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6.6.3 After some discussion on posole (aka, hominy) on the Chile-Heads list, someone in France asked how you make hominy, since it isn't really available there.




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.6.3 After some discussion on posole (aka, hominy) on the Chile-Heads list, someone in France asked how you make hominy, since it isn't really available there.

from Justin M. Sanders , the Chile-Heads list..
Traditionally not lime, but *lye*. Here is a recipe paraphrased from a de-
lightful recipe book called "Seems Like I Done It This A-way", by Cleo S.
Bryan. (Mrs. Bryan was an Extension Home Economist in Oklahoma, and many of
her recipes are traditional Native American recipes).

Hominy
2 qts. dry shelled corn (white or yellow)
8 qts. water
2 oz. lye

Boil the above 3 ingredients 30 minutes. Remove from heat and let stand 20
minutes. Rinse in cold water until all the skins and the "eyes" on the corn
are loose. Return to heat, cover with water, bring to boil for 5 minutes.
Pour off the water, and repeat 2 more times (for a total of 3 five-minute
boilings with fresh water). Cover again with water and cook 30 minutes and
can. Process in a pressure canner at 10 lbs. pressure for 70 minutes for
quarts, or for 60 mins. for pints.

Apparently, if you don't wish to can the hominy, you can eat it after the 30
minute cooking period.

In more traditional recipes, the lye was obtained by straining water through
hardwood ashes-- or by boiling the ashes along with the corn.

 

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previous page: 6.6.2 A friend of mine is looking for the recipe for "preserved eggs" or "1,000 year old eggs".
  
page up: Food Preserving FAQ
  
next page: 6.6.5 Does anyone know how to make candied orange rind, grapefruit rind or pineapple, etc?