Yesterday and today were spent just tying up the loose ends after the butchering. I got the lard re-melted and put into hot clean canning jars and it is all sealed up and ready for storage. Easy to do, just get lard melted and really hot and pout into hot jars and put on the 2 piece lids. As the lard cools it will seal and can then be stored in the pantry. It will keep fresh without refrigeration for a year or more. Not sure how long as I havent had a chance to keep it longer.
The corn was allowed to soak in the water, no lye, till the next morning. I knew this corn was very dry and hard and I soaked it to hopefully lessen the cooking time. It did help some but still took a few hours.
I started with about 2 gallon of dried corn and ended up with 41 pints canned and had enough to fix me a good bit for supper tonight. It is good stuff I don't care what anybody says. Now you might say, well it ain't all perty and white like the store bought stuff. Well you are right but see we didn't bleach all the good stuff outta the corn either with other chemicals. Now you can enjoy ya hominy.
I need a dam hobby!!! I do love canning though. The weather was nice and I got some things done that needed doing and it is relaxing for me. While I was letting the hominy cook in the summer kitchen I had to take a picture of my poor lil late cabbages that got snowed on. I had tole my friend Deb on the phone that it looked like they had took a leaf and tried to cover their lil heads. Don't ya agree with me?
While I was pressure canning my hominy I thought of my 6 gallon pail in the house that had wine in it. So I toted it to the summer kitchen to strain out the berries and put it back to settle for the second racking.
Gosh it has been a long day for me. Not to mention my babysitter. My girl Luna is always with me where ever I wonder to here on the place. She makes me feel safer as she is always on guard. I think she was posing here.