Almost any product sold in the store can be prepared independently at home. Anyone who does not trust manufacturers or wants to save money will certainly be interested in canned corn recipes. Salads with these sunny grains have always been popular and are still present in the daily and festive menu.

Useful properties of corn

Canned corn at home goes well with fresh or boiled vegetables, fish and seafood, meat, some prefer to combine it even with fruits. It is delicious as an ingredient in a salad, it is used as an unusual garnish, and also for the beauty of dishes.

It should be noted that canned corn is a low calorie food. 100 grams contains only 118 calories. Therefore, it is consumed without the risk of gaining extra pounds. Preservation according to the recipe is a rather lengthy procedure, but this does not affect it at all. excellent qualities. She stays at her set useful properties which are:

It is a product of a weight loss diet, as doctors often include it in the diet.

Canned Corn Recipes

Any housewife at home can very simply and easily by prescription cook canned corn. If you try to prepare this product for the winter on your own at least once, you will no longer look at the jar in the store, much less buy it. Since the difference in taste and safety is obvious. Below are recipes for preparing this wonderful solar gift of nature for the winter. The choice is yours!

classic canned corn recipe

Need:

  • Corn grains - 0.7 kg.
  • Salt- big spoon
  • Sugar - 15 grams.
  • Water - liter.

How to cook on prescription:

canned lemon corn recipe

homemade prescription canning availability of the following products:

  • Corn cobs.

Marinade per can of 0.5 liters:

  • Sugar - 1 tablespoon.
  • Salt - half a teaspoon.
  • Lemon acid- 1/3 teaspoon.

How to prepare for the winter:

Vinegar canned corn recipe

Will be required:

  • Corn cobs.
  • Per liter of marinade you need to take:
  • A heaping tablespoon of salt.
  • Tablespoon without a hill of sugar.
  • Two teaspoons of 9% vinegar (per 0.5 liter jar).

How prepare grain for the winter:

Recipe for canned corn with vegetables

Need:

  • Corn cobs.
  • Zucchini.
  • Carrot.
  • Red sweet pepper.
  • Apple vinegar.
  • Parsley.
  • Dill.
  • Salt.
  • Sugar.

How to cook according to the recipe:

Secrets of cooking at home

With experienced housewives there are secrets canning corn for the winter:

  • Corn is considered a capricious crop. She doesn't like canning for a reason total absence acids. It contains a lot of starchy substances and sugar, there is a minimum of natural preservatives. In this regard, its grains are laid only in sterile jars with the same lids. Pasteurization takes place in water, after which it is wrapped in a warm blanket. These conditions will keep your canned corn from exploding.
  • In order, according to the recipe, to get one half- liter jar canned corn, you need to take about 5 cobs.
  • Sugar and salt can be put at your discretion. The only condition is high-quality pasteurization of canned corn and then it will not let you down.

We have reviewed canned corn recipes for the winter. If you do everything as written, you will get a tasty, juicy, healthy and healthy dish. When there are enough homemade preparations in the bins, your winter menu will take on bright and sunny colors thanks to this wonderful gift of nature.

To preserve corn for the winter, you will need young sweet corn, sugar, salt and pure water- and no additional preservatives. Homemade pickled corn will turn out very tender, sweet and juicy, ideal for all kinds of salads. Banks are well stored in the cellar, do not become cloudy over time and do not explode. In a word, the recipe will be an excellent alternative to store-bought seaming, the quality of which often leaves much to be desired.

Preparation time: 2 hours / Yield: 2 l.

Ingredients

  • corn 1 kg
  • sugar 6 tbsp. l.
  • salt 2 tbsp. l.
  • water 1.5 l

Cooking

    We clean the cobs from the leaves and remove the fibers.

    We take a sharp knife and cut off the corn grains with it as close to the cob as possible - it's okay if part of the head is cut off, during the cooking process all the particles will rise along with the foam and it will be easy to remove them.

    pouring corn cold water(approximately 3-4 fingers above the level of the grains) and bring to a boil for strong fire, as a result of which foam forms on the surface, which must be removed with a slotted spoon. Reduce heat to low and simmer for 1 hour.

    After 1 hour, we decant the water, but do not pour it out! We spread the grains in clean sterilized jars - it is most convenient to use 0.5-liter jars.

    We fill the jars not to the very top, but approximately 3/4 of the capacity.

    Based on the liquid where the corn was cooked, we prepare the marinade based on 1.5 liters of liquid, 2 tbsp. l. non-iodized salt (without top) and 6 tbsp. l. sugar (no top) Bring the marinade to a boil and pour it into jars filled with corn kernels.

    Important: the grain should float freely in the marinade. If you fill the jars 3/4, then the marinade goes to each jar about 300-350 ml. It turns out an average of 4 cans, 4x0.35 l \u003d 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in a double or triple volume (and more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring the marinade in several steps. Arrange the grain in jars, filling them 3/4 of the volume, then prepare 1.5 liters of marinade, pour into jars. See how much liquid you have left and repeat the procedure if necessary. This way you will not transfer salt and sugar.

    Cover the jars with lids and put in a saucepan with hot water for pasteurization - put a small piece of cloth on the bottom of the pan to fix the jars. Pasteurize for 1 hour from the moment the water starts to boil in the pan.

    We roll up the finished canned corn with sterilized lids, turn it over, wrap it in a warm blanket and let it cool in this form.

    We send jars for storage in the dark cool time. Seaming can be stored for 1-2 years.

On a note

  • Any variety of sweet corn is suitable for pickling - it is advisable to choose dense young cobs, where milk grains are already well formed.
  • If the corn is slightly overripe, then the cooking time will need to be doubled or even tripled, focusing on the degree of softness of the cooked grain.

Salads often use pickled corn, which we buy in jars. But - in the summer it is quite possible to prepare such a product ourselves. Which will be cheaper in price and better in taste. Pickled corn cooked for the winter at home on the cob without sterilization is not only very delicious product, but also replenishment of the body with vitamins in winter.

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Knowing the recipe for canning corn, you can easily prepare an indispensable product for the winter yourself. All you need to do this process is desire.

Ingredients:

  • Six ears of corn (well ripened)
  • water (one liter)
  • ten grams of salt
  • sugar - thirty
  • vinegar forty grams (9%).

Corn is prepared in different ways, but this method is proven and everyone who has tried it likes it. You can separate the grain from the stalk, but rather save your time and marinate the whole cob.

When buying heads of corn for preservation (and just for cooking), choose cobs of milky ripeness, also pay attention to the leaves so that they are not dry and not, and the hairs at the base should be light and shiny. To check the degree of maturity, it is enough to press on the grain and see the milk juice. If the discharge is in the form of starch, corn is not suitable for blocking for the winter.

Pay attention to the amount of cereals indicated in the recipe, if you wish, you can increase or decrease them, respectively, this also applies to the rest of the components.

First of all, clean the cob of green leaves and enveloping hair, cut off the tip without grains and rinse well. It is very important that there is nothing superfluous left; when marinating, these areas will darken. Pour the cobs with water and boil for ten minutes after boiling.

Next: consider the size of the cob, the cooking time depends on it. Put the boiled cobs in any container so that the glass is water, then rinse under running water, remove and spread a towel, lay to dry, the fabric will absorb excess moisture.

Sort the corn by size, if necessary, cut into 2-3 parts so that you can put it in prepared jars that should be sterilized in advance. In jars, you can put a few peas of pepper on a bay leaf.

The marinade, consisting of water, salt, sugar, must be boiled well, immediately poured into pre-prepared sterile containers and sealed with sterile lids. Turn over, cover with a blanket and let cool slowly.

If the house has an air grill, then sterilizing the jars with the product is quite simple. IN lower part put the jars on the glass body of the grill, covering them with lids. This method is suitable for screw-top containers. Set the temperature to one hundred and thirty degrees and sterilize for an hour. Screw on the lid, wrap the jars in a warm blanket and let them cool down gradually overnight.

No holiday is complete without canned corn, this ingredient is a must when preparing many salads, appetizers and other dishes, but many housewives buy in the store canned product in tin cans, and there are those hostesses who grow cobs in their garden, so canned corn at home- This best option homemade preparations for them. Gardeners know that fresh corn does not last long, so they look for opportunities to harvest it, it can be frozen or dried, and the best option, of course, will be conservation. If you have such blanks, then you can safely cook both and crab.


How to preserve corn at home

homemade canned corn recipe involves the use of such a quantity of ingredients per jar: three ears of corn, a tablespoon of table salt, three spoons granulated sugar and a liter of pure water.

It is necessary to start cooking with the cleansing of the cobs from the leaves and stigmas. It is advisable to choose only a vegetable with large grains. To separate the grains, boil water in a saucepan and lower the vegetable for three minutes. Then we immediately lower the cob into cold water, or leave it under running water. After that, the grains can be easily separated, the fastest way is to cut them off at the very base.

To wash the grains, you need to boil a large number of water, for washing it should be cold, so you need to worry about this in advance. It is also necessary to prepare jars in advance, they must be washed and sterilized, it is advisable to use jars with a volume of 0.25-0.5 liters.

Separated grains should be thoroughly washed with cold boiled water and then put in boiling water. Blanch them for three minutes, no more, so as not to digest the corn.

Now we need to start preparing the marinade: dissolve a spoonful of rock salt in a liter of water, you can use sea salt, three teaspoons of sugar. After boiling, cook for another three minutes and the marinade can be poured.

Next comes the crucial moment. how to preserve corn at home, the grains must be decomposed into prepared jars, filling it by about two-thirds. Next, pour into the jar hot marinade and put on sterilization, covering with an iron lid.

Sterilization is an obligatory step in home canning of corn, since the vegetable contains a lot of protein and no acid, then the blanks will not be stored without sterilization, and vinegar cannot be poured, because we want to get sweet corn for making salads.

Half-liter jars should be put in a saucepan, the bottom of which should be lined with a kitchen towel, sterilization lasts three and a half hours in boiling water (counted from the moment of boiling). Water should cover the jars up to their shoulders. In addition to the pan, you can also use an air grill.

After sterilization, the jars must be rolled up with iron lids, turned over and left to cool. Store in a cool place. For summer salads, you can cook corn according to the same recipe, but do not roll it up, but store it in the filling for a week (maximum). You can cook with corn and peas, which replace meat protein in your diet.


canned corn at home

It was the most common recipe how to preserve corn at home for the winter, as a result, it will turn out sweet and very tender, but you can try more savory recipe. To do this, add acetic acid, bay leaf and salt to the filling.

A liter jar contains about 600 g of corn, a teaspoon of vinegar, a tablespoon of salt, three bay leaves and water. As always, you first need to process the corn cobs, clean them and rinse. In this recipe, we will put whole cobs in jars, so they should be small.

Put a wide pot of water on the fire, boil and put the vegetable, cook for about 20 minutes. Right after hot water they must be placed in a cold or under running water.

In a separate saucepan, prepare the marinade, boil water, salt and bay leaf for three minutes. In each jar you need to put a bay leaf, lay the cobs and pour the marinade, pour a spoonful of vinegar on top. Then cover with iron lids and put on sterilization for 20 minutes in boiling water. Roll up and turn over. Sometimes the sterilization process is repeated 2-3 times at intervals to ensure that all microorganisms are destroyed.

This recipe how to make canned corn at home, is called "in Bulgarian", it was very popular in Soviet time when there was no abundance of goods on the store shelves, and they still did not know about the conservation of vegetables in cans. Those who could travel to countries of Eastern Europe, they always brought such tasty and unusual preservation with them, and then Soviet housewives began to cook it.

Be sure to take only young vegetables, since the old ones, even after long cooking, will still remain hard.

If you are cooking, then be sure to open a jar of fragrant pickled vegetables, and your loved ones, of course, will be waiting for tomatoes and cucumbers, but you will surprise them with corn.

Corn has become widespread in Europe in late XIX century. French and Italian dishes are prepared using corn on the cob. Canned grains are used in the preparation of salads by the Spaniards and Greeks.

Corn kernels are 70% protein. They contain B vitamins and 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 minerals, for example, calcium and magnesium, which positively affect the state of the musculoskeletal system.

Corn on the cob rots 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.

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

Preserved corn cobs

The cobs are cleaned of leaves and corn stigmas. 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 put in a saucepan, poured with cold water and put on a strong fire.

After boiling, the fire is reduced and the cobs are cooked until tender. Milk corn is boiled for about 30 minutes, and mature corn for one hour. Do not add salt while cooking.

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

In order for the jar not to crack, the corn and the surface of the jar must be at the same temperature. Then you need to follow a few simple steps:

  • add two tablespoons of salt and four tablespoons of sugar to the jar;
  • pour boiling water over the jar;
  • sterilize a jar of corn for 40 minutes.

The jar is then covered with a blanket. Corn is left covered for two days until completely cooled. After cooling, one tablespoon of 9% vinegar is added to the jar and the lid is rolled up.

Canning corn kernels

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