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Canned corn


Ingredients for Canned Corn

  1. Corn 6 average cobs
  2. Water 1l.
  3. Salt 1 tbsp
  4. Sugar 3 tbsp
  • Main Ingredients
  • Serving 5 servings
  • World Cuisine

Inventory:

Large pan, Half liter jars, Sealing lids, Kitchen knife, Tongs, Tablespoon, Seaming machine

Preparation of canned corn:

Step 1: Prepare the ingredients.

First of all, we need to clear the leaves of corn, and then separate the corn from the ears. In order to separate the grains easier, lower the ears in boiling water on 2 minutesand then immediately cool under cold running water. After such processing, we can easily separate the grains. Grains must also be washed in cold boiled water. Then the grains must be blanched (processed) with boiling water. Dip them in boiling water on 2-3 minutes, not more.

Step 2: Prepare the cans and fill.

Filling is very simple: dissolve salt and sugar in water. To preserve corn grains, it is preferable to take half-liter cans. Banks must be sterilized. To do this, we need a large pot, on the bottom of which we need to put a wooden board or grate, put the cans on top and pour so that the water covers them completely. We set the banks in such a way that when boiling they do not knock on each other (you can lay fabric between them). Lids can be boiled with cans, or separately. Boil the cans 15 minutes, and then we get them out, without waiting for the cooling of water. We take out the covers from the boiling water with tongs.

Step 3: Preserve the corn.

In hot sterilized jars, we lay out the processed corn grains in about 2/3 of the capacity. Add fill to the top. We close the jars with boiled lids (without rolling up) and sterilize (boil) in a pan for 3,5 hours at water temperature 100-105 ° C.After sterilization, immediately roll the lids onto the cans using a special seaming machine. Check the jar for tightness - gently turn it upside down. If liquid leaks from under the lid or bubbles rise inside the can from the neck, the lid is rolled up poorly and should be rolled again. We leave rolled cans until they cool completely in an inverted position. After that, they can be turned over and stored.

Step 4: Serve canned corn.

Ready canned corn can be served in salads and as a separate dish. It goes well with both vegetables and fish and meat dishes. Enjoy your meal!

Recipe Tips:

- - Canned corn should be stored in a dark and cool place.

- - Corn can be preserved whole ears, for this, carry out all the manipulations, without separating the grains, and select the banks of the appropriate size.

- - Make sure that the sterilized lids do not come into contact with anything except the tongs and neck of the jar when rolling.