Corn – tasty and useful vegetable. It is good in fresh and tinned look. It is interesting that the corn preserved by ears is considered more useful than fresh. But the corn preserved by grains is very tasty and useful too.
It is required to you
- Water, corncobs, glass jars, salt, big pan, colander, seamer, covers.
Instruction
1. Take young, fresh ears of corn of sugar grades, clean from leaves and whisks. Slightly boil in the boiling water. then take out and wait until they cool down. Put ears in banks. Fill in with the brine consisting of the boiling water with salt – on 1 liter it is necessary 20 gr. Close banks and sterilize 1-2 hours in pan with water, after that roll up.
2. Separate from grain corn ears, blanch in the boiling water 2-3 minutes. Then take out and wash with cold boiled water. Sterilize banks, put in them corn grains so that it has been filled 2/3 from each can. Prepare filling: add 1 tablespoon of salt and 3 teaspoons of sugar to the boiling water (1 liter). Fill in banks with corn this filling. Close and put in pan with water, sterilize 3-4 hours, then roll up.
3. It is possible to try to roll up corn so. As it becomes in the industry. For this purpose separate from grain ears, to problanshiruyta there are their 3-4 minutes in water at temperature of 95 degrees that solution has not dimmed, cool with water. Then put in banks, having filled them for 60% and fill in with solution for conservation. It has to consist of water and salt (on 1 liter – 1 tablespoon) and to be hot – not less than 80 degrees. Roll up banks and sterilize with pan with salt water 3-4 hours. Then cool and again sterilize.