Homemade canned corn for the winter

I love sweet corn. This easy homemade canned corn recipe is perfect. Step-by-step photos will demonstrate the preparation. Having tried to make this preparation once, I am sure that home-canned corn will be included in your list for mandatory canning for the winter.

What do we need:

• raw corn on the cob – 20 pcs.;
• salt – 1.5 tsp;
• sugar – 4-5 tbsp;
• table vinegar 9% - 2 tbsp;
• water – 1 l.

Inventory:

• jars with lids
• containers for freezing

How to can corn at home

The main secret of the recipe lies in the correct choice of corn and adherence to the technology for preparing raw materials for conservation. Milk corn and very young corn are not suitable, just like old ones. Choose small cobs with darkened but not dry tails, with grains of pale yellow color, in the middle of which the characteristic dent has not yet formed.

Peel the cobs from green leaves, wash, place in a freezer container and place in the freezer overnight.

In the morning, remove and defrost at room temperature. Freezing corn grains will make them more tender, juicy and elastic. Once completely defrosted, use a sharp knife to cut the kernels as close to the cob as possible.

Place the grains in a saucepan and boil for 15-20 minutes. There is no need to add salt during cooking. I was advised to boil the corn on the cob and then cut it. But through trial and error, it was found that it is better to cook grains that have already been separated from the cob. You can also try both methods and choose the one you like best.

After cooking, drain the water and strain into a separate saucepan - we will cook the brine in it. Add sugar, salt and vinegar indicated in the recipe to 1 liter of this decoction. Boil the marinade for 5 minutes.

Place the corn kernels banks, without filling 2 cm to the top. Pour marinade and close with lids (do not roll up). Place the jars with the contents in a saucepan with water so that the water reaches half of the jar and sterilize at least 45 minutes. After sterilization is complete, roll up the jars in the usual way and leave them upside down until they cool completely at room temperature.

Healthy and tasty homemade canned corn is ready! Its main use in winter is for salads. She is especially good at them, but children often eat just like that, out of desire. 🙂

Please note that this sweet corn must be stored in the cold: in the refrigerator, cellar or on the loggia. Corn is a capricious product in terms of preservation, as it is easily fermented. Therefore, do not reduce the sterilization time.In the case of corn, longer is better than less. Bon appetit!