Winter preparations from corn with vegetables. Canned corn for the winter

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

Corn, both fresh and canned, used in cooking various dishes, salads and side dishes. Store-bought products are not always different good quality, so that's it more housewives They prefer to make preparations for the winter on their own. In our article we will tell you how canning corn beans at home. Let us present step by step how to make preparations in grains and cobs.

Canning corn for the winter

This recipe can confidently be called traditional, since, apart from bright yellow grains, salt, sugar and water, nothing is needed to prepare such a homemade preparation. The corn turns out tender, sweet, juicy. You can cook from it great salads and other delicious dishes.

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

Ripe cobs are cleared of leaves and fibers. In total you will need 1 kg of corn.
Using a sharp knife, all the grains are cut off from each cob and placed in a pan. Water is poured from above 3 fingers above the level of the grains. After this, the pan is sent to medium heat.
Cook corn grains 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.
The finished grains need to be strained. However, the water must be preserved.
The grains are placed in jars. Add sugar (6 tablespoons) and salt (2 tablespoons) to water (1.5 l). The marinade is brought to a boil, after which it is poured over corn kernels in jars.
A piece of fabric is placed at the bottom of a large pan, and 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 opener.

How to can corn without sterilization?

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

Canning corn beans at home begins with peeling the cobs from leaves and fibers. After this, the prepared cobs are placed in a pan, filled with water and blanched in boiling water for 5 minutes. Place the hot corn on ice and leave until it cools completely. After this, the grains are cut from the cobs and placed in jars. Corn is poured on top hot water, the 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. You need to bring 1 liter of water to a boil, add vinegar, sugar (2 tablespoons each) and salt (1 tablespoon). After 10 minutes, the water is drained from the cans, and the prepared marinade is poured over the corn. Now the jars should be wrapped for 24 hours.

Canned Corn with Vinegar

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

Canning corn grains This recipe is similar to the previous one, with the only difference being that the jars with the contents must be sterilized. Several ears of corn are dropped into hot water for 10 minutes, then put in cold. After this, you can easily cut off all the grains from them. Now they can be placed in jars and filled 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 grains in jars are poured with the prepared marinade, after which they are sent to a large saucepan for 15 minutes for sterilization.

Recipe with citric acid

Step by step like this home preparation prepared in the following order:

Boil the corn in salted water until tender for 45 minutes.
The grains are cut from the cooled cobs and placed in clean half-liter jars.
Add a tablespoon of sugar, salt (½ teaspoon) and citric acid (at the tip of a knife) to each jar.
The remaining water after cooking corn is brought to a boil and poured into jars with grains.
The next step in canning is sterilization. This process takes about 20 minutes, after which the cans are rolled up with a can opener.

Corn in an autoclave

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

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

The cobs, cleared of leaves and fibers, are blanched in boiling water for 2 minutes.
The grains are cut off from the cooled corn with a sharp knife and placed 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 opener.
The jars are placed in an autoclave and preserved for 50 minutes. During 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 small-sized corn. If the cobs are large enough, they need to be divided into several small parts.

For When canning corn on the cob, it must be peeled from the leaves and boiled for 10 minutes. At this time, you should prepare liter jars. The cobs are placed 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. The prepared marinade is poured over the cobs. Then the jars are placed on the bottom of the pan. The water is brought to a boil. After this, the jars are sterilized for another 1 hour and only after that the lids are rolled up.

Recipe with vegetables

Using this method, you can prepare a tasty and colorful assortment of corn kernels, zucchini, red peppers and carrots. You can determine the proportions yourself, based on personal preferences.

Canning corn beans at home occurs in the following sequence:

Boil corn in boiling water for 20 minutes.
The grains are cut from the cooled cobs and placed in a bowl.
Carrots are cut into the same size as corn kernels, bell pepper and zucchini. Vegetable mix mixes well and pours into prepared jars.
The marinade is prepared using the water remaining after cooking the corn. For 2 liters of broth, take 2 tablespoons of salt, as well as 3 tablespoons of sugar and apple cider vinegar.
Assorted vegetables in jars are filled with prepared marinade and covered with lids.
The jars are placed in a pan for sterilization for 40 minutes, after which they can be rolled up with a can opener.

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

First of all, you should choose young 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 clear and not cloudy.
Corn is a rather capricious vegetable. When canning it, be sure to use salt, vinegar and citric acid, and do not forget about the sterilization process. Then homemade canned goods will be stored for a year no worse than store-bought ones.

We hope that our canned corn recipes will certainly be useful to you.

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 sharply move 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.

For canning you will need the following ingredients:

corn;
water;
salt;
sugar;
vinegar (optional)

For proper preparation it is necessary to adhere to the technology:

Select the heads of cabbage and boil for about 20 minutes, but you need to check for readiness: the cooking time may increase by 10 minutes. When choosing a head of cabbage, pay attention to the cobs. They should be neither too young nor too old. Corn is needed with already well-ripened grains.
Cool the heads of cabbage. Place them on the board on one side and hold the other edge. Carefully cut the grains, being careful not to touch the cobs.
After all the grains have been cut, you need to separate them from each other. This is a very tedious and meticulous task, but there is no escape from it. Then place the corn in the prepared jars, leaving them half full. For this purpose, you can do this work, focusing on the lower bend of your jar (about two fingers from the top edge of the container).
Now we need to prepare the brine for preservation. For its base, a ready-made corn decoction is best suited, always filtered through a gauze cloth. Add 1 liter of water, salt and sugar to taste to the pan. The brine should be boiled for 5 minutes. after boiling. Then you can add vinegar. There is one caveat here: you must know exactly what taste you need. If this sweet corn, then vinegar is not needed. Stir everything again and remove from heat.
An important part of the process is sterilization. To do this, prepare a large, wide pan, laying a linen on its bottom. Now put the filled jars there, you can leave the lids, but if they have a rubber band, it’s better to remove them. Pour water into the pan so that the level of water and corn in the jars is the same. After boiling, keep the jars on low heat for another 40 minutes.
Remove the canning from the heat and seal the jars. Then they need to be wrapped upside down.

When the jars have cooled, keep them in cool place about another week.

With cobs

For lovers of boiled corn there is great recipe preparing preparations for the winter with cobs. For this preservation, you better choose capacious jars - 3 liters.

Tangerine jam: simple step-by-step recipes

You will need about 8 cobs, which can be trimmed to the size that suits you.

Cooking method:

Boil the corn until tender, but it is better not to add salt to the water so that the heads of cabbage do not become hard.
Make the marinade: bring 1 liter of water to a boil, add a little salt to taste.
After all the preservation components have cooled, place the corn in jars and pour cold marinade over it.
Filled jars need to be sterilized for a couple of hours, then rolled up and wrapped.

Without sterilization: step-by-step recipe

Not every housewife has enough free time to sterilize her products. There is one very good recipe just for such a case.

You will need:

20 corn cobs;
1 liter of water;
15 g salt;
30 g sugar;
2 tbsp. l. vinegar.

How to cook:

Cook corn for 5 minutes. after boiling, then cool.
The grains must be separated from the cobs and placed tightly in sterilized jars. To make it easier to separate the grains, there is a little trick: immerse the heads of cabbage in hot water for five minutes, then immediately rinse them with cold water. This will significantly speed up the process.
Fill the filled jars with boiling water. After 15 min. this water should be poured into a saucepan, boiled and poured into the same containers again for 10 minutes.
To prepare the marinade, boil 1 liter of water, add salt and sugar. Remove the marinade from the heat, add vinegar to the container.
Replace the water in the corn jars with marinade. Immediately roll up and wrap well until completely cool.

Preservation in a slow cooker: recipes to note

Bulgarian: a simple recipe for the winter at home

This recipe originates in European countries. The corn is made savory by adding acetic acid.

For preservation you will need:

corn;
salt;
Bay leaf;
vinegar.

A liter jar uses approximately 600 g of corn, 1 tsp. vinegar, 1 tbsp. l. salt, three bay leaves and water.

Cooking process:

Boil the corn for 20 minutes, then cool the vegetable under running water.
3 min. After boiling, cook the marinade: water, salt, bay leaf.
Provide each jar with bay leaf, fill with cobs and marinade, adding 1 tbsp on top. l. vinegar.
Cover the jars iron lids and sterilize them for 20 minutes.
Roll up the containers, turn them over and wrap them until they cool completely.

Canning Sweet Corn

Ingredients:

12 ears of young corn (calculation for 4 cans of 0.5 l each);
1 liter of filtered water;
35 g salt;
30 g sugar.

To make it work good preservation, follow the prescription instructions:

Separate the corn kernels using a knife.
Sterilize jars and lids for 10-15 minutes.
Place the grains in jars, leaving about 1 cm of free space at the top.
Make the filling: boil water, salt and sugar (the bulk ingredients must be completely dissolved).
Next, you need to pour the hot marinade into the jars of corn and put them for sterilization. It will take 3-3.5 hours.
Roll up and securely wrap the jars, after turning them over.

Corn became widespread in European countries at the end of the 19th century. French and French dishes are prepared using corn cobs. Italian cuisine. Canned grains Spaniards and Greeks use it in preparing salads.

Corn kernels are 70% protein. They contain B vitamins, as well as a substance called biotin. Biotin regulates the carbohydrate-fat balance in the human body and is involved in the synthesis of antioxidants that slow down the aging process. also contains a large number of minerals, for example, calcium and magnesium, which have a positive effect on the condition of the musculoskeletal system.

Corn cobs rot within two weeks after harvest, and when frozen, corn loses a large amount of vitamins. Corn canning – great way preserve its beneficial properties.

Canning cobs is suitable for those who like to eat corn with salt, and grains stored for the winter will become great side dish to meat and are perfect for salads.

Canned corn cobs

The cobs are cleared of leaves and corn silk. If the top of the cob is not ripe, soft part cut with a sharp knife or break off. Then the corn is placed in a pan, poured cold water and put on high heat.

After boiling, reduce the heat and cook the cobs until tender. Milk corn is boiled for about 30 minutes, and mature corn for one hour. When cooking, do not add salt to the water.

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

To prevent the can from cracking, the corn and the surface of the can must be at the same temperature. Then you need to carry out a few simple steps:

add two tablespoons of salt and four tablespoons of sugar to the jar;
fill the jar with boiling water;
Sterilize a jar of corn for 40 minutes.

Then the jar is covered with a blanket. The corn is left covered for two days until it cools completely. After cooling, add one tablespoon of 9% vinegar to the jar and roll up the lid.

Canning corn kernels

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

Corn - favorite treat children and adults. It is prepared in different variations and eaten boiled and raw. You can preserve a culture for a long time through conservation. There are many recipes and secrets on how to quickly preserve corn at home for the winter. All kinds of salads are prepared from the pickled culture, added to side dishes and soups, and eaten just like that.

Culture during heat treatment useful components practically does not lose. The maximum useful substances will be preserved if you take corn of a certain stage of ripeness for canning.

If all canning rules were followed when preparing the product, the product can be stored for 2 to 3 years.

The product is low-calorie; corn grain contains fat within 5%. The product is very useful for people who have excess weight and planning to get rid of it. It normalizes metabolic processes in the body, therefore overweight will gradually go away.

People who regularly consume corn have better body function. Scientists have found that daily intake canned product saturates the body with useful substances - magnesium, folate and folic acid. These elements protect the immune and cardiac systems.

Even with manye beneficial properties You should not get carried away with this product. The product is rich in carbohydrates, and this must be taken into account. Nutrition should be balanced and healthy.

The product is not suitable for everyone. For people who suffer from thrombosis or lack of appetite, corn may be harmful.

Choosing corn for canning

In order for a culture to be stored well, it must be carefully selected.

There are two types of culture:

feed - grown in large quantities and intended for feeding livestock, it contains few vitamins.
sugar tastes sweet and contains maximum amount useful substances, intended for people.

The culture comes in different ripeness:

Young cobs are consumed after cooking. Checking the degree of ripeness is very simple. When pressure is applied to the grain, milk is released, but there is no pulp.
Medium ripe grains - excellent for canning. When the grain is crushed, there is both milk and pulp.
At a high degree of maturity, corn is harvested for dry storage. When the grain is crushed, there is only pulp and no milk.

Preparing the ingredients

The preparatory stage takes place in several steps:

Grow your own corn in your garden plot and wait for the appropriate degree of maturity. Or buy corn at the market. It would be a good idea to ask the seller where it came from and where it was grown.
Remove leaves and tissue from the corn. It is important to carefully remove the hairs, as they will subsequently be present in the salad. It doesn't look very attractive.
Carefully cut off damaged surfaces with worms.
Boil water in a large container and add the cobs. If the heads of cabbage are large, cut them into 2-3 parts.
As soon as the heat begins to boil, reduce the heat and cover the corn with a lid. Steam should escape freely. Do not add salt, it will make the corn tough.
Cook for twenty minutes. Use a spoon to stir the cobs several times.
After the time has passed, cover the corn tightly with a lid and leave for a while.
After this, drain the water and use a colander.
The preparation can be done in different ways - using grains and cobs. If you can preserve the cobs, then after cooking you can immediately proceed to the process.
It is necessary to separate the grains from the head of cabbage. Manipulate with a knife. Actions must be careful so as not to damage the structure of the grain.
Next comes the direct rolling of the workpiece.

How to can corn at home

You can harvest crops in different ways. When choosing a recipe, you need to be guided by your taste or experiment.

Recipe for classic canned corn kernels

Required ingredients:

main product - 700g;
water - 400 ml;
salt - 2 tsp;
sugar - 1 tbsp.

Cooking method:

The proportions are calculated for two 500 ml containers. One jar holds approximately 350 grams.
Remove the heads of cabbage from the leaves and remove the stigmas. Cut off the rest of the stem and the top where there are no grains.
Pour water into a basin, immerse the cobs and turn on the stove.
Cooking time depends on the degree of ripeness. 15 minutes is enough for young grain. A medium-ripe crop must be boiled for more than 30 minutes.
During cooking, it is necessary to check the grain. As soon as the grain becomes soft, turn it off.
Drain the liquid and cool.
Cut the grains from the head of cabbage.
Pre-prepare the jars. Rinse thoroughly with baking soda and rinse. Can be fried in the microwave, oven or sterilized over steam. Boil the lids in water for 5 minutes.
Spread the corn out, two centimeters short of the neck.
Prepare brine for pouring. Pour the remaining ingredients into a container and boil. Boil until the salt and sugar crystals disappear.
Fill glass containers. The marinade must be poured right up to the neck and immediately covered with sterilized lids.
The workpiece requires sterilization. Fill a pan with water and place a towel. Place the jars, it is important that water does not get into the jar while boiling.
Sterilize for one hour.
Remove the workpieces and screw them with a special device. Sometimes screw caps are used, in which case they just need to be screwed on.
Place on a blanket and wrap in a warm blanket.

Sweet and sour corn beans

Culture will have rich taste, if you prepare it in the following way.

Required components:

grains - 850 g;
water - 1 liter;
salt - 15 g;
bay leaf and vinegar.

Execution steps:

Purchase a crop of medium ripeness.
Boil the grain in boiling water for 5 minutes. Cover with a lid and leave for five minutes.
Prepare the liquid for filling. Its main components are water and salt. Boil, stirring, until the salt dissolves.
Sterilize 500 ml jars.
Add spices and preservative - 2 tbsp. l. in each.
Distribute the grains into containers. Fill the jars ¾ full and fill them completely with marinade.
Sterilization in boiling water for forty minutes is required. More is possible.
After the end of time, roll up immediately.
Turn over and cover with a woolen scarf.

The corn turns out delicious. It should not be given to children, as there is a preservative present.

Canning Corn on the Cob

The preparations where the whole corn is rolled up look impressive. Suitable containers for workpieces - three liter jars. The heads of cabbage must be selected small, or a large head of cabbage must be broken into three parts.

Ingredients:

corn - 10 large cobs or 15 small ones;
salt.

Step-by-step instruction:

Boil the previously prepared cobs. Do not add salt.
While the corn is boiling, start pouring. Approximate proportions per 1000 ml of water - 25 grams of salt. Boil everything.
When the grain is soft, remove from heat and place in a sieve.
Arrange the cobs compactly in jars.
Pour cold marinade on top.
Sterilize for one hour in boiling water.

This preparation is ideal for small children, since the components included in the composition are natural.

Preparation without sterilization

Salting in this way is suitable for busy housewives and requires a minimum of time.

Ingredients:

corn;
salt - 15 g;
sugar - 30 g;
2 tbsp. l. vinegar.

Cooking method:

Place the boiled grains in 500 ml containers. The container must be after preliminary disinfection.
Fill the containers to the top with boiling water and leave to infuse and warm up.
Decant the water and boil it again. Fill the entire container and leave for ten minutes.
Strain and pour out the water, and fill the container with boiling marinade.
Screw quickly and flip onto the lids.
Allow to cool slowly, keeping warm. Cold jars can be sent for further storage.

Recipe with vinegar

Ingredients:

marinade - 1 l;
salt - 1 tbsp;
sugar - 1 tbsp;
vinegar - 2 tsp. for 500 ml.

Preparation:

Boil the ears of corn. Place in ice water. This procedure will help the corn maintain its rich yellow color.
Clean the grains.
Distribute evenly throughout the container and fill with liquid.
Sterilize and roll up.

Marinated with vegetables in jars

Corn can be combined with vegetables and get vitamin salad for the winter.

Components:

any available vegetables;
water - 300 ml;
sugar - 1 tbsp. without slide;
salt - 1 tbsp. l. with a slide;
vinegar - 2 tbsp.

Cut the grains from the cob.
Peel the remaining ingredients, remove seeds and cut into cubes.
Place the mixture in a container and mix well.
Fill half-liter jars.
Fill the entire volume with pre-prepared brine.
Sterilize for one hour.
After this, seal it with a key and let it cool slowly under a blanket.

Sweet canned corn without sterilization

A universal recipe that is most often used. Both grains and cobs can be rolled up.

Products:

corn;
water - 1 liter;
sugar - 3 tbsp;
salt - 1 tbsp;
vinegar - 2 tbsp.

Cooking method:

Boil the corn and cut off the kernels.
Fill containers with the resulting product and fill to the top with boiling water.
Repeat the procedure again.
Make a sweet filling.
Pour into jars and screw on. There is no need to sterilize.

Recipe with citric acid

Products:

main product;
sugar - 1 tbsp;
salt - half a teaspoon;
lemon acid.

Cooking instructions:

Boil the corn and cool. For quick cooling, place in a cool place.
Place the ingredients in half-liter jars. The recipe indicates the amount for one half-liter jar.
Fill with the broth left after cooking the corn.
Seal the workpieces with lids.

With added spices

Corn can be salted with the addition of your favorite spices. This recipe Suitable for lovers of hot and spicy foods.

Ingredients:

main product;
water - 1 l;
salt - 1 tbsp;
sugar - 2 tbsp;
vinegar - 10 tbsp.

Cooking steps:

Take young cobs and boil for 10 minutes.
Place the cobs in containers in a vertical position.
Cook the marinade with the addition of pepper, bay leaf and other aromatic seasonings.
Fill containers and sterilize for one hour.
Roll up.

How to store canned corn

If the canning process followed all the rules, then room storage conditions are also suitable.

Ideal storage location - dry, cool, dark rooms, temperature regime no higher than 5 degrees.

Residents of apartments preserve conservation in the basement. Some manage to preserve conservation on their balconies. The loggia must be glazed. Additionally, you can make boxes from polystyrene foam or any other insulation material. The most important thing is that the contents of the jars do not freeze. After all, this will lead to damage to the glass and damage to the workpiece.