How to preserve corn kernels and cobs in jars at home for the winter

Corn is a favorite treat for both children and adults. It's prepared in a variety of ways and eaten boiled or raw. Canning can preserve corn for a long time. There are numerous recipes and secrets for quickly preserving corn at home for the winter. Pickled corn is used in a variety of salads, added to side dishes and soups, and eaten on its own.

The benefits and harms of canned corn

The crop loses virtually no nutritional value during heat treatment. Maximum nutritional value will be preserved if corn is canned at a certain stage of maturity.

If all the rules of preservation were observed during preparation of the product, then the product can be stored for 2 to 3 years.

The product is low in calories, with corn kernels containing around 5% fat. It's especially beneficial for those who are overweight and planning to lose weight. It normalizes metabolic processes in the body, so extra pounds will gradually disappear.

People who regularly consume corn have better bodily functions. Scientists have found that daily consumption of canned corn provides the body with beneficial nutrients such as magnesium, folate, and folic acid. These elements protect the immune and cardiovascular systems.

Even with setsDue to its beneficial properties, you shouldn't get carried away with this product. The product is rich in carbohydrates, and this must be taken into account. The diet should be balanced and healthy.

This product is not suitable for everyone. Corn may be harmful to people who suffer from thrombosis or loss of appetite.

Choosing corn for canning

In order for the culture to be stored well, it must be carefully selected.

There are two types of culture:

• feed - grown in large quantities and intended for feeding livestock, contains few vitamins.
• Sugar is sweet in taste and contains the maximum amount of useful substances, intended for people.

The culture comes in different stages of maturity:

1. Young ears of corn are eaten after boiling. Checking the ripeness is very easy. When pressed, the kernel releases milk, but there is no pulp.
2. Medium-ripe grains are excellent for canning. When crushed, the grains contain both milk and pulp.
3. At a high stage of maturity, corn is harvested for dry storage. When crushed, the kernels yield only pulp, no milk.

Prepare the ingredients

The preparatory stage takes place in several steps:

1. Grow your own corn in your garden and wait until it reaches the right stage of maturity. Or buy corn at the market. It's a good idea to ask the seller where it came from and where it was grown.
2. Remove any leaves and tissue from the corn. It's important to carefully remove the hairs, as they will be present in the salad later. This doesn't look very appealing.
3. Carefully cut off surfaces damaged by worms.
4. Bring water to a boil in a large pot and add the cobs. If the heads are large, cut them into 2-3 pieces.
5. Once it boils, reduce the heat and cover the corn slightly with a lid. Allow the steam to escape freely. Don't add salt, as it will toughen the corn.
6. Cook for twenty minutes. Stir the cobs with a spoon several times.
7. After the time has elapsed, cover the corn tightly with a lid and leave for a while.
8. After this, drain the water; you can use a colander.
9. The preparation can be done in different ways, using both kernels and cobs. If you're canning cobs, you can proceed directly to the cooking process after boiling.
10. The grains must be separated from the head. This manipulation must be done with a knife. Careful handling is essential to avoid damaging the grain structure.
11. Next comes the actual rolling of the workpiece.

How to can corn at home

There are various ways to prepare this plant. When choosing a recipe, you should follow your own taste or experiment.

A classic recipe for canning corn kernels

Ingredients required:

• main product - 700g;
• water - 400 ml;
• salt - 2 tsp;
• sugar - 1 tbsp.

Cooking method:

1. The proportions are calculated for two 500 ml containers. One jar holds approximately 350 grams.
2. Remove the heads from the leaves and discard the stigmas. Trim off the remaining stem and the top where there are no seeds.
3. Pour water into a bowl, place the cobs in and turn on the stove.
4. Cooking time depends on the degree of ripeness. Young beans will only need 15 minutes, while medium-ripe beans require more than 30 minutes of simmering.
5. Check the grains regularly during cooking. Turn off the heat once the grains are soft.
6. Drain the liquid and cool.
7. Cut the grains from the head of cabbage.
8. Prepare the jars in advance. Wash them thoroughly with baking soda and rinse. You can microwave, oven, or steam sterilize them. Boil the lids in water for 5 minutes.
9. Spread the corn out, leaving a gap of two centimeters between the top and the bottom.
10. Prepare the brine for the filling. Pour the remaining ingredients into a container and bring to a boil. Cook until the salt and sugar crystals disappear.
11. Fill the glass container. Pour the marinade right up to the top and immediately cover with sterilized lids.
12. The preparation requires sterilization. Fill a saucepan with water and line it with a towel. Place the jars in the pan, being careful not to let any water get into the jars while they're boiling.
13. Sterilize for one hour.
14. Remove the blanks and screw them on using a special tool. Sometimes screw-on caps are used; in this case, simply screw them on.
15. Place on a blanket and wrap in a warm blanket.

Sweet and sour corn kernels

The culture will have a rich flavor if prepared in the following way.

Necessary components:

• grains - 850 g;
• water - 1 liter;
• salt - 15 g;
• bay leaf and vinegar.

Stages of implementation:

1. Purchase a mid-season crop.
2. Boil the grain in boiling water for 5 minutes. Cover and leave for five minutes.
3. Prepare the pouring liquid. Its main ingredients are water and salt. Boil, stirring, until the salt dissolves.
4. Sterilize 500 ml jars.
5. Add spices and preservative - 2 tbsp. to each.
6. Distribute the grains among the jars. Fill the jars ¾ full and cover completely with the marinade.
7. Sterilization in boiling water is required for forty minutes. More is possible.
8. Roll up immediately after the time is up.
9. Turn over and cover with a woolen scarf.

The corn is delicious. It's not recommended for children because it contains a preservative.

Canning corn on the cob

Corn preserved in a single piece looks impressive. Suitable containers for these preserves are three-liter jars. Choose small heads of cabbage, or break a large head of cabbage into three pieces.

Ingredients:

• corn - 10 large cobs or 15 small ones;
• salt.

Step-by-step instructions:

1. Boil the pre-prepared cobs. Do not add salt.
2. While the corn is boiling, prepare the sauce. The approximate proportions are 25 grams of salt per 1000 ml of water. Bring everything to a boil.
3. When the grain is soft, remove from heat and place in a sieve.
4. Place the cobs compactly into jars.
5. Pour cold marinade on top.
6. Sterilize for one hour in boiling water.

This preparation is ideal for small children, as the ingredients included in it are natural.

Preparation without sterilization

Salting this way is suitable for busy housewives and requires a minimum of time.

Ingredients:

• corn;
• salt - 15 g;
• sugar - 30 g;
• 2 tbsp. vinegar.

Preparation method:

1. Place the boiled grains into 500 ml containers. The containers should be pre-disinfected.
2. Fill the containers to the top with boiling water and leave to infuse and warm up.
3. Strain the water and bring it back to a boil. Fill the container completely and let it sit for ten minutes.
4. Drain and pour out the water, and fill the container with boiling marinade.
5. Quickly screw on and turn over onto the lids.
6. Let cool slowly, keeping warm. Cool jars are ready for further storage.

Recipe with vinegar

Ingredients:

• marinade - 1 l;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• vinegar - 2 tsp. for 500 ml.

Preparation:

1. Boil the corn on the cob. Place it in ice water. This will help the corn retain its rich yellow color.
2. Clean the grains.
3. Spread evenly over the container and pour in the liquid.
4. Sterilize and roll up.

Marinated with vegetables in jars

Corn can be preserved with vegetables to create a vitamin-rich salad for the winter.

Components:

• any vegetables available;
• water - 300 ml;
• sugar - 1 tbsp without a slide;
• salt - 1 heaped tbsp;
• vinegar - 2 tbsp.

Stages:

1. Cut the grains from the cob.
2. Peel the remaining ingredients, remove the seeds and cut into cubes.
3. Place the mixture into a container and mix thoroughly.
4. Fill half-liter jars.
5. Fill the entire volume with pre-prepared brine.
6. Sterilize for one hour.
7. After this, seal it with a key and let it cool slowly under a blanket.

Sweet canned corn without sterilization

A universal recipe that is used most often. Rolling can be done with both kernels and cobs.

Products:

• corn;
• water - 1 liter;
• sugar - 3 tbsp;
• salt - 1 tbsp;
• vinegar - 2 tbsp.

Preparation method:

1. Boil the corn and cut off the kernels.
2. Fill the containers with the resulting product and fill to the top with boiling water.
3. Repeat the procedure again.
4. Make a sweet filling.
5. Pour into jars and screw on the lids. No need to sterilize.

Recipe with citric acid

Products:

• main product;
• sugar - 1 tbsp;
• salt - half a teaspoon;
• citric acid.

Cooking instructions:

1. Boil the corn and let it cool. Place it in a cool place to cool it quickly.
2. Place the ingredients in half-liter jars. The recipe specifies quantities for one half-liter jar.
3. Fill with the broth left over from cooking the corn.
4. Seal the blanks with lids.

With added spices

Corn can be pickled with your favorite spices. This recipe is perfect for those who love spicy food.

Ingredients:

• main product;
• water - 1 l;
• salt - 1 tbsp;
• sugar - 2 tbsp;
• vinegar - 10 tbsp.

Cooking steps:

1. Take young cobs and boil for 10 minutes.
2. Place the cobs in containers in a vertical position.
3. Cook the marinade with the addition of pepper, bay leaf and other aromatic spices.
4. Fill the containers and sterilize for one hour.
5. Roll up.

How to Store Canned Corn

If the canning process was carried out according to all the rules, then room conditions for storage are also suitable.

The ideal storage place is dry and cool, dark rooms, temperature not higher than 5 degrees.

Apartment dwellers store preserved food in the basement. Some even manage to store it on their balconies. The loggia should be glazed. Additionally, you can make boxes out of foam or any other insulating material. The most important thing is to prevent the contents of the jars from freezing, as this will damage the glass and ruin the finished product.

The shelf life of canned goods is 2 years.