Corn on the cob - winter harvest recipe

3.11.2018 Winter blanks

Corn is known to contain significant amounts of nutrients. And with proper preservation for the winter, you can keep it as healthy and tasty as fresh.

For pickling corn on the cob at home, you can use any variety of this crop. The main thing is that these are young fruits, in which milk grains have already formed. To check the degree of maturity of this cereal crop, you need to press the middle of the grain with your fingernail. If milk sprinkles and flesh forms, such fruits can be used for cooking. If starch fluid has appeared, it is better to immediately eat such corn, but do not preserve it, since containers with it can explode.

You should choose the same size cobs of such a size that they can easily fit in a half-liter jar in an upright position. Before use, be sure to remove leaves and threads from the cobs. This must be done so that the brine is transparent and does not acquire an unpleasant brown tint. This does not affect the taste. If you wish, you can preserve the ears of corn, not whole, but only grain.

Cooking time: 1 hour 20 minutes. About 4-6 half-liter preservation cans come out of these ingredients.

The following ingredients are required:

ears of corn - 15-20 pcs.;
sugar - 90 gr.;
salt - 90 gr.;
vinegar - 1 tbsp. spoons;
water –3 l.

How to harvest corn on the cob for the winter

Wash the corn thoroughly and clean from unsuitable parts. Put in a deep saucepan, add water and cook for 10 minutes. Cooking longer is not worth it, as it can lose its taste and useful properties.

Spread ready-made ears on half-liter jars in an upright position, pressing tightly against each other. If necessary, they can be divided into 2 parts. Previously, containers and lids must be sterilized.

After cooking, strain the liquid, remove the specks remaining from the heads of cabbage, and pour again into the pan. Add salt, granulated sugar, mix well, so that all crystals are dissolved, and bring to a boil.

Pour boiling marinade over containers with fruits to the very neck, add vinegar, and tightly close lids that are convenient for preservation. For preservation, boil cans with corn for 40 minutes.

Corn on the cob for the winter is ready. Bon Appetit! It is recommended to leave the container with the product infused for a day, covering it with a warm cloth.