How to preserve corn on the cob and grains at home for the winter, recipes with and without sterilization

Man first became acquainted with corn five thousand years ago. They began to prepare this product for the winter in the last century. A chef from France has been looking for a long time for a way that would help preserve the product for a long time. After conducting numerous experiments, he settled on conservation.

Today this product is very popular. In any supermarket you can find a jar of the preparation. It is used as an independent dish, and also prepared in salads, casseroles, pies, and soups. Let's look at how corn can be preserved at home for the winter.

The benefits and harms of canned corn

If we consider the calorie content of the finished product, it is, on average, 58 kilocalories per 100 grams of product. Depending on the manufacturer, the calorie content can be up to 100 kilocalories.

Before purchasing corn in the supermarket, you must carefully study the information about the product. The composition should include corn grains, water, salt, sugar. If there are other additives, do not buy the product.

Sweet corn removes bad cholesterol and acts as an antioxidant. The product helps to increase mental activity and improves the body's protective properties.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. The high content of vitamins and microelements has been scientifically proven.

Eating corn in excessive quantities can be harmful to people who have stomach or duodenal ulcers or blood clots. During the preservation process, the product loses vitamins and microelements.

Choosing corn for canning

The corn for rolling must be chosen correctly, this will protect it from spoilage.

There are two types of corn:

• feed - used for feeding animals, contains a small amount of vitamins;
• sugar – contains a large amount of vitamins and minerals.

Corn maturity may vary.Young milk cobs are often eaten boiled. Medium-ripe grains are more suitable for preservation.

Determining whether a product is ripe is very simple. It is enough to press the grain with your finger. If there is no pulp, but white juice is released, milk corn is ideal for consumption in boiled form.

If juice is released and there is pulp, this is an ideal option for preparing preparations. When milk is not produced, this indicates that the corn is ripe. It contains a minimum of useful substances and should not be consumed.

Preparing the ingredients

The preparation of the product takes place in several stages. Let's take a closer look at each of them:

1. Buy or grow ears of corn in your garden.
2. Carefully remove leaves and tissue. This is very important, since the remaining hairs may later end up in the salad.
3. Inspect each cob and cut off areas affected by worms.
4. Boil water in a container. Place the prepared cobs in it. If the corn is large, cut in half for convenience.
5. After the water boils, cover loosely with a lid. Steam should come out of the pan.
6. Boil for 20 minutes. Turn off the gas, cover with a lid and let stand for 10 minutes.
7. Place in a colander and let the water drain.
8. Proceed to cutting the grains. A sharp knife should be used at the base. Try not to destroy the integrity of the structure or crush it.
9. If you plan to roll the cobs, do not cut off the grains.

• The next stage is conservation.

How to can corn at home

Processing can be carried out in different ways. The most common is the traditional recipe. Let's look at it later in the article.

Recipe for classic canned corn in grains

For preparation, a minimum amount of ingredients is required, namely:

• corn – 1 kilogram;
• sugar – 6 tablespoons;
• salt – 2 tablespoons;
• water.

Cooking method:

1. Clean the cobs thoroughly.
2. Cut the grains with a knife as close to the cob as possible. The pieces of cabbage that will remain during the cooking process will be on top.
3. Pour water into a saucepan, add grains and bring to a boil over high heat. Next, reduce the heat and cook for one hour. If the grains are overripe, increase the cooking time.
4. You can check readiness by crushing the grain in your fingers, or by taking a sample. If it is soft, turn off the heat.
5. Pour the liquid into a separate container; it will be needed for the marinade.
6. Pour into jars. It is best to use 500 milliliter containers.
7. The container should be filled to ¾ of its volume.
8. Measure out 1.5 liters of broth, add salt and sugar. Stir. Boil.
9. Fill the jars to the top and sterilize.

• Cover each jar with a lid and roll up.
• Turn it upside down and cover it with a woolen blanket. In this position, the workpiece should cool completely.

Sweet and sour corn beans

You can get a pronounced taste with a slight sourness by using the following recipe.

List of ingredients:

• corn grains – 1 kilogram;
• water – 1 liter;
• salt – 50 grams;
• sugar – 50 grams.
• vinegar.

Cooking method:

1. Boil the pre-cut grain in plenty of water for 8 minutes.
2. To prepare the brine, boil water and add salt, stir.
3. Place 1 bay leaf and 0.5 teaspoons of vinegar into half-liter jars.
4. The jars should be filled 2 centimeters short of the top.
5. Pour in brine.
6. Sterilize in boiling water for 1 hour.
7. Roll up and wrap well to keep warm.

These blanks are intended for adults. For children, it is necessary to select recipes without the use of vinegar.

Canned Corn on the Cob

Corn can be covered entirely. If it is large in size, cut the head of cabbage into several pieces.

This recipe requires the use of large containers. The ideal option is three-liter jars.

Ingredients:

• cobs;
• water – 1 liter;
• salt – 20 grams.

Preparation:

1. Boil the cobs in boiling water for half an hour.
2. Do not add salt to the water where corn boils.
3. In another bowl, prepare the marinating liquid. To do this, add salt to boiling water and wait for it to completely dissolve.
4. When the corn has cooled, distribute into jars.
5. Pour in cold liquid and sterilize for more than an hour. Jars with the preparation must be placed in cold water. If the temperature in the container and the jar are not the same, the container will burst.
6. Roll up and cool.

Can be used by both adults and children.

Preparation without sterilization

Salting is one of the ways that helps preserve corn for a long time.

Products:

• young cobs;
• sugar – 1 tablespoon;
• salt – 1 tablespoon;
• water – 1 liter.

Preparation:

1. Carefully separate the grains using a knife.
2. Add salt, sugar to the water and mix.
3. Fill the containers without filling to the top.
4. Pour in warm brine. Let cool at room temperature.
5. Place in the cellar for 2 weeks.
6. If the volume of water in the jars has decreased, add more.

Store for 6 months.

Recipe with vinegar

Products:

• corn;
• water – 1 liter;
• salt – 1 tablespoon;
• vinegar - 2 tablespoons;
• sugar – 2 tablespoons.

Preparation:

1. Choose corn of medium ripeness.
2. Clean and rinse.
3. Cook by dipping in boiling water until the grains are soft.
4. Drain the water using a colander and add cold water.
5. Using a sharp knife, peel each cob.
6. Using a ladle, scatter into jars.
7. Pour boiling water over it.
8. Set the jars aside for a while and let them settle.
9. Drain the liquid and boil again.
10. Mix water with the remaining ingredients and bring to a boil.

• Roll up the cans.

The recipe does not require sterilization. Whole cobs can be preserved in a similar way.

Marinated with vegetables in jars

This recipe is an assortment of vegetables that is easy to prepare.

Products:

• carrot;
• zucchini;
• pepper;
• eggplant;
• corn;
• vinegar - 25 milliliters;
• sugar – 1.5 tablespoons;
• salt – 1 tablespoon.
• water – 1.5 liters.

Cooking:

1. Pre-boil the corn kernels until soft.
2. Peel, chop and mix the remaining vegetables in equal quantities.
3. Distribute into containers that have been previously treated with steam.
4. Prepare liquid for filling.
5. Fill the workpieces with brine to the very top. Sterilize.
6. Seal with lids and cover with a blanket.

Sweet canned corn without sterilization

The recipe requires a minimal amount of time. Using this method, you can cook corn whole or using just the kernels.

To prepare you will need:

• cobs - 12 pieces;
• salt – 1 tablespoon;
• sugar – 3 tablespoons;
• vinegar - 2 tablespoons;
• water – 1 liter.

Preparation:

1. Pre-separate the grains.
2. Place in an enamel container, add boiling water and cook for 5 minutes.
3. Drain the broth and soak the grain in cool water.
4. Pour into jars. The distance from the grains to the top of the neck should be at least 2 centimeters.
5. Pour boiling water to the top and let stand for 15 minutes.
6. Drain the water, boil and repeat the procedure again.
7. Next, prepare the brine by mixing and boiling all the remaining ingredients.
8. Pour the water out of the jars and pour in the prepared marinade.
9. Close with lids.

• Rolling according to this recipe does not require sterilization, which saves a lot of time.

Recipe with citric acid

Required Products:

• corn cobs;
• sugar – 1 tablespoon;
• salt – 0.5 teaspoon;
• citric acid - ⅓ teaspoon.

Cooking steps:

1. Boil the cobs until tender. Salt the water first.
2. Pour the broth into a separate container. Cool the cobs.
3. Cut the grains and fill half-liter jars with them.
4. Place remaining ingredients in each jar. The list of products gives the dosage for one half-liter container.
5. Boil the broth and fill each jar to the top.
6. Sterilize within half an hour.
7. Seal and wrap tightly.

With added spices

Salting or pickling the product for the winter depends on personal taste preferences. If you follow the cooking technology, the corn will turn out very tasty. In winter, it will remind you of the sun and summer days.

Ingredients:

• corn – 6 pochtakov;
• water – 1 spoon;
• salt – 1 tablespoon;
• sugar – 3 tablespoons;
• vinegar - 2 tablespoons;
• spices - bay leaf, paprika, hot pepper and so on.

Preparation:

1. Cook the corn until cooked.
2. Clean the grains and distribute into containers.
3. Place spices in a container at the bottom.
4. Prepare liquid for filling.
5. Pour the jars up the neck.
6. To increase shelf life, sterilize.
7. Seal using the key.

The product can be consumed as an independent dish, or used to prepare salads, appetizers and soups.

How to store preserves

If during preparation all canning rules were followed, the jars are sealed hermetically, then the preparations can be stored at room temperature. It is important that there are no heat sources nearby - this will lead to the growth of microbes and spoilage of the product.

Ideal conditions for preservation are a cool, dry and dark place (cellar, basement). It is not recommended to store blanks on the balcony. In winter, they can freeze and deteriorate. Salted corn is stored under a nylon lid in the refrigerator or basement. The air temperature should not exceed 5 degrees.