Corn in fresh form is stored, unfortunately, not for long. We will tell you today how to preserve corn at home.
How to preserve sweet corn at home?
Ingredients:
- corn kernels - 700 g;
- water - 1 l;
- sugar - 15 g;
- salt is fine - 1 tbsp. a spoon.
Preparation
So, first we prepare jars for conservation: carefully them with my hot water and sterilize. From the young corn cobs, carefully separate all the grains and blanch them in a colander for a minute. 3. Then we prepare the pouring: in a saucepan with boiling water, we throw salt and pour out the sugar. All thoroughly mix until all the crystals have dissolved. Hot cans are filled with corn kernels and poured with prepared brine practically to the "shoulders". After that, we close the jars with lids and put them sterilized for about 3 hours. Next, the banks immediately roll up and gently turn the lids down.
How can corn in the cob?
Ingredients:
- young corn cobs;
- water filtered - 1 liter;
- salt - 20 g.
Preparation
Corn is processed, we are released from the husk and thoroughly washed. Then we put it into a saucepan with boiling water and boil for about 5 minutes on a weak fire. Next, carefully remove the cobs on a plate and cool it. In another saucepan pour a liter of filtered water, throw the salt and boil until completely dissolved. Then the brine is cooled, and the corn cobs are placed in sterilized jars and poured with salt water. We cover the jars from the top with lids and set them in a deep saucepan with water. After boiling, we sterilize them for an hour, and then roll them up and let them cool down at room temperature.
How can corn be preserved for the winter?
Ingredients:
- corn - 600 g;
- vinegar dining room - 1 teaspoon;
- laurel leaf - 30 g;
- salt is large - 1 tbsp. a spoon;
- purified water - 1 liter.
Preparation
Corn cobs are processed and boiled in boiling water for 20 minutes. Then gently take them out of the pan and leave to cool. Separately, we do marinade: boil water with salt. In a clean jar we throw to the bottom a laurel leaf, pour vinegar and put the cobs upside down. After that, fill everything with a hot marinade, cover it with covers and sterilize it for an hour, and then roll it up. We store this stock all winter in a cellar or a refrigerator.