We eat corn all winter long—it tastes just like fresh corn. Sharing a simple recipe for canned corn.

Fill with boiling water and cover the jars with lids.

Place a towel in the pot, place the jars and fill with hot water.

We sterilize the jars from the moment the water boils for 30 minutes.

We screw or roll up the jars with lids, let them cool, and then store them in the basement. Canned corn can be perfectly preserved for two years. It’s ideal for salads, vegetable stews, or simply as a tasty snack.

Corn can also be sealed in smaller jars. In this case, we cut each cob into two parts to make it easier to can.

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