Directions:
- Place corn in an enameled pan; add water and lye.
- Boil vigorously for 30 minutes.
- Let stand for 20 minutes.
- Rinse off lye with several hot water rinses.
- Follow with cold water rinses to cool for handling.
- Work hominy with hands until dark tips of kernels are removed.
- This may take awhile.
- Separate the tips from the corn by floating them off.
- Add water to cover hominy about 1 inch and boil 5 minutes; change water.
- Repeat this step 4 times.
- Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off.
- Pack hominy into sterile jars about 1/2 full.
- Add 1 teaspoon salt to each quart jar.
- Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water.
- Put on cap, screw band firmly tight.
- Process: using 10 pounds of pressure.
- Pints for 60 minutes.
- Quarts for 70 minutes.
- I used quart jars and only filled them half full with the hominy.
- Because during the processing, the hominy will expand.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.4 Kcal (261 kJ) | ||
| Calories from fat | 12.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 2% | |
|---|---|---|---|
| Sodium | 10.82mg | 0% | |
| Protein | 1.05g | 2% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 9.82 Kcal (41 kJ) | ||
| Calories from fat | 1.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 2% | |
|---|---|---|---|
| Sodium | 1.7mg | 0% | |
| Protein | 0.17g | 2% | |
| Calcium | 8.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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