9 qts. shelled dry yellow or white corn
5 tbsp. lye
Lots of water

Set up wash pot in yard. Build a fire around 3 sides (not on the side the wind is from). Leave this side to stir from. Add 4 gallons water and lye to pot. Stir until lye is dissolved. Add corn. Bring to boil, cook slowly for about 2 1/2 hours or until husk turns loose. Stir continuously to keep from sticking.

Add hot water as needed. When husk turn loose dip corn out of pot into a tub or other large container. Cover with clear water. Wash 4 or 5 times. Clean out pot and put back on fire. Add 4 gallons of water and corn. Boil another 2 hours until tender.

Put corn back into clear water and wash 2 or 4 times. Soak in clear water overnight. Use an enamel pan. Wash again 3 or 4 times before canning or freezing.

To can: Heat and put in quarts or pints. Add liquid to 1 inch of top. Add 1 teaspoon salt to quarts or 1/2 teaspoon for pints. Put on lids. Put in pressure cooker and pressure at 10 pounds for 30 minutes for quarts or pints. Makes approximately 20 quarts.