How to preserve corn for winter at home - recipes
Corn contains a large number of usefulelements that are vital for the human body. But what is especially noteworthy, when preserving corn these beneficial properties do not disappear at all!
Moreover, canned corn is considered more useful than fresh. People prefer to eat corn in different ways: someone adds sugar, while others can not eat it without salt.
But in any case, canned corn, themore, if it is cooked at home, everyone will like it without exception. Canned corn began since the beginning of the 20th century - then it was done, placing it in huge banks, for the US fleet.
Now in any supermarket and store is for salesweet corn in cans, but it is quite possible to cook corn on your own at home, and the components of "shop" corn do not always seem harmless to the human body.
Canned corn recipes at home:
1. Prescription of canning with grains.
You will need: 1 liter of water, 700 grams of corn kernels, tablespoon of table salt and 15 grams of sugar.
First you need to separate the grains from the ears, afterwhich for 3-4 minutes, put them in a colander in boiling water, which previously added sugar and salt. Also pre-sterilize the jars, and then fill them with grains, fill the grout. The last stage is sterilization. Cover the jars with lids and sterilize for 3 hours.
2. Corn Cob Preservation.
There are at least 2 optionscanning of corn cobs. For the first, more simple method, a liter of water, cob (small and young) sweet corn varieties and a tablespoon of salt are required. Cobs should be cleaned of panicles and leaves, boiled, then cooled and placed on cans.
In the water, add salt and bring to a boil, and then pour water on the corn. Cover with a lid and sterilize for about 1 hour. If the grains are badly separated from the ears, throw the cobs into boiling water for just a couple of minutes, and then cool in cold running water.
The second recipe for canning corn involves the use of vinegar.
The ingredients are as follows: 10 liters of water, 600 grams of cobs per one liter jar, bay leaf 30 grams, salt - 150-175 g and vinegar 9% - 1 tbsp. spoon for 1 jar. Just like in the first variant, rinse and boil the corn cobs (about 20 minutes).
At the same time, prepare marinade from salt and water (150 grams of salt per liter of water). Welded cobs are cooled in cold water. In the jars we add vinegar, as well as bay leaf and spices.
On top put the queen of the cob and then you need to fill it with a hot solution (marinade). Sterilize for 10 minutes (if the cans are liter).
The last stage: rolling up cans. Store canned corn in a cool place. Take note: it is known that during the first sterilization, germs and mold are destroyed.
However, after this there is still the risk that sporic microorganisms will start to grow, so it is desirable to sterilize corn several times in order to destroy all significant microbes.
Author: Katerina Sergeenko
