Feed You can follow this conversation by subscribing to the comment feed for this post.


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.

The comments to this entry are closed.