Canned Hominy

2 quarts dry field corn
8 quarts water
2 ounces lye
salt

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.