Corn contains many useful vitaminsand microelements. Even when it is preserved, it remains as useful and tasty. The right preparation will help to keep the maximum amount of vitamins and trace elements. Preservation of corn in beans at home is not difficult. It is important to stick to the formula to get a delicious harvest for the winter.
How to choose corn for conservation
Culinary possibilities of this herbaceousthe plants are large. Corn is used in salads, added to soups or second courses. For a longer storage of grains or cobs, the herbaceous plant is preserved. However, it is necessary to choose the right corn so that it does not deteriorate.
There are two types of this herbaceous plant:
- Fodder - corn, which is often fed animals. A person can use it, but there are very few vitamins. Therefore, for the human body, it does not fit.
- Sugar - corn, in which there are many vitamins and trace elements. It is this herbaceous plant that can and should be used both for food and for conservation.
The maturity of corn varies. For consumption is more suitable dairy. However, for preservation, milk-wax is more acceptable. In order to determine maturity, it is necessary to take a head of corn and press the middle of any grain with your fingernail.
If you saw a splash of milk and there is no grain under the grainpulp - this means that the corn is dairy. It can be cooked and eaten in salads or soups. If the milk was splashed with pressure, but the flesh from the grain was formed, it is a milky wax maturity. It is better to preserve it. If milk is not allocated, and pieces of grain remain on the nail, then corn is not suitable for eating or for preservation. It is old, without useful elements.
Canned corn in beans at home
You will learn how to cook tasty and keep useful properties if you stick to the recipe. Canned corn for the winter is fast and uncomplicated. To prepare you should have products:
- Grains of corn - 850 g.
- Sugar - 30 g.
- Water - 1000 ml.
- Salt to taste (about 1 tbsp.).
First, from the heads, separate the grains and wash them. Then you need to blanch them. To do this, place the grains in a colander and hold in boiling water for no more than 3 minutes.
Now make the syrup. To do this, boil water, sprinkle sugar and salt on a prescription. While the water boils, sterilize the jars. When they are cold, fill them with corn for 2/3. Fill the cans with hot syrup so that all the grains are covered with liquid.
Cover the container with covers and sterilize at leasthours. After that, roll up the jars, turn them to cool. Canned corn in beans at home is over. If you cook everything by prescription, then your workpieces will stand for a long time.
Preservation of sweet and sour corn in grains
For more intense and piquant tastetry to cook with this recipe. Take 850 g of maize grains, wash them and dip them into boiling water for 5 minutes. Prepare marinade: boil 1 liter of water and pour into it 15 g of salt.
In order not to waste precious time, sterilizeliter cans. In them put 1 laurel sheet. In each jar, pour 1 tsp. vinegar. Top the corn with 2/3 and pour the marinade over the top so that the grains are covered.
Filled cans should not be sterilizedless than an hour. Hot immediately roll up. Canned corn for the winter in this way gives a dish with a rich taste and a pleasant aroma. However, children are not recommended blanks, which includes vinegar.
Canned corn on the cob
For this method it is better to take three-liter cans. This includes 8 small ears. In extreme cases, they can be cut to the desired size.
Put them in a saucepan, pour cold water and cook until done. Young cobs are cooked no more than 15 minutes. Do not salt the water so that the hard corn does not turn out.
In the meantime, make a marinade: boil water (1 liter) and add salt to taste. As a rule, you need about 20 g. Then the brine and the cobs must be cooled. Corn put in jars and fill it with a cold marinade.
Sterilize the jars for at least 2 hours. Now roll up and put before cooling. Preservation of corn in the cob is noteworthy. This does not include vinegar, and children will be happy to use it in the winter.
Harvesting corn for winter without sterilization
We offer you an excellent recipe. Canned corn without sterilization is suitable for housewives who do not have time to fiddle with preforms for a long time. In winter, the grains can both be used in salads, and can be added to the main dishes.
For cooking, you need about 20 pieces of corn. Do not cook more than 5 minutes and cool. Separate the grains from the ears. Take half-liter cans and sterilize them.
Put corn in a container very tightly and pour it with boiling water. When 15 minutes have passed, drain the water in a saucepan, boil and pour again into the same jars. Now the corn should last 10 minutes.
In the meantime, prepare the marinade. Put boil 1 liter of water and pour salt on it (15 g) and sugar (30 g). Remove from heat and pour 2 tbsp. l. vinegar. With corn drain the water and pour it with a ready hot marinade. Immediately roll up, wrap it with a blanket until it cools down completely. Canned corn in beans at home is over. Now in winter you can enjoy a summer product.
So that the grains can be separated from the head without any problems, lower the ears into boiling water for 5 minutes. Then immediately dip it into cold water. Now you quickly separate the grain from the head.
To preserve your conservation for a long time, it is necessary to thoroughly wash containers and products before cooking. Of great importance is sterilization.
Salt try to use only largegrinding. This preservative, thanks to which the blanks are stored for a long time. Different spices and spices add piquancy and a pleasant aroma to the workpieces. So experiment to find your homemade canning recipe.
Vinegar pour into the marinade only when the liquid is removed from the fire. Then he will act better. Vinegar take only 9%. It will help you to preserve conservation for longer.
In the cellar of the workpiece can be stored no more than 24months. If your conservation costs at home, then it should be consumed within 7 months. In the warmth, it can not be stored for a long time. If you listen to the advice of experienced chefs, then you will get delicious and fragrant blanks.