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