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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.


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

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