Making Hominy

One of our favorite dishes was hominy.  This was canned and always available.  To have a delicious dish of hominy at mealtime, you just opened a jar and heated it.

Making hominy was a long time job.  First, it was necessary to accumulate a supply of hickory ashes from the fireplace.  These ashes were shoveled from the fire place and stored in a box.  We needed about a twenty-four pound flour sack full of ashes to proceed.  When the ashes were ready, the next step was to select the corn.  We would go to the crib and find the very best ears of corn, shuck it, and shell it.  We would than pour the corn from one container to another to remove all the husk.  With the corn and shes in readiness, the wash pot was filled about two-thirds full with water.  The ashes in the flour sack were poured in the pot, a fire was started, and the water boiled.  When the ashes were diffused in the water, the corn was added.

We usually made one pack at a time.  The corn was cooked and stirred in the mixture until done.  You could tell when it was done by removing the husk.  When it could be easily removed with the fingers, it was done.  The corn was then strained out of the mixture and washed several times.  The washing continued until the ashes had all been removed.  After we ate all we could, the remainder was canned in jars for future use.

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