Tuesday, January 27, 2009

Making Home Made Hominy

* 1 qt. dry field corn
* 4 qt. water
* 1 oz. lye

Place in an enameled kettle and boil vigorously for 1/2 hour, then let stand for 20
minutes. Rinse several times with hot water, then rinse with cool water until you can
handle the hominy to rub off the dark tips of the kernels. Float away the tips. Add
water to cover hominy one-inch and boil 5 minutes.
Drain and repeat 4 times, then cook 1/2 hour or until kernels are tender.
Pack in 6 sterilized pint jars; add 1/4 teaspoon salt to each jar. Cover with boiling
water; adjust lids and process in pressure canner, 240 degrees at 10 pounds
pressure, 60 minutes. (If using quart jars, process 70 minutes.) This recipe will yield 6
pints of hominy.


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