Canned Corn in a Multicooker
Description
A preservation recipe without unnecessary complications. Making canned corn in a multicooker is a very simple improvisation. 1. First, clean the ears thoroughly and wash them well. 2. Place them on the bottom of the multicooker bowl. If the ears are large, you can cut them into 2–3 pieces. 3. Cover everything with water in which you have dissolved 1 teaspoon of salt beforehand. 4. Turn on the "Boil" mode for 20–30 minutes, depending on the corn. If the ears are young, 15 minutes may be enough; more mature, tougher ones can be cooked for about 40 minutes. 5. After cooking, cool the ears thoroughly by placing them on ice or under running water. Do not pour out the water in which the corn was cooked—it will still be useful. 6. While the ears are cooling, sterilize the jars on the "Steam" mode for about 5 minutes. 7. Carefully cut the kernels off the ears with a knife. Then rinse them thoroughly. 8. Separately bring water to a boil and pour it over the kernels placed in the jar. 9. Cover with a lid and let them stand for about 5 minutes. 10. Add sugar and citric acid to the corn cooking water. You can add a little more salt to taste. Cook the brine on the "Boil" mode for 5 minutes. If desired, you can also add a bay leaf and allspice for aroma. 11. Meanwhile, drain the water from the corn and pour boiling water over it again. Leave it again for 10 minutes under a closed lid. 12. Drain the water and pour boiling brine over the corn. Seal the jar and place it under a blanket until it has cooled completely. Canned corn made in a multicooker at home is ready. You can add it to soup or salad, or use it as a snack. Serve it at the table or store it in the pantry.