Hominy (Homemade)

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.

• Ready In: 6 hrs 5 mins
• Yields: 8-10 quarts

Ingredients

• 2  quarts  dry field corn
• 8  quarts water
• 2  ounces  lye
•  salt

Directions

1. Place corn in an enameled pan; add water and lye.
2. Boil vigorously for 30 minutes.
3. Let stand for 20 minutes.
4. Rinse off lye with several hot water rinses.
5. Follow with cold water rinses to cool for handling.
6. Work hominy with hands until dark tips of kernels are removed.
7. This may take awhile.
8. Separate the tips from the corn by floating them off.
9. Add water to cover hominy about 1 inch and boil 5 minutes; change water.
10. Repeat this step 4 times.
11. Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off.
12. Pack hominy into sterile jars about 1/2 full.
13. Add 1 teaspoon salt to each quart jar.
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. Put on cap, screw band firmly tight.
16. Process: using 10 pounds of pressure.
17. Pints for 60 minutes.
18. Quarts for 70 minutes.
19. I used quart jars and only filled them half full with the hominy.
20. Because during the processing, the hominy will expand.