How to preserve corn for the winter at home: the most delicious recipes for harvesting

For many, corn is a favorite treat. And what delicious salads are obtained from it, especially from canned ones! Fresh corn is not stored for long, therefore it is often frozen, dried and harvested in jars.

From this article you will learn how to preserve corn for the winter at home, learn all the secrets of cooking.

The benefits and harms of canned corn

Maize contains many nutrients for the body, like wheat and rice... But let's find out, is there any benefit in canned corn?

When preserved in grains, some of the nutrients are lost, but most remain.

Culture includes such beneficial substances as:

• vitamin C - is required for the body to maintain immunity;
• vitamin B - contributes to the normalization of metabolism in the body, has a good effect on human performance;
• vitamin E - is necessary for hair growth, has a good effect on the condition of the skin and teeth;
• monosaccharides and disaccharides - provide the body's energy needs;
• trace elements necessary for the body - zinc, magnesium, manganese, phosphorus.

The energy value of corn is 75% carbohydrates, 1% fat and 8% protein.

Note. Maize is a high-calorie product. The calorie content per 100 grams of canned corn is 120 kilocalories.

Canned Corn Has Many Health Benefits:

1. Helps to normalize blood sugar, which speaks of the benefits for patients with diabetes and other diseases of the endocrine system. It is better to consult a doctor before use.
2. It has choleretic and diuretic properties, which is useful for hypertension. It copes well with puffiness, due to the high content of magnesium, it is useful for people with heart problems.
3. It is useful for those who suffer from high cholesterol.
4. Improves metabolism and the state of the nervous system in the body.
5. Improves the condition with mental fatigue and nervous exhaustion.
6. It is necessary when overeating, helps to cope with the negative effects of alcohol and fatty foods.
7. Good for women's health. Reduces pain for painful periods. Increases immunity and heart function.
8. For older children, corn is also very useful - it energizes for the whole day.
9. During pregnancy, if there are no contraindications, it is good to eat canned maize. During lactation, if the child is more than six months old, feel free to add to the diet, as it improves the quality of milk.
10. In old age, eating corn in a reasonable amount will only benefit. Helps to cope with sclerosis, improves digestion. The phosphorus content prevents the development of rheumatism and osteoporosis.

Canned product there are also contraindications. Do not use it when:

• stomach ulcer;
• increased blood clotting;
• blood clots;
• obesity;
• individual intolerance.

Note. Corn is undesirable for too thin people. The fact is that it significantly reduces appetite, and this can lead to even greater weight loss.

Also, the product contains a large amount of carbohydrates and a minimum of fat, which can cause health problems.

Preparations from other vegetables:

How to preserve garlic for the winter is tasty and simple

Best instant pickled beetroot recipes

How to cook sun-dried tomatoes at home

How to choose corn for conservation

Any kind of corn is suitable for canning... The main thing is to collect ripe cobs so that the grains are firm and well-formed. If you choose overripe, the cooking time will have to be doubled or even tripled.

Helpful hints before cooking

Cooking corn is easy... In this regard, a frozen product does not differ from a fresh one. But more labor is needed for preservation than for cooking in another way.

In order for the corn to be stored longer and tastier, use these tips before canning:

1. Always choose young corn. Overripe takes longer to cook, but after cooking it remains stale.
2. Separating the kernels from the ears is laborious and time-consuming. To do this faster, first immerse the ear in hot water for 10 seconds, then in cold water.

Preparation

Corn is prepared in many ways: it is salted, pickled, and canned. First, consider classic cooking recipe.

Ingredients:

• corn - 3 ears;
• water - 1 liter;
• salt - 1 tablespoon;
• sugar - 1 tablespoon.

The composition is designed for one three-liter can.

Preparation:

1. Sterilize the jar. Steam and boil the lid for a few minutes.
2. Peel the ears and boil for a few minutes. Then cool in cold water.
3. Separate the grains from the cobs, rinse under running water. Then put on fire for a few minutes and simmer over low heat.
4. Prepare the marinade. Put water on fire, add salt and sugar, cook until boiling. Fill jars with grains and marinade.
5. Place the jar in a container, which must be filled with warm water up to the jar lid. Put on low heat.
6. Can sterilization takes 3.5 hours. Monitor the water level at all times. Top up as it boils down. After that, take out the jar, roll up the lid and put it upside down, wrapped in a towel until it cools completely.

Canned Corn with Vinegar

The number of products is designed for 2 cans of 0.5 l.

Ingredients:

• corn;
• salt - 2 tsp;
• sugar - 4 tsp;
• vinegar - 2 tbsp. l.

Pickling process:

1. Remove leaves and fibers from the ears.
2. Place them whole in a saucepan, salt and bring to a boil. Continue cooking for 40 minutes.
3. After boiling, remove the cobs, cool and separate the grains. If necessary, rinse under running water.
4. Divide the corn into jars, add the spices and sterilize in the same way as in the recipe above.
5. Carefully remove the finished cans, roll up the lids, turn over and leave wrapped in a dark place.

When the workpieces are cool, put them in the cellar or another dark and cold place.

Preparations from other vegetables:

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Sweet canned corn without sterilization

This recipe is perfect for housewives who do not have enough time to sterilize. Its main advantage is that it is possible to harvest both cobs and grains..

Ingredients:

• corn - 15 pcs.;
• salt - 1 tbsp. l. for 1 liter of water;
• sugar - 2 tbsp. l .;
• vinegar - 2 tbsp. l.

First, select the cobs. They should be smooth, youngso as not to become rigid after sterilization.

How to cook:

1. Peel and wash the ears thoroughly.
2. Place the corn in a saucepan, cover with water, bring to a boil and cook for 3 minutes. Then chill under running water or put on ice.
3. When the ears are cool, dry them.
4. Put in jars. On average, three ears come out per jar.
5. Cover with water and leave for 10-15 minutes.
6. Drain the brine and boil again, adding spices. Then pour it into the jars and roll up the lids.
7. Place in a warm place.

Citric acid recipe

Some people don't like the taste of vinegar, so citric acid is substituted for it. Consider the correct recipe, how this preservation option is made:

Ingredients:

• corn;
• lemon acid;
• sugar;
• salt.

Cooking method:

1. Remove leaves and fibers from the ears.
2. Put the peeled corn in a saucepan and put on fire. Salt 1 tbsp. l. three liters of water.
3. Cook until tender, remove from pan and cool.
4. Separate the grains. When canning, you cannot simply cut off the grains with a knife, because during further storage they will lose their shape.
5. Pour 1/3 teaspoon of citric acid and 2 teaspoons of sugar into a separate bowl, dissolve them in water.
6. Pour the solution into jars, close the lids and place in a saucepan with a rug on the bottom. Sterilize the jars this way.
7. Roll up the lids and store for winter storage.

Vegetable recipe

Such a blank used as a separate snack.

Ingredients:

• corn;
• zucchini - 1 pc.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar - 25 ml.

Preparation:

1. Peel and wash vegetables.
2. Boil the cobs. If they are young, then 15 minutes is enough.
3. Wash the zucchini, cut off the peel and cut into cubes.
4. Peel and dice the carrots, like peppers. The cuts must be the same shape and size.
5. Remove the corn carefully from the water. Separate the corn from the ears.
6. Put all the ingredients in one container, mix and place in ready-made jars so that the mixture lays down evenly.
7. In a saucepan, combine the ingredients for the marinade, and after boiling, add the vinegar.
8. Add marinade to jars and place in a saucepan. Sterilize over low heat.
9. Screw the lids back on and let the finished jars cool.

Autoclave corn

Many blanks are prepared using an autoclave. You can also cook corn here. It will not differ from the one that is prepared in other ways..

Preparation:

1. Peel the ears and cook in boiling water for 2 minutes.
2. Cool and cut the grains.
3. Arrange over the jars, leaving 3 cm from the edge. Sprinkle a teaspoon of salt on top of each jar.
4. Pour boiling water over and roll up the lids.
5. Place the jars in an autoclave and preserve for 50 minutes.

Canning corn on the cob

Corn on the cob is a topical dish on the table. As soon as it is ripe, start canning immediately.

Ingredients:

• young corn - 1 kg;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 6 tbsp. l .;
• cloves - 6 pcs.;
• bay leaf and peppercorns to taste.

Preparation:

1. Peel and rinse the corn, then place in a saucepan, fill with water and cook for 5 minutes.
2. Take three cans. Place one bay leaf and several peppercorns in each.
3. Place corn in jars.
4. Add vinegar to each jar and cover with marinade. To cook it, fill a saucepan with water, add salt and sugar, and boil.
5. Sterilize preservation for 30 minutes. Then roll up the lids, turn over and place on the floor, cover with a blanket and wait for it to cool. Then send to storage.

Such corn will be an excellent and tasty side dish.... Cut the ears into small rings and place next to the main course.

Recipe "It couldn't be easier"

In this recipe only salt and water are used for cooking.

• corn;
• salt - 1 tbsp. the spoon;
• water - 1 liter.

Cooking method:

1. Take cans, measure the amount of corn.
2. Peel the cobs, put in a saucepan. Cook for about 5 minutes in cold water. Do not add salt.
3. Cool the finished ears.
4. Boil water and salt separately.
5. Place the corn in the jars and add the brine.
6. Sterilize the jars in boiling water for two hours, covering with lids.
7. Twist the jars and cool completely.

Young cobs with sweet pepper

One can will require:

• small cobs of corn;
• bell pepper;
• Bay leaf;
• garlic - 3 pcs.;
• black peppercorns - 5 pcs.;
• salt and sugar - 2 tbsp each l. for 1 liter of water;
• vinegar - 0.5 tsp.

Preparation:

1. Place the corn and pepper in jars.
2. Make a marinade: boil sugar and salt in water.
3. Pour into jars and leave for a while to warm up the ears.
4. Drain the marinade and bring to a boil.
5. Then pour over the corn again.
6. Sterilize the jars for about 20 minutes.
7. Pour in vinegar and roll up the jars.

Cooking recommendations

To make your corn juicy and sweet, follow these tips:

1. Always choose young ears with whole, ripe grains. Dairy corn is better than old corn.
2. Once cooked, cool immediately under cold water or ice. Then the grains are easier to separate, and the brine will be transparent.
3. When preserving, the main thing is to use salt, vinegar or citric acid. Then the dish will be juicy, tasty and perfectly preserved.

How to store preservation

Canning is a great option for storing corn... In this case, the shelf life is 3 years when stored indoors up to 25 degrees and humidity no more than 75%.

It is also important to know how to store an already open jar, because in this case the product quickly deteriorates. Open containers are stored for no more than three days in the refrigerator... It is better to pour the brine with corn into a glass container, so it will last longer.

Conclusion

Canned corn is not only tasty, but also a healthy dish. Sunny grains will look great in salads and appetizers. And you can prepare them for the winter on your own. Using the recipes in this article, you can enjoy delicious corn all year round.