How to store corn? Absolutely not! It almost always explodes. So many hostesses who have taken the time to burn can respond. In fact, the recipe for making delicious cereal is obscenely simple. And the whole trick is in a few simple rules.
Each object has its own characteristics. Below we consider them in detail but for now the recipe itself.
It will take 10 medium cobs, 3 liters of water, 12 tbsp. L. sugar, 4 tbsp. L. salt, 6 tbsp. L. 9% vinegar, 6 cans of 0.5 l each.
Remove the enveloping leaves from the corn, wash thoroughly with a brush. Pour with cold water and boil for 7 minutes. Remove the cobs, put them in cold water with ice.
Remove, cut with a sharp knife of wheat. Pour them into the pan, pour 3 liters of water, cook until ready. Then distribute them in sterilized jars. After cooking, strain the water through a sieve, add salt and sugar, boil. In jars pour in a tablespoon of vinegar, pour the pickle.
Put the caps on top and place the corn containers for sterilization. After 3 hours, carefully remove, roll up. Afterward, turn and wrap very hot. How nice – to clean the cellar.
With all the subtleties of the recipe, such a billet is stored for more than a year at a temperature not exceeding + 10 ° C.
In fact, it is not that important what kind of corn will be selected. It has no special role. The most important is that corn should be sugar. So only what has been raised on its own plot is suitable.
Collected in collective agricultural fields – fodder. 100%. If you’ve been able to safely harvest your cobs in a foreign field, you can’t even try to store them. Industrial fields of sweet corn are very carefully protected. There the mouse will not slip, what can we say about the person.
Bought on the market – even fodder. Cunning sellers must have collected it in the same field
Such grain will explode 10 hours after sewing, despite dancing with a tambourine and shaman dancing.
Rule 1: Only sugar varieties are suitable for home canning.
How much to cook
The exact time is difficult to call. Until ready, it means until soft kernels. Depending on the variety, it can be 30 minutes or more than an hour. It is very simple to determine the end of cooking: we eliminate one or three grains, let’s try. How the plot? So it’s time. Still hard? So keep cooking.
By the way, about the 7-minute preliminary whitening. It is not intended to soften corn on the cob. In such a short time nothing will happen. The fact is that corn is very fond of any spore bacteria. And an easy way to get rid of them is unlikely to be successful. Therefore, it is important to observe this point.
Rule 2: Pre-whitening is required. Final cooking – until complete preparation.
Cutting of grains
Would it seem like such an important cut? He took a sharp knife, cut the grain into a bowl and set it to cook. And no! There are suggestions for cutting the grain with part of the cob. Say, then, when cooking all the garbage pops up. However, it is not specified that the grains also float and it will be very difficult to remove the garbage from the cobs.
Sliced corn
And now we remember. Whoever bought canned corn, paid attention: how is it cut? True, without roots, about 3/4. Someone will say: yes, right at the factory with its chicks blades. What are you talking about! In the factory, where production practically without waste, do you throw a quarter of the beans? Surely there are no mills that clean to peel whole grains? So, for some reason, these roots are not used.
And the reason is still in the same infamous disease controversies. They like to settle in the lower quarter of the grain. Therefore, the need to cut as well. Relentlessly shooting the cob with the roots. In order not to throw away the preserved preservation.
Rule 3: Cut the corn kernels with a 3/4 sharp knife.
How much to impose
Many canned foods are poured into the jar under the lid. Leave as little air and space as possible. With corn, this method won’t work.
Once again, he remembers a jar of industrially produced sweet beans. Who, having opened it after purchase did not exclaim: yes, only half was there, and the brine was not filled to the maximum.
This is not marketing hype. These are all characteristics of the queen of the behavior of the field in a boxed form. Likes to play a little, harmless jeep povpuskat. And where should they go if the jar is filled under the lid itself? Naturally external. Here and the tears on the roof of canned food and bewilderment in unsuspecting hostesses.
Rule 4: the corn kernels must be introduced into the container for 2/3, the brine must not be added to the upper 2-3 cm.
Sterilization is always important.
No matter how hard we try, there may still be remnants of a malevolent dispute over the beans after cooking. Then sterilized Cans and lids previously and necessarily empty for 10 minutes. Filled with blanks in a saucepan – at least 3 hours.
So what, for how long? And who talked about easy? That’s why she and the queen, so they bow and worship. But he will thank you with royal generosity: the taste of ripe wheat, juicy, sweet and without industrial chemistry!
By the way, rezinochki from the covers cannot be removed! They must be disinfected simultaneously with the pieces. Do not be afraid that they will melt. They are designed for home sterilization, they are not afraid of high temperatures. To soften them you need industrial autoclaves. So boldly boil.
Rule 5: sterilize everything, reliably!
Vinegar is necessary
Homemade canned corn for the winter with vinegar will always be. Of course, if you accidentally break industrial capacity autoclave containers, you can skip this article. Everything else must be read!
By itself, sweet corn contains no acid. Therefore, even with all vinegar-free sterilizations and cleanings, storage will not work. Of course, the taste will be slightly different from the store. But do you find fragrant homemade lecho or fragrant strawberry jam on the shelves? It is there, of course. But … somehow without a soul or something? It is something tastier. And to be honest, homemade sweet and sour marinade is a lot prettier than a sugary industrial dessert.
