Canned corn
Description
A simple canning recipe. By the way, corn is very healthy, and canning preserves most of its nutrients. The classic recipe for canned corn does not call for vinegar, so it will not only do your health no harm—it may even help! The only downside of home-canning corn is that, because of its low acid content and high protein percentage, it must be sterilized for a very long time at a temperature above 100°C. But if your gas isn’t metered, that shouldn’t be a problem ;) So, here is the recipe for canned corn: 1. Remove the husks and silks from the corn cobs. 2. Plunge them into boiling water and cook for 40 minutes, then rinse with cold water. 3. The kernels will now come off the cobs easily. 4. Pack them into hot, dry sterilized jars (do not pack too tightly). Add salt, sugar, and vinegar to each jar. 5. Bring water to a boil. 6. Pour boiling water into each jar of corn, cover with boiled lids, and sterilize for 3.5 hours in boiling salted water (a little more than one glass of salt per 1 liter of water—this is needed to raise the boiling point of the water). The water should reach the shoulders of the jars. From time to time, top up the pot with salted boiling water. 7. Seal the jars, turn them upside down, wrap them in a blanket, and leave for 24 hours until completely cool. Good luck! ;) The jars keep for up to a year in a cool place.