Pickled young corn cobs for the winter. Store-bought canned corn

Now, probably, every cookbook has on its pages one, and more often several, salad recipes using pickled corn. Indeed, juicy and fragrant corn gives any dish a rich and bright taste. You can buy corn in the supermarket or cook it yourself, and then you will not only save money, but also have a natural snack without dyes, preservatives and other harmful substances. Pickled corn for the winter is closed on the cob or in grains. Corn, both fresh and canned, is used in cooking various dishes, salads and side dishes. store product is not always different good quality, therefore, more and more housewives prefer to make preparations for the winter on their own. Here it’s up to you, but easier to use, of course, corn in grains. It can be closed in various marinades. But most often marinade for corn has three main components - acid, sugar and salt. Adding other ingredients (spices) can change or distort the taste of corn, and this is not at all necessary. In our article we will tell you how canning corn occurs at home. How to make blanks in grains and on the cob, we will present step by step.

Benefits of canned corn

During heat treatment, corn almost does not lose its qualities and canned food from it is useful due to some properties:

contains few calories (58 kcal per 100 grams) and will be useful in the diet of people who want to lose their weight;
contains B vitamins, ascorbic acid, vitamin A and beta-carotene, niacin;
contains macro- and microelements - sodium, potassium, phosphorus, calcium, magnesium, selenium, manganese, copper, iron and zinc;
substances contained in corn grains have antioxidant and oncoprotective properties;
contains amino acids, including essential ones;
does not cause flatulence, unlike freshly cooked;
there is practically no allergy to it; gluten free.

Did you know? Preservation from young corn cobs of small sizes is more useful than from grains.

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. The sterilized liter jars add one bay leaf and 1 teaspoon of vinegar. Fill in the jars corn kernels 2/3 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.

Canned corn without sterilization

Ingredients:

Corn - 15-17 pieces.
Salt - 1 tbsp. spoon (per 1 liter of water).
Sugar - 2 tbsp. spoons.
Vinegar - 2 tbsp. spoons.

Servings Per Container: 5-6.

First you need to choose the right cobs so that the corn for the winter without sterilization at home is not tough. It is best to use fresh, freshly picked corn so that the corn is not starchy. Cobs must be thoroughly cleaned and properly washed.

Put the cobs whole into a deep saucepan and pour hot water. Bring to a boil over high heat and blanch for about 3 minutes. Put the cobs in a colander and cool under running water (you can put the corn on ice).

Cooled and slightly dried cobs can be put in a jar. If desired, you can make corn immediately with grains, according to the principle of the one sold in the store. For this it is necessary sharp knife cut grains.

For one small jar, and more is hardly necessary for one dish, it takes 3 medium cobs. They must be invested in the bank quite tightly. Pour boiling water over the jar and leave for 10-15 minutes with the lid closed.

This water must then be drained and brought back to a boil. Pour the corn again for the second time for 10 minutes. Meanwhile, prepare the marinade. For 1 liter of water you will need 2 tablespoons of vinegar and sugar and 1 salt. Boiling marinade must be poured over corn, after draining the water. Roll up the jars and leave them under the covers until they cool completely. That's the whole recipe for cooking corn for the winter without sterilization. Cobs are preserved in the same way.

canned corn on the cob

Ingredients:

Six ears of corn (well ripened)

water (one liter);
ten grams of salt;
sugar - thirty;
vinegar forty grams (9%).

Corn is prepared in different ways, but this method is proven and everyone who has tried it likes it. You can separate the grain from the stalk, but rather save your time and marinate the whole cob.

When buying heads of corn for preservation (and just for cooking), choose the cobs of milky ripeness, also pay attention to the leaves so that they are not dry and not, and the hairs at the base should be light and shiny. To check the degree of maturity, just press on the grain and see milk juice. If the discharge is in the form of starch, corn is not suitable for blocking for the winter.

Pay attention to the amount of cereals indicated in the recipe, if you wish, you can increase or decrease them, respectively, this also applies to the rest of the components.

First of all, clean the cob of green leaves and enveloping hair, cut off the tip without grains and rinse well. It is very important that there is nothing superfluous left; when marinating, these areas will darken. Pour the cobs with water and boil for ten minutes after boiling.

Next: consider the size of the cob, the cooking time depends on it. Put the boiled cobs in any container so that the glass is water, then rinse under running water, remove and spread a towel, lay to dry, the fabric will absorb excess moisture.

Sort the corn by size, if necessary, cut into 2-3 parts so that you can put it in prepared jars that should be sterilized in advance. In jars, you can put a few peas of pepper on a bay leaf.

The marinade, consisting of water, salt, sugar, must be boiled well, immediately poured into pre-prepared sterile containers and sealed with sterile lids. Turn over, cover with a blanket and let cool slowly.

If the house has an air grill, then sterilizing the jars with the product is quite simple. Place the jars in the lower part of the glass body of the grill, covering them with lids. This method is suitable for screw-top containers. Set the temperature to one hundred and thirty degrees and sterilize for an hour. Screw on the lid, wrap the jars in a warm blanket and let them cool down gradually overnight.

Canned corn with vinegar

Corn (the more the better).
Salt (per 1 jar 0.5 l) - 1 tsp.
Sugar (for 1 jar 0.5 l) - 2 tsp.
Vinegar (for 1 jar 0.5 l) - 1 tbsp. l.

Cooking time: 60 minutes.

For conservation, sugar varieties of corn are suitable (the usual taste is not the same) at the stage of milk maturity (this is when it is delicious to eat).

Peel the corn on the cob and place tightly in a bowl. Pour in water (so that all cobs are covered), salt (to taste) and cook after boiling for 40 minutes.

Drain the water and let the cobs cool. Trim the grains and fold tightly into half-liter jars.

In each jar put salt (1 teaspoon), sugar (2 teaspoons), vinegar (1 dessert spoon- there is a lot of dining room, I just didn’t manage to put a dessert one at the top). Pour boiling water, cover with lids and put the jars in a saucepan. The water in the pan should be hot (70 degrees) and sterilized for 3 hours.

After sterilization, roll up, turn over and wrap with a blanket so that the jars remain warm as long as possible.

Salad for the winter with corn

Ingredients:

To prepare a salad for the winter with corn, you will need:

corn - 1-2 cobs;
fresh carrots - 1 pc.;
Bulgarian sweet pepper - 3 pcs.;
onion - 1 pc.

For marinade:

water - 0.5 liters;
rock salt - 2 tsp (without slide);
sugar - 1.5 tbsp. l.;
vinegar 9% - 50 ml.

Cooking steps:

Choose sweet corn, with juicy grains. Boil corn in salted water for 40-45 minutes, cool.

Remove seeds from bell peppers, cut into small cubes. Also add chopped peeled carrots.

Cut the corn kernels off the cob with a knife and add it to the peppers and carrots.

Add diced onion to this.

Mix the salad and fill it with sterilized jars.

Pour boiling water over the salad, cover the jars with boiled lids and leave for 15-20 minutes.

Next, drain the water into the sink, and pour the salad with boiling marinade. To prepare the marinade, boil water (500 ml) with salt and sugar, let it boil for 2-3 minutes and pour in the vinegar. Cover the jars with lids, place them in large saucepan, the bottom of which is covered with a thick napkin or towel folded in half. Pour into the saucepan hot water so that it is on the shoulders of the cans.

Put the pot on the fire, bring the water to a boil. Sterilize a wonderful salad with corn prepared for the winter in boiling water for 40-45 minutes. Ready salad twist, turn over and wrap until completely cool. Store lettuce in a dark, cool place.

1. First you need to choose the right cobs so that the corn for the winter without sterilization at home is not tough. It is best to use fresh, freshly picked corn so that the corn is not starchy. Cobs must be thoroughly cleaned and properly washed.

2. Put the cobs whole into a deep saucepan and pour hot water over it. Bring to a boil over high heat and blanch for about 3 minutes. Put the cobs in a colander and cool under running water (you can put the corn on ice).

3. Cooled and slightly dried cobs can be put in a jar. If desired, you can make corn immediately with grains, according to the principle of the one sold in the store. To do this, you need to cut the grains with a sharp knife.

4. For one small jar, and more is hardly necessary for one dish, it takes 3 medium cobs. They must be invested in the bank quite tightly. Pour boiling water over the jar and leave for 10-15 minutes with the lid closed.

5. This water must then be drained and brought to a boil again. Pour the corn again for the second time for 10 minutes. Meanwhile, prepare the marinade. For 1 liter of water you will need 2 tablespoons of vinegar and sugar and 1 salt. Boiling marinade must be poured over corn, after draining the water. Roll up the jars and leave them under the covers until they cool completely. That's the whole recipe for cooking corn for the winter without sterilization. Cobs are preserved in the same way.

1. First you need to select the ears of corn. They should be the same size and not very large. That is why it is better to give preference to milk corn. They need to be properly cleaned of leaves and hairs.

2. Classic recipe pickled corn for the winter suggests pre-processing cobs. To do this, they must be put in a deep pan and pour water. Put on fire, bring to a boil.

3. After boiling, cook corn for no more than 3-5 minutes. If the cobs are already well ripe and a rich yellow color, it is better to boil them a little longer so that they are not tough.

4. Then the corn should be removed from the heat and doused cold water to stop the cooking process. Hold under running water for about 3 minutes to cool the corn well.

5. Now it can be laid out on a towel or paper towel to remove excess water. You can also divide the cobs by size - large ones can be closed in 2-liter jars, for example.

6. Banks must first be sterilized, as pickled corn for the winter at home is very capricious. Place the cobs neatly in jars.

7. To prepare the marinade in 1 liter of water, dissolve salt, sugar and bring everything to a boil. It is not worth cooking the marinade for a long time, just about 2-3 minutes is enough. During this time, you can add vinegar, peppercorns and bay leaf to each jar. Pour the marinade over the corn and send to the pan for sterilization. This process should take at least an hour. Then cover the jars with lids and turn upside down. If desired, you can additionally wrap the jars with a warm blanket until they cool.

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 differs in universal compatibility 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 the 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! Enjoy your meal!

Corn - favorite treat children and adults. It is cooked in different variations and eaten boiled and raw. You can preserve the culture for a long time with the help of conservation. There are many recipes and secrets on how to quickly preserve corn at home for the winter. All kinds of salads are prepared from the pickled culture, added to side dishes and soups and eaten just like that.

The culture practically does not lose useful components during heat treatment. Maximum useful substances will be preserved if corn of a certain stage of ripeness is taken for canning.

If during the preparation of the blank all the rules of conservation were observed, then the blank can be stored for 2 to 3 years.

The product is low-calorie, corn grain contains fat within 5%. Very useful product for people with excess weight and planning to get rid of it. It normalizes metabolic processes in the body, so extra pounds will gradually go away.

In people who constantly consume corn, the body works better. Scientists have found that daily intake canned product saturates the body with useful substances - magnesium, folate and folic acid. These elements protect the immune and cardiac systems.

Even with multipleYou should not get carried away with the useful properties of this product. The product is rich in carbohydrates, and this must be taken into account. Nutrition should be balanced and healthy.

The product is not suitable for everyone. For people who suffer from thrombosis or lack of appetite, corn can be harmful.

Choosing canned corn

In order for the culture to be well stored, it must be carefully selected.

Culture is of two types:

fodder - is grown in large quantities and is intended for feeding livestock, it contains few vitamins.
sugar is sweet in taste and contains the maximum amount of useful substances, intended for people.

Culture is of different ripeness:

Young cobs are consumed after cooking. Checking the degree of ripeness is very simple. When pressure is applied to the grain, milk is released, while there is no pulp.
Grains of medium maturity - excellent for canning. When crushing the grain, there is both milk and pulp.
At a high degree of maturity, corn is harvested for dry storage. When the grain is crushed, there is only pulp, but no milk.

Preparing the Ingredients

The preparatory stage takes place in several steps:

Grow your own corn in your backyard and wait for the right degree of maturity. Or buy corn in the market. It would be useful to ask the seller where it came from and where it was grown.
Remove leaves and tissue from corn. It is important to carefully select the hairs, as they will subsequently be present in the salad. It doesn't look very attractive.
Carefully cut off damaged surfaces with worms.
Boil water in a large container and put the cobs. If the heads are large, cut them into 2-3 pieces.
As soon as the fire boils, reduce, and cover the corn a little with a lid. The steam must escape freely. Do not add salt, it will make the corn tough.
Boil twenty minutes. Stir the cobs several times with a spoon.
After the time has elapsed, close the corn tightly with a lid and leave for a while.
After that, drain the water, you can use a colander.
Harvesting can be done in different ways - using grains and cobs. If you can preserve the cobs, then after cooking you can immediately proceed to the process.
It is necessary to separate the grains from the head. Manipulation with a knife. Actions must be careful so as not to damage the structure of the grain.
Next comes the direct rolling of the workpiece.

How to preserve corn at home

Culture can be prepared in different ways. When choosing a recipe, you must be guided by your taste or experiment.

Recipe for classic canned corn in grains

Required Ingredients:

main product - 700g;
water - 400 ml;
salt - 2 tsp;
sugar - 1 tbsp.

Cooking method:

The proportions are calculated for two containers of 500 ml. One jar holds approximately 350 grams.
Remove heads of cabbage from leaves and remove stigmas. Cut off the rest of the stem and the top, where there are no grains.
Pour water into the basin, immerse the cobs and turn on the stove.
The cooking time depends on the degree of maturity. Young grain is enough for 15 minutes. A culture of medium ripeness must be boiled for more than 30 minutes.
During cooking, it is necessary to check the grain. As soon as the grain becomes soft, turn it off.
Drain liquid and set aside.
Cut the grains from the head.
Pre-prepare jars. Rinse thoroughly with baking soda and rinse. You can fry in the microwave, oven or sterilize over steam. Boil the lids in water for 5 minutes.
Arrange the corn, two centimeters short of the neck.
Prepare brine for pouring. Pour the remaining products into the container and boil. Boil until the salt and sugar crystals disappear.
Fill glass containers. Marinade must be poured under the very neck and immediately covered with sterilized lids.
The workpiece requires sterilization. Fill a pot with water and put a towel on it. Put the jars, it is important that water does not get into the jar during boiling.
Sterilize one hour.
Take out the blanks and screw with a special device. Sometimes screw caps are used, in which case they just need to be screwed on.
Put on a blanket and wrap with a warm blanket.

Sweet and sour corn in grains

The culture will have a rich taste if prepared in the following way.

Required components:

grains - 850 g;
water - 1 liter;
salt - 15 g;
bay leaf and vinegar.

Execution steps:

Buy a culture of medium ripeness.
Boil the grain in boiling water for 5 minutes. Cover and leave for five minutes.
Engage in the preparation of liquid for filling. Its main components are water and salt. Boil, stirring, until the salt dissolves.
Sterilize 500 ml jars.
Add spices and preservative - 2 tbsp. l. in each.
Divide the grains into containers. Fill the jars to ¾ of the volume and completely pour the marinade.
Sterilization in boiling water for forty minutes is required. Can be more.
After the end of the time, immediately roll up.
Turn over and cover with a woolen scarf.

The corn is delicious. Do not give to children, as there is a preservative.

Canned corn on the cob

The billets look spectacular, where the whole corn is rolled up. Suitable container for blanks - three-liter jars. Heads of cabbage must be selected small, or a large head of cabbage should be broken into three parts.

Ingredients:

corn - 10 large cobs or 15 small ones;
salt.

Step-by-step instruction:

Boil pre-prepared cobs. Do not add salt.
While the corn is boiling, start pouring. Approximate proportions per 1000 ml of water - 25 grams of salt. Boil everything.
When the grain is soft, remove from heat and put on a sieve.
Arrange the cobs compactly in jars.
Top with cold marinade.
Sterilize one hour in boiling water.

This preparation is ideal for young children, as the components included in the composition are natural.

Preform without sterilization

Salting in this way is suitable for busy housewives and requires a minimum of time.

Ingredients:

corn;
salt - 15 g;
sugar - 30 g;
2 tbsp. l. vinegar.

Cooking method:

Arrange the boiled grains in containers of 500 ml. The container must be after preliminary disinfection.
Fill the containers to the top with boiling water and leave to infuse and warm up.
Drain the water and boil it again. Fill the entire volume of the container and leave for ten minutes.
Drain and pour out the water, and fill the container with boiling marinade.
Quickly screw on and flip over the lids.
Allow to cool slowly, keeping warm. Cold jars can be sent for further storage.

Vinegar Recipe

Ingredients:

marinade - 1 l;
salt - 1 tbsp;
sugar - 1 tbsp;
vinegar - 2 tsp for 500 ml.

Cooking:

Boil the corn cobs. Place in ice water. This procedure will help the corn retain its rich yellow color.
Clear grains.
Distribute evenly over the container and fill with liquid.
Sterilize and roll up.

Marinated with vegetables in jars

Corn can be closed with vegetables and get vitamin salad for the winter.

Components:

any available vegetables;
water - 300 ml;
sugar - 1 tbsp without a slide;
salt - 1 tbsp. l. with a slide;
vinegar - 2 tbsp.

Cut the grains off the cob.
Peel the remaining ingredients from the peel, seeds and cut into cubes.
Pour the mixture into a container and mix well.
Fill half liter jars.
Fill the entire volume with the brine prepared in advance.
Sterilize one hour.
After that, cork with a key and let it cool slowly under a blanket.

Sweet canned corn without sterilization

The universal recipe that is most often used. Seaming can be done both grains and cobs.

Products:

corn;
water - 1 liter;
sugar - 3 tablespoons;
salt - 1 tbsp;
vinegar - 2 tbsp.

Cooking method:

Boil the corn and cut the kernels.
Fill the containers with the resulting product and fill to the top with boiling water.
Repeat the procedure one more time.
Make a sweet topping.
Pour into jars and screw up. You don't need to sterilize.

Recipe with citric acid

Products:

main product;
sugar - 1 tbsp;
salt - half a teaspoon;
lemon acid.

Cooking instructions:

Boil the corn and set aside. Place in a cool place for quick cooling.
Arrange the ingredients in half-liter jars. The recipe indicates the amount for one half-liter jar.
Fill with the broth left after cooking the corn.
Seal blanks with lids.

With spices

Corn can be salted with the addition of your favorite spices. This recipe is suitable for lovers of spicy and spicy.

Ingredients:

main product;
water - 1 l;
salt - 1 tbsp;
sugar - 2 tablespoons;
vinegar - 10 tablespoons

Cooking steps:

Take young cobs and boil for 10 minutes.
Arrange the cobs in containers in a vertical position.
Boil the marinade with the addition of pepper, bay leaf and other fragrant spices.
Fill containers and sterilize for one hour.
Roll up.

How to store canned corn

If the canning process took place according to all the rules, then room conditions for storage are also suitable.

Ideal storage place - dry, cool, dark rooms, temperature regime no higher than 5 degrees.

Residents of apartments keep conservation in the basement. Some manage to keep conservation on the balconies. The loggia must be glazed. Additionally, you can make boxes of foam or any other insulation. The most important thing is that the contents of the jars do not freeze. After all, this will damage the glass and damage the workpiece.