How to preserve corn - 4 step-by-step recipes

Acquaintance of man with corn took place five millennia ago, but people began to conserve this product only in the 18th century in France. A gifted French culinary specialist who loved maize was looking for ways to store corn for long. As a result, he settled on conservation. Almost three centuries have passed since then, and canned corn remains popular.

Today, canned corn is widely used in cooking. Dietary salads and hearty side dishes, aromatic sauces, casseroles, pies, soups and even desserts are prepared from it. In some national cuisines, canned corn recipes are considered fundamental. Therefore, today's article will tell you how to preserve corn at home for the winter.

Calorie canned corn

Jars of canned corn first appeared on store shelves in the second half of the twentieth century. Mistresses from all over the world immediately appreciated these canned goods. Dishes from canned corn regularly appeared on everyday and festive tables in every family.

The people fighting the excess weight also did not deprive the cereal of attention. All because

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Nutritionists recommend including the product in a diet. The exception is salads, which include other high-calorie foods.

Useful tips before cooking

The ripening of ears of corn is traditionally accompanied by the appearance on the tables of a wonderful treat. Frozen corn grains are excellent for cooking, and it is not difficult to prepare them. What to do with canned corn? After all, I want the preservation to just be prepared, tasty and stored for a long time. The following tips will help.

• Choose young corn for conservation. You can also prepare the old one for winter, but it turns out to be solid even after prolonged heat treatment.
• Some housewives have difficulty separating grains from the ears. To make the procedure easier, lower the ear in hot water for 10 seconds, then cool it sharply under running water.
• Re-sterilization is the key to success. The duration of a single procedure does not exceed 10 minutes. This is not enough to stop the growth of spore microorganisms that are in corn. Therefore, it is advised to repeat the process several times.

These simple tips are enough to make delicious canned corn. In winter, an open jar of treats will delight the family with the taste and aroma of the past summer.

The classic recipe for winter preservation

Corn is salted, pickled, used for mashed potatoes, but this cereal is ideal for preservation, like butter. Over the years, culinary experts from around the world have created many recipes for canned corn, but the classic recipe is at the heart of the variety. We will consider it.

• Corn - 3 ears.
• Water - 1 liter.
• Salt - 1 tablespoon.
• Sugar - 1 tablespoon.

The ingredients are indicated per one three-liter jar.

1. First, sterilize the jar and lid. Hold the glass container in a steam oven or microwave, and boil the lid for several minutes.
2. Clean the cobs and put them in a container of water. Boil 3 minutes after boiling water. Put the corn in a bowl of cold water.
3. When it cools, separate the grains from the ears. Using a colander, rinse with water. Send the grains to the pot and set on fire for 3 minutes. Cook at a low boil.
4. In the meantime, make the marinade. Put a container of water on a fire, pour salt and sugar. After boiling, wait 2 minutes and remove from heat. Fill the jar with corn and pour hot marinade.
5. Put the jar in a deep container covered with a towel. Pour warm water over the shoulders of the can and put on fire. When the water begins to boil, slightly reduce the fire.
6. Sterilizing a can of corn takes 3.5 hours. Watch the water level. Add boiling water at the time of volume reduction. When sterilization is complete, remove the jar and roll up the lid. Turn upside down and wrap in a warm towel until it cools.

For storing canned corn at home, a cool place protected from sunlight is ideal. If there is no such room, keep the preservation in the refrigerator.

Canned corn in the store

Eating canned corn in the winter is good for your health. It can be used as an ingredient for salads, and eat with a spoon. Canned corn is sold everywhere, but a home-made product is healthier, and it’s easy to make cereal to match the store’s taste profile. The main thing is to get a sugar grade of corn.

• Corn.
• Salt - 1 teaspoon.
• Sugar - 2 teaspoons.
• Vinegar - 1 tablespoon.

The ingredients are based on a half-liter jar.

1. Put the peeled ears in a container and, pouring water, put on a stove. Boil in boiling water for 40 minutes, adding salt to taste.
2. Drain and cool. Separate the grains, rinse if necessary in cold water. Fill the prepared cans with corn.
3. Send salt, sugar and vinegar there. Pour boiling water and place in a deep container for sterilization. After pouring water, put on fire and cook after boiling for about an hour over low heat.
4. After that, pull out the cans and roll up the lids. Turn over and wrap with a blanket until it cools down. Put the preservation in a cool dark place.

Such canned corn is stored for a long time. In winter, when there are not so many vitamin products in the diet, it will help in preparing delicious salads and side dishes for meat dishes.

How to Preserve Corn on the Cob

Canned corn on the cob is a real culinary miracle that any housewife can do. Such a workpiece will always help out in the winter. Therefore, with the onset of the season, be sure to prepare a few jars.

• Young corn - 1 kg.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Vinegar - 6 tablespoons.
• Clove - 6 pcs.
• Bay leaves and peppercorns to taste.

1. Put the cleaned and washed corn in a small pan, fill it with water and boil for 5 minutes.
2. Prepare 3 half-liter jars. In each container, put a leaf of laurel, add a few peas of pepper.
3. Fill the cans with corn. In each container, add 2 tablespoons of vinegar and pour the marinade. To prepare it, pour water into the pan, add salt and sugar, boil.
4. Sterilize preservation for half an hour. After that, roll up each jar with a lid, put it on the floor upside down, cover with a blanket and wait for cooling. After that, send to the storage place.

Corn prepared according to this recipe will serve as a beautiful and tasty side dish. To do this, cut the cobs into small rings and lay around the main dish. If you separate the grains, you get a base for a salad with crab sticks.

Sweet canned corn without sterilization

The following recipe will appeal to busy housewives who, for certain reasons, can not devote much time to preservation, but love to delight their family with a variety of goodies. I consider this recipe universal, as it is suitable for grains and for cobs.

• Young corn - 15 ears.
• Salt - 1 tablespoon.
• Sugar - 3 tablespoons.
• Vinegar - 2 tablespoons.

The proportions of salt, sugar and vinegar are indicated per liter of water.

1. Clean and rinse with water the young ears of corn. Put the prepared corn in a pan, pour hot water and boil for 3 minutes after boiling. After the time has passed, drop it in a colander and cool in ice water.
2. Dry cooled ears with paper towels and separate the grains. Fill the jars with corn, pour boiling water and leave for a third hour under the covers. After the time has passed, drain the water, boil again and pour the grains back.
3. Make a marinade. Pour water into a pan, add a tablespoon of salt, two tablespoons of vinegar and three tablespoons of sugar per one liter of liquid. Bring the liquid to a boil, drain the water from the cans and pour the marinade. Roll up the jars and hold them under the covers until they cool.

This recipe once again proves that homemade canned corn is a quick, easy-to-cook and tasty dish that provides great cooking opportunities.

The benefits and harms of canned corn

The topic of today's conversation is canned corn. Many people like this delicacy easy to prepare, but its useful properties and contraindications remain a mystery. We will talk about this in the final part of the material.

Benefit

1. Bright yellow grains of corn - a storehouse of nutrients. Among them are folic acid, thiamine, tocopherol. Canned corn is saturated with phosphorus, calcium and sodium. It contains potassium, zinc, silicon and iodine, but in smaller quantities.
2. Canned corn is the basis of the diet of a professional athlete. This is because it contains a lot of plant proteins and amino acids, which provide indispensable assistance in maintaining shape.
3. Canned corn was also used in the nutrition of people with diabetes. This product regulates sugar levels and lowers cholesterol, an excess of which adversely affects the functioning of the heart and vascular system.
4. Scientists have noticed that canned corn has a beneficial effect on the digestive system. Even in small amounts, the product helps in eliminating the symptoms of flatulence.
5. Canned cereal helps in the fight against overweight due to the small number of calories. However, a positive result is achieved only with a balanced diet.

Harm

If we talk about the harm, canned cereal is contraindicated in people prone to thrombosis and those with high blood coagulation. The product reduces appetite, and if the cereal is abused, this will result in an exacerbation of a stomach ulcer.

Watch the video: How to Freeze and Store Sweetcorn (December 2024).