You can stock up on corn for winter even at home. Such corn is convenient for making winter salads, snacks and hot dishes.
Type of kitchen:
Cooking method :
In the oven
For each 3-l jar:
- 3 cob of corn
- 1 l of clean water
- 1 tbsp. salt
- 1 tbsp. sugar
Recipe for cooking at home
- Pre-sterilize the cans and lids for pre-sterilization (cans in the oven, steamed or in the micro-barrel, and cook the lids for 10 minutes).
- The corn cobs should be carefully scraped off from bundles of hair and leaves, folded into a large bowl or pan with boiling water. Boil the corn for about 3 minutes after boiling, drain the boiling water and pour the cobs with ice water (replace it with the heating process).
- With the heads completely cooled off, peel the grains in a colander and rinse them under a cool water jet . In the saucepan, boil the water again, pour the grains there and boil them for 3 minutes with a slight boil. In parallel, prepare the marinade: combine the water in the pan with salt and sugar, put on medium heat and boil, stirring, for 2 minutes after boiling. Fill the sterile jars with 2/3 of the volume with corn, pour the boiling marinade.
- Place the bottom of the large pot with a towel folded 2 or 3 times, from above put jars and pour water on the shoulders of the cans about this same temperature, as well as glass. Put the pan on the fire, bring it to a boil and lower the heat so that the water is barely boiling.
- Sterilize cans with corn for exactly 3.5 hours, periodically pour boiling water into the saucepan as it evaporates water to the level of the shoulders of the cans. Take one of the cans out of the pan, quickly roll them up, turn them upside down and wrap them in a blanket or a towel and let it cool down completely.
- Store homemade canned corn in a refrigerator or in a cool, sheltered from sunlight , place.