Canned corn, recipe for the winter

The sunny bright grains of this product are found in many salads made from raw and boiled vegetables: not a single feast is complete without them.

But canned corn in salads and snacks can be used not only from the store, but also prepared with your own hands. By following the recipes below, you can preserve corn kernels without much effort and expense: they will turn out no less sweet and juicy.

Ingredients

Corn grains – 2 kg;
Salt – 4 tbsp;

Granulated sugar – 12 tbsp;
Water – 3 l.

We use regular salt, not saturated with iodine, otherwise we will ruin the taste of the product.

How to can corn at home

We use only sweet corn of any variety for preparations, preferably from young, dense cobs with soft grains. This corn turns out to be extremely tasty and tender. Let's marinate corn kernels according to the step-by-step recipe:

We clean the cobs from hairs and leaves.
We cut the grains with a sharp knife as close to the cobs as possible. Even if by chance a part of the head of cabbage is cut off with them, subsequently all the excess will float up and be removed with a slotted spoon.
Pour the grains into a saucepan and pour in enough cold water to cover them by three fingers.
Put the pan on the fire. When the water boils, the surface will be covered with foam with the remains of a head of cabbage and other debris. Remove the foam and any excess using a slotted spoon.
Reduce heat and cook corn kernels for one hour.
Drain the water into another pan: it will be useful later.
Place the corn in 0.5 liter jars, leaving a quarter of the container free.
Add salt and granulated sugar to the corn broth, and, bringing to a boil, pour the grains into the jars.
Cover the jars with lids, place them in a large saucepan with a bottom lined with a towel, pour water into it up to the hangers of the jars and boil for 1 hour.
After pasteurization, immediately seal the jars with sterile lids and, turning them over, cover them with a blanket.

After cooling, we remove the corn and store it in a dark, cool place, where it lasts for about one and a half years. The yield will be about 3 liters of canned corn kernels.

Ingredients

Corn grains - how much will fit into two 0.5 liter jars;
Salt – 2 tsp.
Granulated sugar – 4 tsp.
Table vinegar – 2 tbsp.

The amount of ingredients is given for preserving two 0.5 liter jars.

How to pickle corn with vinegar

Corn prepared according to this recipe resembles store-bought corn. It can be eaten plain as an addition to mashed potatoes or meat, or added to salads. Let's marinate delicious sweet corn according to detailed instructions:

We clean the cobs from leaves and fibers.
Place them whole in a saucepan, add water, bring to a boil, add some salt and cook for 40 minutes.
Remove the cobs from the water, cool and separate the grains. If necessary, rinse the grains with cold water.
We put them in jars, season with granulated sugar, salt and vinegar, pour boiling water, cover with lids and pasteurize in a saucepan with water for an hour, as in the previous recipe.
Carefully remove the pieces so as not to break them or get burned, roll them up, turn them upside down and wrap them up.

When the jars have cooled, we take them to the cellar or refrigerator. The sweet preparation for salads is ready.

Canned corn prepared according to any of the above recipes turns out no worse than store-bought corn. It is perfect as an addition to hearty and dietary salads, appetizers, sauces, soups, meat dishes, potatoes and pasta, pies, casseroles and other dishes.