It is difficult to find someone who would not like corn. You have to look forward to summer to enjoy your favorite delicacy. Unfortunately, the golden vegetable is not designed for long-term storage. The way out is the conservation process.
Fresh corn contains many beneficial micronutrients. It is known that conservation is capable of destroying useful substances, but not all. Some of them remain unchanged.
How to choose corn and prepare it for canning
Almost any variety is suitable for these purposes. It is important that the ears are ripe, the grains are firm and even. Overripe ears will not be as juicy and will take longer to cook.
In order for canned corn to live up to expectations, it is worth adhering to some rules:
- Young corn should be preferred. Overripe ears require a long cooking time, but in the end, the grains still remain tough.
- To quickly and easily separate the grains from the cobs, you should first immerse the cob in hot water, and then sharply lower it into cold water.
- Carefully inspect the cobs for damaged areas and damage that must be cut off.
Classic Canned Corn Recipe
To prepare a can with a volume of three liters you will need:
- 3 cobs of corn;
- 1 liter of water;
- 1 tablespoon salt
- 1 tablespoon granulated sugar.
Cooking technology:
- Prepare and sterilize glass containers and lids in advance.
- Peel the cobs from the foliage and cook for a few minutes, then cool.
- Remove the kernels from the cobs and rinse. Boil for a few minutes over moderate heat.
- To prepare the marinade, put the water on the stove, adding salt and granulated sugar, and wait for it to boil.
- Fill the glass container with grains and pour the marinade.
Non-sterilized sweet corn recipe
A great option to save time and prepare a delicious product. In this way, you can preserve whole grains or ears. The main thing is that the ears are young.
Products:
- 15 ears of corn.
- 1 tablespoon of regular salt per liter of water.
- 2 tablespoons of granulated sugar.
- 2 tablespoons of vinegar.
Cooking process:
- Clean the cobs of foliage and wash.
- Pour corn over the water, bring to a boil and boil for three minutes, then cool and dry.
- Arrange the whole corn or cobs in the jars.
- Cover with water and leave in this position for fifteen minutes.
- The brine is drained and boiled again, adding spices to taste.
- Pour the jars with brine and close the lids.
- Send to a warm place.
Corn with vegetables
Various vegetables can be added to corn to make the product look beautiful and have a more unusual taste. Such a product will be an excellent side dish for meat dishes.
For cooking you will need:
- Corn.
- One medium zucchini.
- One carrot.
- One sweet pepper.
- A tablespoon of salt.
- One and a half tablespoons of granulated sugar.
- Vinegar (25 ml).
Cooking technology:
- Prepare and wash vegetables.
- Boil the cobs. Cooking time will depend on the age of the corn.
- Peel off the zucchini and cut into cubes.
- Carrots and peppers are cut in the same way as zucchini.
- Remove the corn from the pan and peel the corn off the cob.
- All ingredients are mixed and laid out in jars.
- Prepare the marinade with the addition of vinegar.
- Pour the marinade into jars and place them in a saucepan. Sterilize over moderate heat.
- After tightening the lids, the jars are sent to cool.
Bon Appetit!
Read also: Table salt for tomatoes
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