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Hominy
| Recipe Type: | Side Dish |
| Ingredients: | |
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| Directions: | |
Shell two quarts of dry white or yellow field corn. Make a solution of 8 quarts water and 2 ounces of lye in an enameled pan or iron kettle. Add the dry corn to this brine and boil hard for 30 minutes, or until the hulls come loose. Let stand for about 20 minutes, then rinse corn thoroughly with several hot water rinses, followed by cold water rinses to cool the corn sufficiently for handling and to remove all of the lye.
Work hominy, using your hands, to remove the dark kernel tips. The corn and tips are more easily separated if placed in a coarse sieve and floated off by water.
Next, add about 1-inch of water, to cover hominy, and boil for 5 minutes. Change water. Repeat four times. Then, cook the corn kernels about 30-45 minutes, or until soft. Drain. Makes about six quarts.
To hot pack hominy: Fill jars with hot hominy to within 1/2-inch of jar top. Add salt (1/2 teaspoon to pint jars; 1 teaspoon to quart jars). Fill with boiling water, leaving 1/2-inch of headspace. Adjust lids. Process in pressure canner at 10 pounds pressure (60 minutes for pint jars; 70 minutes for quart jars). Remove jars from canner and complete seals, unless lids are self-sealing. |
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