Preserving Hominy

Home Canning isn't Recommended
Home canning of Hominy isn't recommended (even by pressure canning) because the pH of the hominy can still be 9 even after through rinsing--raising the threat of botulism. In addition, the high pH may cause the hominy kernels to turn black within days of canning.

A study back in 1922 found that multiple rinses did little to lower the pH of hominy.  Most of the benefit was in the first rinse.  http://pubs.acs.org/doi/abs/10.1021/ie50149a018
  

Dehydrating  Hominy
Hominy is easily preserved by drying in a dehydrator or at your oven's lowest setting-- 125°F is ideal. The hominy kernels reconstitute to almost the original texture.

 

Freezing Hominy
You can freeze hominy as either drained-kernels or as kernels in a sauce.  When they thaw, the kernels are somewhat mushy. 

Comments

[TR]

Pfft... Ive been pressure canning hominy for some years now. Its never turned black on me. Never even heard of canned hominy turning black. Ive kept canned hominy for well over a year and it was just as good as the day Ive made it. After removing the skins and rinsing, it probably helps that I pressure cook the hominy before jarring it up and then pressure canning. Pressure cooking hominy really helps to soften it up and decreases cooking time. I would recommend reevaluating your information.

[Irv]

I like dried hominy much better than canned hominy. I don't like it too soft.