Sweet juicy corn tastes good on its own - boiled with salt - or in hundreds of different dishes. If you have a certain amount of this cereal that you cannot eat at one time, then, of course, you want to keep it fresh as long as possible, or even stock it up for future use.
It is necessary
- - Water;
- - ice;
- - salt;
- - lemon juice;
- - salt.
Instructions
Step 1
Storing Fresh Corn in the Refrigerator Remove the husk from the corn cobs and remove the tassel. Fill a large bowl or a wide saucepan with water, add ice cubes and one teaspoon of salt and lemon juice for every liter of water. Place the peeled ears in water for 15 to 20 minutes. Remove the corn from the cobs and drain the water through a colander. Store corn kernels in an airtight plastic container or zip bag. The shelf life of such corn is up to three weeks.
Step 2
If you want to store corn on the cob, it should also be peeled and brushed, sealed in a zip bag, and refrigerated. Most varieties of corn can be stored in this form for no more than 3 days, after which they will begin to lose sweetness. Super-sweet varieties can last up to 10 days.
Step 3
Storing Frozen Corn Remove the husk from the corn and use a sharp knife to remove any stains and unripe kernels on the ends of the cob. Boil a lot of water in a large, wide saucepan, and when it boils, prepare a bowl of cold water and ice. Dip the corn cobs in boiling water for 2-3 minutes, then remove with tongs and submerge in ice cold water. Change cold water and add ice as needed. Put the finished ears on a towel to dry.
Step 4
Using a knife, cut the corn kernels and zip them. Write the date on the bags and put them in the freezer. In this form, corn can be stored for up to one and a half years.
Step 5
If you want to freeze corn on the cob, wrap each one in plastic wrap and place in the freezer after they dry on a towel.
Step 6
Storing Canned Corn Peel the corn and boil the ears for 10 minutes. Let them cool down. Cut corn from the cobs and fill 9/10 sterilized jars with them. Pour cold boiled water over the corn. Add 1 teaspoon of salt to each jar per liter of water. Cover loosely and store in a cool place for 14-21 days. Top up with boiled water, close the lid and put in the refrigerator. Such corn will be stored for about 2-3 months.
