HOW TO MARINATE CORN: HOME COOKING TIPS, HOW TO PRESERVE COB ON THE COB

Corn in canned form is a universal product, since it can be combined with both fresh and cooked vegetables, meat, seafood, fish and even fruit. It is perfect as an ingredient for a salad, a tasty side dish or decorating dishes. Each housewife should know the rules and peculiarities of corn conservation, otherwise it is simply impossible to get tasty preparations for the winter. Today we will learn: how to roll up and cook delicious canned corn at home.

Description and useful properties

Corn is a low-calorie product. 100 g contains 118 calories.

It can be safely used by people struggling with excess fat. The beneficial properties of corn are as follows:

improved metabolism;
restoration of the body's energy costs;
the ability to overcome stress.

The pros and cons of canning

Canned corn has the following advantages:

Bright yellow grains - a storehouse of vitamins and useful elements. They contain thiamine, tocopherol and folic acid. In addition, this product is rich in phosphorus, calcium, sodium.
Canned corn is the basis of the diet for a professional athlete. The reason is the availability of plant proteins and amino acids, which are indispensable for keeping fit.
Canned corn is often used among people with diabetes. It regulates the concentration of sugar and reduces cholesterol, the excess of which adversely affects the functioning of the heart and the vascular system.
Canned food has a positive effect on the work of digestion. Even when consumed in small quantities, it is possible to eliminate the symptoms of flatulence (see the useful and tasty recipes from canned corn, here).
Cereal in canned form effectively fights with excess weight due to the small amount of calories. But you can get a positive result only if you have a balanced diet.

The negative qualities of canned corn include:

contraindicated in people with thrombosis and high blood clotting;
the product reduces appetite;
with the abuse of cereal possible exacerbation of stomach ulcers

Useful tips

Each housewife at home can quickly make canned corn and enjoy its incredible taste. There are the following tips:

For preservation choose young corn. You can use the old one, but then it will turn out solid even with prolonged heat treatment.
To facilitate the process of separating the grains from the cobs, immerse them in hot water for 10 seconds and then abruptly send them under cold running water.
Get a quality product can be subject to re-sterilization.
The duration of a single procedure should not exceed 10 minutes. This time is not enough to stop the growth of spore microorganisms concentrated in corn. So it is better to repeat this process several times.

Home Cooking Recipes

Like in store

Corn can be met today at any grocery store. But why spend money on a product that is completely easy to preserve at home? So, to make corn in a jar, we need:

Required components:

corn - 0.5 kg;
salt - 1 tsp;
sugar - 2 tsp;
Vinegar - 1 tbsp.

The specified ingredients are enough for 0,5 l to jar.

Cooking process:

Clear the cob from the grains, put in a container, pour water so that it covers the vegetable 3-4 cm.
Brain 40 minutes. Add salt to taste.
After this time, drain the water, cool it.
Separate the grains, rinse them with water. Put the corn in jars with a capacity of 0.5 liters.
Put in jars of salt, sugar and vinegar. Add boiling water and set in a deep pan for sterilization.
Fill the container with water for ½. Set on fire and, after boiling, boil for 1 hour on low heat.
Remove jars and order covers.
Turn it over and warm it with a blanket until it cools down.
Install conservation in the basement or pantry.

"On the Cob"

Canned corn on the cob is a culinary masterpiece that is easy to pickle and the power to create for any hostess at home. Especially beneficial harvesting in winter.

For this you need to prepare the following components:

young corn - 1 kg;
salt - 2 tbsp;
sugar - 2 tablespoons;
vinegar - 6 tbsp. l .;
carnation - 6 pcs .;
bay leaf and peppercorns - to taste.

Cooking process:

Wash the corn, put it in a container, fill it with water and boil for 5 minutes.
Prepare 3-liter jars. Each folded on a leaf of laurel, a few peas of pepper.
Fill the container with corn kernels. Place in each jar 2 tbsp. vinegar and pour marinade. To cook it - fill the pot with water, add salt and sugar, boil.
Sterilize the preservation for 30 minutes then order each container with a lid, put it on the floor, turning it upside down.
Cover with a blanket and wait for the jar to cool. Then install it in the cellar.

Find out what else can be prepared from corn on the cob, here.

Without sterilization

This recipe is universal, as it can be used for grains and cobs. Required components:

young corn - 15 cobs;
salt - 1 tbsp;
sugar - 3 tbsp .;
vinegar - 2 tbsp.

All components take for 1 liter of water.

Cooking process:

Clean and wash the young corn cobs. Put in a saucepan, pour hot water.
Set on the stove, and after boiling to simmer on the fire for 3 minutes. After a specified time, discard the corn in a colander and cool it in cold water.
Dry the cooled vegetable with paper napkins and separate the seeds.
Add them to the jars, pour boiling water, cover with lids and wait 15 minutes.
Next, drain the water, boil again and pour the kernels again.
Cook the marinade. For this:
- fill the pot with water (10 l);
- add 20 g of salt, 40 ml of vinegar and 60 g of sugar per 1 l of water;
- bring the marinade to boiling, and then pour into jars, from which water was previously drained;
- roll up containers and keep under a blanket until cool.

With citric acid

The recipe is easy to prepare and has a special taste. Prepare the following components:

corn cobs - 0.5 kg;
sugar - 1 tbsp .;
salt - ½ tsp;
citric acid - 1/3 tsp

Cooking process:

To begin to cook pickle. Take 20 g of salt and 10 liters of water.
Put the cob in it, cook 40-50 minutes.
Remove their pots and put to cool. The resulting broth is not poured, as it is useful for pouring.
Peel the cob, separating the seeds. Fill sterile jars with them.
Add sugar, salt, citric acid to each container.
Decoction, which was obtained earlier, set on fire, bring to a boil.
Banks pour the marinade, each cover with a lid and set in a bath for 20 minutes.
Then roll up the jars, turn them over and let them cool under a blanket.
After 24 hours, they can be moved to a cool place.

With vinegar

At home You can make delicious marinated corn for the winter, if you stock up on the following ingredients:

corncobs - 0.5 kg;
salt - 1 tbsp;
sugar - 1 tbsp .;
9% vinegar - 2 tsp.

These products is enough to 0.5 liters jar.

Procedure:

Cob immersed in boiling water for 5 minutes. Then move under the cold. This will allow the grain to retain its rich yellow color.
Separate the grain with a knife. Put them in sterile jars, leaving a gap of 1 cm. Pour boiling water, cover with lids and leave for 5 minutes.
Place a container of water for making marinade on the stove. To do this, add sugar and salt. Boil.
From the cans drain the water, add the marinade and vinegar to the very top.
Set to 15 minutes for sterilization. Roll banks, turn and set under the covers.
After a day, move to a dark place.

With vegetables

This recipe will allow you not only to marinate young corn, but also to get a full-fledged salad, which you can enjoy in the winter (we told you in detail about what delicious salads can be made with corn, and learn from this article interesting recipes for cooking corn and crab sticks ).

Required components:

1-2 corn cobs;
zucchini - 1-2 pcs .;
carrots - 1-2 pcs .;
1-2 red sweet peppers;
apple cider vinegar - 2 tbsp.
parsley - bunch;
dill - a bunch;
salt - 1.5 tbsp;
sugar - 2 tbsp.

Cooking process:

Boil the cob in clean water for 20 minutes. This decoction is required for the marinade.
Separate the grains from the cobs and pour them into a wide container.
Peel vegetables, cut into cubes, the size of which is comparable to the size of corn kernels. All ingredients mix.
Transfer to a 0.5 l jar, add finely chopped dill and parsley.
To prepare the marina take 1.5 liters of corn decoction, add salt, sugar. Boil the marinade, add vinegar.
Again boil and pour vegetable assortment, located in banks.
Cover and pasteurize for 40 minutes.
Roll up the covers and place the containers under the blanket.
After a day, move to a cool place.

Conclusion

Each experienced hostess has in her arsenal several secrets of preserving corn for the winter:

Corn - capricious culture. It is difficult to preserve because there are no acids in it. But in the composition of the grains there is a lot of starchy substances and sugar. Because of this, the grain is put in only in sterilized jars.
Pasteurization should take place in water, and then wrap in a warm blanket. Due to such events, preserved corn will not explode.
To obtain 0.5 l of cans of canned corn, about 5 cobs should be used.
Sugar and salt to use at their discretion, focusing on their own taste preferences.

You may be interested to learn how to make roasted corn in a pan, as well as how to make popcorn and delicious corn porridge.

And although it is not so difficult to preserve corn, there are a number of features that must be observed. And due to a wide variety of recipes, each hostess can choose the best option, or prepare several blanks from corn to constantly surprise their relatives with culinary delights.