Hominy, a staple ingredient in many cuisines, is a hearty addition to your culinary repertoire. Making homemade hominy is a labor of love, requiring patience and attention to detail throughout the process. While the prep time may be minimal, the real commitment lies in the hours of cooking, rinsing, and processing. With proper care and attention, you can achieve tender, flavorful hominy that’s perfect for a variety of dishes.
Homemade Hominy Recipe
Ingredients:
- 2 cups dried corn (hominy)
- 8 quarts water
- 2 tablespoons food-grade lye
- Salt (1 teaspoon per quart jar)
Instructions:
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Prepare the Hominy:
- Place the dried corn in an enameled pan.
- Add 8 quarts of water and 2 tablespoons of food-grade lye to the pan.
- Bring the mixture to a vigorous boil and let it boil for 30 minutes to ensure proper processing.
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Rinse and Soak:
- After boiling, allow the corn to stand for 20 minutes in the pan.
- Rinse off the lye thoroughly with several hot water rinses.
- Follow up with cold water rinses to cool the hominy for safe handling.
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Remove Dark Tips:
- Work with the hominy using your hands until the dark tips of the kernels are removed.
- This process may take some time, but it’s essential for achieving the desired texture and flavor.
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Separate Kernels:
- Separate the tips from the corn by gently floating them off the surface of the water.
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Boil and Rinse:
- Add enough water to cover the hominy by about 1 inch and boil for 5 minutes.
- Change the water and repeat this step four times to ensure thorough rinsing and cooking.
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Cook Until Tender:
- After rinsing, add fresh water to cover the hominy and cook until the kernels are soft.
- This typically takes between 30 to 45 minutes, depending on the desired texture.
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Drain and Pack:
- Once the hominy is cooked to perfection, drain it, saving the hot water for later use.
- Pack the hominy into sterile quart jars, filling them approximately halfway.
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Season and Seal:
- Add 1 teaspoon of salt to each quart jar to enhance the flavor of the hominy.
- Fill the jars with the hot water saved from cooking the hominy or with boiling water, leaving about 1/2 inch of headspace at the top.
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Process the Jars:
- Secure the jars with caps and screw bands, ensuring they are tightly sealed.
- Process the jars in a pressure canner at 10 pounds of pressure:
- Pints: 60 minutes
- Quarts: 70 minutes
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Storage and Serving:
- Allow the jars to cool completely before storing them in a cool, dark place.
- When ready to use, simply open a jar of homemade hominy and incorporate it into your favorite recipes.
Recipe Yield: 8-10 quarts
Homemade hominy offers unmatched freshness and flavor compared to store-bought varieties. Whether you’re enjoying it as a side dish, incorporating it into soups and stews, or exploring new culinary creations, your efforts in making homemade hominy will be rewarded with delicious results. Remember to handle lye safely and follow proper canning procedures for safe preservation. Happy cooking! 🌽🍲
