Sweet corn recipe for the winter. Homemade canned corn, proven recipe

When canning corn, most useful substances remains, and the amount of sodium increases several times. The use of bright yellow grains helps to strengthen the immune system, normalize metabolism, increase efficiency, stabilize the work of the heart and nervous system. All this is achieved due to the presence of vitamin C in the composition, B vitamins, magnesium, phosphorus, zinc, sodium and iron.

Corn, both fresh and canned, used in the preparation of various dishes, salads and side dishes. A store product is not always different good quality, so all more hostesses prefer to make preparations for the winter on their own. In our article we will tell you how canning corn in grains at home takes place. How to make blanks in grains and on the cob, we will present step by step.

Canning corn for the winter

This recipe can confidently be called traditional, because, apart from bright yellow grains, salt, sugar and water, nothing is needed to prepare such a homemade preparation. Corn turns out tender, sweet, juicy. It can be cooked great salads and other delicious meals.

Step-by-step canning of corn in grains at home occurs in the following sequence:

Ripe cobs are cleaned of leaves and fibers. All you need is 1 kg of corn.
With the help of a sharp knife, all the grains are cut off from each cob and put into a pan. Water is poured from above 3 fingers above the level of the grains. After that, the pan goes to medium heat.
Corn grains are boiled for 1 hour. However, it is important to pay attention to the softness of the grain. It may take two or three times longer to cook.
Ready grains need to be filtered. However, water must be conserved.
The grains are laid out in banks. Sugar (6 tablespoons) and salt (2 tablespoons) are added to water (1.5 l). The marinade is brought to a boil, after which they are filled with corn grains in jars.
A piece of cloth is placed at the bottom of a large saucepan, jars covered with lids are placed on top.
Corn must be sterilized for 1 hour, after which the cans are rolled up with a can key.

How to preserve corn without sterilization?

Corn by next recipe can be harvested both on the cob and in grains. At the same time, it is possible to preserve without sterilization. Corn is perfectly stored without loss of taste during the year. It can be used in other dishes or served as a side dish.

Canning corn in grains at home begins with the cleansing of the cobs from leaves and fibers. After that, the prepared cobs are laid out in a saucepan, poured with water and blanched in boiling water for 5 minutes. Spread hot corn on ice and leave to cool completely. After that, the grains are cut off from the cobs and laid out in jars. Topped with corn hot water, jars are covered with lids and left in this form for 15 minutes.

After the specified time, the water is drained, brought to a boil and again poured into jars. At this time, the marinade is being prepared. It is necessary to bring 1 liter of water to a boil, add vinegar, sugar (2 tablespoons each) and salt (1 tablespoon). After 10 minutes, the water from the cans is drained, and the corn is poured with the prepared marinade. Now the jars should be wrapped for 24 hours.

Canned corn with vinegar

To get 1 half- liter jar delicious homemade grains, you need 3 or 4 corn cobs. It all depends on their size.

canning corn kernels according to this recipe, it happens similarly to the previous one, with the only difference that the jars with the contents must be sterilized. A few ears of corn are lowered into hot water for 10 minutes, then laid out in the cold. After that, it will be possible to easily cut off all the grains from them. Now they can be laid out in jars and poured with hot marinade. To prepare it for 1 liter of water, you need to take a tablespoon of vinegar and salt, as well as 3 tablespoons of sugar.

Corn kernels in jars are poured with cooked marinade, after which they are sent to a large saucepan for 15 minutes for sterilization.

Recipe with citric acid

Step by step homemade prepared in the following order:

The corn is boiled in salted water until cooked through for 45 minutes.
Grains are cut from the cooled cobs and laid out in clean half-liter jars.
A tablespoon of sugar, salt (½ teaspoon) and lemon acid(on the tip of a knife).
The water remaining after cooking the corn is brought to a boil and poured into jars of grains.
The next step in canning is sterilization. In time, this process takes about 20 minutes, after which the cans are rolled up with a can key.

Corn in the autoclave

Many fish and canned meat at home are prepared using an autoclave. In it, you can also preserve corn, which in terms of taste will not be inferior to that prepared on an industrial scale.

The recipe for canned corn in an autoclave involves following algorithm actions:

Peeled from leaves and fibers, the cobs are blanched in boiling water for 2 minutes.
Grains are cut from the cooled corn with a sharp knife and laid out in jars, leaving 3 cm to the edge. A teaspoon of salt is poured on top.
Corn grains are poured with boiling water, after which the jars are covered with lids and rolled up with a can key.
Banks are placed in an autoclave and canned for 50 minutes. During the operation of the device, you must follow the instructions.

Corn on the cob

There are several ways to harvest corn for the winter. One of them involves canning cobs. For this process, you should choose a small-sized corn. If the cobs are large enough, they must be divided into several small parts.

For canned corn on the cob must be cleaned of leaves and boiled for 10 minutes. At this time, liter jars should be prepared. Cobs are laid out in jars and poured with hot marinade. To prepare it, you need to bring 1 liter of water to a boil and dissolve a tablespoon of salt in it. Cobs are poured with prepared marinade. Then the jars are placed on the bottom of the pan. The water is brought to a boil. After that, the jars are sterilized for another 1 hour and only after that they are rolled up with lids.

Recipe with vegetables

Using this method, you can cook a tasty and bright assortment of corn kernels, zucchini, red peppers and carrots. Proportions can be determined independently, based on personal preferences.

Canning corn in grains at home occurs in the following sequence:

Corn is boiled in boiling water for 20 minutes.
Grains are cut from the cooled cobs and put in a bowl.
Carrots are cut into a size similar to corn kernels, bell pepper and zucchini. Vegetable mix mixes well and is laid out in pre-prepared jars.
A marinade is prepared based on the water left after cooking the corn. For 2 liters of broth, 2 tablespoons of salt are taken, as well as 3 tablespoons of sugar and apple cider vinegar.
Assorted vegetables in jars are poured with prepared marinade and covered with lids.
Banks are installed in a pan for sterilization for 40 minutes, after which they can be rolled up with a can key.

The following tips will help you learn how to preserve corn so that it turns out juicy and sweet:

First of all, you should choose old cobs with ripe and juicy grains.
Cooked corn should be immediately transferred to cold water or on ice. Then the brine in the jar will be transparent, not cloudy.
Corn is a rather capricious vegetable. When preserving it, be sure to use salt, vinegar and citric acid, and do not forget about the sterilization process. Then home-made canned food will be stored for a year no worse than store-bought.

We hope that our canned corn recipes will certainly come in handy for you.

We all know and love corn. Probably, not a single feast is complete without a salad with this representative of the cereal family. And if for us corn - delicious ingredient salads and snacks, then for many peoples it has been the basis of the diet for centuries. Preservation of corn on the cob and grains - great way provide yourself with this healthy and tasty product in winter.

What is useful corn

Canned corn, despite prolonged heat treatment, practically does not lose its usefulness. But it contains essential oils, fiber, vitamins (A, B, C, PP) and minerals (calcium, magnesium, manganese, iron, phosphorus, etc.). Due to the unique vitamin and mineral composition, corn has earned the respect of nutritionists and cosmetologists, doctors and traditional healers. It is used for both prevention and treatment. various diseases, for weight loss and in order to gain the missing pounds. It is not contraindicated for diabetics and allergy sufferers. amazing product. And best of all, it's delicious!

How to choose canned corn

For the conservation of this cereal, young cobs of sweet corn are best suited (there is also fodder, which can also be used in some recipes). Then the blanks will turn out soft and juicy.

Cucumbers with mustard: we preserve for the joy of ourselves and loved ones

You can check if the corn is overripe by running your fingernail over any grain on the cob. If milk is not released, the pulp remains on the nail - the product is not suitable for consumption either boiled or canned.

It is also better to make a choice in favor of cobs with juicy leaves and light hairs at the base.

A few tips:

To preserve corn, as well as to preserve any other product, you need to use ordinary coarse table salt.
Vinegar is better to take 9%. Moreover, it must be added after the liquid has already been removed from the fire - its effect will be stronger.

Both contribute to the long-term storage of homemade preparations.

Banks with any method of harvesting must be well washed and sterilized.

Recipe "It couldn't be easier"

The peculiarity of this recipe is that only salt and water are needed for cooking:

Corn (young small cobs)
1 st. spoonful of salt
Water - 1 liter

Prepare jars based on the amount of corn (in three-liter jar usually fits 8 ears of small size).
Peel the cobs, put in a saucepan. You need to cook them for 15 minutes (until cooked), the bay cold water. Do not salt.
Cooked cobs need to be cooled.
Boil water with salt and cool too. If there is a lot of corn, you just need to increase the amount of water and salt, observing the proportion.
Place the corn in jars (vertically) and pour over the brine.
For two hours, the jars must be sterilized in boiling water, having previously covered with lids.
Roll up the jars and let them cool completely.

Home autoclave for canning: how to do it yourself, instructions and use

Nothing more than salt and sugar: a simple recipe at home

What do you need:

corn on the cob
Sugar, salt - two tablespoons per liter of water

Procedure:

Peel the cobs, put in jars.
Prepare the marinade: boil water for 2-3 minutes, add salt and sugar ( right amount keeping proportions).
Pour hot marinade over corn.
Sterilize the jars for at least 1 hour (as soon as the water in the pot with the jar boils, the time has gone).
Roll up the jars and let them cool upside down.

In this recipe, it is permissible to change the amount of sugar and salt at your discretion. The main thing is not to reduce the sterilization time.

Bulgarian corn

If you need more spicy taste then you need to use vinegar and spices.

For a 1 liter jar you need to take:

Corn cobs - five or six pieces
Sugar, salt - per liter of water in a tablespoon
Vinegar - three tablespoons.

We act in order like this:

Prepare the required number of jars.
Put peeled cobs in jars.
Put salt, sugar, and vinegar in each jar at once.
Pour cold water over corn.
Sterilize jars with lids in boiling water.
Roll up the jars and let them cool.

Instead of vinegar, citric acid is suitable - 3 g per liter of water. rich and interesting taste give corn all the familiar spices: Bay leaf, greens, black and allspice peppers. By experimenting, you can find the proportions that give the desired taste.

Young cobs with sweet pepper

For a half-liter jar you will need:

Several young small cobs
One sweet bell pepper
two bay leaves
Three cloves of garlic
Five peas of black pepper
2 tbsp. spoons of salt, 2 tablespoons of sugar per liter of water
Vinegar - 0.5 tsp

Pros and cons of Wax (vacuum canning systems)

Procedure:

Put corn in jars, shifting them with pepper and spices.
Make a marinade: boil water, add sugar and salt.
Pour it into jars and let them stand to warm up the cobs.
Drain the marinade and bring it back to a boil.
Pour the marinade over the corn again.
Sterilize jars for 20 minutes.
Gulf of vinegar, roll up jars.

Preservation without sterilization

If there is no time and desire to engage in sterilization, you can use a recipe that does not require this lengthy procedure.

For seaming a liter jar you need:

corn on the cob
two bay leaves
Three black peppercorns
Two tablespoons of salt and sugar per 1 liter of water
Three tablespoons of vinegar

The procedure is as follows:

Peel the cobs, cook for 7-9 minutes. If the cobs are small (up to 10 cm), then you can not cook.
After cooling them with cold water, arrange them in jars.
Fill jars with boiling water, let them stand for five minutes.
Drain the water, boil, pour the jars again. Repeat 3-4 times.
Add vinegar, pepper, parsley.
Boil new water with salt and sugar and pour over the corn.
Roll up the banks.

Turn them over and wrap them up and leave to cool.

Canned corn is loved by many. While most people are used to buying it from stores, few people realize that canned corn is easy to make on your own. Corn for the winter at home has almost the same nutritional properties as fresh corn - why not prepare such a wonderful cereal for the winter? This conservation, though not the most popular among our hostesses, but you will definitely make an impression on everyone gathered at the table.

The bright yellow kernels of canned corn are high in nutrients, including B vitamins, vitamin C, vitamin K, beta-carotene, tocopherol, magnesium, sodium, calcium, phosphorus, zinc, and selenium. Thanks to their nutritional properties corn helps with hypertension and anemia, normalizes work of cardio-vascular system and metabolism, reduces the level of "bad" cholesterol, improves the state of overwork and nervous exhaustion, eliminates disorders gastrointestinal tract and also reduces the negative impact of drinking alcohol and fatty foods. Besides canned corn very useful for diabetics, helping to normalize blood sugar levels, and high content protein and valuable amino acids makes corn an indispensable product for the nutrition of professional athletes.

When choosing corn cobs for canning, pay attention to their appearance- the grains must be uniform and free of dark spots. The leaves of the plant should not be dry - otherwise, this indicates that the ears have been stored for too long. Best for canning sweet corn milky-wax maturity. Determining this stage of maturity is very simple - for this you need to press on the grains. If, in the presence of grain pulp, milk splashed, you have corn ideal for conservation - in the workpiece it will be just as tender and juicy.

Corn can be preserved both in grains and on the cob. You can separate the grains from the stalk if you immerse the corn in boiling water for a few minutes - the grains in this case are removed by hand or with a blunt knife, which must be pressed along each row of grains. In addition, you can use special device, which husks the grains from the cobs.

Corn for the winter at home can be used in the preparation of the most variety of dishes, for example, salads, soups, stews, stews, sauces and puddings, and as an accompaniment to meat, poultry or fish. To serve corn as a full-fledged side dish, it can be lightly pan-fried with a small amount of butter, salt and pepper - it will only improve its taste. In addition, canned corn is the best for numerous dishes. mexican food such as salsa, tacos or enchiladas. Sounds very appetizing, doesn't it? Then let's not waste time and get acquainted with the recipes!

Classic canned corn recipe

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

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

Canned sweet and sour corn

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

Cooking:
Pour boiling water over corn kernels and soak for 5 minutes. Bring water to a boil, adding salt to it. In sterilized liter jars, add one bay leaf and 1 teaspoon of vinegar. Fill jars 2/3 full with corn kernels and pour in the marinade. Jars covered with lids should be sterilized for at least 40 minutes. Roll up jars with lids, turn upside down and cool, wrapped in a blanket.

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

Cooking:
Clean the cobs of leaves and stigmas, remove the grains. Put the grains in a saucepan and pour cold water so that it is about 2-3 more than the grains. Bring to a boil for strong fire and then cook on low heat for 1 hour. Put the corn kernels in sterilized 0.5 l 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. spoon of 9% vinegar and 4 tablespoons of sugar without top per 1 liter of liquid. Bring the marinade to a boil and pour over the corn in jars. Cover jars with lids and sterilize for at least 1 hour. Roll up jars with sterilized lids, turn 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.

Cooking:
Boil the corn on the cob until tender for 15 minutes, do not 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 do not fit, you can trim them a little. Pour the cobs with marinade and sterilize the jars for at least 3 hours. Roll up jars with lids and turn over, leaving to cool.

Corn for the winter without sterilization

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

Cooking:
Boil the cobs for 5 minutes, cool and remove the kernels. Put the grains in sterilized jars with a volume of 0.5 liters and pour boiling water over them. Let stand for 15 minutes, drain the water into a saucepan, bring to a boil again and again pour the grains in jars, leaving for 10 minutes. In the meantime, make the marinade by boiling water with sugar and salt. Remove marinade from stove and add vinegar. Drain the water from the jars and pour over the hot marinade. Tighten the jars with lids, turn over and remove to cool, wrapped in a warm blanket.

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

Experienced culinary specialists do not even stop at the counters with food manufacturers' products - they know the real price of these products. Almost any product can be prepared at home, so canned corn recipes will certainly interest you.

Salads with these yellow-orange juicy grains are an enduring favorite on our menu - both on weekdays and on holidays.

Canned corn is universally compatible with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient delicious 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 overweight. Corn does not lose its useful properties in the course of a long heat treatment, improves metabolism, helps to overcome stress and gives energy. Therefore, how many calories are in canned corn is not so important if nutritionists often include it in their diet for weight loss.

Canned corn recipes are simple and very easy to implement. The result is always excellent! Having once tried to preserve your favorite product at home, you will no longer buy canned food in the store. There is a huge difference in taste and safety. Let's choose a recipe!

Recipe with citric acid

Ingredients

corn on the cob- how much + -

Marinade for a half-liter jar:

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

Cooking

Boil the cobs in salted (1 tablespoon per 10 liters of water) water for 40-50 minutes. Take them out and leave to cool. corn broth leave for filling.
We cut the grains from the cooled cobs and pour them into sterile jars to the "shoulders" of the can. In each jar we put 1 tbsp. granulated sugar, half a teaspoon table salt and a third of tsp. citric acid.
Bring the broth to a boil and pour the contents of the jars with a boiling marinade solution. We cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
We roll up the lids using a canning tool, put the jars upside down on a flat surface and wrap them with something warm for pasteurization. We transfer the cooled canned food to the storage place.

Vinegar Recipe

Composition of 1 liter of marinade:
Salt - 1 tbsp. with a slide
Sugar - 1 tbsp. without peas
Vinegar 9% (for 1 can of 0.5 l) - 2 tsp

Cooking

Recipe with vegetables

Corn cobs - how much to eat
Carrot
Zucchini
Bulgarian red pepper
Sugar
Apple vinegar
Parsley
Dill

Cooking

Secrets of canned corn at home

For one half-liter can of canned corn, you need about 5 ears.
Corn is a capricious culture! Doesn't like canning! This is due to the complete absence of acids in it. It has a lot of sugar and starch, and the minimum 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 will not explode!
The proportions of salt and sugar can be changed to suit your taste - if you sterilize canned food with high quality, then it will not let you down!

Canned corn, the recipes of which we examined in detail, turns out to be tasty, juicy and absolutely safe for health. Having enough stock own production, your menu will shine unusual salads and beautiful sunny decor! Bon appetit!

Boiled, stewed and, of course, canned.

Few people know how valuable this product is for our body. It allows you to cleanse the blood of toxins, eliminate toxins from the body, slows down the aging process of the body. Corn effectively reduces bad cholesterol, normalizes the process of assimilation of food and general metabolism.

Reference. Corn kernels are incredibly beneficial for female body: they will help reduce the unpleasant manifestations of menstruation (including pain), menopause, and also facilitate the course of pregnancy.

Features, pros and cons of canning

Corn is a product long-term storage, but only in those cases, if you cook it correctly, in compliance with the technology. So, preserve corn preferably in a transparent glass container . Thus, it is possible to extend the period of its storage as much as possible (up to 3 years).

Many housewives often have problems either in the process of canning corn, or after closing the jars, the lids of which are bound to explode. So that pickled corn "survive" before the onset winter cold and fully retained taste qualities, you should remember some features and observe them:

Sort. As practice shows, one or another variety of corn does not particularly affect the final taste of the product. The main thing is to choose sugar cobs. And this means that only grown on own site corn, since in almost all cases only fodder varieties are on sale, which will explode in cans, not even a day after they are seamed.
Grain cutting. Corn kernels should be cut off the cob not completely, but about 3/4. Such a need exists in view of the fact that bacterial spores often “live” in the lower part of the corn grains. You should also not cut off the grains with part of the cob, since all the garbage will float up during the cooking process and it will not be so easy to remove it, because corn grains will also float up.
Quantity of product in one bank. You should not put full cans of corn, because the grains love to “play” with gases and a can filled to the top with the product is likely to explode. Optimal quantity corn - 2/3 cans. The brine is also not topped up (about 3 cm should remain to the top).
Vinegar (is it necessary). Vinegar is an essential ingredient in corn canning brine. Remember, no matter how sugary it is, the real canned flavor without vinegar it will be difficult to achieve.
Sterilization. Cans, lids, and containers filled with boiled corn are subject to sterilization. So much more reliable, because even after cooking, harmful spores can remain in corn grains.

Important. Before sterilizing the caps, the rubber bands should not be removed from them: they are not afraid of hot water, because an industrial autoclave would be needed to soften them.

In general, the process of canning corn is quite laborious and time consuming., but as a result you can get exceptionally tasty, nutritious and useful product. It is useful, because, unlike legumes, corn does not lose its properties even after heat treatment.

Besides, canned product does not cause bloating, as it can be after eating a freshly prepared version.

To make canned corn tasty when minimal cost time and effort, remember the rules:

For canning at home, you should choose only young specimens: old corn may not boil properly even after prolonged heat treatment. Determining the quality of corn is simple: press the tip of your fingernail on the grain: if it turned out easy and the juice didn’t go, the corn is ideal for conservation; if juice appears, the corn is still too young.
To simplify the process of separating the grains from the corn cob, it is necessary to lower it for 10-15 seconds in hot water, then cool it sharply in cold water.
The sterilization process should be repeated, and the duration of one procedure should not exceed 10 minutes.
During the cooking of corn, foam forms on the surface of the water. in large numbers. It must be removed as soon as it appears.

Best Recipes

Now we’ll tell you what can be made from corn, including from its cobs (we talked about what can be prepared from corn on the cob, and see useful and delicious recipes from canned corn).

Classical

To prepare delicious pickled corn according to classic recipe the following products are required:

Young corn (grains) - 0.5 kg.
Sugar, salt - 1 tbsp. spoon.
Vinegar (9%) - 1 tbsp. spoon.
1 teaspoon of dried herbs.
Cloves, black peppercorns - 2 pcs.
Lemon acid.

Cooking:

From young cobs

How to pickle on the cob? Based on a 3-liter jar you will need:

about 6 young cobs;
salt and sugar (1 tablespoon each);
3 art. tablespoons of vinegar (6%).

Cooking:

Clean the cobs of leaves and whiskers. Wash thoroughly. Dip in boiling water and blanch for about 3-4 minutes.
Put the corn in jars, add salt, sugar, pour cold water. Place jars in containers warm water and put on fire. Bring to a boil.
Sterilize over low heat for about 45 minutes. Roll up the lids.

How else can you do it? There is also such an option.

To prepare pickled corn on the cob, you need the following ingredients:

Young corn cobs.
Water - 1 l.
Salt, sugar - 2 tbsp. spoon.
Vinegar (9%) - 2 tbsp. spoons.
Allspice, bay leaf (optional).
Carnation - 5-6 pcs.

Cooking:

You can also watch the video, which shows two ways to cook pickled corn on the cob:

Canned

The traditional recipe for canned corn for the winter will allow you to cook excellent workpiece. The following ingredients are used (based on a 3-liter jar):

Corn nibs - 3 pcs. (large specimens).
Salt, sugar - 1 tbsp. spoon.
Water - 1 l.

How to preserve:

You can also watch the video to learn how to preserve corn:

Salad

The simplest corn recipe for use in various winter salads. For cooking, you only need directly:

corn (grains);
salt (1 tablespoon);
sugar (3 teaspoons).

Cooking:

About what delicious salads can be made with corn, including canned, read, and you will learn from interesting recipes cooking dishes with corn and crab sticks.

With cabbage and pepper

excellent winter preparation obtained from corn with pepper and cabbage. For cooking you will need the following products:

Corn kernels - 500 g.
Cabbage - 200 g.
Bulgarian pepper (different colors) - 100 g.
Onions - 5 small heads.
Water - 1 l.
Sugar - 3 tbsp. spoons.
Salt - 2 tbsp. spoons.
Vinegar - 1 tbsp. spoon.
Mustard - 1 teaspoon.
Celery seeds.

Cooking:

Peel corn cobs from leaves, whiskers and blanch in boiling water for about 5 minutes. Then soak in cold water for a couple of minutes.
Carefully separate the corn kernels with a sharp knife. cut cabbage small cubes. Peel the pepper from the stalks and seeds, cut into small cubes. Peel the onion from the husk, also cut into small cubes.
Now you can start preparing the marinade. For this you need to take enamel pan, pour water, vinegar, salt, sugar and spices into it. Put on medium fire. When the marinade boils, pour into it vegetable mix and boil it for about 20 minutes.
At this time, you can sterilize the jars, then put the vegetables in them, pour them with marinade and roll up the lids.

spicy

For cooking corn spicy marinade you will need the following ingredients:

Cooking:

Thoroughly clean the corn cobs, wash them with water. Mix water with vinegar in an enameled container, pour all the spices, salt, sugar into it and put the pan on the fire. Bring to a boil. Gently place the corn on the cob into the marinade and cook until tender (this process usually takes about 20-40 minutes).
Remove the saucepan from the heat, cover with a lid and place in cool place at 12 o'clock. Then drain the marinade, boil it again, dip the cobs in there again, boil again and put it away for the night in the same place.
Repeat the procedure 1 more time.
For the fourth time after boiling, fold the cobs into a colander, then arrange them tops up in pre-sterilized jars. Fill jars with marinade. Top with a small amount of calcined vegetable oil, put the laurel. Roll up the lids.

What can be made from the workpiece?

As you can see, there are many a variety of recipes cooking corn for the winter, but still large quantity recipes can be found using this product in various dishes. So, corn can be used to make soups, sauces, main dishes(baked potatoes, fish, rice, meat, etc.).

What can be cooked? Canned corn is perfect for a variety of vegetable salads, casseroles and even meatballs. And canned corn with vegetables can become full-fledged savory snack, which will appeal to lovers of delicious and light dishes.

Here, perhaps, is all that is worth knowing about the intricacies of preserving corn for the winter. You will surely be able to appreciate all the above recipes and try to cook at least one of them in your kitchen. Culinary inspiration to you and bon appetit!