Nothing says relaxation like curling up in a hammock with a good book. This picture was taken in Maine in 1886. I am not sure what the deal is with the clothing. Perhaps it is some sort of ethnic clothing.
Take three quarts of water, and add three tablespoons of pickling lime. Bring to a boil. It is very important to use stainless steel pot, NOT aluminum. When the solution comes to a boil, pour the corn in. The solution is caustic, so be careful to not get any on you, and be sure to keep the kids out of it. Cook the corn kernels for 1 1/2 hours. Watch during this time, and add water if needed. The solution will thicken, as you are dissolving the husks off the corn. Also, the corn will soften, and begin to puff up a little. After cooking for 1 1/2 hours, take the pot outside, and pour the entire batch into a colander, an wash vigorously with the water hose. While hosing the kernels off, pick up big handfulls and rub them together in your hand to get any remaining husks off.
OK, at this point you have your hominy corn. If you want to make eating hominy, put the kernels in fresh water (salt and season if desired) and boil for another hour, and the kernels will really puff up big and soft. Alternatively, you can use your hominy kernels in soup, and as you cook the soup, the hominy kernels will puff up nice and big. If you want to make grits, dehydrate the kernels, and then grind them.
I have had great fun with this, and hope some of you will give it a try. Today, I am taking the hominy I made yesterday and am making Posole, a spicy Mexican soup.