Corn on the cob - a recipe for harvesting for the winter
Corn is known for its significant nutritional content. And if preserved properly, it can remain as nutritious and delicious as fresh corn for the winter.
Any variety of corn on the cob can be used for pickling corn on the cob at home. The key is to use young corn that has already developed milky kernels. To check the ripeness of this grain, press your fingernail into the center of the kernel. If milky liquid squirts out and a pulp forms, the corn is safe to use. If a starchy liquid appears, it's best to eat the corn immediately rather than can it, as it can explode.
Choose corn cobs of uniform size, large enough to fit comfortably in a half-liter jar when standing upright. Before using, be sure to remove the leaves and strings from the cobs. This is necessary to ensure the brine is clear and does not develop an unpleasant brown tint. This does not affect the taste. If desired, you can preserve just the kernels, rather than the whole cobs.
Cooking time: 1 hour 20 minutes. The ingredients listed make approximately 4-6 half-liter jars of preserves.
You need to prepare the following ingredients:
- corn cobs – 15-20 pcs.;
- sugar – 90 gr.;
- salt – 90 gr.;
- vinegar – 1 tablespoon;
- water – 3 l.
How to prepare corn on the cob for the winter
Wash the corn thoroughly and remove any unwanted parts. Place it in a deep saucepan, cover with water, and cook for 10 minutes. Cooking it longer is not recommended, as it may lose its flavor and nutritional properties.
Place the cooked cobs vertically into 0.5-liter jars, pressing them tightly together. If necessary, they can be divided into 2 portions. The jars and lids must be sterilized beforehand.
Strain the cooking liquid, remove any remaining debris from the cabbage heads, and return it to the pan. Add salt and granulated sugar, stir well to dissolve all the crystals, and bring to a boil.
Pour boiling marinade into the jars containing the fruit, fill them to the brim, add vinegar, and seal tightly with canning-safe lids. To preserve, boil the jars of corn for 40 minutes.
Corn on the cob is ready for winter. Enjoy! We recommend leaving the container to steep for 24 hours, covered with a warm cloth.
