Corn canned at home! Need a recipe!
Corn canned at home! Need a recipe!
- best kept in the cellar in the cellar
- Not the fact that from the first time you will be able to roll corn. Corn and peas are very whimsical two products when canning. I recommend just buy in the store and put it in reserve. I always have a couple of cans of corn and peas in a closet.
Prescriptions for baking, canning corn.
It turns out that canned corn is more useful than fresh corn.
Young corn cobs of milk ripeness, sugar varieties are suitable for canning.
1-th method of canning corn - cob:
Ingredients: small corn cobs, 1 L of water and 20 g salt
Fresh, young, but small corn cobs cleaned of leaves and panicles.
Boil a little, then remove from water, allow to cool.
Cool the cobs in a jar.
Water with salt to boil, chilled corn.
Banks tightly close, put in a pan with a trellised liner and from the moment of boiling to sterilize 1 an hour.
Remove the cans from the pan, allow them to cool and store.
(M. Gaikova "Preserving at home")
2-th method of canning corn - grains:
Separate the corn kernels from the cobs and, just like with the conservation of peas, try 2-3 minutes in boiling water.
If the corn kernels do not lag behind, lower the cob itself into boiling water for a couple of minutes, and then immediately cool it in cold running water.
Then gently separate the grains and rinse them in cold boiled water.
(If you are going to preserve whole young cobs, without separating the grains, they need to be problansirovat a little longer - 3-4 minutes at the temperature of 85-90C).
Hot sterilized cans for two thirds filled with proband corn kernels, pour hot filling.
For pouring: 1 tablespoon of salt with a "slide" and 3 teaspoons of sugar per 1 L of water.
Products containing a lot of protein and little natural acid (eg meat, poultry, fish, corn and green peas) are sterilized at the boiling point of water several times.
And during the second, sometimes the third sterilization, spore microorganisms that germinate within 24 hours after the first sterilization are destroyed.
Mold, yeast and microbes are killed during the first sterilization.
Cover the jars with prepared lids and sterilize them in a saucepan.
Banks should be filled at 1 cm below the top of the neck. The initial temperature of the water in the pan should not be lower than 70C.
Half-liter cans are sterilized for 3.5 hours at a temperature of 105-106C (for this, add 350 g salt to the sterilizer for each liter of water).
After sterilizing the jars, immediately roll up and check the tightness of the blockage. Cooling - air.
If you have clamps filled with corn kernels and hot pouring, half-liter cans are sterilized twice (on the first day for 80 minutes and a day later - 65 minutes) at the temperature of 105-106C (for this, add 350 to the sterilizer for each liter of water g of salt).
Another technology of canning corn
(adapted to the domestic conditions of the industrial option)
When canning sugar corn, the duration from harvesting to processing should not exceed 12 hours.
Separated from the ears of corn grain (or whole small cobs) blanch in hot water (90-95 C), then cool with water.
Blanching prevents the opacity of the filling in canned food.
Prepared raw materials decomposed in sterilized jars and pour hot (80C) 3% solution of table salt (about 30 g (1 tablespoon) if on 1 liters of water).
And, when filling the cans of grain, take 60-65%, the rest is the fill.
Filled cans to roll.
Canned food in glass jars is sterilized in autoclaves at 116C 30-35 min, followed by cooling.
(At home, you can apply the method of re-sterilization in salt water, see the description above).
Sterilization should be carried out within 30 min after the cans are rolled up.
And you want to suffer? Good luck.
- Bank of lettuce corn in the store is 30 rubles, it's easier to buy than to swarm with her half a day ....
- Corn young canned cob
Approximate consumption of the prepared young corn for the 0,5-liter can of 250 gram.
Very young, immature cobs are cleaned of green shells and threads and sorted by size. Cobs should be with small grains (diameter no more than 23 millimeters), and the stumps should be easily cut with a knife.
Corns sort: length 78 centimeters for canning in 0,5-liter cans and 1011 centimeters in liter.
The washed cobs are boiled for 1012 minutes and cooled with water.
In banks pour vinegar, put spices and greens, prepared corn cobs (placing them vertically) and fill with a hot solution of salt and sugar.
The marinade formulation, the warming regimens and subsequent operations are the same as for canned cucumbers.
Corn corn is placed in a half-liter jar, poured with boiling water and stand 10 minutes. Drain the water, reheat it, but add salt and sugar as in pickling cucumbers and heat again to a boil and refill the cans. Again withstand 10 minutes.
And the third time, the brine is drained, heated and poured. Set the stereo for 15 minutes. Then roll up the lids.