. Put the grains in a saucepan and pour cold water so that it is about 2-3 more than the grains. Bring to a boil over high heat, then simmer for 1 hour. Submit corn kernels in sterilized jars with a volume of 0.5 l, so that the grains occupy 3/4 of the volume of the jars. The broth in which the corn was cooked will be the basis for the marinade - for this you need to add 1.5 tablespoons of salt, 1 tbsp. spoon of 9% vinegar and 4 tablespoons of sugar without top per 1 liter of liquid. Bring the marinade to a boil and pour over the corn in jars. Cover jars with lids and sterilize for at least 1 hour. Roll up jars with sterilized lids, turn upside down, cover with a warm blanket and cool, then store in a cool dark place.

canned corn on the cob

Ingredients:
8 small corn cobs
2 tbsp salt,
1 liter of water.

Cooking:
Boil the corn on the cob until tender for 15 minutes, do not add salt to the water. Prepare the marinade by boiling water with salt. Cool the cobs and marinade. Pack the cobs in three liter jar. If they do not fit, you can trim them a little. Pour the cobs with marinade and sterilize the jars for at least 3 hours. Roll up jars with lids and turn over, leaving to cool.

Corn for the winter without sterilization

Ingredients:
20 ears of corn
30 g sugar
15 g salt
2 tablespoons of vinegar 9%,
1 liter of water.

Cooking:
Boil the cobs for 5 minutes, cool and remove the kernels. Put the grains in sterilized jars with a volume of 0.5 liters and pour boiling water over them. Let stand for 15 minutes, drain the water into a saucepan, bring to a boil again and again pour the grains in jars, leaving for 10 minutes. In the meantime, make the marinade by boiling water with sugar and salt. Remove marinade from stove and add vinegar. Drain the water from the jars and pour over the hot marinade. Tighten the jars with lids, turn over and remove to cool, wrapped in a warm blanket.

Corn for the winter at home is a great way to enjoy a healthy summer product in cold weather. Good luck with your preparations!

Experienced culinary specialists do not even stop at the counters with food manufacturers' products - they know the real price of these products. Almost any product can be prepared at home, so canned corn recipes will certainly interest you.

Salads with these yellow-orange juicy grains are an enduring favorite on our menu - both on weekdays and on holidays.

Canned corn is universally compatible with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient delicious side dish and to decorate dishes. Therefore, having an adequate supply of home-canned corn in your bins will be a practical solution.

I would also like to note that the calorie content of canned corn is only 118 calories per 100 g of grains. This fact allows you to eat it without fear of gaining extra pounds. Corn does not lose its useful properties in the course of a long heat treatment, improves metabolism, helps to overcome stress and gives energy. Therefore, how many calories are in canned corn is not so important if nutritionists often include it in their diet for weight loss.

Canned corn recipes are simple and very easy to implement. The result is always excellent! Having once tried to preserve your favorite product at home, you will no longer buy canned food in the store. There is a huge difference in taste and safety. Let's choose a recipe!

Recipe with citric acid

Ingredients

corn on the cob- how much + -

Marinade for a half-liter jar:

- 1 tbsp. l. + -
- half tsp + -
Lemon acid- a third of tsp + -

Cooking

Boil the cobs in salted (1 tablespoon per 10 liters of water) water for 40-50 minutes. Take them out and leave to cool. Leave the corn broth for filling.
We cut off the grains from the cooled cobs and pour them into sterile jars to the “shoulders” of the jar. In each jar we put 1 tbsp. granulated sugar, half a teaspoon table salt and a third of tsp. citric acid.
Bring the broth to a boil and pour the contents of the jars with a boiling marinade solution. We cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
We roll up the lids using a canning tool, put the jars upside down on a flat surface and wrap them with something warm for pasteurization. We transfer the cooled canned food to the storage place.

Vinegar Recipe

Composition of 1 liter of marinade:
Salt - 1 tbsp. with a slide
Sugar - 1 tbsp. without peas
Vinegar 9% (for 1 can of 0.5 l) - 2 tsp

Cooking

Recipe with vegetables

Corn cobs - how much to eat
Carrot
Zucchini
Bulgarian red pepper
Sugar
Apple vinegar
Parsley
Dill

Cooking

Secrets of canned corn at home

For one half-liter can of canned corn, you need about 5 ears.
Corn is a capricious culture! Doesn't like canning! This is due to the complete absence of acids in it. It has a lot of sugar and starch, and natural preservatives - minimal amount. Therefore, it must be placed in high-quality sterilized jars, covered with sterile lids, pasteurized in water and under a warm blanket. Then the canned food will not explode!
The proportions of salt and sugar can be changed to suit your taste - if you sterilize canned food with high quality, then it will not let you down!

Canned corn, the recipes of which we examined in detail, turns out to be tasty, juicy and absolutely safe for health. Having enough stock own production, your menu will shine unusual salads and beautiful sunny decor! Bon Appetit!

Corn lovers should try making it salty. For harvesting, you can use both individual grains and whole cobs. But in order to prepare whole cobs, it is worth choosing young fruits, they are easier to put in containers, and their taste will turn out to be more tender. Here you will find how to salt baby corn on the cob and kernels.

The most delicious and juicy corn is on the cob, and if they are also young, then the vegetable has delicate taste. It is young fruits that can be salted for the winter, they are conveniently placed in small containers and subsequently consumed. Salting such fruits is very simple, you only need salt and the fruits themselves. Let's take a closer look at how to salt corn on the cob for the winter.

Required Ingredients:

Corn cobs - 1 kilogram;
Salt - 20 grams;
Water - 1 liter.

Preservation of young ears of corn:

Cobs should be well cleaned of leaves and panicles, large cobs can be freed from grains and only grains can be used, young fruits are harvested whole;
When the fruits are peeled, they should be lowered into hot water and cook until cooked, the cooking time depends on the size and degree of ripeness of the fruit, after cooking, the pulp should be soft;
Ready pulp can be transferred to sterilized jars;
In a separate container, the brine should be boiled, it is boiled from water and the prescribed amount of salt, after boiling it is boiled for about 5 minutes, after which the solution is allowed to cool completely, it is at this time that it is worth preparing the fruits themselves;
When the solution has cooled, it is necessary to fill in the prepared containers with it;
To extend the shelf life, it is necessary to cover the blanks with lids and put them in hot water for sterilization, usually 40-60 minutes are enough;
Then you can close the blanks with lids and send them to a cool storage place.

Our culinary specialists have prepared for you other recipes that will allow you to decorate your table. Marinated, or, which can be added to salads - all this will not only decorate the celebration, but all your household members will like it.

How to salt corn in grains with sterilization

For more proper cooking blanks, the container and the contents of the twist must be properly sterilized. Only with such sterilization can one be sure that the twist will be stored for a long time, and after all, blanks require a long shelf life.

Required Ingredients:

Corn - 2-3 kilograms;
Sugar - 3 teaspoons;
Salt - 1 tablespoon;
Water - 1 liter.

First you need to separate the grains from the very base, you can do this with a knife, or you can dip the cobs in boiling water for a few minutes, then immediately send them to cold water, from such manipulations the grains are easily removed from the cob;
Grains are boiled in hot water for several minutes, hard fruits can be cooked longer so that they acquire the necessary softness;
Now is the time to prepare the brine for salting, it is prepared from water, sugar and salt, the mixture needs to be boiled a little;
The finished pulp is transferred to prepared containers, their volume should be no more than 2/3 of the total volume of the jar;
The pulp is immediately poured with a hot solution, covered with sterilized lids from above;
Now the blanks are sent for sterilization in hot water or sterilized in another way;
For greater reliability, you can send blanks for sterilization several times, after sterilization, the jars are allowed to cool, then they are again sent for sterilization. In this way, twists can be processed 3 times, during the entire sterilization, all harmful microorganisms will be removed from the mixture and the mixture will be stored for a long time.

Canning sweet corn at home without sterilization

The workpiece is usually prepared using different ways sterilization. But there is not always time and opportunity to sterilize containers. This recipe for pickling corn can be used for blanks without sterilization, so the cooking time is significantly reduced. But it certainly won't change the taste. The ingredients are designed to prepare 1 small jar of salt, if necessary, increase the number of ingredients.

Required Ingredients:

Corn grains - 2 cups;
Sugar - 1 tablespoon;
Salt - ½ teaspoon;
Water - 1 liter.

How to preserve corn for the winter:

The grains are separated from the cob, boil water separately, remove from the heat and place the pulp in it for about half an hour, it is best to steam it, for example, wrap it in a warm blanket, in this case, the grains will move away from the cob well;
Now you need to put a measured amount of water on the fire, bring to a boil, then you need to lower the prepared grains, salt, sugar there, this mixture should boil over low heat for about half an hour;
Salting containers are sterilized in a convenient way and turned upside down;
After this, the grains can be transferred to sterilized glass containers and rolled up with lids, and the solution itself can be used along with the fruits, it will allow the pulp to be stored correctly, and microbes will not develop. Sterilized jars can be filled simply with pulp, without using brine, only the pulp must be carefully tamped into the container, so it will be better stored;
Such vegetables are not too salty, which means that washing or keeping in cold water it just won't be needed. But if you wish, you can add a little more salt than indicated in the recipe, such pulp can be used in dishes without adding salt.

How to preserve fresh corn with pepper

Corn can be salted along with various seasonings, but pepper is the most suitable seasoning, and it can be used in fresh or you can add dried ground pepper. Dry seasoning has a more pronounced taste and aroma, so you need to add them a little. Spicy corn is quite unusual and goes well with other components of various salads.

Required Ingredients:

Corn on the cob - 6 pieces;
Salt - 5.5 tablespoons;
Garlic - 10 cloves;
Hot pepper - 2 pods;
Peppercorns - 1 tea spoon;
Water - 2 liters.

how to salt corn for the winter:

First you need to prepare all the ingredients, cut the corn into pieces no more than 5 centimeters thick or disassemble into grains, removing the leaves and strings;
Garlic must be peeled, you can chop the garlic in large slices, or you can leave whole cloves;
Hot peppers need to be washed, cleaned of seeds, cut into thin slices or circles, if desired, you can increase or decrease the amount hot pepper so that the mixture turns out to be the desired sharpness;
It is necessary to shift the cooked fruits into the salting container, then cover it all with prepared spices;
Now you need to prepare the brine, it is prepared from water and salt, the main thing is that the salt is completely dissolved, after which it will be possible to strain the mixture through a dense cloth so that the salt residue remains on the cloth;
The whole mixture must be covered with a cloth or gauze, put a plate of a suitable size on it, and then put the load;
For the mixture you need to find a dark place room temperature and put it there, the workpiece should be salted for 4 days;
After this time, you need to begin to control the degree of salting of the pulp, you need to taste it. If the taste is salty enough, then you can store it in a cool room, and if the pulp is not yet salty, then leave it in the room;
Dry mustard powder can be added to the mixture, this will increase the shelf life of the workpiece, mustard also gives the pulp a richer and sharper taste.

Salted corn recipe

Salted corn is easy enough to prepare, it may take more time to separate the grains from the base itself, but this business has its own secrets. If you put the cobs first in hot water, and then quickly transfer them to ice, then the grains will move away easily. The recipe does not use vinegar or other acid, so the workpiece should long time sterilized, 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:

First, you can prepare a 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, it can simply be filtered through a dense cloth;
Now it is worth paying attention to the ears and separating the grains from the base. To do this, the ears must be placed in large saucepan, pour water, boil after boiling for about 50 minutes, large cobs may require more cooking time, after cooking, the pulp can be removed from boiling water and left to cool, then you can carefully remove the grains from the cob;
Ready grains should be washed under running water, preferably using a colander;
Corn must be transferred to salting containers and then poured with prepared saline;
Almost finished spins must be placed in boiling water for sterilization, they must be sterilized for 2.5-3 hours, only after that the workpiece can be stored for a long time in any room;
After sterilization, it is necessary to roll up the jars iron lids, wrap a warm blanket upside down and leave to cool;
Only completely cooled spins can be stored.

Corn is used in the most different options, but for cooking savory dishes you can use salty variant blanks. It is convenient to salt this vegetable in small glass jars so that the laying process is easier and the appearance remains on top. Ready-made pickles can be consumed in this form or added to other dishes.

Foreword

Stocking up on homemade canned corn for the winter, you are guaranteed to provide yourself with variety. delicious salads and side dishes. After all, every hostess knows how much a jar of her favorite canned grains costs in winter in a store. So why spend extra money if such preservation is quite easy to prepare at home with minimal budget costs? In addition, there are plenty of variations of recipes on this topic.

In order for canned corn to delight you with its taste, you should pay special attention to the degree of its maturity. We carry out the check with the help of a fingernail, pressing it on a grain in the middle of the corn. If the liquid from the grain has completely drained out, and nothing remains under it, then you have come across milky corn.

Cooked corn on the cob

And if the milk did not flow out completely, and pulp remained under the skin of the grain, you are holding an ear with a milky-wax degree of maturity in your hands. Such varieties are suitable for preservation and will not spoil its taste at all.

However, there are two more possible options to which special attention should be paid. For example, when the nail completely enters the pulp of the grain, and the liquid does not flow out of it at all. This means that the corn is too old and not suitable for canning. The most deplorable option is when the nail is absolutely not included in the grain. The only thing that can be advised to do with such an ear is to soak it in water and wait until sprouts appear so that they can be sown next year.

So, in order for canned corn cooked at home for the winter to turn out no worse than the store counterpart, you should choose sugar dairy varieties. Otherwise, the preservation will be very hard and not suitable for eating. Cooking begins with the preparation of the only and main ingredient - corn. To make it softer and better separated from the cob, it should be blanched in boiling water. For juicy young corn, only 5 minutes will be enough. However, if the corn is ripe, then the blanching time can be increased to 10-25 minutes.

Canned corn in jars

After cooking, do not pour out the liquid in which the cobs boiled, but cool the corn in cool water. Now the grains can be easily separated with your hands or a knife. We shift the grains into sterilized jars, leaving about 2 cm at the neck of the jar not filled. This is necessary so that the brine completely covers the corn, while still leaving about 1 cm of free space. It is best for such preservation to choose a container with a volume of 0.5 liters. When all the grains are packed, it's time to start preparing the brine.

Here we need corn broth, in which the cobs were previously boiled. Based on 1 liter of brine, add 1 tbsp. l. nine percent table vinegar, salt and 4 tbsp. l. Sahara. Bring the liquid to a boil, not forgetting to stir it constantly, and turn off the stove. Pour our preservation with the finished marinade and lightly cover it with lids, after thoroughly dousing them with boiling water. On the final stage it remains to sterilize the jars with the contents for 40 minutes, then roll them up hermetically and leave to cool upside down, wrapped in a prepared blanket.

The previous recipe is more like an analogue sweet corn from the store, which can not be said about the recipe for corn on the cob for the winter. In order for this preparation to please you, give preference to young sugar cobs of milk ripeness no more than 18 cm long. And if you are lucky to find small, not too large cobs about 7-10 cm long, it will be great. They must be cleaned of leaves and carefully removed all hairs; for these purposes, you can use a brush with medium hardness. If the cobs are too young, they can not even be boiled, they are already soft enough.

Young ears of corn

However, if the corn is already ripe, you can boil it for 10-15 minutes if desired. To keep the ears firmly in the jar, cut the tips so that they create a flat, stable plane, then lay them vertically in sterilized three-liter jars. If there is space left in the container, fill it with smaller ears or cut larger ones into several pieces.

We prepare the brine at the rate of 1 tbsp. l. salt and sugar per liter of liquid, and for the marinade you can also use the water in which you previously boiled the corn. hot marinade bring to a boil and pour it into jars with corn on the cob, cover the container with loosely sterilized lids. This recipe differs from the previous one in that vinegar is not used here. Therefore, jars with preservation will have to be sterilized in hot water for a long time - 2.5-3 hours. After that, roll up the jars tightly, turn them upside down and wrap them well.

Slightly diversify the corn on the cob recipe for the winter by adding fragrant spices. Moreover, this option is suitable for lovers of preservation with vinegar in large quantities. For cooking, we use milky corn, which must be cleaned of leaves and fibers, and then thoroughly washed and boiled in water for about 10 minutes. In the meantime, thoroughly wash the soda cans and sterilize them.

Corn and spices

Put the young cobs vertically in the prepared container for preservation, and then start preparing the marinade. For 1 liter of brine, take 1 tbsp. l. salt, 2 tbsp. l. sugar, 12 tbsp. l. vinegar (preferably apple cider), a few black peppercorns and a couple of bay leaves. Simmer the marinade over low heat until it boils. Then pour it into sterilized jars with vegetable preparation and cover with loosely clean, previously scalded with boiling water, lids. Sterilize the finished workpiece in hot water for an hour, roll up the jars tightly and wrap them well until cool.

Surely many are familiar with the taste of sweet canned corn with various vegetables. Pleasure is certainly pleasant, but not cheap. But at home, such a statement will not be appropriate. After all, you can cook much more jars with delicious preparation at the same price, and maybe even cheaper. Plus, such preservation is a hundred times tastier and healthier. We start cooking by boiling young sweet corn. You don’t need to cook it for too long, otherwise it will become tough, 10-15 minutes will be enough. Then the corn must be cooled, cut off the grains and transfer them to a bowl.

Cooking corn cobs

Now let's cut other vegetables that we will combine with corn. Take one large, zucchini and carrots, carefully peel them and seeds, rinse and cut into cubes. It is desirable that their size coincides with corn grains. Mix chopped vegetables and corn in equal proportions, put the mixture in sterilized jars. We prepare the marinade at the rate of 1.5 tbsp. l. salt, 2 tbsp. l. sugar, 2 tbsp. l. apple cider vinegar to 1.5 liters of water. Bring the brine to a boil and let the dry ingredients dissolve well.

Pour hot marinade fragrant blanks, add a few peas of allspice to the jars and lightly cover them with clean lids. We sterilize the jars with preservation for 40 minutes, then roll them up hermetically.

This recipe is somewhat different from the previous ones in its unusual presentation. After all, here the corn is served not in grains or canned whole, the cobs are cut into flat washers. Such preservation is very convenient to take by hand. It works great as a side dish or savory snack to the main dishes. For this recipe, take a container of about 0.7 liters. Thoroughly sterilize it along with the lids. At the bottom of a clean jar, lay a few sprigs of dill, parsley and currant leaves to give an unusual aroma.

canned corn snack

Boil the corn for 20 minutes, and then cut the cobs into flat circles, about 3 cm thick, place them tightly in jars and add a few black peppercorns to each. It remains to prepare the marinade. For 1.5 liters of water (you can use liquid after cooking corn), add 2 tbsp. l. sugar and salt, 1.5 tbsp. l. apple cider vinegar. Bring the marinade to a boil, and then pour the hot brine over the crispy corn slices and cover them with a lid. We sterilize glass container with the contents over low heat for 40 minutes, after which we tightly roll up and wrap everything until it cools completely.

How to keep fresh by freezing?

In addition to canned corn, you can also freeze for the winter. The freshness of such corn after defrosting will please you. It can be added to stews, casseroles, pizza and served as a side dish, while enjoying corn in any season of the year. Choose juicy sugar cobs, boil them in water until fully cooked, and then cool using ice for this purpose.

Remove the grains from the cooled corn and sort them into plastic bags or trays. In order for such a semi-finished product, cooked at home, to really look advantageous in dishes, you can freeze corn with fresh peas, chopped carrots, bell peppers and other favorite vegetables.

Today we'll talk about how to save corn for the winter. We have the opportunity to enjoy fresh boiled corn for about two months a year - during its harvest. Thrifty housewives this season produce various corn for the winter. As a rule, such blanks consist of frozen and canned corn.

Having homemade corn preparations in the freezer and bins, you can cook at any time delicious stew, salads, pizza, vegetable stew with meat, etc. different dishes containing corn. In addition to corn kernels, you can preserve, as well as freeze and young cobs of corn for the winter milk maturity.

Many people are afraid to preserve corn and peas, as jars with these vegetables often “explode”. The fact is that corn, as well as peas, contains a large amount of proteins, and natural acids are practically absent. Therefore, in order for jars of canned corn to stand, it is necessary to add acid - it can be vinegar, lemon juice or food grade citric acid.

But even without vinegar, you can preserve it for the winter. Long-term sterilization for 2-3 hours will help in this. Be sure that corn for the winter, recipes which we offer you, you will succeed, and you will be able to use it as part of various dishes.

Corn for the winter. The best recipes with photos

Canned corn for the winter - recipe

Ingredients for 1 liter jar:

(grains) - 800 gr.
Vinegar - 1 tbsp. a spoon,
Salt - 1 teaspoon,
Sugar - 1 tbsp. a spoon

Before, how to close corn for the winter, peel the cobs and boil until tender. Let them cool down. Then separate the corn kernels. Wash half-liter jars of soda. Fill them shoulder-deep with corn kernels. Pour hot water into jars. Place perforated lids on the jars and drain the water into a saucepan.

So, you will know exactly the amount of marinade. Since the water will evaporate during the cooking of the marinade, add a reserve 100 ml to this amount. water. Place a pot of water on the stove and bring to a boil. Add salt, sugar and. Boil 5 minutes. Fill jars of corn with marinade. Cover them with metal lids, put them in a pot of water and sterilize for 20-30 minutes.

Using canning tongs, carefully remove the jars from the pan, roll them up with metal lids, turn them upside down and wrap them up. Wrapped jars of canned corn should stand until completely cool. Pickled corn for the winter best stored in a cool and dark place. If you are going to store it in an apartment, then try not to let the sun's rays fall on the jar.

Canned corn for the winter without vinegar - recipe

Ingredients:

Corn cobs - 2 kg.,

For marinade per 1 liter of water:

Salt - 1 tbsp. a spoon,
Sugar - 1 tbsp. a spoon.

Canned corn for the winter according to this recipe, it turns out juicy and sweet and similar to the store. Clean the corn cobs from the leaves and stigmas. Put in a saucepan. Fill them with water and boil for 50 minutes. After the corn has cooled, use a knife to separate the kernels. Place the corn kernels in a colander and rinse with water. Fill jars up to shoulder-high with corn.

Dilute sugar and salt in water, according to the marinade recipe. Pour it into jars and cover with lids. Since vinegar is not used in this recipe, it takes two and a half to three hours to sterilize the jars. After that, the jars need to be rolled up with a key. Put them upside down and wrap them up.

Canned corn on the cob for the winter- this is very tasty snack, on the basis of which many dishes can be prepared. For canning, cobs of milky ripeness are suitable, the length of which is no more than 18 cm. Ideally, they should be no more than 7-10 cm.

Canned corn on the cob for the winter - recipe

Ingredients:

Milky corn on the cob

For 1 liter of marinade you will need:

Vinegar 9% - 12 tbsp. spoons,
Salt - 1 tbsp. a spoon,
Sugar - 2 tbsp. spoons,
Black peppercorns,
Bay leaf - 1-2 pcs.

Boil the peeled corn on the cob for 10 minutes. Take them out and let them cool down. In the meantime, wash the jars thoroughly. Put the boiled cobs vertically next to each other in a jar. Measure the amount of water you need for the marinade. To do this, pour water into jars and drain it back into the pan. Add salt, sugar, bay leaf and peppercorns.

Boil until salt and sugar are completely dissolved. Pour marinade into jars. Sterilize jars for at least 60 minutes over moderate heat. Then roll them up with metal lids. Turn the cans of corn on the cob upside down and cover with something warm to cool.

Harvesting corn for the winter It's also freezing. Often there are situations when you want to cook a dish in winter or early spring, for example, a pie, pizza or casserole, which includes corn, but, alas, you don’t have it. Of course, ice cream and even Hawaiian mix you can buy it at the nearest supermarket throughout the year, but the high price stops you from buying it. There is an exit.

Freeze corn for the winter, and then you will always have it at hand at the right time. So, how to freeze corn for the winter. Very simple. Prepare for this corn on the cob with not too hard grains. Boil the corn in salted water for about 1 hour. After removing it from the pan, put it in a bowl of water and ice to cool.

With a knife, separate the kernels from the cooled corn. Rinse them and pack them in special freezer bags or plastic trays. Try experimenting and freezing corn, for example, with cubes of carrots, bell peppers, green peas. Having such a semi-finished product, you can easily prepare other dishes that you wish.

Well, now you know how to store corn in winter, but in the end, we still suggest that you familiarize yourself with the recipe for making pickled corn in three versions.

When the corn season is over, we will remember how delicious it was and buy canned corn in the store from time to time, doubting how healthy it is. But you can prepare corn at home, and it will turn out very tasty, most importantly, use sugar varieties for conservation.

The advantage of home canning is that we know exactly what culture we are using, unlike a store jar. It is not too difficult to make such a preparation, I will try to tell you and show you how to cook canned corn in three versions: marinated corn kernels, corn mix, and corn on the cob for garnishes. Corn, like peas, is a whimsical culture for twists, you must strictly follow all the instructions so that the jar does not swell.

Ingredients: corn cobs;

salt - 1.5 tbsp. l.;
sugar - 2 tbsp. l.;
Apple vinegar- 1.5-2 tbsp. l. on a half liter jar;
bell pepper- 1 PC.;
carrots - 1 pc.;
zucchini - 1 pc.;
sweet pea;
parsley; currant leaves

Pickled corn for the winter - recipe

young sweet corn must be pre-boiled for 20-30 minutes.

Cut off the grains from the cobs, leave a few whole, they will come in handy for the third spin option. I don’t indicate the exact amount of corn, it all depends on how much you expect to close the jars.

Pour all grains into a bowl.

Peel and wash the zucchini, peppers, and carrots well, cut them into cubes similar in size to corn kernels. These vegetables will be used for the corn mixture.

Be sure to sterilize the jars, fill the first with corn kernels.

Mix the rest of the corn with vegetables in a bowl, choose your own ratio of vegetables and corn, I do it equally.

Fill jar with corn mixture.

Another option for canned corn is the one for which we left the cobs. It will be an interesting option that you can use as a side dish in winter. Cut the corn into small pieces.

Take a larger jar (700 ml), put a sprig of parsley, dill, currant leaf on the bottom for aroma. Do not forget that the jar must be sterilized.

Place tightly sliced corn pucks in a jar, toss in sweet peas if desired.

Now it's time to marinade our corn. For him, we will use the water in which the corn was cooked, all the flavor remained there. Add salt and sugar to 1.5 liters of liquid, let the marinade boil, then pour in the vinegar.

Pour marinade over all jars of corn.

Close our jars with lids, but do not twist.

Pour water into a wide saucepan, sterilize the jars at the rate of 40 minutes per half liter jar. Rapid boiling should not be in the pan.

At the end of sterilization, remove the jars and carefully tighten the lids, turn over and cover with a towel, let them stand until they cool completely. Store such preservation in a cool place.