How to preserve corn on the cob for the winter at home: the best preservation recipes and the freezing method

Have you ever thought that corn on the cob, which is common in the warmer months, can be prepared for the winter at home? Such vegetables are pickled, frozen, canned. We are happy to share interesting recipes that allow you to preserve both taste and benefits.

How to choose corn for canning

If most vegetables (for example, eggplant, zucchini) are canned at a young age, then corn should be of medium maturity. Young cobs are more suitable for cooking, but not for canning. It is also better not to use overripe ones, as they can turn into tasteless pulp.

It's best to do it this way. Lightly press down on the grains. If both juice and pulp are released, the corn is suitable for canning.. If only juice or only pulp appears, do not use such fruit.

Pay attention to the color of the hairs. They should be light. Fruits with dark or dried stigmas are not suitable for preservation.

Preparing Ingredients

Successful preservation requires competent preliminary preparation of ingredients.. Both the taste and appearance of the preparations will depend on this. What to do:

1. Examine the cob. If there are too many areas infested with insects or worms, do not take this vegetable. If there are only a few spots, they should be cut off.
2. Remove all hairs, leaves and dirt.
3. Once the corn is ready, boil the water.
4. Place the cobs in boiling water so that they are all submerged.Cook for 15-20 minutes.
5. Turn off the heat, cover the container with a lid and let sit for 10 minutes.
6. Remove excess water. A regular colander works well for these purposes.
7. Do not cut off the kernels as you will be canning corn on the cob.

Canned Corn on the Cob - Best Recipes

We present to your attention the best recipes for canned corn on the cob. If you follow the recipe exactly, guests will remember the treat for a long time.

Young cobs with sweet peppers

Ingredients per 0.5 l jar:

• medium sized cobs;
• 1 sweet bell pepper;
• 2-3 cloves of garlic;
• bay leaf (optional);
• 2 tbsp. l. salt and sugar;
• black peppercorns to taste;
• 0.5 tsp. vinegar.

Cooking method:

1. Place black pepper, garlic, bay leaf on the bottom of the jar.
2. Place the prepared cobs.
3. Cut the pepper into strips and place between the cobs.
4. Put 1 liter of water on the fire.
5. Add salt and sugar to boiling water. Cook until they are completely dissolved.
6. Pour marinade over vegetables. Leave for 10 minutes.
7. Drain the water and boil again.
8. Pour over vegetables.
9. Sterilize jars for 20 minutes.
10. Pour in the entire portion of vinegar.
11. Roll up the lids.

Advice. If the peppers are not sweet enough (taste them before putting them in the container), double the amount of sugar.

Bulgarian corn

For a liter jar you will need:

• 5 medium cobs;
• 1 tbsp. l. salt and sugar;
• 3 tbsp. l. vinegar 9%.

Cooking method:

1. Place the prepared corn tightly in a container.
2. Sprinkle salt and sugar on top. Pour in vinegar.
3. Add cold water to the top of the jars.
4. Sterilize opened jars in boiling water. You can cover it with a lid. Sterilization time – 15 minutes.
5. Close the lid and put it in a dark place.

Please note that there are no spices or garlic in the recipe. But 3 tablespoons of vinegar will give the cobs a special taste.

Read also:

How to pickle corn for the winter at home

How to can corn for the winter at home

With citric acid

Ingredients for 1 liter of water:

• 5 medium sized cobs;
• Bay leaf;
• 3 g citric acid;
• allspice;
• 1 tbsp. l. salt and sugar.

Recipe:

1. Place all the spices at the bottom of the jar. If desired, you can add one clove of garlic.
2. Place the cobs in the container, being careful not to break them. Better cut it smaller.
3. Add sugar, salt, citric acid.
4. Fill the jars with cold water. Cover with lids.
5. Sterilize for 15 minutes.
6. Close the lids of the jars. Once they have cooled, you can put them away for storage.

Note! Calculation of citric acid: 3 g per 1 liter of water.

Sweet canned corn without sterilization

Ingredients:

• corn on the cob;
• Bay leaf;
• 1 liter of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• spices optional: mustard beans, herbs, peppercorns.

Cooking method:

1. Peel the corn thoroughly and cook in boiling water for at least 30 minutes.
2. Let the vegetable cool and dry, put it in jars. If using spices, place them on the bottom.
3. Boil the water. Once it boils, pour it into the jars. Leave for 7 minutes.
4. Drain the water. Boil again and fill the jars. Leave for 7 minutes. Repeat this procedure at least three times.
5. Use fresh water for the final boil. Add sugar and salt to the boiling liquid.
6. Pour boiling water over the vegetables and pour vinegar on top.
7. Close the jars. Cool. Put it away for storage.

Important! It is better not to add garlic to this recipe.It can absorb sugar and the corn won't turn out sweet.

Marinating corn for the winter with vegetables

Ingredients:

• 4-5 ears of medium-sized vegetables;
• 0.5 kg of young zucchini;
• 1 carrot;
• 1 pepper (sweet or bitter - to your taste);
• dill, parsley, cumin or basil (optional);
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1/3 cup apple cider vinegar.

Cooking method:

1. While the corn is cooking, chop the vegetables (preferably into large cubes). This is more convenient both when preparing and eating.
2. Place chopped herbs at the bottom of the jar.
3. Chop the cobs coarsely. Place in a jar, alternating layers of vegetables.
4. When the contents are ready, start cooking the marinade.
5. Add salt and sugar to boiling water. Cook for two minutes. At the very end, add the entire portion of vinegar and fill the jars.
6. Sterilize covered jars for at least half an hour.

Advice. Cherry tomatoes can be used as an addition. They should be cut in half and placed between the vegetables.

With vinegar

Ingredients for 0.5 l:

• 4-5 small cobs;
• 2 tbsp. l. vinegar;
• peppercorns;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Bay leaf.

Cooking method:

1. Prepare the corn thoroughly.
2. Wait for it to cool and dry.
3. Place peppercorns and bay leaves on the bottom of the container.
4. Fold the cobs compactly.
5. Prepare the marinade: boil water, add all the salt and sugar, mix thoroughly. Cook for 2-3 minutes.
6. Add vinegar to the jar and immediately pour boiling marinade on top.
7. Cover the jar with a lid and sterilize for 40 minutes.
8. Roll up and cool.

Canned corn, just like in the store

Often we treat ourselves by buying corn not for salad, but just for fun.It is quite possible to cook the same, no less tasty, yourself at home. The process for preparing the ingredients is identical to the process for preparing corn on the cob.. At the final stage, you just need to carefully cut off the grains, trying not to damage them.

Advice. Use a knife with a thin and sharp blade.

Ingredients:

• 1 kg of corn grains;
• 5-6 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1.5 liters of water.

Cooking method:

1. Prepare the corn.
2. Cook corn not on the cob, but in the kernels. Total time – 1 hour. Be sure to skim off the foam.
3. Pre-sterilize the jars.
4. Place the cooked corn in a container, leaving about 4 cm of free space at the top.
5. Prepare the marinade: boil water, add salt and sugar. Cook for three minutes, stirring constantly.
6. Cover with a lid and pasteurize for one hour.
7. Close the lids and put them in a dark place.

Note! Spices are unnecessary here. This corn is eaten pure or added to salad.

In an autoclave

An autoclave is a sealed container that facilitates the sterilization process. We are sharing a recipe for preparing corn for the winter in this way.

Ingredients:

1. 5-6 medium cobs;
2. 2 tbsp. l. salt;
3. 2 tbsp. l. Sahara;
4. 2 tbsp. l. vinegar;
5. greens optional;
6. garlic if desired.

Cooking method:

1. Prepare the corn in the usual way: peel and cook.
2. Place herbs and garlic at the bottom of the jars.
3. Place vegetables on top.
4. Boil the water.
5. Before the water boils, pour salt and sugar into the jar, pour in vinegar.
6. Immediately pour boiling water over it. Close the jars.
7. Place the jars in the autoclave for 50 minutes.

This is interesting:

The benefits and harms of canned corn

Does corn contain gluten?

Calorie content of corn and features of its composition

Helpful tips before cooking

Experienced housewives share the following tips:

• the process of cooking corn during preparation should be at least 30 minutes;
• It is better to cut corn on the cob crosswise rather than lengthwise;
• It is best to wash the corn with cool water;
• When preparing corn, immerse the vegetable in already boiling water - this way the taste will be better preserved.

How to diversify your taste

Pickled and canned corn goes well with the following foods:

• mustard beans;
• cherry tomatoes;
• basil;
• caraway;
• parsley;
• peppercorns;
• arugula.

All these spices can be safely added to a jar of corn.

How to store canned corn

Closed canned vegetables are absolutely not capricious. It can be stored for three years, maintaining the storage temperature within +25 degrees and relative humidity no more than 75%.

If you open a can of corn, but know that you won’t eat it in one sitting, we advise you not to drain the marinade. Without liquid, corn will quickly dry out and become tough.like rubber. The lid must close tightly. In this form, the corn will last another 2-3 days, but no more. Then you have to throw it away. It's better to make a salad from the remaining corn.

Ingredients:

• corn;
• smoked chicken;
• beans;
• crackers;
• salt;
• mayonnaise;
• spices.

Cooking method:

1. Remove the kernels from the ears of corn.
2. Cut the meat into cubes.
3. Mix all ingredients except breadcrumbs.
4. Season to taste. Mayonnaise is best.
5. Add crackers before serving.

How to keep it fresh by freezing

Corn on the cob can not only be pickled, but also frozen. How to prepare?

Freezing with blanching is recognized as the best method.:

1. Rinse the corn thoroughly.
2. Remove hairs, tissues, leaves.
3. Cut off any damaged areas.
4. Put the water on fire.
5. Place the cobs in boiling water for 5 minutes.
6. Dry and cool.
7. Pack in plastic bags. Place in the freezer.

The second method is much easier, involves only cleaning the cobs. The corn is not subjected to heat treatment, but is immediately packed into bags.

Note! It is the blanching method that preserves the beneficial properties of the vegetable as much as possible.

Frozen corn should be stored for no more than six months.like any frozen vegetable. After this, it begins to absorb all odors, becomes tasteless and loses its beneficial and tasteful qualities.

Let's sum it up

Corn on the cob is quite suitable for harvesting for the winter. Even a novice housewife can easily cope with this, the main thing is competent preliminary preparation. The vegetable must be clean, dry and free of hairs, tissues and leaves.

Most canning and pickling recipes require long-term sterilization. Please note that spices and herbs are added in minimal quantities. Pickled corn on the cob can be stored for up to three years, but frozen corn is best eaten before the new summer season.