Canned corn cobs

The beginning of autumn is the very time for corn, because that is when the fruits of this plant fully ripen. As a rule, it is customary to boil corn cobs in salted water, and then eat delicious and nutritious grains. On an industrial scale, corn grains are preserved and in this form are sold.

However, in addition to the product presented in the form of canned sugar grains, there is another - canned corn cobs, which have recently been in increasing demand. Canned corn cobs in the food industry are made from two types of raw materials: unheated cobs or the so-called mini corn, which, even when ripened, is miniature in size.

In the winter season, canned corn cobs can be used as a snack of their own, but as an ingredient for cooking a variety of dishes, they are ideal. Moreover, these are not only all kinds of salads and snacks, but also second courses. For example, you can cook baked pork with canned corn cobs or use them to decorate a table.

According to many connoisseurs of plant-based products, canned corn cobs are much tastier and even healthier than the same canned cucumbers or tomatoes. Since sugar corn is used for preservation in its immature form, that is, the milk stage of maturity, it is especially easily absorbed by the body and saturates it with useful vitamins and minerals.

To prepare canned corn cobs for the winter, you need to choose a little green, small fruits, which should be previously cleaned not only from a rigid shell, but also threads. Moreover, it is better to get rid of as many threads as possible, even though they are still light and are not able to paint the marinade in reddish color.

Corn cobs are sorted by size - ideally they should contain small grains, no more than a couple of millimeters in diameter. The balls of immature cobs are easily cut with a knife, so it is best that the length of young fruits does not exceed eight centimeters - so they will not only stand comfortably in a jar, but also look aesthetically pleasing.

Washed corn cobs are scalded and placed upright in sterilized jars. After that, they are poured with marinade (brine can be made to your liking) and brought to a boil - in boiling water, young corn is enough for three to five minutes. Preserved corn cobs are very soft, with a sweet-sour taste (if it is a pickled product) and no starch flavor characteristic of mature fruits.