Corn has been known to mankind since time immemorial. Some cultures have made it a staple of their diet. Modern housewives use it in dishes, mainly in canned form. But the store version does not allow you to fully appreciate the merits of this delicacy. Therefore, housewives are increasingly thinking about how to preserve corn for the winter at home. Good recipes are passed down from mother to daughter, becoming a true family treasure.
Benefits of the Queen of the Fields
In order to please your family with a delicious salad with bright yellow sweet grains in winter, you need to make preparations in the summer. Preparing canned food does not take much time, so the busiest housewife can handle the job.
The benefits of amber grains are completely preserved after processing. It is extremely difficult to overestimate it. Each grain is rich in:
- zinc;
- potassium;
- magnesium;
- phosphorus;
- selenium
The Queen of the Fields saves from indigestion. Due to the abundance of protein, it is recommended as an indispensable component of the nutritional regimen of athletes. Overweight people appreciate it for its low calorie content. Diabetics use it without fear, as it helps normalize blood sugar levels. All of the above makes the queen of the fields an even more welcome guest in our kitchen in winter. Therefore, the relevance of the question, “How to preserve corn for the winter at home?” extremely high.
Basic secrets of conservation
There are many videos on the Internet that talk about the nuances of harvesting corn for future use. Unfortunately, not all videos are valuable. We have collected secrets and tricks on how to properly preserve corn at home.
To make your canned food literally make your guests salivate, you need to:
- pay attention to the variety (sugar grains are ideal as a preparation);
- opt for grains of milky-wax ripeness (when pressed, white juice splashes out of them);
- sterilize the jars several times (the queen of the fields has a hard time “parting” with the dangerous microorganisms living in her).
By the way, the problem with husking grains can be easily solved if you pour boiling water over the cob and then plunge it into ice water.
How to make canned corn at home?
Most often, housewives are interested in the cooking method used in factories to achieve the sweetness and juiciness of grains. After all, this is the taste of the queen of the fields that we are accustomed to.
For such preparations you will need to take a special variety of corn - sugar. It will be more convenient to roll up the grains in small half-liter jars. In such a volume, the household will eat the entire canned food at one time - the housewife’s work will not be in vain.
How to preserve corn for the winter at home in grains “like in the store”? Take:
- corn in heads;
- regular salt in the amount of one teaspoon;
- granulated sugar (2 teaspoons);
- vinegar essence (no more than a tablespoon).
The listed ingredients are enough to preserve one jar. If you plan to stock up on treats for the whole winter, then independently recalculate the ratio of all components of the canned food.
Be sure to clean the heads of cabbage from leaves and debris. Due to the fact that dust often accumulates on grains, experienced housewives wash them thoroughly. After all the preparatory activities, feel free to get to work:
- Boil the corn well (about 40 minutes);
- let the heads of cabbage cool;
- Husk the grains;
- pour them into jars that have been washed and warmed in advance;
- add the ingredients listed above;
- Fill the jars with boiling water.
After about a day, move the canned food to a cool place where light does not penetrate.
How to can corn on the cob?
Some housewives are ready to look for an unusual recipe in order to surprise their family and guests gathered at the festive table in winter. Surely, the queen of the fields, rolled up right in the heads of cabbage, will evoke strong emotions in everyone. Do you want to know how to can corn on the cob at home for the winter? Nothing could be simpler.
Select small or medium heads of cabbage in the store (as in the photo). They are ideal for your purposes. It is more convenient to prepare three-liter jars for them. In order to make one canned food you will need:
- eight heads of cabbage;
- table salt (two tablespoons is enough);
- liter of drinking water.
Boil the heads of cabbage until tender (about 15 minutes) without adding salt. While the corn is cooling, make the marinade - boil water and salt in the above ratio. Soak the heads of cabbage, previously placed in a jar, with hot marinade.
Now it’s time to move on to the final stage - sterilization. Allow at least three hours for the process. After that, roll them up. Place the twists on a hard surface with the caps facing down. After a day, remove the workpieces in a dark place.
We make preparations in grains
Housewives are more accustomed to using the queen of the fields in grains. In this form, it is added not only to salads, but also becomes the basis:
- sauces;
- soups;
- pizza.
We will give readers a simple recipe, thanks to which they can enjoy juicy grains all year round.
To get one three-liter can of canned corn, prepare:
- 3 heads of cabbage;
- one tablespoon each of sugar and salt;
- liter of water.
- boil them;
- keep in the oven.
Cobs before cooking:
- rinse;
- clean thoroughly.
After boiling for three minutes:
- take out the corn;
- let it cool naturally;
- Boil the husked grains for about three more minutes.
The temperature should be minimal.
The marinade is very easy to make: add sugar and salt in the quantities indicated above into a saucepan with water. Two minutes of boiling will be enough for pouring (use the marinade only when it is hot).
Pour the grains into jars and cover them with marinade. Each container must be sterilized for at least three and a half hours.
While still hot, roll up the jars. Place them on the lids in a warm place. It wouldn't hurt to wrap them in a blanket.
You can store such canned food in the refrigerator, but a basement or pantry is more suitable for them.
Methods of canning without sterilization
Housewives do not always have time to make preparations using sterilization. But at the same time, they continue to care about the health of their family, being interested in how to can can corn at home for the winter without sterilization. Many similar methods have been invented.
For one of them, take:
- heads of corn (20 pieces of medium size);
- granulated sugar (30 grams);
- salt (15 grams);
- vinegar (2 tablespoons).
It is important that the vinegar is nine percent.
At the preparatory stage:
- rinse the cobs, boil them for 5-7 minutes;
- do not forget about sterilizing jars and lids;
- Cool the heads of cabbage and remove the grains.
Now you can start preparing the canned food:
- take jars (0.5 liters);
- pour grains into them;
- fill each with boiling water;
- after a quarter of an hour, drain it into one container;
- bring the resulting liquid to a boil;
- refill the jars with it;
- wait ten minutes.
To speed up the process, start preparing the marinade: boil water with salt and sugar. Pour vinegar into this cooled mixture.
Carefully drain the water. Pour a ladle of marinade into each container, then roll up the can. She should be kept warm throughout the day.
Spicy option
How to preserve corn for the winter at home? If your family prefers spicy dishes, then try to please them with spicy corn. For this option you will need:
- corn in heads (600 grams);
- salt (1 tablespoon);
- vinegar (1 teaspoon);
- laurel;
- liter of water.
Boil the pre-cleaned cobs in any suitable container for about 20 minutes. Then cool with cold water.
At the same time, make the marinade. Take as a basis the scheme familiar from previous recipes. Place laurel leaves in 1-liter jars and add vinegar to them. Now place the cobs here, cut side up. After pouring the marinade, sterilize the canned food for at least 3 hours. Roll them up while still hot.
If you prepare for winter in advance, you will always have access to a wide selection of dishes made from sweet amber grains that smell like summer.
1. First, you need to choose the right cobs so that the corn for the winter without sterilization at home is not hard. It's best to use fresh, recently picked ones so the corn isn't starchy. The cobs must be thoroughly cleaned and washed thoroughly.
2. Place the whole cobs in a deep saucepan and cover with hot water. Bring to a boil over high heat and blanch for about 3 minutes. Place the cobs in a colander and cool under running water (you can place the corn on ice).
3. Cooled and slightly dried cobs can be placed in a jar. If you wish, you can make corn directly into grains, according to the principle of what is sold in the store. To do this, you need to cut the grains with a sharp knife.
4. For one small jar, and more is hardly necessary for one dish, it takes 3 medium cobs. They need to be placed in the jar quite tightly. Fill the jar with boiling water and leave for 10-15 minutes with the lid closed.
5. This water then needs to be drained and brought to a boil again. Pour over the corn a second time for about 10 minutes. Meanwhile, prepare the marinade. For 1 liter of water you will need 2 tablespoons of vinegar and sugar and 1 tablespoon of salt. Pour the boiling marinade over the corn, after draining the water. Roll up the jars and leave them under a blanket until they cool completely. That's the whole recipe for cooking corn for the winter without sterilization. Cobs are also preserved in the same way.
Corn became widespread in European countries at the end of the 19th century. French and Italian dishes are prepared using corn cobs. Spaniards and Greeks use canned grains in 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 amount of minerals, such as 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. Canning corn is a great way to preserve its beneficial properties.
Canning cobs is suitable for those who like to eat corn with salt, and grains stored for the winter will be an excellent side dish for meat and are perfect for salads.
Canned corn cobs
The cobs are cleaned of leaves and corn silks. If the top of the cob is not ripe, the soft part is cut off with a sharp knife or broken off. Then the corn is placed in a pan, filled with cold water and placed 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 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 placed in sterile jars. Add one tablespoon of salt and three teaspoons of sugar to warm water. The marinade is brought to a boil and carefully poured into jars. They are sterilized for 40 minutes, rolled up and wrapped.
Canned corn is added to various salads, in addition, it can be used as a side dish or added to various first or second courses. Corn is prepared for the winter using simple recipes. It can be canned, or it can be frozen and stored in the freezer until ready to use.
Canned corn began to be produced en masse in the second half of the last century. However, industrially produced products are not always pleased with the quality, so you can preserve corn yourself.
For preservation, you need to choose cobs with grains at the stage of waxy ripeness. That is, the grains should already acquire a characteristic yellow color, but at the same time remain soft. If you try to preserve overripe corn, the grains will remain hard, even after prolonged heat treatment.
The hardest part of cooking corn is separating the kernels. To make this process easier, it is recommended to blanch the cob. It should be immersed in boiling water for half a minute, and then immediately transferred to a container with ice water.
To prevent jars with blanks from exploding, you need to be very careful in preparing dishes and sterilizing containers and canned food.
Interesting facts: the birthplace of corn is South America. Interestingly, corn does not sow itself. If a whole cob falls to the ground, it will simply rot and not germinate. Therefore, this plant cannot grow without human participation.
Canned corn in jars
To prepare canned corn kernels in jars you will need:
- 1 kg of corn;
- 1.5 liters of water;
- 6 tablespoons sugar;
- 2 tablespoons salt.
We clean the cobs from leaves and fibers. Cut the grains with a sharp knife. We try to move the knife as close to the core of the cob as possible.
Advice! If you cut off part of the core of the cob when cutting the kernels, don't worry. This husk separates during cooking and floats to the surface of the water, so it can be easily removed.
Place the grains in a saucepan and fill with water so that the liquid level is 3 centimeters higher than the level of the grains. Bring to a boil. This will create quite a lot of foam, which will need to be carefully removed with a slotted spoon. Reduce the heat so that the liquid barely simmers and cook the grains for an hour.
Then put the colander in another pan and discard the corn (do not pour out the broth). Place the finished grains in clean and dried 0.5 liter jars (smaller if possible). We fill it a little lower than “up to the shoulders.”
Read also: Garlic arrows for the winter - 14 recipes
Strain the corn broth, measure out 1.5 liters and cook the marinade, adding salt and sugar. Let the marinade simmer for one minute and pour it into jars. Cover the jars with lids and place them in a pan for sterilization. Soak the jars in low boiling water for one hour. We close it hermetically and leave it to cool, wrapped in warm blankets.
Pickled corn for the winter, in grains
To make sweet and sour corn kernels, use this recipe.
- 850 gr. corn grains;
- 1 liter of water;
- 15 gr. salt;
- 25 gr. Sahara;
- 1 bay leaf;
- 1 tablespoon of vinegar (9%) per half-liter jar.
We clean the cobs from leaves and fibers, put them in a saucepan and boil until tender. Cool the boiled corn. Then carefully husk the grains by hand or cut them with a sharp knife.
Place the grains in clean and dried jars at three-quarters of the height. Prepare the marinade by boiling water with bay leaf, salt and sugar. Take out the bay leaf. Pour a spoonful of vinegar into the jars and fill them to the top with hot marinade. Cover the jars with boiled lids. Sterilize the jars in boiling water (at low boil) for 1 hour. Then we remove the jars from the water and immediately roll them up.
Pickled corn on the cob
You can pickle corn on the cob. To prepare this preparation, you need very young ears of milky ripeness.
- 20-30 young ears;
- 2 tablespoons of vinegar (6%) per 1 liter jar;
- 1 bay leaf per jar;
- 2 tablespoons of salt (per 1 liter of marinade);
- 2 tablespoons (per 1 liter of marinade).
We select young cobs of small, preferably small size with grains of milky ripeness. We clean them of leaves and fibers. Place the peeled cobs in a saucepan, fill with cold water and put on fire. Bring to a boil and cook in boiling water for 5 minutes. If we use corn at the stage of milky-waxy ripeness (the grains have already turned yellow), then we need to cook longer - 15-20 minutes.
Remove the cobs and pour cold water over them. Then place the corn on napkins and let dry. Place the cobs into jars. We lay them vertically, tightly, like cucumbers. Place peppercorns and bay leaves in each jar. Add vinegar. In a liter jar - two tablespoons, in a half-liter jar - one.
Cook the marinade: Boil a liter of water, dissolve salt and sugar in it. Pour the hot marinade into jars. Sterilize liter jars in boiling water for 90 minutes, half-liter jars for 60 minutes.
Sweet canned corn
Preparing canned sweet corn is not difficult, but the sterilization process takes a long time. You will have to keep the jars in boiling water for at least 1.5 hours, otherwise there is a high risk that the canned food will spoil.
- 10 ears of corn;
- 1 liter of water;
- 1 tablespoon salt;
- 2 tablespoons sugar;
- 1 tablespoon vinegar (9%).
The corn on the cob must be fresh, otherwise the canned food will not taste as rich and sediment may form on the bottom. The fact is that the sugar in corn beans turns into starch during storage, and this affects the taste.
Read also: Strawberry jam with lemon – 3 recipes
We clean the young cobs from leaves and fibers. Place them in boiling water and boil for 7 minutes. Then remove the cobs with a slotted spoon and immediately transfer them to a bowl of cold water. Once the cobs have cooled, take them out and let them dry.
Place small cobs entirely vertically in jars. Larger ones can be cut crosswise into several pieces. Prepare the marinade by boiling water with salt and sugar. Then pour in the vinegar and immediately turn off the heat. Pour the marinade into the jars with the cobs. Sterilize the jars for 1.5 hours in boiling water. And if you plan to store canned food at room temperature, then it is better to increase the sterilization time to 2 hours.
Cooking without sterilization
The need for long-term sterilization scares many housewives, and they do not want to make canned corn. We offer a version of the recipe without sterilization. But such canned food will need to be stored in the refrigerator or in the cellar.
- 15-17 ears of corn at the stage of milky-waxy ripeness;
- 1 liter of water;
- 1 tablespoon salt;
- 2 tablespoons sugar;
- 2 tablespoons vinegar.
We clean the corn cobs from leaves and fibers, wash them thoroughly and place them in a saucepan with cold water. Bring to a boil and cook for 5 minutes. Remove the corn using a slotted spoon and place in cold water, preferably with ice.
Dry the cooled cobs and then separate the grains. Place the grains in jars, filling them three-quarters full. Fill the jars with boiling water, cover with boiled lids and leave for a quarter of an hour.
Drain the water into the pan, bring it to a boil again, and pour it into the jars a second time. This time we wait 10 minutes. While the jars are warming up. Prepare the marinade by boiling a liter of water with salt and sugar. Boil for a couple of minutes, then pour in vinegar and turn off the heat.
Drain the water from the jars and fill them with boiling marinade. Immediately roll up the lids tightly. We place the jars upside down to check the quality of the closure and wrap them in warm blankets. We take out the jars no earlier than in a day.
Advice! Corn cobs can be preserved in a similar way.
Corn salad with vegetables
In this recipe, pickled corn is cooked along with vegetables. It turns out to be an almost ready-made salad.
- 1 ear of corn at the stage of milky-wax ripeness;
- 1 young zucchini;
- 1 small celery root;
- 1 carrot;
- 1-2 pods of bell pepper;
- 150-200 gr. cauliflower inflorescences;
- 300 ml water;
- 1 teaspoon salt;
- 1 tablespoon salt;
- 1 tablespoon vinegar (9%);
- pepper to taste.
