1 gallon dry corn
2 to 3 tbsp. lye
2 to 3 gal. water

Put corn, water and lye in a 4 gallon pot (not aluminum) and either cook for 2 to 3 hours or let stand over night. Stir often with wooden spoon. The water will turn brown and begin to get thick. When the skin and eyes of the corn begin to turn loose, pour the lye water off and wash with fresh water, several times. Continue cooking until all or most all of the eyes are gone. The corn should double in size. Can or freeze until you get ready to use. Salt and season to taste. A small wire strainer is good for getting the eyes out of the water.