How can corn be preserved?
Young corn is useful and tastya product that is very popular in both boiled and canned form. Useful fiber, protein, B vitamins, iron, zinc and many other things contain canned corn. Caloric content of this product ranges from 86-114 calories in industrial processing, and with independent canning, approximately 76 calories.
To not be deceived as a cornindustrial conservation, you need to know - that there is a mandatory form of state standardization, which regulates the technologies and norms by which this product is manufactured. For this product is 15877-70 GOST. Corn canned - released under this standard is a quality product made with observance of all technologies. In order not to lose in the store, when choosing this extremely delicious product, let's look at some recipes for how to preserve corn at home.
The recipe is the first
For this recipe we need:
- corn cobs,
- salt - 20gr.
Preparation: peeled young cobs cook in clean, salted water, then take out and cool. Then we put it in cans and poured separately boiled, cooled, salt water, after which we tightly close the jars. We put them in a pot of water and a lattice liner, and boil for an hour. After that, let the banks cool down and put them in a cool place.
Recipe for the second
To mothball corn for this recipe you need:
- corn grain - 700 gr,
- sugar - 15gr,
- salt - 1 tablespoon, water - 1 liter.
Preparation: first cans are sterilized for canning, and a pour is prepared, namely, 1 liter of water is boiled with salt and sugar. Next, pre-separated grains are processed with boiling water for 3-4 minutes, and fill them with cans. Fill the already prepared cooled solution and tightly tighten the metal covers. Now let's cool the jars and put them in a dark, cool place.
For the preparation we need:
- water - 10 l;
- corn in the cob - 600gr per 1L;
- food vinegar;
- salt - 175g r;
- laurel leaf and greens.
Preparation: Rinse the corn cobs in a large saucepan for about 20-25 minutes. At the same time we are preparing the marinade in another saucepan, namely, we dissolve salt in boiling water. Finished cobs take out and cool, lowering into cold water. Next, in the cooked jars we put the cooked greens and bay leaves, pour a little vinegar and put the cooled cobs. Pour, hot marinade and sterilize in a large saucepan. Then roll up the boiled lids and let it cool down.
To fulfill this prescription of preservation in Bulgarian, it will be required:
- corn cobs 7-8 pieces,
- food vinegar - 3 tbsp and
- 1 tablespoon salt and 1 tbsp sugar per liter jar.
Preparation: The cleaned and washed cobs are stacked in the cans upwards. Then add vinegar, sugar and salt, and then poured cold water. It is covered with usual caps and sterilized in boiling water for 40 minutes. Rolled metal covers and cool in a cool place.
These recipes are very tasty and light incooking. Canned corn, the benefit of which is obvious, cooked by these tips will delight you for a long winter, both on holidays and on weekdays.