How to can corn for the winter at home: the most delicious recipes for preparations
For many, corn is a favorite treat. And how delicious salads can be made from it, especially canned ones! Fresh corn does not last long, so it is often frozen, dried and stored in jars.
From this article you will learn how to can corn for the winter at home and learn all the cooking secrets.
The benefits and harms of canned corn
Maize contains many beneficial substances for the body, like wheat and rice.. But let's find out if canned corn is beneficial?
When canned, some of the beneficial substances in grains are lost, but most remain.
Culture includes such beneficial substances as:
- Vitamin C - required for the body to maintain immunity;
- vitamin B - helps normalize metabolism in the body, has a good effect on human performance;
- vitamin E - 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;
- microelements 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. Calorie content per 100 grams of canned corn is 120 kilocalories.
Canned corn has many beneficial properties:
- Helps normalize blood sugar, which indicates benefits for patients with diabetes and other diseases of the endocrine system. It is better to consult a doctor before use.
- It has choleretic and diuretic properties, which is useful for hypertension. It copes well with swelling and, thanks to its high magnesium content, is useful for people with heart problems.
- Useful for those who suffer from high cholesterol.
- Improves metabolism and the state of the nervous system in the body.
- Improves the condition of mental fatigue and nervous exhaustion.
Necessary for overeating, helps cope with the negative consequences of drinking alcohol and fatty foods.- Good for women's health. Reduces pain during painful menstruation. Improves immunity and heart function.
- For older children, corn is also very useful - it gives energy for the whole day.
- During pregnancy, if there are no contraindications, it is good to eat canned maize. During lactation, if the baby is more than six months old, feel free to add it to the diet, as it improves the quality of milk.
- In old age, eating corn in a reasonable amount will only bring benefits. Helps cope with sclerosis, improves digestion. The phosphorus content prevents the development of rheumatism and osteoporosis.
For a canned product There are also contraindications. It should not be used when:
- stomach ulcer;
- increased blood clotting;
- blood clots;
- obesity;
- individual intolerance.
Note. It is also undesirable for people who are too thin to consume corn. The fact is that it significantly reduces appetite, and this can lead to even greater weight loss.
The product also contains a large amount of carbohydrates and a minimum of fats, which can cause health problems.
Preparations from other vegetables:
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How to choose corn for canning
Any type 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 an overripe one, the cooking time will have to be doubled or even tripled.
Helpful tips before cooking
Cooking corn is easy. In this regard, a frozen product is no different from a fresh one. But canning requires more labor than preparing it in other ways.
In order for the corn to be stored longer and to be tasty, Use These Tips Before Canning:
- Always choose young corn. Overripe ones take longer to cook, but even after cooking they remain stale.
- Separating grains from cobs is a labor-intensive and time-consuming task. To do this faster, first immerse the cob in hot water for 10 seconds and then in cold water.
Preparation
Corn is prepared in many ways: it is salted, pickled, canned. First, let's look at classic cooking recipe.
Ingredients:
- corn - 3 cobs;
- water – 1 liter;
- salt – 1 tablespoon;
- sugar – 1 tablespoon.
The composition is designed for one three-liter jar.
Preparation:
- Sterilize the jar. Keep it steamed and boil the lid for a few minutes.
- Clean the cobs and boil for a few minutes. Then cool in cold water.
- Separate the grains from the cobs and rinse under running water.Then put on the fire for a few minutes and simmer over low heat.
- Prepare the marinade. Put the water on the fire, add salt and sugar, cook until it boils. Fill the jars with grains and fill with marinade.
- Place the jar in a container that needs to be filled with warm water up to the lid of the jar. Place on low heat.
- Sterilizing a jar takes 3.5 hours. Constantly monitor the water level. Add as it boils. After this, take out the jar, roll up the lid and place it upside down, wrapping it in a towel until it cools completely.
Canned Corn with Vinegar
The quantity of products is designed for 2 cans of 0.5 l each.
Ingredients:
- corn;
- salt – 2 tsp;
- sugar – 4 tsp;
- vinegar - 2 tbsp. l.
Pickling process:
- Remove leaves and fibers from the cobs.
- Place them whole in a saucepan, add salt and bring to a boil. Continue cooking for 40 minutes.
- At the end of cooking, remove the cobs, cool and separate the grains. If necessary, rinse under running water.
- Place the corn in jars, add spices and sterilize in the same way as in the recipe described above.
- Carefully remove the finished jars, roll up the lids, turn them over and leave them wrapped in a dark place.
When the workpieces have cooled, place them in the cellar or other 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 for sterilization. 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.
To begin, select the cobs. They should be smooth and youngso that they do not become hard after sterilization.
How to cook:
- Clean and wash the cobs thoroughly.
- Place the corn in a saucepan, cover with water, bring to a boil and cook for 3 minutes. Then cool under running water or place on ice.
- When the cobs have cooled, dry them.
- Place in jars. On average, there are three cobs per jar.
- Fill with water and leave for 10-15 minutes.
- Drain the brine and boil again, adding spices. Then pour it into jars and roll up the lids.
- Place in a warm place.
Recipe with citric acid
Some people don't like the taste of vinegar, so they replace it with citric acid. Let's consider the correct recipe for how to make this preservation option:
Ingredients:
- corn;
- lemon acid;
- sugar;
- salt.
Cooking method:
- Remove leaves and fibers from the cobs.
- Place the peeled corn in a saucepan and put on fire. Salt 1 tbsp. l. for three liters of water.
- Cook until done, remove from pan and cool.
- Separate the grains. When canning, you cannot simply cut off the grains with a knife, because they will lose their shape during further storage.
- Pour 1/3 teaspoon of citric acid and 2 teaspoons of sugar into a separate bowl and dissolve them in water.
- Pour the solution into the jars, close the lids and place in the pan, placing a mat on the bottom. Sterilize the jars this way.
- Roll up the lids and put them away for winter storage.
Recipe with vegetables
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:
- Peel and wash the vegetables.
- Boil the cobs.If they are young, then 15 minutes is enough.
- Wash the zucchini, cut off the peel and cut into cubes.
- Peel the carrots and cut into cubes, like the peppers. The cuts should be the same shape and size.
- Carefully remove the corn from the water. Separate the kernels from the cobs.
- Place all ingredients in one container, mix and place in prepared jars so that the mixture spreads evenly.
- Mix the ingredients for the marinade in a saucepan, add vinegar after boiling.
- Add the marinade to the jars and place them in the pan. Sterilize over low heat.
- Screw on the lids and leave the finished jars to cool.
Corn in an autoclave
Many products are prepared using an autoclave. You can also cook corn here. It will not differ from what is prepared in other ways..
Preparation:
- Peel the cobs and cook in boiling water for 2 minutes.
- Cool and cut off the grains.
- Place in jars, leaving 3 cm from the edge. Sprinkle a teaspoon of salt on top of each jar.
- Pour boiling water and roll up the lids.
- Place the jars in the autoclave and preserve for 50 minutes.
Canning Corn on the Cob
Corn on the cob is a popular 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:
- Peel and rinse the corn, then place in a saucepan, fill with water and cook for 5 minutes.
- Take three cans. Place one bay leaf and a few peppercorns in each.
- Place corn in jars.
- Add vinegar to each jar and fill with marinade. To prepare it, fill a saucepan with water, add salt and sugar, and boil.
- Sterilize the preserves 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 it to a storage location.
This corn will be an excellent and tasty side dish.. Cut the cobs into small rings and place next to the main dish.
Recipe “It couldn’t be simpler”
In this recipe Only salt and water are used in preparation.
- corn;
- salt – 1 tbsp. spoon;
- water – 1 liter.
Cooking method:
- Take the jars and determine the amount of corn.
- Clean the cobs and place them in a saucepan. Cook for about 5 minutes, placing in cold water. Don't add salt.
- Cool the finished cobs.
- Separately, boil water and salt.
- Place the corn in jars and add the brine.
- Sterilize the jars in boiling water for two hours, covering them with lids.
- Seal the jars and cool completely.
Young cobs with sweet peppers
For one jar you will need:
- small ears of corn;
- bell pepper;
- Bay leaf;
- garlic - 3 pcs.;
- black peppercorns – 5 pcs.;
- salt and sugar - 2 tbsp. l. for 1 liter of water;
- vinegar – 0.5 tsp.
Preparation:
- Place corn and peppers in jars.
- Make the marinade: boil sugar and salt in water.
- Pour into jars and leave for a while to warm up the cobs.
- Drain the marinade and bring to a boil.
- Then pour in the corn again.
- Sterilize the jars for about 20 minutes.
- Pour vinegar and seal the jars.
Cooking recommendations
To make your corn juicy and sweet, follow these tips::
- Always choose young cobs with whole, ripe kernels. Milk corn is better than old corn.
- Once cooked, cool immediately under cold water or with ice. Then the grains are easier to separate, and the brine will be clear.
- 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 preserves
Canning is an excellent option for storing corn. The shelf life is 3 years when stored indoors at temperatures up to 25 degrees and humidity no more than 75%.
It is also important to know how to store an already opened 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 be stored longer.
Conclusion
Canned corn is not only tasty, but also healthy. Sun 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.