Corn became widespread in European countries at the end of the 19th century. French and Italian dishes are prepared using corn cobs. Spaniards and Greeks use canned grains in salads.

Corn kernels are 70% protein. They contain B vitamins, as well as a substance called biotin. Biotin regulates the carbohydrate-fat balance in the human body and is involved in the synthesis of antioxidants that slow down the aging process. also contains a large amount of minerals, such as calcium and magnesium, which have a positive effect on the condition of the musculoskeletal system.

Corn cobs rot within two weeks after harvest, and when frozen, corn loses a large amount of vitamins. Canning corn is a great way to preserve its beneficial properties.

Canning cobs is suitable for those who like to eat corn with salt, and grains stored for the winter will be an excellent side dish for meat and are perfect for salads.

Canned corn cobs

The cobs are cleaned of leaves and corn silks. If the top of the cob is not ripe, the soft part is cut off with a sharp knife or broken off. Then the corn is placed in a pan, filled with cold water and placed on high heat.

After boiling, reduce the heat and cook the cobs until tender. Milk corn is boiled for about 30 minutes, and mature corn for one hour. When cooking, do not add salt to the water.

Boiled corn cobs are washed with cold water and then placed in a three-liter glass jar, which is pre-sterilized.

To prevent the can from cracking, the corn and the surface of the can must be at the same temperature. Then you need to carry out a few simple steps:

• add two tablespoons of salt and four tablespoons of sugar to the jar;
• fill the jar with boiling water;
• Sterilize a jar of corn for 40 minutes.

Then the jar is covered with a blanket. The corn is left covered for two days until it cools completely. After cooling, add one tablespoon of 9% vinegar to the jar and roll up the lid.

Canning corn kernels

The corn is boiled and the grains are peeled from the cobs. Then the grains are placed in sterile jars. Add one tablespoon of salt and three teaspoons of sugar to warm water. The marinade is brought to a boil and carefully poured into jars. They are sterilized for 40 minutes, rolled up and wrapped.

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.

1. Place the corn in boiling water and cook for 5 minutes.
2. Place the cobs in ice water, then pat dry with paper towels.
3. Place the pieces in freezer bags and remove the air from the packaging. Place the cobs in the freezer.

Use blanks as needed.

Homemade pickled corn for the winter

Prepare an unusual snack with a sweet and sour taste using our recipe.

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.

1. Cut the cobs into 3 parts, put them in boiling water and cook for 30 minutes.
2. Dissolve salt and sugar in 2.5 liters of water. Boil the marinade, add pepper, cloves and bay leaf. Lie it for 5 minutes.
3. Place the corn in sterilized jars and pour boiling marinade over it.

Cover the dishes with nylon lids 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.

1. Place herbs and peppers at the bottom of a sterilized three-liter jar. If desired, you can add dill umbrellas, cherry or grape leaves.
2. Cut the cobs into pieces 2-3 cm thick. Place the pieces in a jar, alternating with tomatoes.
3. 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.
4. Add salt and sugar to the broth and bring it to a boil.
5. 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.

Corn is a favorite delicacy of children and adults. It is prepared in different variations and eaten boiled or raw. You can preserve a culture for a long time through 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 any beneficial components during heat treatment. The maximum useful substances will be preserved if you take corn of a certain stage of ripeness for canning.

If all canning rules were followed when preparing the product, the product can be stored for 2 to 3 years.

The product is low-calorie; corn grain contains fat within 5%. The product is very useful for people who are overweight and planning to get rid of it. It normalizes metabolic processes in the body, so extra pounds will gradually disappear.

People who regularly consume corn have better body function. Scientists have found that daily intake of a canned product saturates the body with useful substances - magnesium, folate and folic acid. These elements protect the immune and cardiac systems.

Even with manyYou shouldn’t get carried away with the beneficial 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 may be harmful.

Choosing corn for canning

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

There are two types of culture:

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

The culture comes in different ripeness:

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

Preparing the ingredients

The preparatory stage takes place in several steps:

1. Grow your own corn in your garden plot and wait for the appropriate degree of maturity. Or buy corn at the market. It would be a good idea to ask the seller where it came from and where it was grown.
2. Remove leaves and tissue from the corn. It is important to carefully remove the hairs, as they will subsequently be present in the salad. It doesn't look very attractive.
3. Carefully cut off damaged surfaces with worms.
4. Boil water in a large container and add the cobs. If the heads of cabbage are large, cut them into 2-3 parts.
5. As soon as the heat begins to boil, reduce the heat and cover the corn with a lid. Steam should escape freely. Do not add salt, it will make the corn tough.
6. Cook for twenty minutes. Use a spoon to stir the cobs several times.
7. After the time has passed, cover the corn tightly with a lid and leave for a while.
8. After this, drain the water and use a colander.
9. The preparation 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.
10. It is necessary to separate the grains from the head of cabbage. Manipulate with a knife. Actions must be careful so as not to damage the structure of the grain.
11. Next comes the direct rolling of the workpiece.

How to can corn at home

You can harvest crops in different ways. When choosing a recipe, you need to 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:

1. The proportions are calculated for two 500 ml containers. One jar holds approximately 350 grams.
2. Remove the heads of cabbage from the leaves and remove the stigmas. Cut off the rest of the stem and the top where there are no grains.
3. Pour water into a basin, immerse the cobs and turn on the stove.
4. Cooking time depends on the degree of ripeness. 15 minutes is enough for young grain. A medium-ripe crop must be boiled for more than 30 minutes.
5. During cooking, it is necessary to check the grain. As soon as the grain becomes soft, turn it off.
6. Drain the liquid and cool.
7. Cut the grains from the head of cabbage.
8. Pre-prepare the jars. Rinse thoroughly with baking soda and rinse. Can be fried in the microwave, oven or sterilized over steam. Boil the lids in water for 5 minutes.
9. Spread the corn out, two centimeters short of the neck.
10. Prepare brine for pouring. Pour the remaining ingredients into a container and boil. Boil until the salt and sugar crystals disappear.
11. Fill the glass container. The marinade must be poured right up to the neck and immediately covered with sterilized lids.
12. The workpiece requires sterilization. Fill a pan with water and place a towel. Place the jars, it is important that water does not get into the jar while boiling.
13. Sterilize for one hour.
14. Remove the workpieces and screw them with a special device. Sometimes screw caps are used, in which case they just need to be screwed on.
15. Place on a blanket and wrap in a warm blanket.

Sweet and sour corn beans

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:

1. Purchase a crop of medium ripeness.
2. Boil the grain in boiling water for 5 minutes. Cover with a lid and leave for five minutes.
3. Prepare the liquid for filling. Its main components are water and salt. Boil, stirring, until the salt dissolves.
4. Sterilize 500 ml jars.
5. Add spices and preservative - 2 tbsp. l. in each.
6. Distribute the grains into containers. Fill the jars ¾ full and fill them completely with marinade.
7. Sterilization in boiling water for forty minutes is required. More is possible.
8. After the end of time, roll up immediately.
9. Turn over and cover with a woolen scarf.

The corn turns out delicious. It should not be given to children, as there is a preservative present.

Canning Corn on the Cob

The preparations where the whole corn is rolled up look impressive. Suitable containers for blanks are three-liter jars. The heads of cabbage must be selected small, or a large head of cabbage must be broken into three parts.

Ingredients:

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

Step-by-step instruction:

1. Boil the previously prepared cobs. Do not add salt.
2. While the corn is boiling, start pouring. Approximate proportions per 1000 ml of water - 25 grams of salt. Boil everything.
3. When the grain is soft, remove from heat and place in a sieve.
4. Arrange the cobs compactly in jars.
5. Pour cold marinade on top.
6. Sterilize for one hour in boiling water.

This preparation is ideal for small children, since the components included in the composition are natural.

Preparation 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:

1. Place the boiled grains in 500 ml containers. The container must be after preliminary disinfection.
2. Fill the containers to the top with boiling water and leave to infuse and warm up.
3. Decant the water and boil it again. Fill the entire container and leave for ten minutes.
4. Strain and pour out the water, and fill the container with boiling marinade.
5. Screw quickly and flip onto the lids.
6. Allow to cool slowly, keeping warm. Cold jars can be sent for further storage.

Recipe with vinegar

Ingredients:

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

Preparation:

1. Boil the ears of corn. Place in ice water. This procedure will help the corn maintain its rich yellow color.
2. Clean the grains.
3. Distribute evenly throughout the container and fill with liquid.
4. Sterilize and roll up.

Marinated with vegetables in jars

You can wrap corn with vegetables and get a vitamin salad for the winter.

Components:

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

1. Cut the grains from the cob.
2. Peel the remaining ingredients, remove seeds and cut into cubes.
3. Place the mixture in a container and mix well.
4. Fill half-liter jars.
5. Fill the entire volume with pre-prepared brine.
6. Sterilize for one hour.
7. After this, seal it with a key and let it cool slowly under a blanket.

Sweet canned corn without sterilization

A universal recipe that is most often used. Both grains and cobs can be rolled up.

Products:

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

Cooking method:

1. Boil the corn and cut off the kernels.
2. Fill containers with the resulting product and fill to the top with boiling water.
3. Repeat the procedure again.
4. Make a sweet filling.
5. Pour into jars and screw on. There is no need to sterilize.

Recipe with citric acid

Products:

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

Cooking instructions:

1. Boil the corn and cool. For quick cooling, place in a cool place.
2. Place the ingredients in half-liter jars. The recipe indicates the amount for one half-liter jar.
3. Fill with the broth left after cooking the corn.
4. Seal the workpieces with lids.

With added spices

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

Ingredients:

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

Cooking steps:

1. Take young cobs and boil for 10 minutes.
2. Place the cobs in containers in a vertical position.
3. Cook the marinade with the addition of pepper, bay leaf and other aromatic seasonings.
4. Fill containers and sterilize for one hour.
5. Roll up.

How to store canned corn

If the canning process followed all the rules, then room storage conditions are also suitable.

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

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

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 use 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:

1. 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.
2. 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.

Canned corn for the winter at home turns out very tasty, juicy and sweet, unlike the store-bought version! And this preparation costs several times less, so don’t forget to seal a few jars of this vegetable to prepare a delicious salad in winter.

Remember that young corn, from the cobs of which juice is released, is cooked for only 15-20 minutes, but mature heads of corn must be cooked for at least 1-2 hours until the grains become soft. You cannot salt corn when cooking - salt compacts the surface of the grains and they become harsh in taste.

You will need a 0.5 liter container:

• 5-6 corn cobs;
• 1 tbsp. granulated sugar and 1 tsp;
• 0.5 tsp salt;
• 1 tbsp. 9% vinegar.

How to can corn at home

1. Clean the cobs from leaves and plant hair. Place a small part of the washed leaves on the bottom of a saucepan or cauldron and place the peeled and washed cobs on them. Add 1 tbsp. granulated sugar. We won't add salt.

2. Fill with water and place the container on the stove, covering with a lid. Bring to a boil and reduce heat to medium, boiling the cobs for 15-20 minutes.

3. Then remove the container from the heat and quickly transfer the cobs into ice water. Once they have cooled slightly, cut off the grains with a sharp knife.

4. Wash several 0.5 liter jars and pour boiled sliced ​​corn into them up to the shoulders - no more!

5. Place the jars in a pan for sterilization, pour 0.5 tsp into each of them. salt and 1 tsp. granulated sugar.

6. Fill with hot water to the top. Fill the pan with hot water up to the hangers of the cans. Place it on the stove, bring the water in it to a boil and reduce the heat to medium, covering the jars with lids. In this position we will sterilize them for about 1 hour.

7. After the specified time, remove the jars from the pan and pour 1 tbsp into each of them. 9% vinegar and immediately seal with a conservation key or screw the lids until they stop, if the jars have threads.

8. Carefully turn it upside down, making sure the seal is good, and let it cool at room temperature. If desired, you can add 0.5 tablets of aspirin to each jar of canned corn to prevent fermentation.