Canned corn for the winter at home turns out very tasty, juicy and sweet, unlike the shopping option! Yes, and such a preparation costs many times cheaper, so do not forget to cork a few jars of this vegetable for making delicious salad in winter.
Remember that young corn, from the ears of which juice is extracted, is boiled for only 15-20 minutes, but mature cabbages must be cooked for at least 1-2 hours until the grains are soft. Salt when cooking corn is not possible - salt seals the surface of the grains and they become hard to taste.
You will need a 0.5 liter capacity:
- 5-6 corn cobs;
- 1 tbsp. l granulated sugar and 1 tsp;
- 0, 5 tsp. salts;
- 1 tbsp. l 9% vinegar.
How to preserve corn at home
1. Clean the ears from the leaves and plant hair. Place a small part of the washed leaves on the bottom of the pot or cauldron and place the cleaned and washed cobs on them. We pour 1 tbsp. l sugar sand. We will not add salt.
2. Fill with water and place the container on the stove, covered with a lid. Bring to a boil and reduce the heat to medium, boiling the cob for 15-20 minutes.
3. Then we remove the container from the fire and sharply move the cobs into the icy water. As soon as they cool slightly, we cut the seeds off with a sharp knife.
4. We rinse a few 0, 5 l jars and pour in them boiled sliced corn to the shoulders - no more!
5. Place the jars in a saucepan for sterilization, pour into each of them 0, 5 tsp. salt and 1 tsp. sugar sand.
6. Fill hot water to the top. Fill and pan with hot water to the shoulders of the cans. Place it on the stove, bring the water in it to a boil and reduce the heat to medium by covering the jars with lids. In this position, we will sterilize them for about 1 hour.
7. After the indicated time, we remove the jars from the pan, pour 1 st. Into each of them. l 9% of vinegar and immediately cork a conservation key or twist the lid until it stops, if the banks are threaded.
8. Carefully turn the bottom upwards, making sure of the quality of the capping, and let it cool at room temperature. Optionally, in each jar of canned corn, you can add 0.5 tablets of aspirin, so that it interferes with the fermentation.
9. We will transfer the cooled preservation to the pantry or cellar, but there - on request: prepare salads, serve as a side dish, or enjoy juicy corn grains just like that!