How to preserve the corn

During the maize season, everyone enjoyed preparing this useful product for your family. But this period is very short, so you should stock up for future use canned sweet corn. Throughout the winter it can be used for salads, side dishes, soups or to treat her guests as a delicious snack.

1
How to preserve the corn - Tips

Suitable for canning only sweet corn. It is rich in vitamins and minerals, in her delicate and sweet pulp, moreover, it lends itself well to storage after preservation.
Also, you should choose a certain stage of maturity. Suitable for canning milk and waxy maize. Which can be determined so. Push down on the corn seed: if you select a small amount of milk, while the flesh remains, then, is what you need. If allocated only milk - milk is corn and harvesting it still does not fit.
To hassle to separate the seeds from the head of cabbage, it is necessary to omit the corn in boiling water for 5-7 minutes, and then dip them in cold water.
The duration of storage of canned corn is 2 years in the cellar, and 7 months in an apartment.

2
How to preserve the corn grains

For the preparation of sweet corn beans need the following products:

Pre separated from the corn grain of head - 0.7 kg.
Extra salt - 1 tbsp. l.
Filtered water - 1 liter.
Sugar - '15

Pickling grain corn follows:

Cob clear of leaves and dip in boiling water.
After 5-7 minutes pull corn and rinse under running cold water.
Now, using a knife, separate the grains.
for preserving jars wash and sterilize.
Parallel to prepare a marinade: Dissolve the salt and sugar in hot water.
After all the preparation, fill the jars and pour the marinade grains.
Cover the cans with covers (if there are gum, they need to be removed for a while), and put the conservation sterilize for 3 hours.
And then roll the banks and put cool up the bottom.

Advice! A few days later, the liquid in banks can become a bit muddy and will resemble milk. This is a normal process that is not a spin point signal.

3
How to make corn cubes

Save the natural taste of sugar corn, it can be prepared by its cobs. One bank with a capacity of 3 l needs the following ingredients:

Corn cobs (young) - 8 pcs.
Salt - 20 g
Water - 1 l.

Cooking:

Lower the cob in a saucepan with water. It is not worth the saline, otherwise corn will be tough.
Put them for 15 minutes. This time is enough so that they are completely prepared.
While cooks are boiled, prepare brines: boil the water and dissolve salt in it.
Let the brine and corn completely cool.
Then lay out the cobs into a sterilized bank and pour the marinade.
After that, sterilize corn 2 hours on medium fire and sunk.

Advice! Reduce sterilization duration up to 40 minutes, it is possible due to the addition of 2 tbsp. l. Vinegar per 1 liter of marinade.

Although the preparation of canned corn is a troublesome occupation, but the taste and aroma of home preservation exceeds all expectations. And so that your twists are well kept all winter, fully stick all the subtleties of cooking.