How to preserve corn on the cob for the winter at home: the best preservation recipes and freezing method

Have you ever thought at least once that corn on the cob, which is usual for the warm season, can be prepared for the winter at home? Such vegetables are pickled, frozen, canned. We are in a hurry to share interesting recipes that allow you to preserve both taste and benefit.

How to choose corn for conservation

If most vegetables (for example, eggplant, zucchini) are canned at a young age, then corn should be of medium ripeness... Young ears are more suitable for boiling, but not for preservation. It is also better not to use overripe as they can turn into tasteless pulp.

The best way to do it is. Press lightly on the grains. If both juice and pulp are released, corn is suitable for preservation... If only juice or only pulp appears, do not use such fruit.

Pay attention to the color of the hairs... They should be light. Fruits with dark or dried out stigmas are unsuitable for conservation.

Preparation of ingredients

For successful preservation, competent preliminary preparation of ingredients is required... Both the taste and the appearance of the blanks will depend on this. What needs to be done:

1. Examine the ear. If there are too many places affected by insects or worms, do not take such a vegetable. If there are few spots, they should be cut off.
2. Remove all hair, leaves and dirt.
3. Once the corn is done, boil the water.
4. Place the ears in boiling water so that they are all submerged in the water. Cook for 15-20 minutes.
5. Turn off the heat, cover the container with a lid and let it brew for 10 minutes.
6. Remove excess water. A regular colander works well for these purposes.
7. Do not cut off the kernels, as you will preserve the corn on the cob.

Canned Corn on the Cob - Best Recipes

We present to your attention the best recipes for canned corn on the cob... If you follow the recipe exactly, guests will remember the treat for a long time.

Young cobs with sweet pepper

Ingredients per 0.5 l can:

• cobs of medium size;
• 1 sweet bell pepper;
• 2-3 cloves of garlic;
• bay leaf (optional);
• 2 tbsp. l. salt and sugar;
• black peppercorns to taste;
• 0.5 tsp vinegar.

Cooking method:

1. Put black pepper, garlic, bay leaf on the bottom of the jar.
2. Put the prepared ears.
3. Cut the pepper into strips and fold between the cobs.
4. Put 1 liter of water on the fire.
5. Add salt and sugar to boiling water. Cook until they are completely dissolved.
6. Pour the marinade over the vegetables. Leave on for 10 minutes.
7. Drain the water, boil again.
8. Pour vegetables.
9. Sterilize the jars for 20 minutes.
10. Pour the whole vinegar over.
11. Roll up the covers.

Council. If the pepper is not sweet enough (try it before placing it in the container), double the sugar dose.

Bulgarian corn

A liter jar will require:

• 5 medium cobs;
• 1 tbsp. l. salt and sugar;
• 3 tbsp. l. vinegar 9%.

Cooking method:

1. Place prepared corn tightly in a container.
2. Top with salt and sugar. Pour in vinegar.
3. Add cold water to the jars all the way to the top.
4. Sterilize opened jars in boiling water. Can be covered with a lid.Sterilization time is 15 minutes.
5. Close the lid, put in a dark place.

Note that there are no spices or garlic in the recipe. But 3 tablespoons of vinegar will add a special flavor to the ears.

Read also:

How to pickle corn for the winter at home

How to preserve corn for the winter at home

With citric acid

Ingredients for 1 liter of water:

• 5 ears of medium size;
• Bay leaf;
• 3 g citric acid;
• allspice;
• 1 tbsp. l. salt and sugar.

Recipe:

1. Put all the spices at the bottom of the jar. Add one garlic clove if desired.
2. Place the cobs in the container, being careful not to break them. Better cut into smaller pieces.
3. Add sugar, salt, citric acid.
4. Fill the jars with cold water. Cover with lids.
5. Sterilize within 15 minutes.
6. Close the jars with lids. Once they have cooled down, you can put them away for storage.

Note! Calculation of citric acid: 3 g per 1 liter of water.

Sweet canned corn without sterilization

Ingredients:

• corn on the cob;
• Bay leaf;
• 1 liter of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• spices as desired: mustard beans, herbs, peppercorns.

Cooking method:

1. Peel the corn thoroughly, cook in boiling water for at least 30 minutes.
2. Let the vegetable cool and dry, put in jars. If using spices, place them on the bottom.
3. Boil water. As soon as it boils, fill the jars with it. Leave it on for 7 minutes.
4. Drain the water. Boil again and pour over the jars. Leave it on for 7 minutes. Repeat this procedure at least three times.
5. Use fresh water for the final boil. Add sugar and salt to the boiling liquid.
6. Pour boiling water over vegetables, pour vinegar on top.
7. Close the jars. Cool it down. Put away for storage.

Important! It is better not to add garlic to such a recipe. It can absorb sugar, and the corn will not come out sweet.

Marinating corn for the winter with vegetables

Ingredients:

• 4-5 cobs of medium-sized vegetables;
• 0.5 kg of young zucchini;
• 1 carrot;
• 1 pepper (sweet or bitter - according to your taste);
• dill, parsley, cumin or basil (optional);
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1/3 cup apple cider vinegar

Cooking method:

1. While the corn is boiling, chop the vegetables (best in large cubes). It is more convenient both for harvesting and for eating.
2. Place chopped greens at the bottom of the jar.
3. Coarsely chop the ears. Place in a jar alternating layers of vegetables.
4. When the contents are ready, start cooking the marinade.
5. Add salt and sugar to boiling water. Cook for two minutes. Add the entire vinegar at the very end and pour over the jars.
6. Sterilize jars covered with lids for at least half an hour.

Council. As a supplement, you can use cherry tomatoes. They should be cut in half and placed between the vegetables.

With vinegar

Ingredients for 0.5 l:

• 4-5 cobs of small size;
• 2 tbsp. l. vinegar;
• peppercorns;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Bay leaf.

Cooking method:

1. Prepare corn thoroughly.
2. Wait for it to cool and dry.
3. Place peppercorns and bay leaves on the bottom of the container.
4. Fold the ears together.
5. Prepare the marinade: boil water, add the entire portion of salt and sugar, mix thoroughly. Cook for 2-3 minutes.
6. Add vinegar to the jar, immediately pour boiling marinade on top.
7. Cover the jar with a lid and sterilize for 40 minutes.
8. Roll up, cool.

Tinned corn like in the store

Often we spoil ourselves by buying corn, not for salad, but just for pleasure. The same, no less tasty, it is quite possible to cook it yourself at home. The preparation process of the ingredients is identical to the preparation of corn on the cob.... At the final stage, you should only cut off the grains carefully, being careful not to damage them.

Council. Use a knife with a thin, sharp blade.

Ingredients:

• 1 kg of corn kernels;
• 5-6 st. l. Sahara;
• 2 tbsp. l. salt;
• 1.5 liters of water.

Cooking method:

1. Prepare your corn.
2. Boil corn, not on the cob, but in grains.The total time is 1 hour. Be sure to skim off the foam.
3. Sterilize the jars first.
4. Place the cooked corn in a container, leaving about 4 cm of free space on top.
5. Prepare the marinade: boil water, add salt and sugar. Cook for three minutes, stirring constantly.
6. Cover with a lid, send to pasteurize for one hour.
7. Close the covers, put in a dark place.

Note! Spices are superfluous here. This corn is eaten neat or added to a salad.

Autoclave

An autoclave is a sealed container that facilitates the sterilization process. We share a recipe for harvesting corn for the winter in this way.

Ingredients:

1. 5-6 medium ears;
2. 2 tbsp. l. salt;
3. 2 tbsp. l. Sahara;
4. 2 tbsp. l. vinegar;
5. greens at will;
6. garlic if desired.

Cooking method:

1. Prepare the corn in the usual way: peel and boil.
2. Put herbs and garlic on the bottom of the jars.
3. Place vegetables on top.
4. Boil water.
5. Before the water boils, add salt and sugar to the jar, pour vinegar.
6. Pour boiling water over immediately. Close the jars.
7. Place the jars in the autoclave for 50 minutes.

It is interesting:

The benefits and harms of canned corn

Does corn contain gluten

Calorie content of corn and features of its composition

Helpful hints before cooking

Experienced housewives share the following tips:

• the process of boiling corn during preparation should be at least 30 minutes;
• It is better to cut corn on the cob across, not along;
• rinse the corn best with cool water;
• in the process of preparing corn, immerse the vegetable in already boiling water - this way the taste will be better preserved.

How to diversify the taste

Pickled and canned corn goes well with the following foods:

• mustard beans;
• cherry tomatoes;
• basil;
• caraway;
• parsley;
• peppercorns;
• arugula.

All these spices can be safely added to a jar of corn.

How to store canned corn

A closed canned vegetable is absolutely not capricious... It can be stored for three years, maintaining the storage temperature within +25 degrees and relative humidity no more than 75%.

If you have opened a can of corn, but you know that you will not eat at one time, we advise you not to drain the marinade. Corn will wind up quickly and become tough without liquid.like rubber. The lid must close tightly. In this form, corn will stand for another 2-3 days, but no more. Then you have to throw it away. Better to make a salad with the leftover corn.

Ingredients:

• corn;
• smoked chicken;
• beans;
• crackers;
• salt;
• mayonnaise;
• spice.

Cooking method:

1. Peel off the corn on the cob.
2. Cut the meat into cubes.
3. Mix all the ingredients except the rusks.
4. Season to taste. Mayonnaise works best.
5. Add crackers before serving.

How to keep fresh by freezing

Corn on the cob can not only be pickled, but also frozen. How to prepare?

Freezing with blanching is recognized as the best method.:

1. Rinse the corn thoroughly.
2. Remove hairs, fabrics, leaves.
3. Cut off any damaged areas.
4. Put water on fire.
5. Dip the ears in boiling water for 5 minutes.
6. Dry, cool.
7. Pack in plastic bags. Place in the freezer.

The second way is much easier, involves only cleaning the ears. Corn is not subjected to heat treatment, but is immediately packed in bags.

Note! It is the blanching method that maximizes the beneficial properties of the vegetable.

Frozen corn should be stored for no more than six months.like any frozen vegetable. After that, it begins to absorb all the odors, becomes tasteless and loses its useful and taste qualities.

Let's sum up

Corn on the cob is quite suitable for harvesting for the winter. Even a novice hostess can easily cope with this, the main thing is competent preliminary preparation. The vegetable must be clean, dry and free of hairs, tissues and leaves.

Most canning and pickling recipes use long-term sterilization. Please note that spices and herbs are put in a minimum amount. Pickled corn on the cob can be stored for up to three years, but it is better to eat frozen corn before the onset of the new summer season.