Sweet corn for the winter at home. Pickled corn on the cob for the winter

1. First you need to select the ears of corn. They should be the same size and not very large. That is why it is better to give preference to milk corn. They need to be properly cleaned of leaves and hairs.

2. Classic recipe pickled corn for the winter involves pre-processing the cobs. To do this, they need to be placed in a deep pan and filled with water. Place on fire and bring to a boil.

3. After boiling, cook the corn for no more than 3-5 minutes. If the cobs are already well ripened and they are a rich yellow color, it is better to boil them a little longer so that they are not tough.

4. Then the corn should be removed from the heat and doused with cold water to stop the cooking process. Hold under running water for about 3 minutes to allow the corn to cool thoroughly.

5. Now you can lay it out on a towel or paper napkin to remove excess water. You can also divide the cobs by size - large ones can be sealed in 2-liter jars, for example.

6. The jars must be pre-sterilized, since pickled corn for the winter at home is very capricious. Carefully place the cobs into jars.

7. To prepare the marinade, you need to dissolve salt and sugar in 1 liter of water and bring everything to a boil. There is no need to cook the marinade for a long time; only about 2-3 minutes is enough. During this time, you can add vinegar, peppercorns and bay leaves to each jar. Pour the marinade over the corn and place it in a pan for sterilization. This process should take at least an hour. Then cover the jars with lids and turn them upside down. If desired, you can additionally wrap the jars with a warm blanket until they cool down.

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 the bottom up, making sure the quality of the closure, and let cool at room temperature. If desired, you can add 0.5 tablets of aspirin to each jar of canned corn to prevent fermentation.

Pickled corn can be prepared several ways—on the kernel or on the cob. If there is a lot of corn that you want to store for the winter, then it is best to cook it on the cob - this will save you a lot of time.

When buying corn, choose cobs with tender milky kernels. The leaves should be juicy, not dry, and the hairs at the base of the cob should be light. To check the degree of ripeness, just run your fingernail along the grain at the base of the cob - if milk juice comes out, the corn is young and sweet. If starch appears, then the corn is already overripe and is not suitable for preservation.

This pickled corn on the cob recipe makes about six ears of corn, so be sure to increase the water and sugar as needed.

The cobs need to be thoroughly cleaned of leaves and hairs - if you leave a few stigmas, the brine in which the corn will be pickled will darken. Wash the peeled cobs and place them in a convenient pan.

Cover the cobs with water and bring to a boil over medium heat. Cook the corn for 5-7 minutes - the water should boil.

This recipe for pickled corn is suitable for canning on the cob of different maturity - you can can can thin milky cobs, or you can can can already quite ripe corn.

Place the cooked cobs in a colander and rinse under running water. Place the corn on a towel and let dry slightly.

Disassemble the corn cobs according to size so that they fit well into the prepared jars. If the jars are not very large, you can break the cobs into two or three parts.

Place the cobs tightly in each jar - the jars must first be sterilized.

Pour a bite into each jar, add spices if desired - peppercorns and bay leaves.

Prepare a marinade from water, salt and sugar.

Bring the marinade to a boil, boil for several minutes and immediately pour into prepared jars.

Pickled corn for the winter will be well stored at home even at room temperature; for this it must be sterilized.

How to sterilize pickled corn on the cob:

Pickled corn on the cob can be sterilized in several ways. If you have an air fryer, this will be quite easy to do. Place a lower rack at the bottom of the flask and place jars covered with lids on it. This method is suitable for jars with screw caps. Set the temperature to 120-140 degrees and sterilize the jars at medium speed for 60 minutes. After this, immediately close tightly while hot and turn the top over during the day. Wrap the jars in a warm blanket or towel and leave to cool slowly for about 10 hours - preferably overnight.

If you don’t have an air fryer, you can sterilize it in the oven or in a regular saucepan. Be sure to place a towel on the bottom of the pan to prevent the jars from bursting due to temperature changes when heating. Set the time for sterilization depending on the size of the jars: liter jars - 60 minutes, 3 liter jars - at least two hours.

Cooked corn can be served as an appetizer on its own or used in salads and other more complex dishes. Corn on the cob can be heated in the microwave or steamed, add a piece of butter and fresh herbs. To add corn to a salad, just use a sharp knife to cut off the grains and add them to the finished treat. Bon appetit!

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 number 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.

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

Buy or grow ears of corn in your garden.
Carefully remove leaves and tissue. This is very important, since the remaining hairs may later end up in the salad.
Inspect each cob and cut off areas affected by worms.
Boil water in a container. Place the prepared cobs in it. If the corn is large, cut in half for convenience.
After the water boils, cover loosely with a lid. Steam should come out of the pan.
Boil for 20 minutes. Turn off the gas, cover with a lid and let stand for 10 minutes.
Place in a colander and let the water drain.
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.
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:

Clean the cobs thoroughly.
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.
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.
You can check readiness by crushing the grain in your fingers, or by taking a sample. If it is soft, turn off the heat.
Pour the liquid into a separate container; it will be needed for the marinade.
Pour into jars. It is best to use 500 milliliter containers.
The container should be filled to ¾ of its volume.
Measure out 1.5 liters of broth, add salt and sugar. Stir. Boil.
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:

Boil the pre-cut grain in plenty of water for 8 minutes.
To prepare the brine, boil water and add salt, stir.
Place 1 bay leaf and 0.5 teaspoons of vinegar into half-liter jars.
The jars should be filled 2 centimeters short of the top.
Pour in brine.
Sterilize in boiling water for 1 hour.
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:

Boil the cobs in boiling water for half an hour.
Do not add salt to the water where corn boils.
In another bowl, prepare the marinating liquid. To do this, add salt to boiling water and wait for it to completely dissolve.
When the corn has cooled, distribute into jars.
Pour in cold liquid and sterilize for more than an hour. Cans 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.
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:

Carefully separate the grains using a knife.
Add salt, sugar to the water and mix.
Fill the containers without filling to the top.
Pour in warm brine. Let cool at room temperature.
Place in the cellar for 2 weeks.
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:

Choose corn of medium ripeness.
Clean and rinse.
Cook by dipping in boiling water until the grains are soft.
Drain the water using a colander and add cold water.
Using a sharp knife, peel each cob.
Using a ladle, scatter into jars.
Pour boiling water over it.
Set the jars aside for a while and let them settle.
Drain the liquid and boil again.
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.

Pre-boil the corn kernels until soft.
Peel, chop and mix the remaining vegetables in equal quantities.
Distribute into containers that have been previously treated with steam.
Fill the workpieces with brine to the very top. Sterilize.
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:

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

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

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:

Cook the corn until cooked.
Clean the grains and distribute into containers.
Place spices in a container at the bottom.
Prepare liquid for filling.
Pour the jars up the neck.
To increase shelf life, sterilize.
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.

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 to corn broth and granulated sugar, 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 cooked this recipe, resembles a store. 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.