Corn on the cob: canned for the winter

We all know and love corn very well. Surely, not a single feast is complete without a salad with this representative of the cereal family. And if for us corn is a tasty ingredient in salads and snacks, then for almost all nations it has been the basis of the diet for centuries. Canning corn on the cob and grains is a good way to provide yourself with this healthy and tasty product in the winter.

What are the benefits of corn?

Canned corn, despite long-term heat treatment, does not actually lose its usefulness. But it contains essential oils, fiber, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) (A, B, C, PP) and minerals (calcium, magnesium, manganese, iron, phosphorus, etc.). Thanks to its unique vitamin and mineral composition, corn has earned the respect of nutritionists and cosmetologists, doctors and traditional healers. It is used both for the prevention and treatment of various diseases, for weight loss and in order to gain missing kilograms. It is not contraindicated for diabetics and allergy sufferers. Mind-blowing product. And what’s best is that it’s very tasty!

How to choose corn for canning

Young ears of sweet corn are ideal for preserving this cereal (there is also fodder corn, which can also be used in some recipes). Then the preparations will turn out soft and juicy.

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

It is also better to choose cobs with succulent leaves and light hairs at the base.

Some tips:

For canning corn, as for canning any other product, you need to use regular coarse table salt.
It is better to take 9% vinegar. At the same time, you need to add it after the liquid has already been removed from the heat - its effect will be stronger.

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

Using any method of preparation, jars must be thoroughly washed and sterilized.

And now about how you can preserve corn for the winter, a few easy recipes.

Recipe “It couldn’t be simpler”

The highlight of this recipe is that all you need to make is salt and water:

Corn (young small cobs)
1 tbsp. spoon with a heap of salt
Water – 1 liter

Then everything is done simply, although it takes time:

Prepare jars based on the amount of corn (a three-liter jar usually holds 8 small cobs).
Peel the cobs and place in a saucepan. You need to cook them for about 15 minutes (until ready), pouring cool water. Do not add salt.
Cooked cobs must 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, maintaining the proportion.
Place the corn in jars (vertically) and fill with brine.
The jars must be sterilized in boiling water for two hours, previously covered with lids.
Roll up the jars and let them cool completely.

Nothing more, except salt and sugar: a regular recipe at home

What is necessary:

Corn cobs
Sugar, salt - two tablespoons per liter of water

Procedure:

Prepare the required number of jars.
Peel the cobs and put them in jars.
Prepare the marinade: boil water for 2-3 minutes, adding salt and sugar (the required amount, observing the proportions).
Pour the hot marinade over the corn.
Sterilize the jars for at least 1 hour (as soon as the water in the pan with the jar boils, time has passed).
Roll up the jars and let them cool with the bottom up.

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

Bulgarian corn

If you need the sharpest 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 - one tablespoon per liter of water
Vinegar - three tablespoons.

We proceed in order like this:

Prepare the required number of jars.
Place the peeled cobs into jars.
Put salt, sugar, and vinegar into each jar immediately.
Cover the corn with cool water.
Sterilize jars, covered with lids, in bubbling water.
Roll up the jars and let them cool.

Instead of vinegar, citric acid is suitable - 3 g per liter of water. The rich and captivating taste will be given to corn by familiar spices: bay leaves, herbs, dark and aromatic peppers. By experimenting, you can find proportions that give the desired taste.

Young cobs with sweet peppers

For a half-liter jar you will need:

Several young small cobs
One sweet bell pepper
Two bay leaves
Three cloves of garlic
5 dark peppercorns
2 tbsp. tablespoons salt, 2 tablespoons sugar per liter of water
Vinegar – 0.5 tsp.

Procedure:

Place the corn in jars, topping them with pepper and spices.
Create the marinade: boil water, adding sugar and salt.
Pour it into jars and let them sit so that the cobs warm up.
Drain the marinade and bring it to a boil again.
Pour the marinade over the corn again.
Sterilize jars for 20 minutes.
Pour in vinegar and roll up the jars.

Preservation without sterilization

If there is no time and desire to engage in sterilization, you can use a recipe that does not require the long-term procedure given to us.

To seal a liter jar you need:

Corn cobs
Two bay leaves
Three dark peppercorns
Two tablespoons of salt and sugar per 1 liter of water
Three tablespoons of vinegar

The procedure is as follows:

Peel the cobs and cook for 7-9 minutes. If the cobs are small (up to 10 cm), then you don’t need to cook them.
After cooling them with cool water, place them in jars.
Fill the jars with boiling water and let them sit for 5 minutes.
Drain the water, boil it, and fill the jars again. Repeat 3-4 times.
Add vinegar, pepper, bay leaf.
Boil fresh water with salt and sugar and pour it over the corn.
Roll up the cans.

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

Storing Canned Corn

Simply creating blanks is not enough. They must be stored correctly. Then you can enjoy the taste of this sweet all year round.

Canned corn on the cob for the winter (video)

As we see, there is nothing complicated in canning this cereal. But how bright yellow grains delight the eye of a frowning person in winter and how they decorate the taste of almost all favorite dishes!

And finally, a couple of fascinating facts about the “queen of the fields”:

Corn is the only human-cultivated crop that does not have a wild ancestor. Disputes about how it was obtained continue to this day. There is even a version that corn is an extraterrestrial gift.
This delicious cereal contains 26 parts from the periodic table, incl. This is the rarest of them all, like selenium.

How to preserve corn on the cob for the winter at home: the best preservation recipes and the freezing method

Have you ever thought that corn on the cob, which is common for the warm season, can be prepared for the winter at home? Such vegetables are pickled, frozen, canned. We are happy to share exciting recipes that preserve both taste and benefits.

How to choose corn for canning

If most vegetables (for example, eggplant, zucchini) are canned at a young age, then corn must be of medium maturity . Young cobs are more suitable for cooking, but not for canning. It is also better not to use overripe ones, as they can turn into tasteless pulp.

It's best to create it like this. Lightly press down on the grains. If both juice and pulp are released, the corn is suitable for preservation . If there is only juice or only pulp, do not use such fruit.

Pay attention to hair color . They should be light. Fruits with dark or dried stigmas are not suitable for preservation.

Preparing Ingredients

Successful preservation requires competent preparatory preparation of ingredients . Both the taste and appearance of the preparations will depend on this. What needs to be created :

Examine the cob. If there are a lot of places affected by insects or worms, do not take such a vegetable. If there are few spots, they should be cut off.
Remove all hairs, leaves and dirt.
Once the corn is ready, boil the water.
Place the cobs in boiling water so that they are all submerged. Cook for 15-20 minutes.
Turn off the heat, cover the container with a lid and let sit for 10 minutes.
Remove excess water. An ordinary colander works great for these purposes.
Don't cut the kernels because you'll be canning corn on the cob.

Canned corn on the cob - the best recipes

We present to your attention the best recipes for canned corn on the cob . If you follow the recipe literally, guests will remember the treat for a long time.

Young cobs with sweet peppers

Ingredients per 0.5 l jar:

medium sized cobs;
1 sweet bell pepper;
2-3 cloves of garlic;
bay leaf (optional);
2 tbsp. l. salt and sugar;
dark peppercorns to taste;
0.5 tsp. vinegar.

Manufacturing method:

Place dark pepper, garlic, bay leaf on the bottom of the jar.
Place the cooked cobs.
Cut the pepper into strips and place between the cobs.
Put 1 liter of water on fire.
Add salt and sugar to boiling water. Cook until they are completely dissolved.
Pour marinade over vegetables. Leave for 10 minutes.
Drain the water and boil again.
Pour over vegetables.
Sterilize jars for 20 minutes.
Pour in the entire portion of vinegar.
Roll up the lids.

Advice. If the pepper is not sweet enough (try it before putting it in a container), double the dose of sugar.

Bulgarian corn

For a liter jar you will need:

5 medium cobs;
1 tbsp. l. salt and sugar;
3 tbsp. l. vinegar 9%.

Manufacturing method:

Place the cooked corn tightly in a container.
Sprinkle salt and sugar on top. Pour in vinegar.
Add cool water to the top of the jars.
Sterilize open jars in bubbling water. You can cover it with a lid. Sterilization time – 15 minutes.
Close the lid and put it in a black space.

Please note that there are no spices or garlic in the recipe. But 3 tablespoons of vinegar will give the cobs a special taste.

With citric acid

Ingredients for 1 liter of water:

5 medium sized cobs;
Bay leaf;
3 g citric acid;
allspice;
1 tbsp. l. salt and sugar.

Crafting recipe:

Place all the spices at the bottom of the jar. If desired, you can add one clove of garlic.
Place the cobs in the container, being careful not to break them. Better cut it smaller.
Add sugar, salt, citric acid.
Fill the jars with cool water. Cover with lids.
Sterilize for 15 minutes.
Close the lids of the jars. Once they cool down, you can put them away for storage.

Pay attention! Calculation of citric acid: 3 g per 1 liter of water.

Sweet canned corn without sterilization

Ingredients:

corn on the cob;
Bay leaf;
1 liter of water;
1 tbsp. l. salt;
3 tbsp. l. Sahara;
3 tbsp. l. vinegar;
spices optional: mustard beans, herbs, peppercorns.

Manufacturing method:

Carefully peel the corn and cook in boiling water for at least 30 minutes.
Let the vegetable cool and dry, put it in jars. If you use spices, place them on the bottom.
Boil the water. Once it boils, pour it into the jars. Leave for 7 minutes.
Drain the water. Boil again and fill the jars. Leave for 7 minutes. Repeat this function at least 3 times.
For the final boil, use the freshest water possible. Add sugar and salt to the boiling liquid.
Pour boiling water over the vegetables and pour vinegar on top.
Close the jars. Cool. Put it away for storage.

Fundamentally! It is better not to add garlic to this recipe. It can absorb sugar and the corn will not be sweet.

Marinating corn for the winter with vegetables

Ingredients:

4-5 ears of medium-sized vegetables;
0.5 kg of young zucchini;
1 carrot;
1 pepper (sweet or bitter - according to your taste);
dill, parsley, cumin or basil (optional);
2 tbsp. l. salt;
2 tbsp. l. Sahara;
1/3 cup apple cider vinegar.

With vinegar

Ingredients for 0.5 l:

4-5 small cobs;
2 tbsp. l. vinegar;
peppercorns;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
Bay leaf.

Manufacturing method:

Carefully prepare the corn.
Wait for it to cool and dry.
Place peppercorns and bay leaves on the bottom of the container.
Fold the cobs compactly.
Prepare the marinade: boil water, add all the salt and sugar, stir thoroughly. Cook for 2-3 minutes.
Add vinegar to the jar and immediately pour the bubbling marinade on top.
Cover the jar with a lid and sterilize for 40 minutes.
Roll up and cool.

Canned corn, just like in the store

We often treat ourselves by buying corn not for salad, but simply for enjoyment. The same, no less tasty, can be completely prepared independently at home. The process for preparing the ingredients is similar to that for preparing corn on the cob . At the final step, you just need to carefully cut off the grains, trying not to destroy them.

Advice. Use a knife with a narrow and sharp blade.

Ingredients:

1 kg of corn kernels;
5-6 tbsp. l. Sahara;
2 tbsp. l. salt;
1.5 liters of water.

Manufacturing method:

Prepare the corn.
Cook corn not on the cob, but in the kernels. Total time – 1 hour. Be sure to skim off the foam.
Sterilize the jars in advance.
Place the cooked corn in a container, leaving approximately 4 cm of free space at the top.
Prepare the marinade: boil water, add salt and sugar. Cook for three minutes, stirring constantly.
Cover with a lid and pasteurize for one hour.
Close the lids and put them in a black space.

Pay attention! Spices are unnecessary here. This corn is eaten pure or added to salad.

How to can corn on the cob for the winter: recipe

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From time to time, in addition to the usual pickled cucumbers and tomatoes, I would like to amaze my guests and household members with some unusual preparations for the winter. In this case, a recipe for canning corn is suitable for you. Read on to learn how to prepare tasty corn on the cob for the winter.

Which corn is best for canning?
Recipe for corn on the cob for the winter in jars
- Canned corn on the cob: video
- Kitchen tools
- Ingredients needed
- Preparing corn
- Canning corn
Use in cooking
How and where to store the workpiece
Why can lids swell?

Which corn is best for canning?

This preparation, thanks to its unusual and unusual taste, can be classified as an exotic dish. It combines contrasting sweet, sour and salty flavor chords.

Making this snack allows you to enjoy your favorite corn taste not only in the summer season, it also helps to find the answer to the question of what can be created from corn on the cob, which is asked by almost all gardeners and housewives.

Before you begin the rolling process, you should select the main ingredient - corn. Neglecting this point may become a prerequisite for your conservation to begin to explode. This phenomenon is mainly justified by the fact that the grains of the crop contain a lot of proteins and not enough acidic parts.

To preserve corn on the cob, you should take only young ears of the crop, ideally sweet ones, not fodder types. With all this, the cereal grains should already be quite ripe. When choosing, you should be guided by the rule: you need to lightly press the grain at its base with your fingernail.

Under pressure, a suitable grain should release milk-like juice, and a piece of the fruit should not remain on your nail. If liquid with starch is released and sticks to the nail, then the product is already overripe.

It is not worth canning such corn, since in the best case it will be hard, no matter how much you cook it, and in the worst case, the cans will explode.

Also, when choosing, inspect the leaves and the color of the corn hairs: the leaves should be juicy and fresh, and the hairs should be light in color (the lighter the better).

As for cereal grains, they should be painted in a light yellow color, with milky white bases. The cobs themselves should be taken small, the recommended length is from 15 to 18 cm.

Recipe for corn on the cob for the winter in jars

In this post we will look at how to roll corn on the cob so that it will delight you with its taste all winter long. Read more about the recipe and its implementation.

Canned corn on the cob: video

Kitchen tools

The first thing you need to take care of is to prepare your equipment: it is necessary that everything you need is at hand, this will simplify the process and reduce time costs.

So, what equipment will you use in the process of making the blank:

A saucepan in which corn cobs will be boiled. It’s better to take a five-liter enameled one.
Three-liter jar. She absolutely must be sterilized.
Tin lid. Also sterilized.
Clean rubber gloves. They will be useful to ensure that the process is very hygienic and sterile. Such measures will guarantee your confidence that the twist will not explode after some time.
Small bowls or plates for ingredients.
A tablespoon.
An enamel pan in which a jar of corn will be sterilized.
A clamp with which you will stretch a jar of boiling water.
Seaming key.

Ingredients needed

To make one three-liter jar of canned baby corn, you need to stock up on the following ingredients:

Corn - 7-9 forks.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Water in which the corn will be boiled and used for the marinade - 2 liters.

Preparing corn

Having collected the equipment and ingredients for seaming, you can begin to implement the recipe. First you need to prepare the main ingredient: the cobs are painstakingly cleaned of leaves, husks and hairs.

The most troublesome thing in this process is removing the corn hairs: they must be removed as much as possible, despite the fact that thin hairs will not be able to color the marinade, the dish will look more appetizing and beautiful without them.

If you find that the tops of your corn cobs are dry and under-ripe, they need to be trimmed. It is also worth removing blackened or dried grains.

Canning corn

The process of making pickled snacks consists of the following steps:

Boil the main ingredient. Place the corn cobs in an enamel pan, add 2 liters of water and bring to a boil. The cooking process takes 1 hour. Young (milk) cobs can be boiled for half an hour. But, it’s better to play it safe and cook for an hour.
Sterilization of a three-liter jar . You can create this as follows: pour 1 liter of boiling water into a jar and close the lid for 10–15 minutes.
Place corn cobs in a jar. They need to be placed tightly in a vertical position. It is recommended to do this using hygienic rubber gloves.
Filling snacks. The corn placed in a jar must be filled with the boiling water in which it was cooked, adding the required amount of salt and sugar.
Sterilize jars of cooked cereal. The process should take 40–50 minutes.
Adding the portion of vinegar indicated above.
Seaming , turning over and insulating the jar with a twist, waiting for it to cool completely.

Use in cooking

Now it is virtually impossible to organize a feast without a salad that uses pickled corn.

But you shouldn’t limit the culinary “possibilities” of this preservation only to salad dishes: it will become a good additional ingredient for main dishes.

For example, it can be used in the production of baked meat (pork, chicken, beef), soups, stews, and also served independently as a separate dish.

How and where to store the workpiece

The ideal storage conditions for jars of pickled corn on the cob are dark, cold rooms (ideally a cellar, basement or garage). In the cellar, basement, the shelf life of conservation is the longest - 2 years. If stored indoors (pantry, balcony, basements, closets), the shelf life is reduced to 1 year, or even 7 months.

Why can lids swell?

Swollen lids on cans of canned corn are a signal that the product is not allowed to be eaten, as it can cause poisoning. Read more about the causes of bloating lids.

Insufficient thermal treatment of corn cobs before rolling: an undercooked product can cause not only swelling of the lids, but also their explosion.
Violation of technological aspects of cooking (time, proportions, ingredients).
Violation of sanitary and hygienic standards for the production of pickled snacks - unwashed ingredients, unsterilized containers.
Failure to comply with storage rules: if the can of preserved food is in a well-lit and warm room, the product may begin to deteriorate and the lid will swell.
Introduction of low-quality or damaged goods into the manufacturing process.
Violation of the hermetic aspect: the lid may not fit tightly and hermetically to the jar after sealing.
Composition of corn. This cereal contains a lot of protein, but virtually no acid. This twist often leads to the lids swelling and exploding. In order to eliminate the problem, the required amount of vinegar, citric acid or juice is added to the preservation. Sterilization 2-3 times also helps.

You see, to make a tasty dish using pickled corn, you don’t need to run to the store and buy canned food, often of unknown properties.

It can be prepared without the help of others. It will turn out much tastier and healthier. The main thing is to follow the manufacturing technology.

Canned Corn on the Cob

At first the corn will be fully ripened. It's time to collect a few immature, small cobs for preservation for the winter. In winter, canned cobs can be used as an independent snack and for making various dishes. These can be either various salads or second courses. For example, we cook baked pork with corn on the cob. Very tasty! You can also use canned young cobs to decorate a festive table.

Let's select young ears of corn, no more than 15-18 cm in length (in leaves). The grains of such cobs are still milky, almost snow-white in color.

Let's clear the leaves from the cobs and try to remove as many threads as possible. The threads are still light, they will not paint the marinade red, but the fewer of them left, the better.

Fill the cooked cobs with water and bring to a boil.

Blanch young corn in boiling water for 3-5 minutes.

Place the cobs in a colander and cool with cool running water.

Boiled young cobs are very soft, sweet, without the taste of starch. Lay them out on a towel, dry them and sort them by size.

Place the corn in sterilized containers. The cobs should reach the shoulders of the jar, then there will be enough marinade. We cut off the longest ears at the base so that the corn is size 1 and the containers look presentable. It is best to take small jars - 250 - 500 ml. Usually, you don’t need a lot of canned corn right away, and besides, such containers will stand up better.

Pour vinegar into each jar.
For a 0.5 liter jar you need 2 tablespoons of bite. Add 1 bay leaf, 2-3 dark peppercorns. Let's prepare the marinade. In 1 liter of water, dilute 2 tablespoons of salt and 2 tablespoons of sugar, boil for 1-2 minutes. Pour the prepared marinade over the corn cobs and place the jars in a pan with water for sterilization.

After the water boils in the pan, cover the jars with lids and sterilize for at least 60 minutes.
Corn requires long-term sterilization, otherwise it will turn sour and the containers will explode. After sterilizing the jars of cobs, carefully tighten them, turn them over and leave them for a day.

Now the canned young ears of corn are quite ready. And what wonderful containers we came out with!