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Canned corn on the cob for winter

Canned Corn on the Cob for Winter

Original, delicious, and zesty — great as a side or in salads! Corn canned on the cob for winter preserves your harvest and gives you a base for other dishes come winter. It's made without water-bath sterilizing, so it takes far less time, and prepping the cobs is easy too.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Corn (weight of clean cobs without husks)

1.2

Water

Sugar

Salt

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 6 % 1 g

Carbohydrates 81 % 13 g

68 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you can corn on the cob for winter? Gather your ingredients. Strip the husks and long silky threads from the corn cobs.
Step 2:

You can use whole cobs, but then a lot of space in the jars goes to waste. I test-fit the cobs to my jars ahead of time. In the end I cut 4 cobs in half and 1 into four pieces, which let me pack the jars as efficiently as possible. By the way, I'm using two 1-quart jars with bail (clamp) lids.
Step 3:

Boil the corn until tender by dropping the cobs into boiling unsalted water. The cooking time varies quite a bit depending on the size and ripeness of the cobs. I boiled mine about half an hour over medium heat. Go by the tenderness of the kernels — don't be shy, cut off a kernel and taste it.
Step 4:

A quick tip: while the corn cooks, you can sterilize the jars over steam for 10 minutes using a special metal ring or a steamer basket, like I did. You can sterilize the jars any way that's convenient. If you're using metal lids, boil them separately in a small pot for 10 minutes.
Step 5:

Drain the cooked corn in a colander.
Step 6:

Pack the corn into the jars. I fit 3 halves in the bottom row and 2 quarters on top.
Step 7:

Pour fiercely boiling water into the center of the jars, over the corn, trying not to hit the glass directly. Cover with lids and let stand 15 minutes to "rest."
Step 8:

Drain the water from the jars into a saucepan (use a potholder). Bring it to a boil over high heat, then add the sugar and salt. Let it boil a couple more minutes until the grains dissolve, then take it off the heat.
Step 9:

Add the 9% vinegar and stir the brine.
Step 10:

Using a ladle, fill the jars with brine right up to the rim, even a little over. That leaves less air in the jars.
Step 11:

Seal (or clamp) the jars with their lids. Be careful not to burn yourself — the excess hot brine will spill over the edge, which ensures minimal air in the jar.
Step 12:

Wrap the jars in a towel and let them cool at room temperature. Jars with regular lids can be turned upside down to check the seal and add a little extra sterilizing. Store the cooled jars in the refrigerator. Enjoy!

For salad, cut the kernels off the cobs with a sharp knife.
It tastes sweet-and-sour, with a noticeable vinegar tang. Don't cut back on the vinegar, though — this is a quick canning method without long water-bath sterilizing, and with less vinegar the corn can ferment.
Remember that salt, sugar, vinegar, and their substitutes in winter-preserving recipes aren't just for flavor — first and foremost they're preservatives. So don't reduce the salt and sugar or swap in a weaker vinegar than the recipe calls for, or the vinegar (and salt/sugar) won't do their preserving job and the batch will spoil.
It's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
For how to figure out how many jars you'll need, why jars burst and how to prevent it, plus more secrets and tips, see the article on winter preserving.