What can be made from corn for the winter. How to preserve corn grains and cobs in jars at home for the winter

Almost any product sold in a store can be prepared independently at home. Anyone who doesn’t trust manufacturers or wants to save money will probably be interested in canned corn recipes. Salads with these sunny grains have always been popular and are still present in the daily and holiday menus.

Useful properties of corn

Canned homemade corn goes well with fresh or boiled vegetables, fish and seafood, meat, some even prefer to combine it with fruit. It is delicious as a salad ingredient and is used as a unusual side dish, as well as for the beauty of dishes.

It should be noted that canned corn is low-calorie product . 100 grams contain only 118 calories. Therefore, it is used without the risk of getting extra pounds. Prescription canning is a fairly lengthy procedure, but this does not at all affect its excellent qualities. She stays with her set useful properties which are:

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

Canned Corn Recipes

Any housewife at home can very simply and easily follow a recipe. cook canned corn . If you even once try to prepare this product for the winter on your own, 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 sunny gift of nature for the winter. The choice is yours!

Classic Canned Corn Recipe

Will be needed:

Corn grains - 0.7 kg.
Table salt- a large spoon.
Sugar - 15 grams.
Water - liter.

How to cook by prescription:

Recipe for canned lemon corn

Homemade Prescription canning involves Availability of the following products:

Corn cobs.

Marinade per 0.5 liter jar:

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

How to prepare for the winter:

Canned Corn with Vinegar Recipe

Will be required:

Corn cobs.
For a liter of marinade you need to take:
A heaped tablespoon of salt.
A level tablespoon of sugar.
Two teaspoons of 9% vinegar (per 0.5 liter jar).

How prepare grains for winter:

Recipe for canned corn with vegetables

Will be needed:

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

How to cook according to the recipe:

Secrets of cooking at home

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

Corn is considered a capricious crop. She does not like canning due to the complete absence of acids. It contains a lot of starchy substances and sugar, with a minimum of natural preservatives. In this regard, its grains are placed 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.
To get one half-liter can of canned corn, according to the recipe, you need to take about 5 cobs.
You can add sugar and salt 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 safe dish. When there are enough homemade ingredients in the bins, your winter menu will acquire bright and sunny colors thanks to this wonderful gift of nature.

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 independent dish, and also prepare 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 calorie content finished product, then 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, increases the protective properties of the body.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. Scientifically proven great content vitamins and microelements.

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 it stands out white juice, – 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 has a minimum useful substances, and should not be used.

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 one is 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 pre-cut grain in large quantities water 8 minutes.
To prepare the brine, boil water and add salt, stir.
To the floor liter jars spread out bay leaf 1 piece and 0.5 teaspoons of vinegar.
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. Ideal option- 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.
Fill with cold liquid and sterilize 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.
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.
Fill 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 pour cold water.
Using a sharp knife, peel each cob.
Using a ladle, pour 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 assorted vegetables which 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 time they can freeze and spoil. Salted corn Store under a nylon lid in the refrigerator or basement. The air temperature should not exceed 5 degrees.

The season of homemade preparations for the winter is not over yet, despite the fact that it is already October outside the window. Thrifty housewives probably still have a lot of all kinds of vegetables, fruits and other fruits in their bins. So today I offer a recipe for homemade canned corn, which we will prepare for the winter.

What is the most common way to cook with this product? Well, of course, a variety of salads with canned corn! They turn out tasty and satisfying, and also juicy, the main thing is to choose high-quality canned corn.

That is why, when preparing canned corn at home, it is necessary to very carefully select the raw materials. In other words, if you want the grains to be tender and soft, take young ears sweet corn.

Ingredients:

Cooking the dish step by step with photos:

So, let's can the corn for the winter! To do this, take the cobs of young sweet corn (I have 5 medium ones), water, salt and granulated sugar. I give the proportions for a jar with a capacity of 500 milliliters, which holds exactly 350 grams of grains.

Corn cobs need to be cleaned of outer leaves and stigmas (these are hairs). We cut off the excess stem and the very top of the cobs if there are no seeds.

Wash the corn cobs and place them in a large saucepan. Fill with cold water to cover the corn and put on fire.

Cooking times for corn can vary greatly. It all depends on the degree of its maturity. But there are hardly any fans of hard grains that are difficult to chew. There is little pleasure in this, would you agree? My corn cooked after boiling for about 30 minutes, which was enough for it. You look at the softness of the seeds. Drain the water and let the cobs cool a little so that you can work with them further.

Place the grains in a pre-prepared jar. I like to sterilize jars in the microwave: wash them in soda solution, rinse and pour approximately 100 milliliters into each cold water. Steam in the microwave at the highest power for 5-7 minutes each. Just boil the lids for about 5 minutes.

Preparing the marinade for canned corn. Place a teaspoon of salt and sugar in a saucepan and add 200 milliliters of cold water. Place on the fire and bring to a boil. Boil for a couple of minutes until the crystals dissolve.

Now we will definitely need to sterilize our vegetable preparation for the winter. To do this, take a large pan and put a cloth on the bottom so that the jar does not burst during the process. Place the jar with corn and marinade and cover with a sterile lid. After boiling, let the workpiece sterilize for about an hour with medium gurgling water.

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.

Place the corn in boiling water and cook for 5 minutes.
Transfer the cobs to ice water, then dry them with paper towels.
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 according to our recipe unusual snack with a sweet and sour taste.

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.

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

Close the dishes nylon covers 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.

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

To preserve corn for the winter you will need young sweet corn, sugar, salt and clean water- and no additional preservatives. Homemade pickled corn will be very tender, sweet and juicy, ideal for all kinds of salads. The jars 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 store-bought seaming, the quality of which often leaves much to be desired.

Cooking time: 2 hours / Yield: 2 l.

Ingredients

To canning corn at home you will need:

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

How to prepare canned corn for the winter

We clean the cobs from leaves and remove fibers.

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

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

After 1 hour, we express the water, but do not pour it out! Place 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 in which the corn was cooked, prepare a marinade based on 2 tbsp per 1.5 liters of liquid. l. non-iodized salt (without top) and 6 tbsp. l. sugar (without 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 full, then each jar will take about 300-350 ml of marinade. It turns out on average 4 cans, 4x0.35 l = 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in double or triple volume (or more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring out the marinade in several batches. Place the grain in jars, filling them 3/4 full, then prepare 1.5 liters of marinade and pour into the 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 place in a saucepan with hot water for pasteurization - place a small piece of cloth on the bottom of the pan to secure the jars. Pasteurize for 1 hour from the moment the water begins 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 the jars for storage in the dark, cool time. Seaming can be stored for 1-2 years.

Note

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