Canning corn
Origin of the recipe
Storing fresh corn from the cob for the winter is undoubtedly more economical and healthier than buying canned corn at the store. Use this simple method to make canned boiled corn that has a long shelf life.
What do you need for cooking?
Ingredients
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Corn
-
Water
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Salt
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Sugar
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Citric acid
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Ladle
Step-by-step recipe
Step 1:
Make a cut along one vertical row of grains on the cob.
Step 2:
After cutting on both sides, remove this row of grains.
Step 3:
Starting from the resulting gap, peel the remaining kernels from the cob.
Step 4:
Rinse the corn kernels in water.
Step 5:
Place the corn in a saucepan, cover with water and bring to a boil.
Step 6:
Boil the corn until soft and transfer to jars.
Step 7:
Mix 1 liter of boiling water, salt, sugar and citric acid in a saucepan.
Step 8:
Pour the boiling marinade into the jars.
Step 9:
Cover the jars with lids and place them in a cold oven.
Step 10:
Preheat oven to 120 degrees and leave to sterilize for 30 minutes.
Step 11:
Close the lids and put the jars under a towel to cool.
Cooking tips
There are many ways to sterilize jars—steam, baking soda, boiling water, and so on. You don't have to use the method specified in the recipe.
You can shell corn without a knife, but it's not as convenient; the kernels can get crushed if you just pick them out of the dense cob.
The recipe calls for about 3 kg of corn, but this is only an estimate. Use as much corn as will fit in the jars containing the marinade.
