Corn contains many useful vitamins and minerals. Even when canned, it remains just as healthy and tasty. Proper preparation will help maintain the maximum amount of vitamins and minerals. Preserving corn in grains at home is simple. It is important to adhere to the recipe so that you get a tasty preparation for the winter.
How to choose corn for preservation
The culinary possibilities of this herb are great. Corn is used in salads, added to soups or to main dishes. For longer storage of grains or ears, the herbaceous plant is canned. However, you must choose the right corn so that it does not deteriorate.
There are two types of this herbaceous plant:
- Fodder - corn, which is often fed animals. A person can use it, but there are very few vitamins. Therefore, it is not suitable for the human body.
- Sugar - corn, in which there are a lot of vitamins and minerals. It is this herbaceous plant that can and should be used both for food and for conservation.
The maturity of corn is different. Milk is more suitable for consumption. However, milky-wax is more acceptable for conservation. In order to determine maturity, it is necessary to take a head of corn and press the middle of any grain with a fingernail.
If you see milk spray and there is no pulp under the grain, this means that the corn is milk. It can be boiled and consumed in salads or soups. If the milk splashed with pressure, but the pulp formed from the grain - this is milk-wax maturity. It is better to preserve it. If the milk does not stand out, and pieces of grain remain on the nail, then the corn is unsuitable for both eating and preserving. She is old, without useful elements.
Preservation of corn in grains at home
You will learn how to cook deliciously and maintain healthy properties if you stick to the recipe. Winter corn preservation is quick and uncomplicated. To prepare you must have the products:
- Corn Grains - 850 g.
- Sugar - 30 g.
- Water - 1000 ml.
- Salt to taste (approximately 1 tbsp. L.).
First, separate the beans from the heads of cabbage 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.
Now make the syrup. To do this, boil water, pour sugar with salt according to the recipe. While the water is boiling, sterilize the jars. When they have cooled, fill them with 2/3 corn. Pour jars of hot syrup so that all grains are covered with liquid.
We cover the container with lids and sterilize for at least an hour. After that, roll up the jars, turn them over to cool. Preservation of corn in grains at home is over. If you cook everything according to the recipe, then your preparations will last a long time.
Preservation of sweet and sour corn in grains
For a more intense and piquant taste, try cooking with this recipe. Take 850 g of corn kernels, wash them and dip in boiling water for 5 minutes. Prepare the marinade: boil 1 liter of water and pour 15 g of salt into it.
In order not to lose precious time, sterilize liter jars. Put 1 bay leaf in them. Pour 1 teaspoon into each can. vinegar. Sprinkle 2/3 of the corn on top and pour the marinade so that the grains are covered.
Filled cans must be sterilized for at least an hour. Hot roll up immediately. Preserving corn for the winter in this way gives a dish with a rich taste and pleasant aroma. However, children are not recommended blanks, which include vinegar.
Corn canning on the cob
For this method, it is better to take three-liter jars. This includes 8 small ears. In extreme cases, they can be cut to the desired size.
Put them in a pan, fill with cold water and cook until cooked. Young cobs boil no more than 15 minutes. Do not salt water to prevent hard corn.
Meanwhile, make a marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then the brine and ears must be cooled. Put the corn in jars and fill it with cold marinade.
Sterilize the jars for at least 2 hours. Now roll up and set to cool. Preserving corn on the cob is noteworthy. This does not include vinegar, and children will enjoy using it in the winter.
Harvesting corn for the winter without sterilization
We offer you a great recipe. Preserving corn without sterilization is suitable for housewives who do not have time to fiddle with blanks for a long time. In winter, grains can be used both in salads and added to main dishes.
For cooking, you will need about 20 pieces of corn. Boil it for no more than 5 minutes and cool. Separate the grains from the cobs. Take half liter cans and sterilize them.
Place the corn in a container very tightly and fill it with boiling water. When 15 minutes have passed, drain the water into the pan, boil and pour again into the same jars. Now the corn should stand for 10 minutes.
In the meantime, cook the marinade. Boil 1 liter of water and pour salt (15 g) and sugar (30 g) into it. Remove from heat and pour 2 tbsp. l vinegar. Drain the water from the corn and pour in the finished hot marinade. Roll up immediately, wrap with a blanket until it cools completely. Preservation of corn in grains at home is completed. Now in winter you can enjoy the summer product.
Tips
In order to separate the grains from the head without problems, lower the ear in boiling water for 5 minutes. Then immediately immerse in cold water. Now you quickly separate the grains from the head of cabbage.
To keep your preservation for a long time, it is necessary to thoroughly wash the containers and products before cooking. Of great importance is sterilization.
Try to use salt only in coarse grinding. This is a preservative, due to which the workpieces are stored for a long time. Various spices and spices add piquancy and pleasant aroma to the workpieces. So experiment to find your homemade corn prescription.
Pour vinegar into the marinade only when the liquid has been removed from the heat. Then he will act better. Take vinegar only 9%. It will help you maintain conservation for longer.
In the cellar, blanks can be stored for no more than 24 months. If your preservation is at home, then it must be consumed within 7 months. It cannot be kept warm for a long time. If you follow the advice of experienced chefs, then you will get tasty and fragrant preparations.