Kitchen appliances and utensils
- large pan with a lid;
- plate;
- tablespoon and teaspoon;
- knife;
- cans of 0.5 liters;
- metal covers;
- sealing key;
- colander;
- warm blanket.
Ingredients
- Corn - 10-12 ears
- Water - 1 L
- Salt - 2 tbsp. l without slide
- Sugar - 2 tbsp. l with a slide
- Citric acid - 1 tsp. without slide
Step cooking
- Ears of corn (10-12 pieces) clear of green leaves and hairs.
- Fill whole ears in a large pot and fill with water.
- Add sugar to the pan from this calculation: 1.5 tablespoons per liter of water.
- Cook corn for 40 minutes from the moment of boiling. Remove the finished corn from the water and let it cool slightly. Using a knife, separate the grains from the ears and put them in a bowl.
- Rinse the grains in a bowl with boiling water and drain the water through a colander.
- Arrange the corn grains in prepared sterilized jars of 0.5 liter volume. Fill the jar with corn grains approximately 3/4.
- For a liter of water, take salt (2 tablespoons without a slide), sugar (2 tablespoons with a slide) and citric acid (a teaspoon without a slide). Let the brine boil and fill to the top with cans filled with corn. This brine is enough for 4 cans of 0.5 liters.
- Cover the jars with metal lids and sterilize them in a pot of water for 40-60 minutes.
- After the sterilization process, roll up the jars with metal lids, turn them upside down and wrap them in a warm blanket until they cool completely. Store cooled cans of canned corn in a cool, dark place.
Delicious canned corn cooked at home is used as an ingredient for salads and their decoration. Corn is also served as a side dish for poultry, meat or fish, or as an independent snack.
Video recipe
How to cook canned corn at home, see the video.
You have learned the recipe for making canned corn at home. Sugar corn is suitable for the recipe: it is not only tasty and tender, but also very useful, unlike feed varieties. If the corn is young and tender, then reduce the sterilization time to 40 minutes, and if the grains are coarse, increase to an hour. Preserve corn according to the recipe and write in the comments if you liked the result.
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