Canned corn on the cob

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to preserve corn on the cob for the winter? Prepare your food. Free the corn cobs from leaves and long thread-like pistils.

2. STEP 2

   

   You can use whole cobs. But then there will be a lot of unused space in the banks. I “tried on” the cobs to the container in advance. I ended up cutting 4 cobs in half and 1 into quarters. This allowed me to use the container as productively as possible. By the way, I will have 2 liter jars with a yoke lock.

3. STEP 3

   

   Boil the corn until soft, transferring the cobs to boiling unsalted! water. Cooking times can vary significantly depending on the size and maturity of the cobs. I cooked the corn for about half an hour over medium heat. You should focus on the softness of the grains. Feel free to cut off one seed and try it.

4. STEP 4

   

   A small life hack. While the corn is cooking, you can simultaneously sterilize the jars over steam for 10 minutes, using a special metal ring or a steam basket, like mine. In general, you can sterilize jars in any way convenient for you. If you have metal lids, boil them separately in a saucepan for 10 minutes.

5. STEP 5

   

   Place the finished corn in a colander.

6. STEP 6

   

   Divide the corn into jars. I got 3 halves in the bottom row and 2 quarters in the top row.

7. STEP 7

   

   Pour boiling water into the center of the jars, over the corn, being careful not to get it directly on the glass. Cover with lids and leave to rest for 15 minutes.

8. STEP 8

   

   Drain the water from the jars into a saucepan (use an oven mitt). Bring to a boil over high heat, then add sugar and salt. Wait a couple more minutes for the grains to dissolve. And remove the water from the heat.

9. STEP 9

   

   Add nine percent vinegar and stir the marinade.

10. STEP 10

    

    Using a ladle, pour the marinade into the jars up to the neck, even heaped. This will leave less air in the jars.

11. STEP 11

    

    Place the lids on (or screw on) the jars. Be careful not to get burned, because excess hot marinade will definitely spill over the edge, thereby ensuring a minimum of air in the workpiece.

12. STEP 12

    

    Wrap the jars in a towel and leave to cool at room temperature. Jars with regular lids can be turned upside down. This is done to check the tightness and additional sterilization. Store cooled jars in the refrigerator. Bon appetit!

Comments on the recipe

Corason

28.11.2023

5

We had some young corn, found an interesting recipe on the website and decided to try it. Everything is extremely simple and clear. I peeled the corn and cut the cobs in half. I boiled the cobs in non-salted water, as the author writes, for about 15 minutes (my water is young). I put the cobs in jars (I have 0.5 liter and liter jars) and poured boiling water over them. Then I prepared the marinade as described in the recipe. I poured the marinade into jars and rolled them up. Wrap it up warm and let it cool. The canned corn on the cob for the winter turned out great. I immediately tried both the marinade and the corn itself. It’s tasty, original, and looks beautiful in jars. It tasted a little sour and a little sweet. The experiment went well. I liked this recipe for its simplicity, speed and no hassles. I advise everyone to try it! Thanks to the author!

Ira

28.11.2023

5

How great it is to roll up corn for the winter! Super recipe - Bonduelle is resting! Thanks a lot!