To hot pack corn, put heated corn loosely in C-enamel cans; fill cans with boiling liquid.
In tin cans.—Pack hot corn to ½ inch of top and fill to top with boiling-hot cooking liquid. Or fill to top with mixture of corn and liquid. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 60 minutes |
| No. 2½ cans | 60 minutes |
Hominy
Place 2 quarts of dry field corn in an enameled pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously ½ hour, then allow to stand for 20 minutes. Rinse off the lye with several hot water rinses. Follow with cold water rinses to cool for handling.
Work hominy with the hands until dark tips of kernels are removed (about 5 minutes). Separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly. Add sufficient water to cover hominy about 1 inch, and boil 5 minutes; change water. Repeat 4 times. Then cook until kernels are soft (½ to ¾ hour) and drain. This will make about 6 quarts of hominy.
In glass jars.—Pack hot hominy to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 60 minutes |
| Quart jars | 70 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot hominy to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—