Canning corn beans at home. Delicious recipes

Corn contains many useful vitamins and microelements. Even when it is canned, it remains just as healthy and tasty. Proper preparation will help preserve the maximum amount of vitamins and microelements. Canning corn in grains at home is not difficult. It is important to stick to the recipe to make it delicious.

How to choose corn for canning

The culinary possibilities of this herbaceous plant are great. Corn is used in salads, added to soups or main courses. For longer storage of grains or cobs, the herbaceous plant is preserved. However, it is necessary to choose the corn correctly so that it does not spoil.

There are two types of this herbaceous plant:

Fodder - corn, which is often fed to animals. It can be consumed by humans, but it contains very few vitamins. Therefore, it is not suitable for the human body.
Sweet corn, which contains many vitamins and microelements. It is this herbaceous plant that can and should be used both for food and for preservation.

The maturity of corn varies. Dairy milk is more suitable for consumption. However, milk-wax is more acceptable for preservation. In order to determine ripeness, you need to take a head of corn and press the middle of any grain with your fingernail.

If you see splashes of milk and there is no pulp under the grain, this means that the corn is milky. It can be boiled and used in salads or soups. If milk splashes out when pressed, but pulp forms from the grain, this is milky-wax ripeness. It's better to preserve it. If the milk is not secreted, and pieces of grain remain on the nail, then the corn is unsuitable for both consumption and preservation. It is old, without useful elements.

Canning corn in grains at home

You will learn how to cook deliciously and retain healthy properties if you stick to the recipe. Canning corn for the winter is quick and easy. To prepare you must have the following products:

Corn grains - 850 g.
Sugar - 30 g.
Water - 1000 ml.
Salt to taste (about 1 tbsp).

First, separate the grains from the heads of cabbage and wash them. Then you need to blanch them. To do this, place the grains in a colander and keep in boiling water for no more than 3 minutes.

Now make the syrup. To do this, boil water, add sugar and salt according to the recipe. While the water is boiling, sterilize the jars. When they have cooled, fill them 2/3 full with corn. Fill the jars with hot syrup until all the grains are covered with liquid.

Cover the containers with lids and sterilize for at least an hour. After this, roll up the jars and turn them over until they cool. Canning corn in grains at home is over. If you prepare everything according to the recipe, then your preparations will last a long time.

Canning sweet and sour corn in grains

For a richer, more savory taste, try this recipe. Take 850 g of corn grains, wash them and put them in boiling water for 5 minutes. Prepare the marinade: boil 1 liter of water and pour 15 g of salt into it.

To avoid wasting precious time, sterilize liter jars. Place 1 bay leaf in each. Pour 1 tsp into each jar. vinegar. Top with corn 2/3 full and pour marinade over until the kernels are covered.

Filled jars must be sterilized for at least an hour. Roll up hot immediately. Canning corn for the winter in this way produces a dish with a rich taste and pleasant aroma. However, preparations containing vinegar are not recommended for children.

Canning Corn on the Cob

For this method, it is better to take three-liter jars. This includes 8 small cobs. In extreme cases, they can be cut to the desired size.

Place them in a saucepan, cover with cold water and cook until tender. Young cobs are cooked for no more than 15 minutes. Do not add salt to the water to avoid hard corn.

Meanwhile, make the marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then the brine and cobs need to be cooled. Place the corn in jars and fill it with cold marinade.

Sterilize the jars for at least 2 hours. Now roll up and leave until cool. Canning corn on the cob is worth considering. This does not include vinegar, and children will enjoy using it in winter.

Harvesting corn for the winter without sterilization

We offer you an excellent recipe. Canning corn without sterilization is suitable for housewives who do not have time to tinker with preparations for a long time. In winter, grains can be used in salads or added to main dishes.

To prepare, you will need about 20 pieces of corn. Boil it for no more than 5 minutes and cool. Separate the kernels from the cobs. Take half-liter jars and sterilize them.

Place the corn in the container very tightly and pour boiling water over it. When 15 minutes have passed, pour the water into the pan, boil and pour it into the same jars again. The corn should now sit for 10 minutes.

Meanwhile, prepare the marinade. Bring 1 liter of water to boil and add salt (15 g) and sugar (30 g). Remove from heat and pour 2 tbsp. l. vinegar. Drain the water from the corn and pour in the prepared hot marinade. Immediately roll up and cover with a blanket until completely cool. Canning corn in grains at home is complete. Now in winter you can enjoy a summer product.

To easily separate the grains from the head of cabbage, immerse the cob in boiling water for 5 minutes. Then immediately plunge into cold water. Now you will quickly separate the grains from the head of cabbage.

To ensure that your preserves can be stored for a long time, you must thoroughly wash the containers and food before cooking. Sterilization is also of great importance.

Try to use only coarse salt. This is a preservative, thanks to which the preparations are stored for a long time. Various spices and herbs add piquancy and a pleasant aroma to the preparations. So experiment to find your own homemade corn canning recipe.

Pour vinegar into the marinade only when the liquid has been removed from the heat. Then he will act better. Use only 9% vinegar. It will help you preserve your food longer.

The preparations can be stored in the cellar for no more than 24 months. If your canned food is at home, then it must be consumed within 7 months. It cannot be stored in a warm place for a long time. If you listen to the advice of experienced chefs, then you will get tasty and aromatic preparations.