Canning corn for the winter

For canning corn for the winter, it is necessary to choose sweet varieties. Take young corn at the rate of 3 medium-sized ears per half-liter jar. In this recipe I describe the preparation of 6 half-liter cans of sweet and juicy corn for the winter.

We will not preserve the cobs entirely, but separate the grains. To make it easier, we will flash the cobs. This is done as follows: put the cobs in boiling water, keep for a minute. Then we lower them into cold water and wait for them to cool down a little.

At this time, we will prepare the brine. Pour 3 liters of water into a saucepan, add sugar and salt, pour vinegar. The resulting liquid must be brought to a boil, stirring from time to time.

The cobs have cooled down a little – you can separate the grains. I do it with a knife. Fill the sterilized jars with grains so that the corn does not reach the top 3 cm. Fill it with brine, close the lids and sterilize for 2 hours, after which the jars need to be turned over and wrapped in something warm.

Corn is canned for the winter. Bon appetit!