Canned corn in beans at home. Delicious recipes

Corn contains many useful vitamins and trace elements. Even when it is preserved, it remains as useful and tasty. The right preparation will help to keep the maximum amount of vitamins and trace elements. Preservation of corn in beans at home is not difficult. It is important to stick to the formula to get a delicious harvest for the winter.

How to choose corn for conservation

The culinary possibilities of this herbaceous plant are great. Corn is used in salads, added to soups or second courses. For a longer storage of grains or cobs, the herbaceous plant is preserved. However, it is necessary to choose the right corn so that it does not deteriorate.

There are two types of this herbaceous plant:

  1. Fodder - corn, which is often fed animals. A person can use it, but there are very few vitamins. Therefore, for the human body, it does not fit.
  2. Sugar - corn, in which there are many vitamins and trace elements. It is this herbaceous plant that can and should be used both for food and for conservation.

The maturity of corn varies. For consumption is more suitable dairy. However, for preservation, milk-wax is more acceptable. In order to determine maturity, it is necessary to take a head of corn and press the middle of any grain with your fingernail.

canning corn in beans at home

If you saw a splash of milk and there is no pulp under the grain - this means that the corn is dairy. It can be cooked and eaten in salads or soups. If the milk was splashed with pressure, but the flesh from the grain was formed, it is a milky wax maturity. It is better to preserve it. If milk is not allocated, and pieces of grain remain on the nail, then corn is not suitable for eating or for preservation. It is old, without useful elements.

Preservation of corn in grains at home

You will learn how to cook tasty and keep useful properties if you stick to the recipe. Canned corn for the winter is fast and uncomplicated. To prepare you should have products:

  • Corn grain - 850
  • Sugar - 30
  • Water - 1000 ml.
  • Salt to taste (about 1 tbsp.).

First, from the heads, separate the grains and wash them. Then you need to blanch them. To do this, place the grains in a colander and hold in boiling water for no more than 3 minutes.

canning corn for the winter

Now make the syrup. To do this, boil water, sprinkle sugar and salt on a prescription. While the water boils, sterilize the jars. When they are cool, fill them with corn on 2 / 3. Fill the cans with hot syrup so that all the grains are covered with liquid.

Cover the container with covers and sterilize for at least an hour. After that, roll up the jars, turn them to cool. Canned corn in beans at home is over. If you cook everything by prescription, then your workpieces will stand for a long time.

Preservation of sweet and sour corn in grains

For a more intense and piquant taste, try to cook with this recipe. Take 850 g of corn kernels, wash them and lower them into boiling water for 5 minutes. Prepare marinade: boil 1 liter of water and pour in it 15 g salt.

In order not to waste precious time, sterilize liter jars. In them place 1 on the laurel sheet. In each jar pour 1 tsp. vinegar. Top the corn on 2 / 3 and pour the marinade so that the grains are covered.

Filled cans must be sterilized for at least an hour. Hot immediately roll up. Canned corn for the winter in this way gives a dish with a rich taste and a pleasant aroma. However, children are not recommended blanks, which includes vinegar.

Canned corn on the cob

For this method it is better to take three-liter cans. This includes 8 small ears. In extreme cases, they can be cut to the desired size.

canning of corn on the cob

Put them in a saucepan, pour cold water and cook until done. Young cobs are cooked no more than 15 minutes. Do not salt the water so that the hard corn does not turn out.

In the meantime, make marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then brine and cobs need to cool down. Corn put in jars and fill it with a cold marinade.

Sterilize the jars for at least 2 hours. Now roll up and put before cooling. Preservation of corn in the cob is noteworthy. This does not include vinegar, and children will be happy to use it in the winter.

Harvesting corn for winter without sterilization

We offer you an excellent recipe. Canned corn without sterilization is suitable for housewives who do not have time to fiddle with preforms for a long time. In winter, the grains can both be used in salads, and can be added to the main dishes.

canning corn without sterilization

For cooking, you need about 20 pieces of corn. Cook it no more than 5 minutes and cool. Separate the grains from the ears. Take half-liter cans and sterilize them.

Put corn in a container very tightly and pour it with boiling water. When 15 minutes have passed, drain the water into a saucepan, boil and pour again into the same jars. Now the corn should last 10 minutes.

In the meantime, prepare the marinade. Put boil 1 liter of water and pour salt in it (15 g) and sugar (30 g). Remove from heat and pour 2 st. l. vinegar. With corn drain the water and pour it with a ready hot marinade. Immediately roll up, wrap it with a blanket until it cools down completely. Canned corn in beans at home is over. Now in winter you can enjoy a summer product.

Tips

To grains without problems from the head, lower the ears into boiling water for 5 minutes. Then immediately dip it into cold water. Now you quickly separate the grain from the head.

homemade canning recipe

To preserve your conservation for a long time, it is necessary to thoroughly wash containers and products before cooking. Of great importance is sterilization.

Salt try to use only coarse grinding. This preservative, thanks to which the blanks are stored for a long time. Different spices and spices add piquancy and a pleasant aroma to the workpieces. So experiment to find your homemade canning recipe.

Vinegar pour into the marinade only when the liquid is removed from the fire. Then he will act better. Vinegar take only 9%. It will help you to preserve conservation for longer.

In the cellar, blanks can be stored for no more than 24 months. If your conservation costs at home, then it should be consumed within 7 months. In the warmth, it can not be stored for a long time. If you listen to the advice of experienced chefs, then you will get delicious and fragrant blanks.

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