Place 2 quarts of dry field corn in an enameled pan; add 8 quarts of
water and 2 ounces of lye. Boil vigorously ½ hour, then allow to stand
for 20 minutes. Rinse off the lye with several hot water rinses. Follow
with cold water rinses to cool for handling.
Work hominy with the hands until dark tips of kernels are removed (about
5 minutes). Separate the tips from the corn by floating them off in
water or by placing the corn in a coarse sieve and washing thoroughly.
Add sufficient water to cover hominy about 1 inch, and boil 5 minutes;
change water. Repeat 4 times. Then cook until kernels are soft (½ to ¾
hour) and drain. This will make about 6 quarts of hominy.
_In glass jars._—Pack hot hominy to ½ inch of top. Add ½ teaspoon salt
to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch
space at top of jar. Adjust jar lids. Process in pressure canner at 10
pounds pressure (240° F.)—
Pint jars 60 minutes
Quart jars 70 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot hominy to ¼ inch of top. Add ½ teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 60 minutes
No. 2½ cans 70 minutes