Today we will talk about how to store corn for the winter. We have the opportunity to enjoy fresh boiled corn for about two months a year - during its harvest. Thrifty housewives produce various corn for the winter this season. As a rule, such preparations 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, and others different dishes, which contain corn. In addition to corn grains, you can can them, freeze them, and young ears of corn for the winter milk maturity.
Many people are afraid to can corn and peas, as cans of these vegetables often “explode.” The fact is that corn, as well as peas, contains a large amount of proteins, and there are practically no natural acids. Therefore, in order for jars of canned corn to stand, it is necessary to add acid - this could 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 with this. Rest assured that corn for the winter, recipes which we offer you, you will succeed, and you will be able to use it as part of different 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. spoon,
- Salt – 1 tea spoon,
- Sugar – 1 tbsp. spoon
Before, how to cover corn for the winter, peel the cobs and boil until tender. Let them cool. After this, separate the corn kernels. Wash half-liter jars with baking soda. Fill them up to the hangers with corn kernels. Pour into jars hot water. Place lids with holes on the jars and drain the water into the pan.
This way, 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 for 5 minutes. Fill corn jars with marinade. Cover them with metal lids, place them in a pan with 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. The wrapped jars of canned corn should stand until completely cooled. Pickled corn for the winter Best stored in a cool, dark place. If you are going to store it in an apartment, then try not to expose the jar to sunlight.
Canned corn for the winter without vinegar - recipe
Ingredients:
- Corn cobs - 2 kg.,
For marinade per 1 liter of water:
- Salt – 1 tbsp. spoon,
- Sugar – 1 tbsp. spoon.
Canned corn for the winter This recipe turns out juicy and sweet and similar to store bought. Peel the corn cobs from leaves and stigmas. Place in a saucepan. Fill them with water and boil for 50 minutes. Once the corn has cooled, use a knife to separate the kernels. Place the corn kernels in a colander and rinse them with water. Fill the jars with corn up to the shoulders.
Dissolve sugar and salt in water according to the marinade recipe. Pour it into jars and cover with lids. Since this recipe does not use vinegar, it takes two and a half to three hours to sterilize the jars. After this, the jars need to be rolled up with a key. Place them upside down and wrap them up.
Canned corn on the cob for the winter- this is very delicious 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 cobs for the winter - recipe
Ingredients:
- Corn cobs of milky ripeness
For 1 liter of marinade you will need:
- Vinegar 9% - 12 tbsp. spoons,
- Salt – 1 tbsp. spoon,
- Sugar – 2 tbsp. spoons,
- Black peppercorns,
- Bay leaf – 1-2 pcs.
Boil the peeled corn cobs for 10 minutes. Take them out and let them cool. Meanwhile, wash the jars thoroughly. Place 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 the jars and pour it back into the pan. Add salt, sugar, Bay leaf and peppercorns.
Boil until salt and sugar are completely dissolved. Pour the marinade into jars. Sterilize the jars for at least 60 minutes over moderate heat. Then roll them up with metal lids. Banks with corn on the cob turn over and cover with something warm until cool.
Harvesting corn for the winter- this is also freezing. There are often situations when you want to cook a dish in winter or early spring, for example, a pie, pizza or casserole, which contains corn, but, alas, you don’t have it. Of course, ice cream and even Hawaiian mixture You can buy it all year round in the nearest supermarket, 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 on hand when you need it. So, how to freeze corn for the winter. Very simple. For this, prepare corn on the cob with not too hard kernels. Boil the corn in salted water for about 1 hour. Remove it from the pan and place it in a bowl of water and ice to cool.
Use a knife to separate the kernels from the cooled corn. Wash them and package them in special freezer bags or plastic trays. Try experimenting and freezing corn, for example, with diced 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 finally, we also invite you to familiarize yourself with the recipe for making pickled corn in three versions.
When the corn season ends, we will remember how tasty it was and buy canned corn from time to time in the store, doubting how healthy it is. But you can prepare corn at home, and it will turn out very tasty, the main thing is to use sugar varieties for preservation.
The advantage of home-canned food is that we know what kind of culture we are using, unlike a store-bought jar. Making such a preparation is not too difficult, I will try to tell you and show you how to prepare canned corn in three versions: corn kernels in marinade, corn mixture, and corn on the cob for garnishes. Corn, like peas, is a fastidious crop for twisting; you need to 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. half a 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 it is necessary to pre-boil for 20-30 minutes.
Cut the grains from the cobs, leave a few whole, they will be useful for the third twist option. I don’t indicate the exact amount of corn, it all depends on how many jars you expect to fill.
Place all the 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 and fill the first one 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 the jar with the corn mixture.
Another option for canned corn is the one for which we left the cobs. This would be an interesting option that you can use as a side dish in the winter. Cut the corn into small discs.
Take a larger jar (700 ml), put a sprig of parsley, dill, and a currant leaf on the bottom for flavor. Don't forget that the jar must be sterilized.
Place tightly chopped pucks of corn in a jar and add sweet peas if desired.
Now it's time to pour the marinade over our corn. For it we will use the water in which the corn was boiled, all the flavor remained there. Add salt and sugar to 1.5 liters of liquid, let the marinade boil, then pour in vinegar.
Pour marinade over all jars of corn.
Close our jars with lids, but do not screw them on.
Fill a wide saucepan with water and sterilize the jars at the rate of 40 minutes per half liter jar. There should be no violent boiling in the pan.
After sterilization is complete, remove the jars and carefully screw on the lids, turn them over and cover with a towel, and let them sit until they cool completely. Store this preserve in a cool place.
How to prepare corn for the winter
Corn for the winter is canned or frozen, which you can prepare at home without any 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 cobs keep well in the freezer all winter.
Ingredients:
- corn - 6 cobs;
- water – 1 l.
- Place the corn in boiling water and cook for 5 minutes.
- Transfer the cobs to ice water, then dry them with paper towels.
- Place the pieces in freezer bags and remove the air from the packaging. Send the cobs to freezer.
Use blanks as needed.
Homemade pickled corn for the winter
Prepare according to our recipe unusual snack with a 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.
- Cut the cobs into 3 parts, put them in boiling water and cook for 30 minutes.
- Dissolve salt and sugar in 2.5 liters of water. Boil the marinade, add pepper, cloves and bay leaf. Lie it for 5 minutes.
- Place the corn in sterilized jars and pour boiling marinade over it.
Close the dishes nylon covers and cool. Store the workpiece in the refrigerator or cellar.
Canned corn for the winter with tomatoes
Sweet corn kernels prepared at home do not differ in taste from those sold in the store. You can serve the tomatoes separately or 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 sprigs.
- Place on the bottom of a sterilized three-liter jar greens and pepper. If desired, you can add dill umbrellas, cherry or grape leaves.
- Cut the cobs into pieces 2-3 cm thick. Place the pieces in a jar, alternating with tomatoes.
- Pour boiling water over the food and cover it with a lid. After 5 minutes, pour the infusion into the pan and boil it again. Repeat this operation 2 more times.
- Add salt and sugar to the broth and bring it to a boil.
- Pour the vinegar and marinade into the jar, close the container with a lid.
Turn the workpiece upside down and cool. Send the workpiece to the cellar or pantry for storage.
Canned or frozen corn kernels are removed from the stalk with a knife before consumption. They can be immediately added to a hot dish or salad.
Sweet canned corn- one of the popular winter delicacies. You can find products from many manufacturers on store shelves. Everyone advocates for the environmental friendliness and usefulness of their products. But for real useful product of plant origin can only be obtained at home, with complete control over the process and composition of the ingredients. There are several delicious and varied recipes for harvesting corn.
Preparing for canning corn
Harvesting corn is not the fastest kitchen process. But the result will pleasantly surprise you. Taking advantage homemade recipe, you can be sure that the grains will retain all their beneficial properties. The quality and durability of preservation largely depends on the correct selection of raw materials. To harvest, you need to purchase corn and then clean it.
Signs of good cobs:
Advice. Determining the degree of ripeness is not difficult - press on the grain. The best option for preservation is if you see pulp and juicy milk inside.
Some recipes require the preparation of whole cobs. Otherwise, you will need to remove the leaves and remove the grain before cooking. A simple technique will help you do this: dip the cob in boiling water for 3-4 minutes, cool slightly. After these manipulations, using a dull knife or fingers, entire rows of grain can be easily removed. There are also special devices for mechanical husking of corn on sale.
How to roll homemade sweet corn into jars
For a classic store-bought dish, try this recipe. First of all, prepare the ingredients:
- shelled corn - 850 g;
- salt - 1 tbsp. l. or less (to taste);
- sugar - 30 g;
- water - 1 l.
Attention! The recipe is for 2 0.5 liter jars. You should not take a larger container. If you want to make more jars, increase the ingredients proportionally.
Cooking algorithm:
- Wash the grain thoroughly. Pour into a colander and place in boiling water for 3 minutes. After this procedure (blanching), the material for the workpiece will become softer and more tender.
- Prepare sterile jars and lids.
- Cook the syrup: pour all the salt and sugar into boiling water.
- Pour corn kernels into jars, filling them 2/3 full. Pour in the freshly boiled syrup. The liquid level should completely cover the dry contents.
- Cover glass containers with lids and send to water bath for sterilization. Duration - 1 hour.
- Roll up the lids, turn them over and wrap them up. After a couple of days, the workpiece can be moved to a dry and dark place.
Whole ears of corn in marinade
For this recipe, prepare a 3-liter container and good, uniformly sized cobs. One such jar holds 8-10 pieces. For marinade for this volume you will need:
- sugar - 3 tbsp. l.;
- salt - 1.5 tsp.
Cooking method:
Advice. If the cobs do not fit whole into the jar, you can cut them. You can also include 1 tsp in the marinade. citric acid. It will extend the durability of the preservation. To seal multiple jars, increase ingredients accordingly.
Sweet and sour corn in marinade
This unusual way corn preparations. The dish will get a spicy taste. To begin, prepare about 1 kg of pure grains. You will need a pair for this amount liter cans and a list of additional ingredients:
- table vinegar 9% - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- drinking water - 1 l;
- bay leaf - 2-3 pcs.
Cooking method:
It is customary to preserve corn for the winter in the form of single pieces. They can be eaten without anything, but it is best to add them to main courses or full salads. If you use at least one of the recipes, you will not regret it at all. Corn preparations are extremely tasty and healthy.
Canned corn: video
Experienced chefs don’t even stop at counters selling food manufacturers’ products—they know the real price of these goods. Almost any product can be prepared at home, so recipes for canned corn will certainly interest you.
Salads with these yellow-orange juicy grains are enduringly popular on our menu - both on weekdays and on holidays.
Canned corn is distinguished by its universal compatibility with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient, like delicious side dish, and for decorating 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 process of a long heat treatment, improves metabolism, helps overcome stress and gives energy. Therefore, how many calories are in canned corn is not so important if nutritionists often include it in a diet for weight loss.
Canned corn recipes are simple and very easy to implement. The result is always excellent! Once you try to can your favorite product at home, you will no longer buy canned food in the store. You can really feel the difference in taste and safety. Let's choose a recipe!
Recipe with citric acid
Ingredients
- Corn cobs- how much + -
Marinade for a half-liter jar:
- - 1 tbsp. l. + -
- - half a tsp. + -
- Lemon acid- a third of a tsp. + -
Preparation
- Boil the cobs in salted water (1 tablespoon per 10 liters of water) for 40-50 minutes. We take them out and leave them to cool. Leave the corn broth for pouring.
- Cut the grains from the cooled cobs and pour them into sterile jars up to the “shoulders” of the jar. Place 1 tbsp in each jar. granulated sugar, half a teaspoon table salt and a third tsp. citric acid.
- Bring the broth to a boil and fill the contents of the jars with boiling marinade solution. Cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
- We roll up the lids using a canning device, place the jars with the lids down on a flat surface and wrap them in something warm for pasteurization. We transfer the cooled canned food to a storage location.
Recipe with vinegar
- Composition of 1 liter of marinade:
- Table salt – 1 tbsp. with a mound
- Sugar – 1 tbsp. without a pot
- Vinegar 9% (for 1 jar 0.5 l) – 2 tsp.
Preparation
Recipe with vegetables
- Corn cobs - how many to eat
- Carrot
- Zucchini
- Red bell pepper
- Sugar
- Apple vinegar
- Parsley
- Dill
Preparation
Secrets of canned corn at home
- For one half-liter can of canned corn you need about 5 ears.
- Corn is a capricious crop! Doesn't like to be preserved! This is due to the complete absence of acids in it. It contains 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 won't explode!
- The proportions of salt and sugar can be changed to suit your taste - if you sterilize the canned food properly, it will not let you down!
Canned corn, the recipes for which we have reviewed in detail, turns out tasty, juicy and absolutely safe for health. Having sufficient stock own production, your menu will shine unusual salads and beautiful sunny decor! Bon appetit!
Since one day, on the advice of my dacha neighbors, I decided to can the corn that we couldn’t bear to eat boiled, I no longer buy factory canned corn. First of all, because home-canned corn makes it possible to independently regulate the sweetness and naturalness of the preparation.
I love sweet corn. This easy homemade canned corn recipe is perfect. Step-by-step photos will demonstrate the preparation. Having tried to make this preparation once, I am sure that home-canned corn will be included in your list for mandatory canning for the winter.
What do we need:
- raw corn on the cob – 20 pcs.;
- salt – 1.5 tsp;
- sugar – 4-5 tbsp;
- table vinegar 9% - 2 tbsp;
- water – 1 l.
Inventory:
- jars with lids
- containers for freezing
How to can corn at home
The main secret of the recipe is making the right choice corn and compliance with the technology for preparing raw materials for conservation. Milk corn and very young corn are not suitable, just like old ones. Choose small cobs with darkened but not dry tails, with grains of pale yellow color, in the middle of which the characteristic dent has not yet formed.
Peel the cobs from green leaves, wash, place in a freezer container and place in the freezer overnight.
In the morning, remove and defrost at room temperature. Refreezing corn grain will make it more tender, juicy and elastic. After complete defrosting sharp knife cut the kernels as close to the cob as possible.
Place the grains in a saucepan and boil for 15-20 minutes. There is no need to add salt during cooking. I was advised to boil the corn on the cob and then cut it. But through trial and error, it was found that it is better to cook grains that have already been separated from the cob. You can also try both methods and choose the one you like best.
After cooking, drain the water and strain into a separate saucepan - we will cook the brine in it. Add sugar, salt and vinegar indicated in the recipe to 1 liter of this decoction. Boil the marinade for 5 minutes.
Place the corn kernels over the top, leaving 2 cm short. Pour in the marinade and cover with lids (do not roll up). Place the jars with the contents in a saucepan with water so that the water reaches half of the jar and for at least 45 minutes. After sterilization is complete, roll up the jars in the usual way and leave them upside down until they cool completely at room temperature.
Healthy and tasty homemade canned corn is ready! Its main use in winter is for salads. She is especially good at them, but children often eat just like that, out of desire. 🙂
Please note that this sweet corn must be stored in the cold: in the refrigerator, cellar or on the loggia. Corn is a capricious product in terms of preservation, as it is easily fermented. Therefore, do not reduce the sterilization time. In the case of corn, longer is better than less. Bon appetit!
