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How To Cook Canned Corn

24 June 2016
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Corn contains a large number of useful minerals: calcium, potassium, iron, magnesium, as well as the vitamins B and important amino acids - tryptophan and lysine. When canning, corn preserves its useful properties, but also gives a sweet delicate taste. You can buy canned corn in the store, but it is much better to cook it at home, so you'll be sure its 100% natural.

Ingredients:

  • corn 6 medium cobs;
  • water 1 l;
  • salt 1 tbsp;
  • sugar 3 tbsp.

Cooking Canned Corn

Step 1: Prepare the ingredients.

First of all, you need to clean the corn from the leaves, and then separate the corn from the cob. In order to separate it easier, put the cobs in boiling water for 2 minutes, then immediately put them under cold running water. After such processing you can easily separate the corns. The corns must also be rinsed in cold boiled water. Then you should blanch the grains (process them) in boiling water. Dip them in boiling water for 2-3 minutes, not longer.

Step 2: Prepare the jars and the pouring.

The pouring is prepared very simply: dissolve salt and sugar in the water. For the preservation of corn it is preferable to use 0.5 litres jar. It is important to sterilize the jars. For this you are going to need a big pot, at the bottom of which you want to put a wooden plate or grate, put the jars on top and pour them with water so that the water covers them completely. You want to put the jars in such a manner so that when water is boiling they don't knock each other (it is convenient to lay fabric in between). The lids can be boiled together with the jars, or separately. Boil the jars for 15 minutes and then pull them out, without waiting for water to cool. Then you want to take out the lids from the boiling water with tongs.

Step 3: Corn canning

We put processed corn in the hot sterilized jars, so that the jars are approximately 2/3 full. Add a fill to the top. Close the jars with lids (without rolling them) and sterilize (boil) in a pan for 3.5 hours, at the water temperature 100-105° C. After the sterilization you want to immediately roll the lids on jars using a special can lid closing machine. Check the jar is not leaking, gently turning it upside down. If the lid is leaking fluid or you see air bubbles rising inside the jar, the jar is not closed properly and should be closed again. Then you should leave the jars to cool down completely, turning them upside-down. Then you can turn them downside up and store them in a dark place.

Step 4: Serve the canned corn.

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