Almost any product sold in a store can be prepared independently at home. Anyone who doesn’t trust manufacturers or wants to save money will probably be interested in canned corn recipes. Salads with these sunny grains have always been popular and are still present in the daily and holiday menus.
Useful properties of corn
Canned homemade corn goes well with fresh or boiled vegetables, fish and seafood, meat, some even prefer to combine it with fruit. It is delicious as an ingredient in salad, it is used as an unusual side dish, and also for the beauty of dishes.
It should be noted that canned corn is low-calorie product . 100 grams contain only 118 calories. Therefore, it is used without the risk of getting overweight. Prescription canning is a fairly lengthy procedure, but this does not at all affect its excellent qualities. It remains with its set of useful properties, which are:
It is a product of a diet that promotes weight loss, as doctors often include it in the diet.
Canned Corn Recipes
Any housewife at home can very simply and easily follow a recipe. cook canned corn . If you even once try to prepare this product for the winter on your own, you will no longer look at the jar in the store, much less buy it. Since the difference in taste and safety is obvious. Below are recipes for preparing this wonderful sunny gift of nature for the winter. The choice is yours!
Classic Canned Corn Recipe
Will be needed:
- Corn grains - 0.7 kg.
- Table salt - a large spoon.
- Sugar - 15 grams.
- Water - liter.
How to cook on prescription:
Recipe for canned lemon corn
Homemade Prescription canning involves Availability of the following products:
- Corn cobs.
Marinade per 0.5 liter jar:
- Sugar - 1 tablespoon.
- Salt - half a teaspoon.
- Citric acid - 1/3 teaspoon.
How to prepare for the winter:
Canned Corn with Vinegar Recipe
Will be required:
- Corn cobs.
- For a liter of marinade you need to take:
- A heaped tablespoon of salt.
- A level tablespoon of sugar.
- Two teaspoons of 9% vinegar (per 0.5 liter jar).
How prepare grains for the winter:
Recipe for canned corn with vegetables
Will be needed:
- Corn cobs.
- Zucchini.
- Carrot.
- Red sweet pepper.
- Apple vinegar.
- Parsley.
- Dill.
- Salt.
- Sugar.
How to cook according to the recipe:
Secrets of cooking at home
From experienced housewives there are secrets canning corn for the winter:
- Corn is considered a capricious crop. She does not like canning due to the complete absence of acids. It contains a lot of starchy substances and sugar, with a minimum of natural preservatives. In this regard, its grains are placed only in sterile jars with the same lids. Pasteurization takes place in water, after which it is wrapped in a warm blanket. These conditions will keep your canned corn from exploding.
- To, according to the recipe, get one half- liter jar canned corn, you need to take about 5 cobs.
- You can add sugar and salt at your discretion. The only condition is high-quality pasteurization of canned corn and then it will not let you down.
We have reviewed canned corn recipes for the winter. If you do everything as written, you will get a tasty, juicy, healthy and safe dish. When there are enough homemade ingredients in the bins, your winter menu will acquire bright and sunny colors thanks to this wonderful gift of nature.
Canned corn is sold on store shelves in tin cans. It is often bought as it is an ingredient in many salads and other dishes. But you can make such a preparation yourself at home and prepare not only grains, but also whole cobs.
What are the benefits of canned corn?
During heat treatment corn almost does not lose its quality and canned food from it is useful thanks to some:
- contains few calories (58 kcal per 100 grams) and will be useful in the diet of people who want to lose weight;
- contains B vitamins, ascorbic acid, vitamin A and beta-carotene, niacin;
- contains macro- and microelements - sodium, potassium, phosphorus, calcium, magnesium, selenium, manganese, copper, iron and zinc;
- substances contained in corn grains have antioxidant and oncoprotective properties;
- contains amino acids, including essential ones;
- does not cause flatulence, unlike freshly cooked;
- There are practically no allergies to it;
- gluten free.
Did you know? Canning small, young corn cobs is more beneficial than canning kernels.
Which is the best corn for canning?
For preparations, you should take young, but already well-ripened sugar corn. Check to see if the corn is old by pressing on any corn kernel with your fingernail. If it does not release milk, and a piece of it remains on the nail, then it is old and should not be taken, since even after prolonged cooking its pulp may remain hard.
You should also pay attention to how juicy and fresh the leaves are on the cobs and the color of the hairs (the lighter the better). 
Preliminary preparation
Clean before cooking corn cobs from leaves and hairs, cut off dry or unripe tops. If there are rotten areas, remove them. Wash the corn cobs well under running water.
What it goes with and where you can add it
In many cookbooks and you can find many on the Internet various recipes using canned corn, because it goes well with most foods. First and second courses are prepared from it - soups, salads, vegetable stew, casseroles, etc. This product is used in dishes made from meat, eggs and. It gives a spicy taste and when combined with seafood - crab sticks, squid, fish, shrimp. 
But most often canned corn kernels are used in salads; they complement them well. fresh vegetables- , . This corn is also used for preparing dishes with boiled vegetables -,.
Where to store
Canned corn in glass jars can be stored for no more than 3 years. But the store-bought product in cans is no more than 2 years old. This is due to the fact that thanks to the metal, the contents oxidize faster and its shelf life is reduced. This preservation is stored in a dark, dry place at room temperature 22-25°C.
Good for storage cellar, pantry or just a shelf in the kitchen. After opening the lid and not completely using the corn, the jar with it is placed on the refrigerator shelf and stored for no more than a day. In this case, it is better not to drain the brine, since without it the corn kernels are stored less and lose their taste faster. 
Why can lids swell?
It is very important to look at the lid when opening the corn; if it is swollen, then there is a possibility that the product has spoiled and may cause poisoning.
The reasons for the lid swelling or damage to such preservation may be the following:
- storing canned corn high temperature(above 25°C), especially in the summer heat. In this case, harmful and dangerous microorganisms have not yet formed, but certain chemical processes caused the lid to bulge. And yet in in this case It’s better not to take risks and refuse to eat such a product;
- violation of cooking technology;
- a sealed jar that is not hermetically sealed - this happens when the sealing is unsuccessful or the lid does not fit the jar;
- insufficient sterility of the container if the jars and lids were poorly sterilized;
- low quality products. This happens when the vegetables were poorly washed or rotten;
- cans of corn kernels have a tendency to “explode.” This is due to great content proteins and almost complete absence of acids. In order to eliminate this problem when preserving, it is recommended to add a little vinegar, lemon juice or citric acid. To eliminate this problem, you can not use acid, but simply sterilize jars with this product for at least two to three hours.
Sweet canned corn is one of the popular winter treats. You can find products from many manufacturers on store shelves. Everyone advocates for the environmental friendliness and usefulness of their products. But for real useful product plant origin can only be obtained at home, with complete control over the process and composition of ingredients. There are several delicious and varied recipes for harvesting corn.
Preparing for canning corn
Harvesting corn is not the fastest kitchen process. But the result will pleasantly surprise you. Using a homemade recipe, you can be sure that the grains will retain everything beneficial features. The quality and durability of preservation largely depends on the correct selection of raw materials. To harvest, you need to purchase corn and then clean it.
Signs of good cobs:
Advice. Determining the degree of ripeness is not difficult - press on the grain. The best option for preservation is if you see pulp and juicy milk inside.
Some recipes require the preparation of whole cobs. Otherwise, you will need to remove the leaves and remove the grain before cooking. A simple technique will help you do this: dip the cob in boiling water for 3-4 minutes, cool slightly. After these manipulations, using a dull knife or fingers, entire rows of grain can be easily removed. There are also special devices for mechanical husking of corn on sale.
How to roll homemade sweet corn into jars
For a classic store-bought dish, try this recipe. First of all, prepare the ingredients:
- shelled corn - 850 g;
- salt - 1 tbsp. l. or less (to taste);
- sugar - 30 g;
- water - 1 l.
Attention! The recipe is for 2 0.5 liter jars. You should not take a larger container. If you want to make more jars, increase the ingredients proportionally.
Cooking algorithm:
- Wash the grain thoroughly. Pour into a colander and place in boiling water for 3 minutes. After this procedure (blanching), the material for the workpiece will become softer and more tender.
- Prepare sterile jars and lids.
- Cook the syrup: pour all the salt and sugar into boiling water.
- Pour corn kernels into jars, filling them 2/3 full. Pour in the freshly boiled syrup. The liquid level should completely cover the dry contents.
- Cover glass containers with lids and send to water bath for sterilization. Duration - 1 hour.
- Roll up the lids, turn them over and wrap them up. After a couple of days, the workpiece can be moved to a dry and dark place.
Whole ears of corn in marinade
For this recipe, prepare a 3-liter container and good, uniformly sized cobs. One such jar holds 8-10 pieces. For marinade for this volume you will need:
- sugar - 3 tbsp. l.;
- salt - 1.5 tsp.
Cooking method:
Advice. If the cobs do not fit whole into the jar, you can cut them. You can also include 1 tsp in the marinade. citric acid. It will extend the durability of the preservation. To seal multiple jars, increase ingredients accordingly.
Sweet and sour corn in marinade
This unusual way corn preparations. The dish will get a spicy taste. To begin, prepare about 1 kg of pure grains. For this amount you will need a couple of liter jars and a list of additional ingredients:
- table vinegar 9% - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- drinking water - 1 l;
- Bay leaf- 2-3 pcs.
Cooking method:
It is customary to preserve corn for the winter in the form of single pieces. They can be eaten without anything, but it is best to add them to main courses or full salads. If you use at least one of the recipes, you will not regret it at all. Corn preparations are extremely tasty and healthy.
Canned corn: video
When fresh corn is in season, we enjoy preparing it for our family. It’s a pity that this time passes quickly, and in the fall we can only enjoy dry, frozen or canned grains. Frozen grains are perfect for our culinary creations. But how to prepare canned sweet corn at home for the winter? Yes, not just boil it, but so that homemade canned corn according to the recipe is not difficult to prepare, is tasty and lasts all winter, just like in jars. Today we are publishing a detailed step by step recipe such .
Ingredients for homemade canned corn (for 5 pint jars):
- Corn - 16 cobs (large);
For marinade per 1 liter of water:
- Salt - 1.5 tsp;
- Table water – 1 liter;
- Sugar - 4 tbsp. l.;
- Apple cider vinegar - 1.5 tbsp. l. (6%).
How to prepare homemade canned corn for the winter:
1. Be sure to pay attention to corn for the winter canning recipe. Don't choose cobs that are too young. But too old dry corn will not work. Pay attention to the photo of the ingredients for this recipe. We chose dark yellow corn. Its grains have already ripened well, but these are not old cobs yet.
Boil the corn for at least 20 minutes. Test for readiness, it may take more time. Our corn was cooked in 30 minutes. 
2. Cool the heads of cabbage. Then place one side of the corn on the board, holding the other edge with your hand. Carefully cut off the grains. It is advisable not to touch the cob with a knife. 
3. Once the grains are in the bowl, you will need to separate them from each other. This is very boring and painstaking work, but believe me, it's worth it.
Spoon the corn into sterile jars. Considering that corn is very capricious! The container must be sterilized both inside and outside. We described how to sterilize dishes in the recipe for the winter. This process does not tie your hands at all.
Advice:
cans of canned corn homemade recipe must be incomplete. To do this, you don't have to follow the curve of the can. Containers can be completely different. Maintain a distance of two fingers from the top of the container. 
4. Cook the brine for today’s preservation. For this, it is advisable to use corn broth. Pass it through a clean gauze cloth to remove any excess. First add a liter of water, salt and sugar to the pan. After boiling, boil the brine for 5 minutes, add vinegar, stir and remove from heat.
We will fill the jars with brine to the very top.
Advice:
look at the number of canning jars. Describes how to prepare brine for corn using 1 liter of water. You can double or triple these proportions.
Also about vinegar - you don’t have to add it. Then the sterilization time will increase. Sterilize half-liter jars without vinegar for 1 hour. After sterilization, the preservation will stand, and the corn will be sweet. Vinegar will give it sourness. 
5. If you want your corn to be tasty and sweet, then you must sterilize it! Otherwise it won't stand.
Place a towel on the bottom of a wide and deep pan and place filled jars on it. We simply place the lids that we will use for canning on top of the jars. If the lids have rubber bands, remove them during sterilization. Pour water into the pan at such a temperature that it does not differ much from the temperature full cans. The water level should not exceed the level of the corn in the jars.
After the water boils, time 40 minutes for half-liter jars. Be sure to ensure that the water does not bubble too much. 
When did it pass set time, we just take the cans out of the water and roll them up without opening them. If there were rubber bands, carefully return them and tighten them with a key. As usual, turn the roll over and wrap it up. 
After cooling, home canned corn should be stored in a cool place for the winter. Its storage temperature is a maximum of 10 degrees Celsius. In the heat, such preservation can deteriorate and break.
Note:
a week after twisting the jars, the brine in the middle may become cloudy. This is fine. Think about store-bought corn. Its brine resembles diluted milk.
No holiday is complete without canned corn; this ingredient is a must when preparing many salads, appetizers and other dishes, but many housewives buy canned product in cans in the store, and there are also those housewives who grow cobs in their garden, so homemade canned corn- This best option homemade supplies for them. Gardeners know that fresh corn does not last long, so they are looking for ways to harvest it; it can be frozen or dried, and the best option, of course, there will be conservation. If you have such preparations, then you can safely cook both crab and crab.
How to can corn at home
Homemade Canned Corn Recipe involves using the following amount of ingredients per jar: three ears of corn, a tablespoon of table salt, three spoons of granulated sugar and a liter of clean water.
You need to start cooking by peeling the cobs from leaves and stigmas. It is advisable to choose only vegetables with large grains. To separate the grains, you need to boil water in a saucepan and lower the vegetable for three minutes. Then immediately lower the cob into cold water, or leave under running water. After which the grains can be easily separated; the fastest way is to cut them off at the very base.
To wash the grains you need to boil a large number of water, for rinsing it must be cold, so you need to worry about this in advance. You also need to prepare the jars in advance, they need to be washed and sterilized, it is advisable to use jars with a volume of 0.25-0.5 liters.
The separated grains should be washed thoroughly with cold boiled water and then put it in boiling water. They should be blanched for three minutes, no more, so as not to overcook the corn.
Now you need to start preparing the marinade: dissolve a spoonful of rock salt in a liter of water, you can use sea salt, and three teaspoons of sugar. After boiling, cook for another three minutes and the marinade can be poured.
Next comes the most crucial moment, how to can corn at home, the grains must be placed in prepared jars, filling it approximately two-thirds. Next, pour the hot marinade into the jar and put it on sterilization, covering it with an iron lid.
Sterilization is an obligatory stage of home canning of corn, since the vegetable contains a lot of protein and no acid, the preparations will not be stored without sterilization, and vinegar cannot be poured in, because we want to get sweet corn for making salads.
Half-liter jars should be placed in a saucepan, the bottom of which should be lined with a kitchen towel; sterilization in boiling water lasts three and a half hours (counted from the moment of boiling). The water should cover the jars up to their shoulders. In addition to the pan, you can also use an air fryer.
After sterilization, the jars must be rolled up with iron lids, turned over and left to cool. Store in a cool place. For summer salads You can prepare corn according to the same recipe, just do not roll it up, but store it in the filling for a week (maximum). You can cook with corn and peas, which replace meat protein in your diet.
Homemade canned corn
This was the most common recipe how to can corn at home for the winter, as a result it will turn out sweet and very tender, but you can try more spicy recipe. To do this, add acetic acid, bay leaf and salt to the filling.
A liter jar requires about 600 g of corn, a teaspoon of vinegar, a tablespoon of salt, three bay leaves and water. As always, first you need to process the corn cobs, peel them and rinse them. In this recipe we will be putting whole cobs into jars, so they should be small in size.
Place a wide pan of water on the fire, boil and add the vegetable, cook for about 20 minutes. Immediately after hot water, they should be placed in cold water or under running water.
In a separate pan, prepare the marinade, boil water, salt and bay leaf for three minutes. In each jar you need to put a bay leaf, put the cobs and pour the marinade, pour a spoonful of vinegar on top. Then cover with iron lids and sterilize for 20 minutes in boiling water. Roll up and turn over. Sometimes the sterilization process is repeated 2-3 times after a certain period to ensure that all microorganisms are destroyed.
This recipe how to make canned corn at home, called "in Bulgarian", it was very popular in Soviet time, when there was no abundance of goods on store shelves, and they still didn’t know about preserving vegetables in tin cans. Those who could travel to the countries of Eastern Europe, they were sure to bring such a tasty and unusual preserve with them, and then Soviet housewives began to prepare it.
Be sure to take only young vegetables, since old ones will still remain hard even after prolonged cooking.
If you are cooking, be sure to open a jar of aromatic pickled vegetables, and your loved ones, of course, will be waiting for tomatoes and cucumbers, but you will surprise them with corn.
