Canned corn grains for the winter

If you want to make such a preparation for the winter, then my detailed, step-by-step photo recipe will definitely be useful to you.

The proportions of the products are calculated for 1 kg of corn.

Yield: 3 jars of 500 ml each.

In addition to corn grains, you will also need:

• salt 1.5 tbsp;
• sugar 2 tbsp;
• water 1.5 l.;
• vinegar 2 tbsp.

If you decide to pickle corn, it is very important to choose the right cobs. They must be ripe, with large grains, without rot or other defects. Sugar varieties are best.

But, in principle, you can use others that grow on your site or are sold in a store or market.

How to can corn at home

Leaves and stigmas (fibers) are removed from the cobs. They must be thoroughly washed and boiled until cooked.

While they are boiling, prepare the container. Jars and lids need to be washed and sterilized.

Using a sharp knife, cut off the grains from the boiled corn.

Pour corn into the prepared jars, cover with a lid (without twisting) and leave to warm up for a while.

The brine can be prepared using the water in which the corn was boiled. In this case, canned corn kernels will be more flavorful. But you can also take regular water. Boil the liquid, add salt, sugar, vinegar and simmer the marinade for about five minutes.

Fill the corn prepared in advance in jars with marinade, cover with the lids without twisting.

Next, we need sterilize our preservation for two hours. After the time has passed, roll up the jars.

Leave the rolls upside down to cool for a couple of days. Be sure to wrap it up.

Home canned corn kernels should be stored at low temperatures.

This could be a refrigerator or a cellar. I don't have a cellar, so all that's left is the refrigerator shelf. 🙂