Hominy (Homemade)

1. 1

   Place corn in an enameled pan; add water and lye.

2. 2

   Boil vigorously for 30 minutes.

3. 3

   Let stand for 20 minutes.

4. 4

   Rinse off lye with several hot water rinses.

5. 5

   Follow with cold water rinses to cool for handling.

6. 6

   Work hominy with hands until dark tips of kernels are removed.

7. 7

   This may take awhile.

8. 8

   Separate the tips from the corn by floating them off.

9. 9

   Add water to cover hominy about 1 inch and boil 5 minutes; change water.

10. 10

    Repeat this step 4 times.

11. 11

    Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off.

12. 12

    Pack hominy into sterile jars about 1/2 full.

13. 13

    Add 1 teaspoon salt to each quart jar.

14. 14

    Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water.

15. 15

    Put on cap, screw band firmly tight.

16. 16

    Process: using 10 pounds of pressure.

17. 17

    Pints for 60 minutes.

18. 18

    Quarts for 70 minutes.

19. 19

    I used quart jars and only filled them half full with the hominy.

20. 20

    Because during the processing, the hominy will expand.

* Per serving · 4 servings · Values may vary.

No additional tips available.