John Myers
Ingredients for 3 servings:
- 3 corn cobs, fresh
- 3 tbsp sugar
- 2 liters of water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
corn
You will need three jars (or as many as will fit in the saucepan or preserving kettle) with screw caps or rings and clamps, approximately the height of the corn cob. Remove the leaves and beards from the corn cobs and trim them to almost the length of the jar (leaving about 3 cm free from the rim). Bring water and sugar to a boil and simmer the cobs gently for 25-30 minutes. Do not add salt; the sugar will tenderize the corn. Place the corn cobs in the hot, rinsed jars, fill with liquid to 2 cm below the rim, and seal. Boil in the preserving kettle at 100°C for 30 minutes. Or boil in a pot on the stovetop using this method: https://www.chefkoch.de/forum/2,15,518577/Einkochen-im-Topf-auf-dem-Herd.html It also works in a pressure cooker, using this method: https://www.chefkoch.de/forum/2,15,515831/Einkochzeiten-fuer-den-Schnellkochtopf.html Remove from the jars as needed and brown briefly on the grill. Now you can add salt. Note from the Chefkoch.de recipe editor: The recipe has been adjusted and the appropriate boiling methods and times have been added. We advise against simply pouring hot water into the pot, as originally described here; this is not a safe method of preserving vegetables.
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