Canned sweet corn for the winter. How to preserve corn at home? Canned corn cobs

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

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

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

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

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

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

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

Man first became acquainted with corn five thousand years ago. They began to prepare this product for the winter in the last century. A chef from France has been looking for a long time for a way that would help preserve the product for a long time. After conducting numerous experiments, he settled on conservation.

Today this product is very popular. In any supermarket you can find a jar of the preparation. It is used as an independent dish, and also prepared in salads, casseroles, pies, and soups. Let's look at how corn can be preserved at home for the winter.

The benefits and harms of canned corn

If we consider the calorie content of the finished product, it is, on average, 58 kilocalories per 100 grams of product. Depending on the manufacturer, the calorie content can be up to 100 kilocalories.

Before purchasing corn in the supermarket, you must carefully study the information about the product. The composition should include corn grains, water, salt, sugar. If there are other additives, do not buy the product.

Sweet corn removes bad cholesterol and acts as an antioxidant. The product helps to increase mental activity and improves the body's protective properties.

A large amount of fiber normalizes the activity of the stomach and intestines, as well as metabolic processes. Contains lysine and tryptophan. The high content of vitamins and microelements has been scientifically proven.

Eating corn in excessive quantities can be harmful to people who have stomach or duodenal ulcers or blood clots. During the preservation process, the product loses vitamins and microelements.

Choosing corn for canning

The corn for rolling must be chosen correctly, this will protect it from spoilage.

There are two types of corn:

• feed - used for feeding animals, contains a small amount of vitamins;
• sugar – contains a large amount of vitamins and minerals.

Corn maturity may vary. Young milk cobs are often eaten boiled. Medium-ripe grains are more suitable for preservation.

Determining whether a product is ripe is very simple. It is enough to press the grain with your finger. If there is no pulp, but white juice is released, milk corn is ideal for consumption in boiled form.

If juice is released and there is pulp, this is an ideal option for preparing preparations. When milk is not produced, this indicates that the corn is ripe. It contains a minimum of useful substances and should not be consumed.

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

1. Buy or grow ears of corn in your garden.
2. Carefully remove leaves and tissue. This is very important, since the remaining hairs may later end up in the salad.
3. Inspect each cob and cut off areas affected by worms.
4. Boil water in a container. Place the prepared cobs in it. If the corn is large, cut in half for convenience.
5. After the water boils, cover loosely with a lid. Steam should come out of the pan.
6. Boil for 20 minutes. Turn off the gas, cover with a lid and let stand for 10 minutes.
7. Place in a colander and let the water drain.
8. 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.
9. If you plan to roll the cobs, do not cut off the grains.

• The next stage is conservation.

How to can corn at home

Processing can be carried out in different ways. The most common is the traditional recipe. Let's look at it later in the article.

Recipe for classic canned corn in grains

For preparation, a minimum amount of ingredients is required, namely:

• corn – 1 kilogram;
• sugar – 6 tablespoons;
• salt – 2 tablespoons;
• water.

Cooking method:

1. Clean the cobs thoroughly.
2. 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.
3. 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.
4. You can check readiness by crushing the grain in your fingers, or by taking a sample. If it is soft, turn off the heat.
5. Pour the liquid into a separate container; it will be needed for the marinade.
6. Pour into jars. It is best to use 500 milliliter containers.
7. The container should be filled to ¾ of its volume.
8. Measure out 1.5 liters of broth, add salt and sugar. Stir. Boil.
9. 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:

1. Boil the pre-cut grain in plenty of water for 8 minutes.
2. To prepare the brine, boil water and add salt, stir.
3. Place 1 bay leaf and 0.5 teaspoons of vinegar into half-liter jars.
4. The jars should be filled 2 centimeters short of the top.
5. Pour in brine.
6. Sterilize in boiling water for 1 hour.
7. Roll up and wrap well to keep warm.

These blanks are intended for adults. For children, it is necessary to select recipes without the use of vinegar.

Canned Corn on the Cob

Corn can be covered entirely. If it is large in size, cut the head of cabbage into several pieces.

This recipe requires the use of large containers. The ideal option is three-liter jars.

Ingredients:

• cobs;
• water – 1 liter;
• salt – 20 grams.

Preparation:

1. Boil the cobs in boiling water for half an hour.
2. Do not add salt to the water where corn boils.
3. In another bowl, prepare the marinating liquid. To do this, add salt to boiling water and wait for it to completely dissolve.
4. When the corn has cooled, distribute into jars.
5. Pour in cold liquid and sterilize for more than an hour. Jars with the preparation must be placed in cold water. If the temperature in the container and the jar is not the same, the container will burst.
6. 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:

1. Carefully separate the grains using a knife.
2. Add salt, sugar to the water and mix.
3. Fill the containers without filling to the top.
4. Pour in warm brine. Let cool at room temperature.
5. Place in the cellar for 2 weeks.
6. 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:

1. Choose corn of medium ripeness.
2. Clean and rinse.
3. Cook by dipping in boiling water until the grains are soft.
4. Drain the water using a colander and add cold water.
5. Using a sharp knife, peel each cob.
6. Using a ladle, pour into jars.
7. Pour boiling water over it.
8. Set the jars aside for a while and let them settle.
9. Drain the liquid and boil again.
10. Mix water with the remaining ingredients and bring to a boil.

• Roll up the cans.

The recipe does not require sterilization. In a similar way, you can preserve whole cobs.

Marinated with vegetables in jars

This recipe is an assortment of vegetables that is easy to prepare.

Products:

• carrot;
• zucchini;
• pepper;
• eggplant;
• corn;
• vinegar - 25 milliliters;
• sugar – 1.5 tablespoons;
• salt – 1 tablespoon.
• water – 1.5 liters.

1. Pre-boil the corn kernels until soft.
2. Peel, chop and mix the remaining vegetables in equal quantities.
3. Distribute into containers that have been previously treated with steam.
4. Fill the workpieces with brine to the very top. Sterilize.
5. 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:

1. Pre-separate the grains.
2. Place in an enamel container, add boiling water and cook for 5 minutes.
3. Drain the broth and soak the grain in cool water.
4. Pour into jars. The distance from the grains to the top of the neck should be at least 2 centimeters.
5. Pour boiling water to the top and let stand for 15 minutes.
6. Drain the water, boil and repeat the procedure again.
7. Next, prepare the brine by mixing and boiling all the remaining ingredients.
8. Pour the water out of the jars and pour in the prepared marinade.
9. 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:

1. Boil the cobs until tender. Salt the water first.
2. Pour the broth into a separate container. Cool the cobs.
3. Cut the grains and fill half-liter jars with them.
4. Place remaining ingredients in each jar. The list of products gives the dosage for one half-liter container.
5. Boil the broth and fill each jar to the top.
6. Sterilize within half an hour.
7. 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:

1. Cook the corn until cooked.
2. Clean the grains and distribute into containers.
3. Place spices in a container at the bottom.
4. Prepare liquid for filling.
5. Fill the jars up the neck.
6. To increase shelf life, sterilize.
7. 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.

Pickled corn is delicious and easy to prepare. It can be used all year round, adding grains to salads and various hot dishes, or served as a side dish. Corn can, of course, be frozen or dried, but in canned form it will be much more juicy and interesting. Home-harvested grains and cobs are superior in properties and qualities to store-bought products, which often contain not the most healthy additives.

Pickled corn on the cob

It is advisable to marinate young milk cobs with well-formed grains of sugar varieties. It will take much less time to prepare such corn than mature corn.

Without vinegar

We will need the following ingredients:

• small cobs;
• liter of water;
• 15 g salt.

We free the corn from leaves and fibers and rinse under running water. Place a pan on the stove, pour in water, lay out the heads of cabbage and, after boiling, cook them for 5-7 minutes. Using a slotted spoon, remove the corn from the water and leave on a plate to cool.

Prepare the marinade: dissolve salt in a liter of water and bring to a boil. Turn off the gas supply and remove the pan from the stove.

Place the cobs in clean, dry jars and fill to the top with marinade. Place a wide container on the fire, place a lattice liner on the bottom, pour in water and sterilize the corn in the jars for an hour. We roll up the canned food, turn it upside down and wrap it in a blanket. After the jars with the contents have cooled completely, transfer them to a cool place for storage.

With vinegar

Let's prepare the products:

• several young heads of corn (per 1 liter jar);
• a tablespoon of sugar;
• half a tablespoon of salt;
• 2 tablespoons vinegar.

In this cooking method, there is no need to pre-boil the cobs. We free them from leaves and fibers, rinse them thoroughly under running water and place them in a jar, top to top. Pour in salt, pour in the specified amount of vinegar, add sugar and fill everything to the top with cold water.

We sterilize the corn in a wide container for an hour, after which we immediately seal it, cool it at room temperature under a blanket and store it in a cellar or basement.

On a note! The vinegar gives the corn pickled in this recipe a nice, slightly spicy taste!

Spicy

We will need:

• 550 g corn;
• a teaspoon of vinegar;
• a tablespoon of salt;
• a pair of bay leaves;
• one and a half liters of water.

We free the heads from the leaves, remove the fibers and wash the corn under running water. Place in a saucepan and cook over medium heat for a quarter of an hour. Remove from water and cool on a plate.

In the meantime, we are preparing the marinade: dissolve the salt in the specified amount of water and bring to a boil.

Place bay leaves at the bottom of a sterilized 3-liter jar, add vinegar and corn cobs. Fill everything with boiling salted water, cover with lids and send for sterilization. After 40 minutes, remove the jars from the boiling water and immediately roll them up.

With greens

Products that need to be prepared:

• young cobs;
• fresh parsley;
• fresh dill;
• currant leaves;
• 3 tablespoons vinegar;
• a tablespoon of salt;
• a couple of tablespoons of sugar.

We wash the peeled corn and cut it into small pieces - washers. Place them in a saucepan and boil for 30 minutes.

Important! We do not drain the water in which the corn was boiled - we will need it when preparing the marinade!

At the bottom of the sterilized jars we place one sprig of fresh herbs and one currant leaf, and chopped corn on top. We pack everything very tightly.

We make the marinade: add the specified amount of salt and sugar to one and a half liters of water in which the cobs were boiled, bring to a boil, then pour in the vinegar and immediately remove from the stove. Pour the hot marinade over the corn in the jars, cover with lids and sterilize everything for 40 minutes at a low boil.

On a note! This time is designed to sterilize half-liter jars; if their volume is larger, then the time should be increased - liter jars about an hour, one and a half liter jars about 1 hour 20 minutes.

After sterilization is complete, roll up the jars, turn them upside down and let them cool at room temperature. Store in a cool place.

Pickled corn kernels

Pickled corn kernels are good because they are a more convenient ingredient for later use. They no longer need to be separated from the head of cabbage - just open the jar and add the product to the dish.

Sweet grains

• 700 g corn grains;
• liter of water;
• a couple of tablespoons of sugar;
• a tablespoon of salt.

Using a sharp knife, cut the grains from the cobs, place them in a colander and boil in boiling water for five minutes.

Make the marinade: bring water to a boil (you can use the same water you blanched the grains in) and add sugar and salt to it.

We sterilize half-liter jars over steam, let them dry and fill ¾ of the volume with grains. Pour in hot marinade, not reaching the top edge by about a centimeter. Cover with lids and sterilize in boiling water with minimal gas supply for 2-3 hours. Roll up the canned food and let it cool, turning the necks down.

Grains with vegetables

Pickled corn kernels with vegetables are a ready-made dressing for soups and other dishes, which will definitely come in handy in winter. To prepare it you will need:

• 800 g of grains;
• small zucchini;
• a couple of bell peppers;
• two carrot roots;
• 5 peas of allspice;
• a tablespoon of salt;
• 4 tablespoons vinegar.

Remove the grains from the cobs and boil them in water for 20 minutes. Pour them into a bowl. Peel the carrots and cut into small cubes. We wash the bell pepper and zucchini under running water and also chop it into small cubes. Mix the prepared ingredients with corn kernels and fill them into stylized jars. Add a couple of allspice peas.

Prepare the marinade: pour one and a half liters of water into a saucepan, add salt and sugar, bring to a boil, then add vinegar and immediately remove from the stove. Pour the hot marinade over the vegetable mixture and cover with lids.

Sterilize for 1-2 hours and immediately seal for the winter.

1. If the corn that you are going to pickle turns out to be overripe, then you need to boil it a little longer. The cooking time indicated in the recipe should be doubled or even tripled, depending on the degree of softness of the product.
2. It will be much easier to separate the grains from the cobs if you first hold them in boiling water for a couple of minutes and then rinse them with cold water.
3. To ensure that the preserved food does not explode, it must be sterilized 2-3 times and only then sealed for storage.
4. It is advisable to choose a cool, dark place to store pickled corn. If you plan to keep the jars in the apartment, then try to place them where sunlight does not reach, for example, in the pantry or in the lower cabinet of the kitchen unit.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Chief Editor

Since one day, on the advice of my dacha neighbors, I decided to can the corn that we couldn’t bear to eat boiled, I no longer buy factory canned corn. First of all, because home-canned corn makes it possible to independently regulate the sweetness and naturalness of the preparation.

I love sweet corn. This easy homemade canned corn recipe is perfect. Step-by-step photos will demonstrate the preparation. Having tried to make this preparation once, I am sure that home-canned corn will be included in your list for mandatory canning for the winter.

What do we need:

• raw corn on the cob – 20 pcs.;
• salt – 1.5 tsp;
• sugar – 4-5 tbsp;
• table vinegar 9% - 2 tbsp;
• water – 1 l.

Inventory:

• jars with lids
• containers for freezing

How to can corn at home

The main secret of the recipe lies in the correct choice of corn and adherence to the technology for preparing raw materials for conservation. Dairy corn and very young corn are not suitable, just like old ones. Choose small cobs with darkened but not dry tails, with grains of pale yellow color, in the middle of which the characteristic dent has not yet formed.

Peel the cobs from green leaves, wash, place in a freezer container and place in the freezer overnight.

In the morning, remove and defrost at room temperature. Freezing corn grains will make them more tender, juicy and elastic. Once completely defrosted, use a sharp knife to cut the kernels as close to the cob as possible.

Place the grains in a saucepan and boil for 15-20 minutes. There is no need to add salt during cooking. I was advised to boil the corn on the cob and then cut it. But through trial and error, it was found that it is better to cook grains that have already been separated from the cob. You can also try both methods and choose the one you like best.

After cooking, drain the water and strain into a separate saucepan - we will cook the brine in it. Add sugar, salt and vinegar indicated in the recipe to 1 liter of this decoction. Boil the marinade for 5 minutes.

Place the corn kernels over the top, leaving 2 cm short. Pour in the marinade and cover with lids (do not roll up). Place the jars with the contents in a saucepan with water so that the water reaches half of the jar and for at least 45 minutes. After sterilization is complete, roll up the jars in the usual way and leave them upside down until they cool completely at room temperature.

Healthy and tasty homemade canned corn is ready! Its main use in winter is for salads. She is especially good at them, but children often eat just like that, out of desire. 🙂

Please note that this sweet corn must be stored in the cold: in the refrigerator, cellar or on the loggia. Corn is a capricious product in terms of preservation, as it is easily fermented. Therefore, do not reduce the sterilization time. In the case of corn, longer is better than less. Bon appetit!

Young cobs for preservation must be milky white in color.

Usually they are not very long - 15-17 centimeters. You can take larger corn and cut the cobs into several pieces - carefully break them off or cut them with a knife so as not to damage the grains too much. We clean the cobs from leaves and hairs - they are suitable for decoction, but it is better not to use them for preservation.

Place the prepared cobs in an enamel bowl or saucepan, fill with water and bring to a boil. Cook the young cobs in this way for about five minutes.

Pour boiling water over the cobs, so they will cook faster and retain all their beneficial properties. Boil the cobs until cooked - they should become soft and have no starchy taste. The prepared cobs need to be cooled - place them in a colander and fill with cold water.

After the cobs have cooled well, they need to be dried - to do this, lay them out on a towel. To make our preparations not only tasty, but also practical, disassemble the cobs by size - this way we will save the number of jars used for preservation.

I usually use liter jars - this amount is enough for one time. I also give the quantity of products based on liter jars.

To each jar add two tablespoons of table vinegar, one bay leaf and two or three peppercorns - to your taste.

Prepare canned corn on the cob in the marinade:

The marinade with which we will pour the prepared cobs is very simple to prepare. You will need two tablespoons of salt and sugar - this proportion is calculated for one liter of water. Boil the marinade for two to three minutes, after which we immediately pour the hot cobs in the jars. Take care in advance of the containers in which you will sterilize the finished jars. We sterilize each jar for at least an hour - we begin to count the time after the water boils in the pan in which the jars are standing.

We roll up the prepared jars and turn them upside down. After the jars have cooled, they can be placed in storage. Use half-liter or liter jars; such canned food is easier to prepare and will last longer. If you have a convection oven, you can sterilize the jars in it - then we count the time from the boiling of the marinade in the jars. Milk corn cobs will be the best decoration on your table.