Despite the fact that canned corn is widely available on store shelves, it is very easy to cook it at home. For canning, sweet corn is used.
Historically, America is considered the birthplace of sweet corn. However, there this herbaceous plant is called "maize". In Russia, corn first appeared after the Russian-Turkish war (1768-1774), only it was called differently, Turkish wheat. There are several versions of the origin of the name of the cereal. The first consonant, corn owes its name to the Turkish word kokoros, which translates as "corn stalk." According to another version, it is derived from the Romanian word cucuruz, literally meaning “fir cone”.
Canning corn at home
Canned corn not only retains its taste, but also vitamins. This product is rich in nutrients and trace elements. For the preparation, you will need the following amount of ingredients:
- Corn - 1 kg.;
- Water -1.5 l.;
- Salt - 2 tablespoons;
- Sugar - 6 tablespoons
Clean the cobs from leaves and stigmas. Remove excess stems and top without seeds. Rinse the corn in water, place in a saucepan and cover with cold water so that it is completely covered with water.
Then put it on the stove. Bring to a boil over high heat. Remove the formed foam with a slotted spoon. After boiling, the fire must be reduced to a minimum and cooked for 30 - 60 minutes. Cooking time depends on the maturity of the plant grains. Milk corn is cooked for 30 minutes, ripe for 1 hour. There is no need to salt during cooking.
After the cobs are boiled, it is necessary to strain the water (you do not need to pour it out, it will still come in handy). Then you should separate the grains from the cobs. This is best done with a large knife. Insert a knife between the rows of grains, and pry the corn seeds over the bowl. After cleaning several rows, you can continue the procedure with your hands. Cooked grains should come off easily. Then the seeds should be laid out in pre-sterilized half-liter glass jars in ¾ containers, retreating from the top 1-2 cm.
Cooking the marinade
Pour the water in which the ears were boiled into a saucepan. For 1, 5 liters. liquid add 2 tbsp. tablespoons of salt and 6 tbsp. tablespoons of sugar. Put on fire and bring to a boil, then pour into jars filled with corn kernels. For every 0.5 liter jar, there are 300 -350 ml. marinade.
Cover the jars with lids and place them in a container, on the bottom of which you should put a cloth. Fill the jars with warm water up to approximately the "shoulders". After the water in the saucepan has boiled, pasteurize for 40 minutes with continuous boiling. Then roll up with sterilized lids and put in a warm place until it cools completely, after turning the jar over.
