How to pickle corn at home recipes. How to preserve corn at home? Canned Corn on the Cob

Canned corn is a favorite among many. While most people are used to buying it in stores, few people realize that canned corn can be easily prepared at home. Corn for the winter at home has almost the same nutritional properties as fresh corn - what’s not a reason to prepare such a wonderful cereal for the winter? This preservation may not be the most popular among our housewives, but you will definitely make an impression on everyone gathered at the table.

The bright yellow kernels of canned corn are rich in nutrients, including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc and selenium. Thanks to its nutritional properties, corn helps with hypertension and anemia, normalizes the functioning of the cardiovascular system and metabolism, reduces the level of “bad” cholesterol, improves fatigue and nervous exhaustion, eliminates gastrointestinal disorders, and also reduces the negative effects of drinking alcohol and fatty foods. In addition, canned corn is very useful for diabetics, helping to normalize blood sugar levels, and the high content of protein and valuable amino acids makes corn an indispensable food product for professional athletes.

When choosing corn cobs for canning, pay attention to their appearance - the grains should be uniform and free of dark spots. The leaves of the plant should not be dry - otherwise this indicates that the cobs have been stored for too long. Sweet corn of milky-waxy maturity is best suited for canning. Determining this stage of maturity is very simple - to do this you need to press on the grains. If milk splashes out when there is grain pulp, you have corn that is ideal for canning - when prepared, it will be just as tender and juicy.

Corn can be canned either on the kernel or on the cob. You can separate the grains from the cobs by immersing the corn in boiling water for a few minutes - in this case, the grains are removed by hand or using a blunt knife, which must be pressed along each row of grains. In addition, you can use a special device that removes grains from the cobs.

Winter corn at home can be used in preparing a wide variety of dishes, such as salads, soups, stews, stews, sauces and puddings, as well as as a complement to meat, poultry or fish. To serve corn as a complete side dish, lightly fry it in a frying pan, adding a small amount of butter, salt and pepper - this will only improve its taste. In addition, canned corn is ideal for many Mexican dishes, such as salsa, tacos and enchiladas. Sounds quite tasty, doesn't it? Then let's not waste time and check out the recipes!

Classic canned corn recipe

Ingredients:
10 ears of corn,
3 tablespoons sugar,
1 tablespoon salt,
1 liter of water.

Preparation:
Place peeled and washed corn in boiling water for a couple of minutes. After this, separate the grains, rinse under running water and place in boiling water again for the same time. Then pour the grains into half-liter jars so that they occupy approximately 2/3 of the container volume. Prepare syrup by boiling water with sugar and salt. Pour boiling water into the syrup into the jars, cover the jars with lids, and then sterilize for at least 3 hours. Cover the jars with lids, turn them upside down and let cool.

Canned sweet and sour corn

Ingredients:
1 kg corn grains,
1 tbsp salt,
1 liter of water,
vinegar 9%,
Bay leaf.

Preparation:
Pour boiling water over corn grains and let sit for 5 minutes. Bring water to a boil by adding salt. Add one bay leaf and 1 teaspoon of vinegar to sterilized liter jars. Fill the jars 2/3 full with corn kernels and pour in the marinade. Covered jars should be sterilized for at least 40 minutes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.

Ingredients:
corn cobs,
sugar,
salt,
vinegar 9%,
water.

Preparation:
Peel the cobs from leaves and stigmas, remove the grains. Place the grains in a saucepan and add cold water so that there is about 2-3 more of it than there are grains. Bring to a boil over high heat, then simmer over low heat for 1 hour. Place corn grains in sterilized 0.5 liter jars so that the grains occupy 3/4 of the volume of the jars. The broth in which the corn was cooked will be the basis for the marinade - for this you need to add 1.5 tablespoons of salt, 1 tbsp. a spoonful of 9% vinegar and 4 level tablespoons of sugar per 1 liter of liquid. Bring the marinade to a boil and pour it over the corn in the jars. Cover the jars with lids and sterilize for at least 1 hour. Roll up the jars with sterilized lids, turn them upside down, cover with a warm blanket and cool, then store in a cool, dark place.

Canned Corn on the Cob

Ingredients:
8 small corn cobs,
2 tbsp salt,
1 liter of water.

Preparation:
Boil the corn cobs until tender for 15 minutes, no need to add salt to the water. Prepare the marinade by boiling water with salt. Cool the cobs and marinade. Tamp the cobs into a three-liter jar. If they don't fit, you can trim them a little. Pour the marinade over the cobs and sterilize the jars for at least 3 hours. Cover the jars with lids and turn them over, leaving to cool.

Corn for the winter without sterilization

Ingredients:
20 ears of corn,
30 g sugar,
15 g salt,
2 tablespoons vinegar 9%,
1 liter of water.

Preparation:
Boil the cobs for 5 minutes, cool and remove the grains. Place the grains in sterilized 0.5 liter jars and pour boiling water over them. Let stand for 15 minutes, drain the water into the pan, bring to a boil again and pour the grains into the jars again, leaving for 10 minutes. Meanwhile, make the marinade by boiling water with sugar and salt. Remove the marinade from the stove and add vinegar. Drain the water from the jars and pour in the hot marinade. Screw the lids on the jars, turn them over and leave to cool, wrapped in a warm blanket.

Corn for the winter at home is a great way to enjoy a healthy summer product in cold weather. Good luck with your preparations!

Sweet canned corn is one of the popular winter treats. You can find products from many manufacturers on store shelves. Everyone advocates for the environmental friendliness and usefulness of their products. But a truly healthy product of plant origin can only be obtained at home, with complete control over the process and composition of the ingredients. There are several delicious and varied recipes for harvesting corn.

Preparing for canning corn

Harvesting corn is not the fastest kitchen process. But the result will pleasantly surprise you. Using a homemade recipe, you can be sure that the grains will retain all their beneficial properties. The quality and durability of preservation largely depends on the correct selection of raw materials. To harvest, you need to purchase corn and then clean it.

Signs of good cobs:

Advice. Determining the degree of ripeness is not difficult - press on the grain. The best option for preservation is if you see pulp and juicy milk inside.

Some recipes require the preparation of whole cobs. Otherwise, you will need to remove the leaves and remove the grain before cooking. A simple technique will help you do this: dip the cob in boiling water for 3-4 minutes, cool slightly. After these manipulations, using a dull knife or fingers, entire rows of grain can be easily removed. There are also special devices for mechanical husking of corn on sale.

How to roll homemade sweet corn into jars

For a classic store-bought dish, try this recipe. First of all, prepare the ingredients:

shelled corn - 850 g;
salt - 1 tbsp. l. or less (to taste);
sugar - 30 g;
water - 1 l.

Attention! The recipe is for 2 0.5 liter jars. You should not take a larger container. If you want to make more jars, increase the ingredients proportionally.

Cooking algorithm:

Wash the grain thoroughly. Pour into a colander and place in boiling water for 3 minutes. After this procedure (blanching), the material for the workpiece will become softer and more tender.
Prepare sterile jars and lids.
Cook the syrup: pour all the salt and sugar into boiling water.
Pour corn kernels into jars, filling them 2/3 full. Pour in the freshly boiled syrup. The liquid level should completely cover the dry contents.
Cover glass containers with lids and place in a water bath for sterilization. Duration - 1 hour.
Roll up the lids, turn them over and wrap them up. After a couple of days, the workpiece can be moved to a dry and dark place.

Whole ears of corn in marinade

For this recipe, prepare a 3-liter container and good, uniformly sized cobs. One such jar holds 8-10 pieces. For marinade for this volume you will need:

sugar - 3 tbsp. l.;
salt - 1.5 tsp.

Cooking method:

Advice. If the cobs do not fit whole into the jar, you can cut them. You can also include 1 tsp in the marinade. citric acid. It will extend the durability of the preservation. To seal multiple jars, increase ingredients accordingly.

Sweet and sour corn in marinade

This is an unusual way of harvesting corn. The dish will get a spicy taste. To begin, prepare about 1 kg of pure grains. For this amount you will need a couple of liter jars and a list of additional ingredients:

table vinegar 9% - 1 tbsp. l.;
salt - 1 tbsp. l.;
drinking water - 1 l;
bay leaf - 2-3 pcs.

Cooking method:

It is customary to preserve corn for the winter in the form of single pieces. They can be eaten without anything, but it is best to add them to main courses or full-fledged salads. If you use at least one of the recipes, you will not regret it at all. Corn preparations are extremely tasty and healthy.

Canned corn: video

If your family loves canned corn as much as mine does, then not preparing it for the winter during the harvest season will be an unforgivable luxury for you - you will have to purchase the store-bought version at exorbitant prices!

Many people think that preparing canned corn for the winter is quite labor-intensive, but you should try this canning recipe at least once and you will never buy it in the supermarket again! And why? The homemade preparation will not contain any dyes, thickeners, or dangerous preservatives - only those products that are in every kitchen.

Without a doubt, it is cheaper to harvest corn if you grow it yourself in your own garden, but inexpensive corn can be found at wholesale markets and you can purchase about 20-30 ears for canning. Then a jar of a juicy and tasty product will be half the price of its store price.

So, let's buy corn and start cooking! Let's try to preserve corn for the winter at home...

Free the corn cobs from the green peel and plant hair and rinse in water. The bottom of the cauldron (the most suitable vessel for cooking) is lined with green peel - this way the cobs will not burn and will become more aromatic. Place the corn on them and add 4 tbsp. granulated sugar. We do not add salt!!! Remember, we don’t add!!! It will make the surface of the grains hard and dense, but we need them soft. Fill the cauldron with water and place it on the stove. Bring the water to a boil, reduce the heat and boil the cobs for about 25 minutes from the moment of boiling. Then we abruptly move them into a bowl of cold water and leave them there for 10 minutes, changing the water two or three more times. The temperature difference will serve us well, and the grains will become softer.

Then carefully cut them with a knife into a deep container.

Fill the jars with corn grains only up to the shoulders - not to the edge of the jar, otherwise, when capping the grains, the entire marinade will be drawn into them. Line the bottom of the pan for sterilization with a small towel or piece of cloth to prevent the jars from bursting when boiling. Place filled jars in a container and pour water between them up to their shoulders, thereby filling the pan.

Pour 1/3 tbsp into each jar. granulated sugar and the same amount of salt.

Pour hot water up to the base of the neck of the jars. Place the pan on the stove, bring the water in it to a boil, and then reduce the heat to medium. Sterilize the jars of grains for about 1 hour, covering them with lids on top. 2-3 minutes before the end of sterilization, pour 9% vinegar into each of them. I poured 1 tbsp into a 0.5 jar. vinegar, and for 300 ml - 0.5 tbsp.

We remove the jars from the pan and immediately screw the lids on them or roll them up with a key for preservation. If you are afraid for the safety of such a “capricious” product, then add 0.5 tablets of aspirin to each jar - it will prevent fermentation. Now you know how to can can corn for the winter at home without any misfires!

Let the jars of canned corn cool and then transfer them to the pantry, storing them there until winter, although my jars open much sooner.

We are used to seeing canned corn kernels on supermarket shelves. Few people notice that canned corn on the cob is also sold. It is no less tasty and tender. You can prepare it at home. How to properly cook pickled corn in jars?

Ingredients

Corn 6 piece(s) Vinegar 2 tbsp. Peppercorns 3 pieces)

Number of servings: 4
Cooking time: 15 minutes

This recipe is quite simple, there is nothing superfluous in it. To prepare you will need:

6 young ears of corn;
3 tbsp. l. Sahara;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. table vinegar;
bay and peppercorns optional.

Place the prepared corn in a saucepan, add water, bring to a boil and cook for about 7 minutes. Drain the water and compact the cobs tightly in sterile jars. If they are large, you can cut them first.

Pour vinegar into a jar, add pepper and bay. Now make the marinade. To prepare it, simply dissolve sugar and salt in boiling water. Fill the jars with cobs with marinade and roll up their lids.

Pickled corn at home is no worse than store-bought corn.

Marinated corn with bell pepper

Using this recipe, you will get a delicious and unusual snack that you are unlikely to find among your friends. Prepare the following products:

6 ears of young corn;
1 large bell pepper;
3 cloves of garlic;
2 bay leaves;
4 peppercorns;
1 liter of water;
1 tsp. vinegar;
2 tbsp. l. Sugar and salt.

The recipe with a photo of pickled corn is quite simple. Pre-boil the peeled corn in boiling water for 5-7 minutes. Place it in prepared jars. If necessary, cut large heads of cabbage into pieces. But it is better to use small cobs. Between the ears of corn, place thin slices of bell pepper, bay leaves, garlic, and peppercorns.

Dissolve salt and sugar in boiling water, pour this marinade over the corn. When it is well heated, pour the marinade back into the pan and boil it. Pour the marinade into the jars again. At the very end, pour table vinegar (9%) into the jars. Cover the jars with lids. You can store this preparation at room temperature, but it is better to place the jars in a cool pantry or cellar.

Whatever recipe you choose, cook the cobs thoroughly and remove all leaves and hairs. Even a couple of hairs in the jar will cause the brine to darken. Also, don't forget about sterilization. Pickled corn will not last through the winter without sterilization.

Experienced chefs don’t even stop at counters with food manufacturers’ products - they know the real price of these goods. Almost any product can be prepared at home, so recipes for canned corn will certainly interest you.

Salads with these yellow-orange juicy grains are enduringly popular on our menu - both on weekdays and on holidays.

Canned corn is distinguished by its universal compatibility with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient, as a tasty side dish, and to decorate dishes. Therefore, having an adequate supply of home-canned corn in your bins will be a practical solution.

I would also like to note that the calorie content of canned corn is only 118 calories per 100 g of grains. This fact allows you to eat it without fear of gaining extra pounds. Corn does not lose its beneficial properties during long heat treatment, improves metabolism, helps overcome stress and provides energy. Therefore, how many calories are in canned corn is not so important if nutritionists often include it in a diet for weight loss.

Canned corn recipes are simple and very easy to implement. The result is always excellent! Once you try to can your favorite product at home, you will no longer buy canned food in the store. You can really feel the difference in taste and safety. Let's choose a recipe!

Recipe with citric acid

Ingredients

Corn cobs- how much + -

Marinade for a half-liter jar:

- 1 tbsp. l. + -
- half a tsp. + -
Lemon acid- a third of a tsp. + -

Preparation

Boil the cobs in salted water (1 tablespoon per 10 liters of water) for 40-50 minutes. We take them out and leave them to cool. Leave the corn broth for pouring.
Cut the grains from the cooled cobs and pour them into sterile jars up to the “shoulder” of the jar. Place 1 tbsp in each jar. granulated sugar, half a teaspoon of table salt and a third of a teaspoon. citric acid.
Bring the broth to a boil and fill the contents of the jars with boiling marinade solution. Cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
We roll up the lids using a canning device, place the jars with the lids down on a flat surface and wrap them in something warm for pasteurization. We transfer the cooled canned food to a storage location.

Recipe with vinegar

Composition of 1 liter of marinade:
Table salt – 1 tbsp. with a mound
Sugar – 1 tbsp. without a pot
Vinegar 9% (for 1 jar 0.5 l) – 2 tsp.

Preparation

Recipe with vegetables

Corn cobs - how many to eat
Carrot
Zucchini
Red bell pepper
Sugar
Apple vinegar
Parsley
Dill

Preparation

Secrets of canned corn at home

For one half-liter can of canned corn you need about 5 ears.
Corn is a capricious crop! Doesn't like to be preserved! This is due to the complete absence of acids in it. It contains a lot of sugar and starch, and a minimal amount of natural preservatives. Therefore, it must be placed in high-quality sterilized jars, covered with sterile lids, pasteurized in water and under a warm blanket. Then the canned food won't explode!
The proportions of salt and sugar can be changed to suit your taste - if you sterilize the canned food properly, it will not let you down!

Canned corn, the recipes for which we have reviewed in detail, turns out tasty, juicy and absolutely safe for health. Having a sufficient supply of our own production, your menu will shine with unusual salads and beautiful sunny decor! Bon appetit!