Canned corn

Category: Blanks
Canned corn

Ingredients

corn 3 cobs
sugar 2 tbsp. l.
salt 0.5 tbsp. l.
vinegar 9% 1 dec. l.

Cooking method

  • Ingredients are indicated per 0.5 l. jar.
  • Choosing a sugar variety of milk-ripened corn to be sure that such corn is well cooked and soft. We clean, put in a saucepan, fill with water and cook for 30-40 minutes.
  • Then we take the cobs out of the water, wait until they cool down and clean the grains. I did it with a knife, cut off the cob from the bottom along the grain and put it in a half-liter jar without enough sleep to the top of 1.5-2 cm (then it will swell and fill everything itself).
  • Add salt and sugar to the jar. Pour boiling water up to the top, cover with lids and put the jars in a saucepan for sterilization for 1.5 hours.
  • After that, we take out the jars, add vinegar and roll up, then turn over and wrap them in a blanket.
  • Delicious salads for you and just eat your homemade delicious sweet corn

Note

MAIZE SUGAR is a vegetable annual herb. The food used is corn grain in the stage of milky or milky-wax ripeness, containing a lot of proteins, carbohydrates, mineral salts, vitamins. Corn is eaten boiled with salt, used for making canned food. Fresh and frozen corn cobs at least 12 cm long with leaves are on sale. The ears can be stored for up to 8 days at temperatures from 0 to 1 ° C and relative humidity of 85-90%.

bulo4ka
Abaldet well, who would have thought sho now you can harvest the corn yourself. Well this is a lope now you can make salads, with your own corn. Thank you very much for the recipe. Let's look forward to the next harvest!
Zhannptica
It remains to find sugar corn in Moscow, no luck
But och cool !!
Zhmenka
Thank you))) And huge savings on purchased corn in banks


Added Thursday, 02 Jun 2016 4:08 pm

Quote: Zhannptica

It remains to find sugar corn in Moscow, no luck
But och cool !!
I think. that you can just add a little more sugar
galsys
Why go there vinegar? It is indicated in the recipe, but why and when to add it - it is not written! In store cans of corn, vinegar is not felt at all. And a dessert spoon for a half-liter jar is not so little ...
Zhmenka
Quote: galsys

Why go there vinegar? It is indicated in the recipe, but why and when to add it - it is not written! In store cans of corn, vinegar is not felt at all. And a dessert spoon for a half-liter jar is not so little ...
added in the description of the recipe - forgotten initially Vinegar can be put in a teaspoon first.
TATbRHA
And you can not put it at all. It is not needed for acidification: corn must be sweet (there is no vinegar in store-bought corn cans, only water, sugar, salt); for the preservation of the workpiece 1 hour and even 1 dec. l vinegar will not do the weather. I also closed the corn sometimes (if the "extra" grew in the garden), but without vinegar, but only with salt and sugar, and strictly "taste", without exact quantities. Stored normally. And then I fell in love with boiled freeze - even less hassle ...
Alex_Fil
If the corn is of milk maturity, it does not need to be boiled for 30-40 minutes, 15 minutes is quite enough. If it is overripe, oak, then, yes, there is 40 minutes, or even an hour to cook.
Again, vinegar - if you specify in the recipe, then you need to stipulate the concentration, it can be different ...
Zhmenka
Quote: TATbRHA

And you can not put it at all.It is not needed for acidification: corn must be sweet (there is no vinegar in store-bought corn cans, only water, sugar, salt); for the preservation of the workpiece 1 hour and even 1 dec. l vinegar will not do the weather. I also closed the corn sometimes (if the "extra" grew in the garden), but without vinegar, but only with salt and sugar, and strictly "tasted", without exact quantities. Stored normally. And then I fell in love with boiled freeze - even less hassle ...
I'll try and I'll close a couple of jars without vinegar this year

Quote: Alex_Fil

If the corn is of milk maturity, it does not need to be boiled for 30-40 minutes, 15 minutes is quite enough. If overripe, oak, then, yes, there is 40 minutes, or even an hour to cook.
Again, vinegar - if you specify in the recipe, then you need to stipulate the concentration, it can be different ...
indicated -9%

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