How to preserve corn for the winter

How to preserve corn for the winter? No way! It almost always explodes. So many hostesses who had time to burn can answer. In fact, the recipe for preparing delicious grains is obscenely simple. And the whole trick is in a few simple rules.

The main conditions that will help avoid tearing off the corn covers:

• variety selection
• cooking
• cutting
• quantity
• sterilization
• vinegar

Each item has its own characteristics. Below we consider them in detail, but for now the recipe itself.

It will take 10 medium cobs, 3 liters of water, 12 tbsp. l sugar, 4 tbsp. l salt, 6 tbsp. l 9% vinegar, 6 cans of 0.5 l each.

Remove the wrapping leaves from the corn, wash thoroughly with a brush. Pour with cool water and boil for 7 minutes. Remove the cobs, put them in cold water with ice.

Remove, cut with a sharp knife of grain.Pour them into the pan, pour 3 liters of water, cook until ready. Then spread them in sterilized jars. After cooking, strain the water through a sieve, add salt and sugar, boil. In jars pour in one spoonful of vinegar, pour the pickle.

Put the caps on top and place the corn containers for sterilization. After 3 hours, carefully remove, roll up. Next, turn and wrap very warm. How cool - clean the cellar.

With all the subtleties of the recipe, such a billet is stored for more than a year at a temperature not higher than + 10 ° C.

The right variety for good conservation.

In fact, it is not so important what kind of corn will be selected. It does not play a special role. The most important is that corn should be sugar. So only the one that was raised on its own plot is suitable.

Collected on collective farm fields - fodder. 100%. If you were able to calmly pick your own cobs in a foreign field, then you can not even try to preserve them. Industrial fields of sweet corn are very carefully protected. There the mouse will not slip, what can we say about the person.

Bought on the market - also fodder.Cunning salespeople must have picked it up in the same field.

Such corn will explode 10 hours after seaming, despite dancing with a tambourine and shaman dances.

Rule 1: Only sugar varieties are suitable for home canning.

How much to cook

The exact time is difficult to call. Until ready, means until soft grains. Depending on the variety, it can be 30 minutes or more than an hour. It is very simple to determine the end of cooking: we take out one or three grains, we try. Like the texture? So it's time. Still harsh? Then still cook.

By the way, about the preliminary 7-minute blanching. It is not intended to soften the cob. In such a short time nothing will happen there. The fact is that corn is very fond of any spore bacteria. And a simple way to get rid of them is unlikely to succeed. Therefore, it is important to observe this point.

Rule 2: pre-blanching is required. Final cooking - until complete readiness.

Cutting grains

It would seem that such an important cutting? He took a sharp knife, cut the grain in a bowl and set it to cook. And no! There are tips to trim the grain with a part of the cob.Say, then when cooking all the garbage pops up. However, it is not specified that the grains will also float up and it will be very difficult to remove garbage from the cobs.

And now we remember. Who has ever bought store canned corn, paid attention - how is it cut? True, without roots, about 3/4. Someone will say: yes, just at the factory with its blades chick. What are you talking about! At the plant, where virtually waste-free production, throw a quarter of the grains? Surely there are no crushers cleansing to peel whole grains? So, for some reason, these roots do not use.

And the reason is still in the same notorious disease disputes. They like to settle in the lower quarter of the grain. Therefore, the need to cut as well. Ruthlessly throwing the cob with the roots. So as not to throw away the preserved conservation.

Rule 3: Trim the corn kernels with a 3/4 sharp knife.

How much to impose

Many home canned food is poured into the jar under the cover. To leave as little air and space as possible. With corn, this method will not work.

Again, remember a jar of sweet grains of industrial production.Who, having opened it after purchase, did not exclaim - yes, only half of it was there, and the brine was not added to the top.

This is not a marketing hype. These are all features of the behavior of the queen of the fields in a canned form. She loves to play a little bit, povpuskat jeep harmless. And where should they go if the jar is filled under the lid itself? Naturally outward. Here and tears off the roof on canned food and from bewilderment in unaware hostesses.

Rule 4: corn kernels should be put into the container by 2/3, the brine should not be added to the top 2-3 cm.

Sterilization is always important.

No matter how hard we try, on the grains after cooking, there may still be remnants of a malicious dispute. Therefore sterilized. Previously and necessarily empty cans and lids for 10 minutes. Filled with blanks in a saucepan - at least 3 hours.

So what, what for a long time? And who spoke about easy? That's why she and the queen, so that they bow and worship. But he will thank with the royal generosity: taste of ripe, juicy, sweet corn and without industrial chemistry!

By the way, rezinochki from the covers can not be removed! They must be disinfected simultaneously with the workpieces. Do not be afraid that they will melt.They are designed for home sterilization, they are not afraid of high temperatures. To soften them need industrial autoclaves. So boldly boil.

Rule 5: sterilize everything, so reliable!

Vinegar is needed

Homemade canned corn for the winter with vinegar will always be. Of course, if you accidentally stray in the autoclave bins of industrial capacity, you can skip this item. All the rest must be read!

By itself, sweet corn, it does not contain acid. Therefore, even with all sterilizations and cleanings without vinegar, conservation will not work. Naturally, the taste will be slightly different from the store. But do you find fragrant homemade lecho or fragrant strawberry jam on the shelves? It is there, of course. But ... somehow without a soul or something? Its something tastier. And to tell the truth, homemade sweet and sour marinade is much nicer than a sugary-sweet industrial.

Rule 6: Vinegar must be added.

Some tips

Grew up sweet corn on the site. We waited a long time for it to mature. Nalomi cob, dragged to the kitchen. Hmm.Carry back, it's too late, oak steel grains. How to determine when it is time to preserve? What kind of milky corn? It's simple. We open the ear, gently press a fingernail on the seeds:

• whitish juice appeared - still early
• the grain is hard to scratch - it's too late
• the seed is easily pierced, but there is no juice - the milky ripeness

When cooking corn, foam may appear. It must be removed to the maximum.

Strain the water for the preparation of brine can not only through a sieve. Folded three times the gauze also fit.

How to properly sterilize the banks so that they do not burst? At the bottom of the pot pour about 3 cm of hot water. Temperature is 80-90 ° C. They spread a thick rag. Can be a piece of old towel. Carefully put the jars with corn and pickle. Add hot pot to the hanger cans. It is more convenient to do this from a teapot with a narrow long nose. And include the smallest fire.

After sterilization, take out the blanks on a heated dry towel. Then roll up. So they will definitely remain whole. Glass breaks only from a sharp temperature drop.

Can I leave gum in the covers? Even need! After removing the gum, after sterilization, you will have to remove the cover to return them to the place.During the time you will burn your fingers and stuff the rubber under the rim, all the steam will evaporate. And bacteria with joy from the air will fly into the jar. How much will it stand after this? Why then boiled for 3 hours?

Some clouding of the brine after 2-3 weeks is the norm. Pay attention to the cover. If concave, then nothing to worry about. Swollen? So somewhere nakosyachili, get ready to see the fountain of solar grains.

Recycle such canned food can not. Or in the trash, or to feed livestock. They really like this treat.

That's all the tricks. Religiously observing them, you can not be afraid for the fate of their billets. Now the question - how to preserve corn for the winter, you can safely answer: yes it is easier than light!

Video: how to preserve corn