When canning corn, most of the nutrients are retained, but 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, is used in cooking various dishes, salads and side dishes. Store-bought products are not always different good quality, so more and more housewives 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 make excellent salads and other delicious dishes from it.
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. Sugar (6 tablespoons) and salt (2 tablespoons) are added 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?
According to the following recipe, corn can be prepared 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. The top of the corn is poured with hot water, the jars are covered with lids and left like that 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 delicious homemade grains, you will need 3 or 4 ears of corn. It all depends on their size.
Canning corn kernels according to 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 dipped in hot water for 10 minutes, then placed in cold water. 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, you need to take a tablespoon of vinegar and salt, as well as 3 tablespoons of sugar for 1 liter of water.
Corn grains in jars are filled with prepared marinade, after which they are sent to large saucepan for 15 minutes for sterilization.
Recipe with citric acid
Step by step, this homemade preparation is prepared in the following sequence:
- 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 canned fish and meats are prepared at home using an autoclave. You can also preserve corn in it, which taste qualities will not be inferior to that prepared on an industrial scale.
Recipe canned corn in an autoclave the following algorithm of actions is assumed:
- 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 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 ice. Then the brine in the jar will be clear and not cloudy.
- Corn is a rather capricious vegetable. When canning it, you must definitely 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.
For canning you will need the following ingredients:
- corn;
- water;
- salt;
- sugar;
- vinegar (optional)
For proper preparation, you must adhere to the following 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 not be too young or 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 it's sweet corn, you don't need vinegar. 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.
Once the jars have cooled, keep them in a cool place for 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 approximately 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. Just for similar case there is one very good recipe.
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: the heads of cabbage should be immersed in hot water for five minutes, then immediately doused with cold. 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 ensure good preservation, follow the recipe 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.
Experienced chefs don’t even stop at counters selling food manufacturers’ products—they know the real price of these goods. Almost any product can be prepared at home, so recipes for canned corn will certainly interest you.
Salads with these yellow-orange juicy grains are always popular on our menu - both on weekdays and on holidays.
Canned corn is distinguished by its universal compatibility with fresh and boiled vegetables, meat, seafood and fish, and even fruits. It can be used as a salad ingredient, like delicious side dish, and for decorating dishes. Therefore, having an adequate supply of home-canned corn in your bins will be a practical solution.
I would also like to note that the calorie content of canned corn is only 118 calories per 100 g of grains. This fact allows you to eat it without fear of gaining overweight. Corn does not lose its beneficial properties during long heat treatment, it improves metabolism, helps overcome stress and gives energy. Therefore, how many calories are in canned corn is not so important if nutritionists often include it in a diet for weight loss.
Canned corn recipes are simple and very easy to implement. The result is always excellent! Once you try to can your favorite product at home, you will no longer buy canned food in the store. You can really feel the difference in taste and safety. Let's choose a recipe!
Recipe with citric acid
Ingredients
- Corn cobs- how much + -
Marinade for a half-liter jar:
- - 1 tbsp. l. + -
- - half a tsp. + -
- Lemon acid- a third of a tsp. + -
Preparation
- Boil the cobs in salted water (1 tablespoon per 10 liters of water) for 40-50 minutes. We take them out and leave them to cool. Leave the corn broth for pouring.
- Cut the grains from the cooled cobs and pour them into sterile jars up to the “shoulders” of the jar. Place 1 tbsp in each jar. granulated sugar, half a teaspoon of table salt and a third of a teaspoon. citric acid.
- Bring the broth to a boil and fill the contents of the jars with boiling marinade solution. Cover each jar with a boiled lid and set to sterilize for 15-20 minutes.
- We roll up the lids using a canning device, place the jars with the lids down on a flat surface and wrap them in something warm for pasteurization. We transfer the cooled canned food to a storage location.
Recipe with vinegar
- Composition of 1 liter of marinade:
- Table salt – 1 tbsp. with a mound
- Sugar – 1 tbsp. without a pot
- Vinegar 9% (for 1 jar 0.5 l) – 2 tsp.
Preparation
Recipe with vegetables
- Corn cobs - how many to eat
- Carrot
- Zucchini
- Red bell pepper
- Sugar
- Apple vinegar
- Parsley
- Dill
Preparation
Secrets of canned corn at home
- For one half-liter can of canned corn you need about 5 ears.
- Corn is a capricious crop! Doesn't like to be preserved! This is due to the complete absence of acids in it. It contains a lot of sugar and starch, and natural preservatives - minimal amount. Therefore, it must be placed in high-quality sterilized jars, covered with sterile lids, pasteurized in water and under a warm blanket. Then the canned food won't explode!
- The proportions of salt and sugar can be changed to suit your taste - if you sterilize the canned food properly, it will not let you down!
Canned corn, the recipes for which we have reviewed in detail, turns out tasty, juicy and absolutely safe for health. Having a sufficient supply of our own production, your menu will shine with unusual salads and beautiful sunny decor! Bon appetit!
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 it upside down, making sure the seal is good, and let it cool at room temperature. If desired, you can add 0.5 tablets of aspirin to each jar of canned corn to prevent fermentation. 
The season of homemade preparations for the winter is not over yet, despite the fact that it is already October outside the window. Thrifty housewives probably still have a lot of all kinds of vegetables, fruits and other fruits in their bins. So today I offer a recipe for homemade canned corn, which we will prepare for the winter.
What is the most common way to cook with this product? Well, of course, a variety of salads with canned corn! They turn out tasty and satisfying, and also juicy, the main thing is to choose high-quality canned corn.
That is why, when preparing canned corn at home, it is necessary to very carefully select the raw materials. In other words, if you want the kernels to be tender and soft, use young ears of sweet corn.
Ingredients:
Cooking the dish step by step with photos:
So, let's can the corn for the winter! To do this, take the cobs of young sweet corn (I have 5 medium ones), water, salt and granulated sugar. I give the proportions for a jar with a capacity of 500 milliliters, which holds exactly 350 grams of grains.
Corn cobs need to be cleaned of outer leaves and stigmas (these are hairs). We cut off the excess stem and the very top of the cobs if there are no seeds.
Wash the corn cobs and place them in a large saucepan. Fill with cold water to cover the corn and put on fire.
Cooking times for corn can vary greatly. It all depends on the degree of its maturity. But there are hardly any fans of hard grains that are difficult to chew. There is little pleasure in this, would you agree? My corn cooked after boiling for about 30 minutes, which was enough for it. You look at the softness of the seeds. Drain the water and let the cobs cool a little so that you can continue working with them.
Place the grains in a pre-prepared jar. I like to sterilize jars in the microwave: wash them in a soda solution, rinse and pour about 100 milliliters into each cold water. Steam in the microwave at the highest power for 5-7 minutes each. Just boil the lids for about 5 minutes.
Preparing the marinade for canned corn. Place a teaspoon of salt and sugar in a saucepan and add 200 milliliters of cold water. Place on the fire and bring to a boil. Boil for a couple of minutes until the crystals dissolve.
Now it will be necessary to sterilize our vegetable preparations for the winter. To do this, take a large pan and put a cloth on the bottom so that the jar does not burst during the process. Place the jar with corn and marinade and cover with a sterile lid. After boiling, let the workpiece sterilize for about an hour with medium gurgling water.