Of the many famous vegetables, corn is perhaps the most favorite food of children and not only. This plant is quite unique, it is able to accumulate gold, therefore the color of the ear is golden. About the benefits of corn will tell the fact that it contains 26 elements of the famous periodic table. By the way, canned young corn retains all its properties. And even becomes even more useful.
Many housewives prefer to simply purchase a jar in any store. But in vain. For many years, we canned corn at home and we can say with confidence that this is completely uncomplicated. In addition, you can be sure of the ecological cleanliness of the product one hundred percent. And you don’t need any preservatives, stabilizers, emulsifiers or other indecency.
In order not to get confused among the variety of recipe options, we will show you how to preserve corn, while preserving all the beneficial properties and unsurpassed taste.
Recipes
We will focus on two options for procurement, time-tested. The first recipe will tell you how to preserve corn with grains. The process begins with the separation of grains from the cob. To do this, corn for several minutes must be lowered in boiling water and immediately sprinkled with cold water. This will make the task easier. Next, the grains are washed in boiled water and blanched for no more than 3 minutes. Preparing the filling: per liter of pure water - a tablespoon with a slide of salt and three spoons of tea sugar.
Now you need to fill the sterilized jars with prepared grains a little more than half. Tip: it is best to roll corn in half-liter cans. To prevent canned food from spoiling, prolonged sterilization is required. Cans are covered with lids and undergo a complex sterilization process for at least 3 hours at a boiling point of 100 ° C. After this, the product immediately rolls up, the strength of the roll is checked. Such blanks are stored in a cool place for about a year.
The second recipe will tell you how to preserve corn on the cob. We will even share in two ways. To prepare a regular billet, take cobs, wash them thoroughly, weld a little and place them in prepared sterile jars. Next, the contents are poured with special hot brine (per liter of boiling water - 1 tablespoon of table salt). Banks are sterilized for at least an hour. And here is the second way for lovers of spicy products. It is necessary to take ears, clean, wash and boil a little salted water. Next, you can cook the marinade. For a liter of clean water goes 150 gr. table salt. Now canned goods themselves are prepared: 1 tablespoon of salted vinegar is poured into a sterilized liter jar, followed by spices, bay leaf and herbs. Corn cobs are laid and poured with boiling marinade. Such a preform is sterilized for 10 minutes.
Now everyone has learned how to preserve corn, and can safely cook a variety of dishes with the addition of this wonderful vegetable, treat friends and, most importantly, be 100% sure of the naturalness of the prepared product.