6 hrs 5 mins
Charlotte J's Note:
The prep time is nothing. The long haul comes with all the cooking, rinsing and cooking again and again. I filled my quart jars 1/2 full with the hominy, as it does tend to expand during the processing. Make sure you read the box on how to handle the lye safely.
My Private Note
Units: US | Metric
- 1Place corn in an enameled pan; add water and lye.
- 2Boil vigorously for 30 minutes.
- 3Let stand for 20 minutes.
- 4Rinse off lye with several hot water rinses.
- 5Follow with cold water rinses to cool for handling.
- 6Work hominy with hands until dark tips of kernels are removed.
- 7This may take awhile.
- 8Separate the tips from the corn by floating them off.
- 9Add water to cover hominy about 1 inch and boil 5 minutes; change water.
- 10Repeat this step 4 times.
- 11Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off.
- 12Pack hominy into sterile jars about 1/2 full.
- 13Add 1 teaspoon salt to each quart jar.
- 14Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water.
- 15Put on cap, screw band firmly tight.
- 16Process: using 10 pounds of pressure.
- 17Pints for 60 minutes.
- 18Quarts for 70 minutes.
- 19I used quart jars and only filled them half full with the hominy.
- 20Because during the processing, the hominy will expand.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Hominy (Homemade)
Serving Size: 1 (7584 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 18.9 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included:
dry field corn