Making and Canning Hominy (Nixtamal)

[@yessiev2343]

I was born in El Salvador and never in my wildest dreams did it cross my mind that skills that I learned at the age of 9 I would be needing them at age 50. I smile all the way watching your video, remembering how my cousins and I used to do the process before making the corn into Masa for tortillas.

[@fen793]

Congratulations on hitting the 200k subscribers 🎉🙏🏻❤️ your channel is the only one I trust for home canning and preparedness 👍🏻 keep up the great work 🙏🏻❤️🙏🏻😘

[@texanasimmons1761]

My grandparents had a farm out in the Texas panhandle all of my childhood years. I spent summers with them every year. They grew commercial crops of corn, cotton and maize and milo. Each summer, when the corn ripened but had not started drying in the field, we would pick a few bushels for ourselves. We would have corn on the cob, then she would use a long wooden paddle-like thing with a semi-circular blade and cut the kernals off the cob and made her own creamed corn. Basically it was the 'milk' from the corn, not actual milk or cream. She would cook it then can it into jars. She had those old fashioned glass jars with rubber gaskets and a metal latch that swung up to lock down the glass lid. I guess it was the same principle as Weck jars but these were not Weck. It was the BEST TASTING creamed corn Ive ever eaten. When she passed away I brought her corn cutter home, but there was no recipe or written notes of how to make it. I tried for years to make her creamed corn but I was never successful. Since I was a kid when I watched her make it, I never watched the whole process and so never learned her method. Watching you nixtalimize the corn reminded me of that memory.

[@etm567]

Maybe because it was field corn, not sweet corn? Or was it sweet corn? When I was young -- and I'm 70 now -- in Tennessee, my parents would get field corn and cut it off the cob, and it was very, very milky. They would fry it, and they really loved it. But when I was older, you could not any longer buy field corn in the supermarket. Maybe from a farmer? I know they still grow it, but it's given to cattle.

[@cbordes1]

Pam, I can’t believe I’m actually giving you a suggestion. The solution to perfect beans in liquid is to only fill the jars 2/3 full of beans and then go to the 1” headspace mark with the liquid. Even partially cooked beans will continue to absorb water and expand during pressure canning. Actually, don’t tell anyone but when I can beans using the no soak method, I only use 1/2 cup of dried beans and fill with hot liquid to the 1” mark and the pints come out perfect and retain enough liquid to allow for sufficient movement within the jars.

[@lmherdz]

good tip - thx

[@suewalter256]

Can you use regular jar lids when you them with dried foods?

[@christenascott5280]

I also dry cam my beans. I put a third of dry beans in a quart jar. Add water up to 1” headspace. Pressure for an hour and 20 minutes at 10 pounds. When it’s cool I pull out quart jars that are 3/4 full of beans and a quarter full of liquid! Although on the household one I love my beans and I usually cook them in quart jars even if it’s just me! I love refried beans and I love bean patties with lots of onions and a little green chili!

[@meghanclark544]

Your secret is safe with me

[@Jen-CelticWarrior]

I love hominy! We drain it, then add it to some bacon grease and stir fry it until the hominy is hot and the liquid is decreased. Tastes like fried potatoes with a corn accent.😄 Salt and pepper to taste.

[@apriljoamy]

ME TOO!

[@Sg4809]

That's exactly how i make mine and man is it good

[@gracehillgranny5445]

that's how my stepmother cooked our hominy too. I'd forgotten about it until I read your comment. Thanks for the memory 🤗

[@tkn1715]

I watched your videos, everyone's videos on canning hominy and yours made my canning a success. Instead of using pint jars I used 20oz Classico spaghetti sauce jars. They are made by Atlas/Mason and have measurements on the sides up to 20oz. I filled them to the 16 oz mark and added liquid to the 1 inch mark. They are perfect. Without you showing us the bumps you've encountered canning starchy foods, I would never have thought of using my measuring/ice tea jars. I just used regular lids and rings and canned them by your instructions, Thanks much.

[@Reba-f4o]

Love your excitement and knowledge for all the videos you make

[@rebeccaknudsen6190]

You're the best! Thanks so much to you, Pam and Jim for how much I'm learning! I really appreciate the care and time you take to teach this community!

[@lindawoody8501]

I think the snack "Corn nuts" is deep fried hominy. I really enjoy white corn hominy which is sometimes added to entree salads in some restaurants. Thank you for sharing the how and why of making Nixtamalized corn.

[@tanyav8775]

Hominy fried in butter and seasoned with a little salt is so yummy!

[@verawol3111]

I remember reading in the little house books about the mother doing this to corn. At least I think I do now I will have to look for those books. Thank you

[@rlynnmiller5485]

Congratulations on reaching TWO HUNDRED THOUSAND SUBSCRIBERS!!!

[@RoseRedHomestead]

Rlynn: Thank you so much. We did not even know it until early this evening. The information we saw said we reached it two days ago. Jim

[@leatriceswayywatkins9662]

Thank you soooo much for the break down and teaching of this lost art (my opinion). If if had you for a science teacher many many many moons ago, I might have liked and understood it better. Never too old to learn though!!

[@omearica-rc6fp]

Excellent video. I printed the instructions you provided the link to for using Baking Soda in case I ever run out of Pickling Lime. I bought a couple of 50 pound bags of this and have not quite accumulated enough Pickling Lime to be able to nixtamalize that much corn. Azure Standard has been out of Pickling Lime for at least a couple of months and Mrs. Wages is very expensive. Thank you for all you and your family do to help us by teaching the promotion of food safety and nutrition. You are angels.

[@g-whiz286]

Baking soda = sodium bicarbonate = ph 8 baking soda baked in an oven yields washing soda = sodium carbonate = ph 11 pickling lime = CAL (Mexican for lime) = calcium hydroxide = ph 11 Lye = sodium hydroxide = ph 13 I feel that strait baking soda is too weak to do what I want so I went to my Mexican grocer and bought a small bag of CAL for about $1. Usage is 1% by weight. 2.5 pounds (40 ounces) of dried corn with 0.4 ounces of CAL. Enough water to cover the corn plus 1". Boil for 45 minutes and let it stand for a day. All the skins turned into a thick brown "goo". Washed and rinsed about 10 times with lots of fresh water and now I have LOTS of fresh clean hominy.

[@artemisfowl66]

Congratulations on reaching the 200k viewers mark. I am not surprised!!

[@annswann1941]

Excellent video! I never know making hominy was so easy or that it’s more nutritious. I also like hearing your response when things don’t go exactly as planned. Now I’ll go back and watch the first vid on this subject, not sure how I missed that 😊

[@lindahipple4817]

Hi Dr. Pam and Jim, I've been canning homney for years. And yours is beautifully done. I never have much water in the jars when my canning time is done...I've kept my homney for 5 yrs without any issues. It may develop a bit of starch at the bottom, but its' all good. Blessings.

[@mirnabonilla5831]

Hi.. do you boil it in tap water water? Tnxs

[@estellaeggleston1643]

I make and can hominy and I canned 55 pints this past February. This is what I do. After it is done with the last cooking, I fill the jars 3/4 full of hominy, then add my water and do the rest of the steps. When it is done with pressure canning, I still have water in my jars because I gave room for expansion. I may be doing it wrong, but that is how I do it

[@vikkisoderquist6013]

That was great! Tfs! Please stay safe and sending hugs to you both 💜🙏😎

[@Lulu-he9dp]

Congratulations on 200K subscribers! Your following is so well deserved!!! We bought some popcorn for food storage to use as popcorn snacks and to grind for corn meal. I didn't know about using field corn for grinding into corn meal so I'm hoping the popcorn will work well as I had heard it does for that. Thank you for the vast amount of information and recipes you share. I don't know where you get the energy, but if you ever have a recipe to share for that I'd be so excited!!! LOL. 😊❤👍

[@gracehillgranny5445]

Lulu, I have used popcorn for grinding cornmeal for 20 years. it doesn't require nixtimal process and makes a great pan of cornbread.

[@timmy2272]

I love the sisters.

[@sukeywatson1281]

Grow my own dent corn... Currently trialing Bloody Butcher, a deep red, and Monada blue. Going to be niximize all of it... and grind most of it as needed for tortillas and use in bread too. Oh yes, and I am an Azure Standard drop coordinator. Best part of that is meeting other like minded folks... the kind who are aware etc. edit: I also bought a pressure canner that can be used on my wood stove or my propane stove, that way if no propane,-no problem... no electricity - no problem. ( I bought the Denali can hold about 14 pints stacked --- the nicer American was over 400.00 so that was out of my budget. I have the same issue with the beans, No problem I just add water and re-heat them... ..

[@JudyLaquidara]

Questions: (1) How do you decide when to dehydrate and when to freeze dry? (2) Could you/would you ever freeze dry the nixtamal and then grind it into cornmeal or grits. I'm asking because I don't have a dehydrator and I do have a freeze dryer. Thanks!

[@judygalbreath2935]

I had my daughter order the Nesco electric canner last night I have bigger canners but can't cann big batches at a time. I have 5 raised beds 3 are smaller. 2 bigger one's. Just got 2 more bigger one's but haven't put together yet. I love watching you. My daughter wanted me to get a cheaper one and I said you know what you're doing. Using testing. Thank you ❤️

[@marygallagher3428]

I would suggest putting fewer corn kernels in the jars but still filling up the jars to the usual headspace with hot water :-)

[@CinemaSasquatch]

You just answered one of my long-standing questions about starting over due to an error notification. I always thought every last minute was going to be redone. Now I realize, if you are close at hand when the error happens, starting over quickly allows the pot to pick up where the temperature is right then. Thank you for this series on corn.

[@RoseRedHomestead]

So glad the video was useful for you.

[@أبوأسعدخابور]

​@@RoseRedHomesteadAfter nixtamalization, does the corn stay in the same bowl? Because after washing, the corn still has a strong, pungent smell. How do I get rid of it?

[@bondee5865]

🙋🏼 Thank you for this video. There seems to have been a cornmeal shortage here in North Alabama , so we're going to process some cornmeal according to your instructions; looking forward to your book about corn too! 🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽

[@crwood439]

I’m so excited to learn this!! I’ve bought dried corns for long term food storage. We love tacos and NM foods and MX foods and that’s why I bought the dried corn, but quickly realized that I didn’t know how to treat it to make masa or hominy. Thank you so much!

[@Beyondthisveil]

I used to have the same problem with water absorption. Rather than filling my dry beans or corn all the way, I fill about 2/3 and then fill with water to prescribed level. It turns out so much better. Thanks for the great tutorial - going to try!

[@mountainviewsoapcompany5712]

Yea 200 thousand!!! Congratulations

[@DeeDeeDIY]

Love hominy. I use it in my Taco Soup.

[@ChieftuckabuckawaysWife]

This is very exciting 😀!!! Thank you!!!

[@CinemaSasquatch]

I followed your instructions and did up 4 pints of Nixtamal. I dehydrated one and pressured canned the other three. Today, my wife, great-grandson and I had hominy, canned hamburger patties, and a fresh salad for lunch. I just couldn't get over how awesome the hominy came out. Our kitchen sink is very small and very little room under the faucet for all the prep work of the dent corn. So now we are going to have a larger sink and high faucet installed. I am so looking forward to canning more dent corn.

[@RoseRedHomestead]

That is such fantastic news! I am so thrilled with your success and so glad you liked the hominy so much. Thank you for letting us know how everything turned out.

[@jgh3792]

Thank you for creating a book. I have quite a bit of corn and no idea what to do with it. ❤️

[@anghov8108]

I love this!

[@redeemedvintageseamstress4728]

Awesome! I can't wait to make/can some! I LOVE hominy! 😋

[@SHTFchef]

I am looking forward to trying this process.

[@garliclovers1416]

Thanks for a very interesting video.

[@MQ-cw9qx]

Yes, I agree,, the water is absorbed and all is fine. Otherwise, you'd have to put nearly all water to very few beans in order to have liquid. Waste of jars and lids. IMHO Enjoyed this video about your harmonious hominy...just sayiin'.

[@tonyascancook]

Congratulations 👏🎉 200k!!

[@cynthiafisher9907]

Congratulations on 200K!

[@robyndowning2990]

I have always had a very hard time digesting corn and popcorn. I don't use it whole but I have no problem with hominy. I bought some at the store and decided to try it canned and loved the taste and texture. I have both white and yellow and use it in stews quite a bit. Thank you for sharing and teaching us so many things!

[@HueyBob24]

Happy 200K,👏👏👏🎉🎉🎉👩🏼‍🌾

[@paularizzo5217]

I have only eaten store bought hominy. I didn't like it as a child. Guess I will be trying hominy again!! I know corn is one of those staple foods we need to survive. I'll re-watch the first video and move on from there. Thank you for the impressive video.

[@cherylfaulkner7991]

I can't wait until you and your daughter's book comes out. I must make those tamales.

[@debmoore3980]

Your water problem in the jars is because you put too much corn in each jar. I canned some hominy this morning just like what you did, except I only filled my jars a bit more than half way with the Nixt corn. Then with 1” headspace of water. I still had plenty of water and the hominy expanded just fine. 🤓

[@LifePrepared]

I found with beans and hominy that if you fill the jar about 2/3 full then add water, you will have enough liquid left.

[@deloresmiller6468]

Could you put a little less corn in the jars to bring the water level up in the jars? I want to try this type of corn. Thanks for all your hard work on teaching us how to do these things.

[@betsyholcomb1517]

I would love to see you (ie: teach us how to) make grits from hominy. I had no idea how nutritious hominy is.

[@g-whiz286]

Pam: I felt that you over filled your jars with your hominy even though you pre-cooked it slightly. Lacking anything else to compare it to, I tried filling my pint jars with my freshly prepared, uncooked (cold) and washed whole hominy to 2/3 full. Then added room temp water to the (1" below the rim) standard in clean but room temp jars. Processed for 60 minutes (Instant Pot Max) like you did and am pleased with the results. The hominy expanded but it not quite touching the bottom of the lid. The water level in the jar is still well over 3/4 full and nice and clear except for the bottom 1/2 " which is a little cloudy. I don't think I would want to process any longer than 60 minutes for fear the hominy would start falling apart. Thank you spear-heading this. There is no other information I could find detailing how to can home made hominy. This is so much more flavorful. The commercially canned white hominy I'm used to has no taste at all.

[@RoseRedHomestead]

Greg: Thank you for your detailed information into canning hominy. It sounds like you were happy with the results. Thanks for watching our videos. Jim

[@Bkrsdtr]

I love that you do all the scientific work for us❤️ I do pressure can hominy but they are from a #10can. We love this in Posole soup. Also hominy scrambled eggs and hominy casserole. I would love to see what they do in the freeze dryer! Will they puff up like skittles do? Much love to you and your cute husband. My husband has learned and is my canning buddy since COVID left me with long term damage.

[@JaniceCrowell]

Yay! 200K! I think when I first subscribed you were only at 15K.

[@elietedarce1266]

A mexican guy, who produce traditional masa tortilha, said to never trow away the gely softned corn's skin. He washes the cal away but try to keep the gely skin. He said it make the pasta better in texture when he grind it.

[@mawmaw1833]

Good Info.probably looked at cal day after day and didn't know what it was.thank you

[@COWELLGIRL]

Love hominy

[@thehadster7043]

Another fabulous video! When I can my beans, I don't fill up the jar as high - I was worried about the lack of water in my earlier batches. I fill my jars to just below the shoulder. There is about an inch of water over the top of the beans. I follow the USDA - overnight soak & cook for 30 minutes. I can't wait to try the corn. Are you getting any rain? I've heard about the monsoon rains in Arizona. Here's hoping you're receiving much needed rain!

[@robynturner730]

Hi, I use the IP Max for small batch canning and have had that error message before. Overall I really like it for small batches. Otherwise I use an All American for large batches. Thank you for all you do!

[@donnamullins2089]

Great video. Good explanation of every step. Both sets of jars look good. Which of the electric canners do you like the best? or have the most confidence using long term? Thank you Pam.

[@janbalsamo]

I only fill my jars half way with soaked beans and the rest water. My beans are always covered now and they always grow to fill the jar about 85% or so.

[@gracehillgranny5445]

Dr. Pam, after researching to my best ability, it seems that if the jars are filled only half with the finished corn, that they will will expand like dry beans do when canned. I'm trying that option this morning. Thank you so much for this thorough processing and canning of dry corn to make hominy. Canner is starting up now.

[@أبوأسعدخابور]

After nixtamalization, does the corn stay in the same bowl? Because after washing, the corn still has a strong, pungent smell. How do I get rid of it?

[@roraev9296]

My beans absorb all the water in the jar too. I'm not certain who one could get around it. Overcooked beans will turn to mush and I expect corn would give similar results.

[@cynthiafisher9907]

Just put fewer beans in the jars.

[@verawol3111]

Will you also show a steam canner?

[@christa9292]

Pam, first of all, you’ve inspired me to get a pressure canner! So far, I’ve pressure canned (all pints) ground pork into patties (3 jars), corn (3), sweet peppers - from the garden (3), poblanos - from the garden (2), and 5 pints of beans from the garden! THANK YOU! I watched your videos for 6 months, got a pressure canner (All American), and 4 more months of watching before diving in! You are a wonderful human and I, among many others, really really appreciate you and your mind!

[@judypatterson4132]

so happy that you hit 200k subscribers. also so excited on this hominy video. I have made it but not canned any yet. also thanks for where to get the white corn. I've not been able to find any yet. love it. blessings to you and your family

[@RoseRedHomestead]

judy: We did not know about 200K until earlier this evening. We hope are able to make your hominy and get your white corn. Jim

[@erikateixeira4849]

As you mention that there is no liquid left in the jars, I wonder that when I open up a store bought can of corn, there is usually very little fluid in the can. Just a though.

[@lmherdz]

I would like a video of you making masa with the hominy or nixtamal. I know that the healthiest tortillas are made of nixtamal. Thanks for your videos

[@mpboys9765]

Is it safe to consume home canned items when they have siphoned? I had this happen with some frozen green beans and some beef. I have a Carey pressure canner. Thank you for all you do. You are the only one I trust to help me with me canning & keeping my family’s food supply safe. 🤗

[@RoseRedHomestead]

Yes, we do it all the time. Hopefully at least half the liquid is left in the jars after they siphoned and of course, they must have sealed.

[@trenaoquinn753]

❤️❤️❤️

[@lizwright8576]

My grandmother made her hominy outside in a big cast iron pot over a fire. If I remember correctly, I think she put ash in it.

[@RoseRedHomestead]

Liz: Interesting. I would not know about that type of procedure. Jim

[@cynthiafisher9907]

Ash and water make lye. Lye is also a strong alkaline.

[@treasurespastnpresen]

She probably used the lye method, my parents and grandparents did. Using lime or baking soda are safer methods as using hardwood ashes and making lye can be quite dangerous.

[@g-whiz286]

@@treasurespastnpresen Lye has a ph of 13, Lime has a ph of 11, baking soda only has a ph of 8. I would think you need it to be above 10 to do anything. The nice thing about using the ashes is the added minerals you don't get with the purified compounds.

[@sonyareeder7855]

Glad you used the instapot max!... however question? Can, or should, I maybe fill the jars to 2/3 or 3/4 full of the corn and then add the water?. Would that solve the no water issue?

[@g-whiz286]

I did 2/3 full and got perfect results. Hominy did not quite touch the lid after processing.

[@judd_s5643]

I thought you didn’t want to pour the lime water into your septic!

[@redeemedvintageseamstress4728]

I wondered about that too....I think she may have forgotten this time! 🤔

[@2smurfalicious]

I would love to get your cook book that you mentioned. When it’s available, how would I purchase? Thanks so much for the great details, I absolutely love your videos!

[@robinripley2743]

I have always can my beans dry and use only 1/2 cup with a 1” headspace and always have enough liquid when my jars are finished… when I can my hominy I only fill my jars 2/3 full and top with boiling water…there is enough liquid left after canning

[@tkn1715]

I love your videos and have made hominy as you instructed, but all of the coating did not come off. I've heard of ole hickory, a white hominy corn, but can not find a yellow "hominy" corn. I used Reid's dent corn, but it is a very small kernel and even though it is listed for use for hominy, the coating is not coming off. What variety did you use please? Thanks so much for the great videos.

[@heathers3876]

I have always loved hominy. Do you know how long dried hominy will store (in Mylar with oxygen absorbers?). I haven’t been able to find any good sites with an answer.

[@GoAlamo]

My grandma used baking soda. Her mother used lye. I like the idea of using lye because I keep lots of it around for soap making. What pH is your soaking water?

[@g-whiz286]

Lye is traditionally used because that is what comes from wood ash. Lye is sodium hydroxide and because sodium is way over on the left hand side of the periodic chart, it's pretty nasty stuff with sodium hydroxide having a ph of 13. Calcium is one column over from sodium so it's not quite as caustic as sodium but still maintains a higher ph (11) than baking soda (with a ph of 8-9). Calcium hydroxide (or CAL in any Mexican grocery store) is cheap and readily available. For those needing to control their intake of sodium, calcium hydroxide (or CAL) is a heathier alternative. I should point out that using wood ash as the caustic solution also contained essential minerals such as potassium and magnesium that are not contained in strait (pure) lye.

[@sheilam4964]

👍👍👍👍👍

[@maraujo600]

I've always wanted to can posole but until now could never find info on canning hominy. If I can posole should I just treat it like a soup with meat and can it for that time?

[@lizarmstrong4144]

Hi Pam & Jim, As you are a science professor, I was hoping you could assist me in Australia. I want to make some jam to water bath but cannot get clear jel in Aus. Is arrowroot a good substitute and if so what quantity is the equivalent to a packet of clearjel? Thanks to you both, love your videos and love your recipes. Liz

[@photog20001]

I have received that error message on my instant pot 3-4 times when starting out with cold water and food. I have started putting the pot on saute for 15 minutes to start pre-heating the contents. I have not had an error message since doing this. Hope this helps.

[@jesseandersen4055]

that would be masa harina, not corn meal. pretty cool, I didn't realize you could store nixtimalized corn this way!

[@marthasundquist5761]

So...hubby wants corn nuts, am in process of making hominy for him to make his own corn nuts. Just wondered if I would the hominy dry on the counter until it is dry to touch so it doesn't splatter too bad when he fries it, or if I should put it in my dehydrator for awhile but not as long as totally dehydrated.

[@janwormuth9739]

Hi, why don’t you use the water in which you cooked the corn for the jars that you pressure can? Thank you, Jan

[@RoseRedHomestead]

Jan: If syphoning occurs, you may not be able to tell by looking at the water in the canner. Jim

[@cynthiafisher9907]

@@RoseRedHomestead I think she means to put in the jars, not in the canner.

[@suewalter256]

Can you use regular lids on dried foods?

[@gsdalpha1358]

Can you dehydrate the nixtamal white corn, then grind it for grits? I don't have a wet grinder. My family spent several years in Alabama where grits are a staple. I thought it was awful as first but it grew on me :-) Thank you!

[@danniemcdonald4903]

Just a note... at the beginning, you called Cindy your daughter🙃 This has been a very interesting series and I appreciate the time and effort y'all put into it. Do you think if you only filled the jars half full of corn that would remedy the problem with the water absorption? It looks beautiful and hopefully, there will be a taste test of the refrigerated jar.

[@sfors5433]

If you watch the video in the link she introduces us to her daughter, Cindy.

[@mistyfrank9120]

Hello! So we can pints for 60 minutes? What about quarts? Thank you !

[@Benwandeer]

SoIhave done the parching route for field corn- roastrd and ground in the coffe grinder. How does this compare? Also can you strain and reuse the alkalyne water?

[@g-whiz286]

I've done this a couple time now. The resulting liquid after it has sat for a day is a rather thick brown colored "slime". I don't think you would want to reuse it for anything.

[@dennislock3415]

What is the USDA book you spoke of titled?

[@TheLadyLair]

Are you going to freeze dry any of it. I would love to see how that would turn out.

[@plot10homestead58]

I'm always hoping to see a canning video that uses a traditional pressure canner, rather than the electric versions.

[@cynthiafisher9907]

You could watch That 1870s Homestead, Rachel uses a regular canner.

[@plot10homestead58]

@@cynthiafisher9907 I watch several other channels, just hoped to see it here as well.

[@jakesgrobler1634]

Does hominy freez well?

[@g-whiz286]

I bought a 50 lb. bag of dried sweet corn from Azure Standard. Can I nixtamalize that? I've only seen people using field or dent corn (which we use to call feed corn).

[@g-whiz286]

I guess I'll answer my own question since no one else did and I went ahead and tried it. Yes, it appears that nixtamalizing dried sweet corn works fine. The process pretty much dissolved all of the skins leaving the corn in a thick brown solution that washed away fairly easily (water soluble). The finished product (hominy) was still very yellow and about doubled in volume from the dried product. It's in the dehydrator now. I still don't understand why others are using corn that we would only give to livestock.

[@kristiebaker7125]

When I can beans I have followed advise from some of my canning church Relief Society sisters to put only a quarter to a third of unsoaked (rebell canning which I don't do) or a scant half jar of soaked beans in the jar. Filled to one inch head space with water. Once proessed,, there is still liquid and the beans are not stuck in the jars (beans bricks). I have not tried hominy yet, so don't know if that would also work for corn. Kris in Orlando

[@KT-yq7ed]

Congratulations to both of you on your 200k Subscribers………I want to see you get a Million!!!!!!!!!! And Pam, why are you not using your Presto for canning??????? I’m not that thrilled with the other two that you used… but that’s just my opinion……….

[@DutchAlaskagirl]

She mentioned the reason - she hadn’t used the other two for a while.

[@lindac6378]

I so love my 35 year Presto canner that 99 dollars has really paid off a million times. I just bought the " Cary canner electric " just so ican do a small number of jars when I only have

[@jdim9337]

Have you ever used the hominy and canned Pozole?

[@RoseRedHomestead]

No, not yet.

[@bluewater4]

Driving nails through a board and bending it back on the other side gives a good scrape board to make hominy I have been told long ago. Does it matter that skins are present? Beautiful canned hominy never was our favorite as children but now UNDERSTAND the value and will look for future use. So much better to explain to youngsters what is going on. Did they (parents) even know?

[@RoseRedHomestead]

Thanks for your comments. Jim

[@lisacrist3796]

Can I add the can hominy in the stores to my soup recipes and can it??

[@christinereeves445]

I have watched both of your videos and am now dehydrating some corn and canning some. I have a question about canning the hominy, will I be able to dehydrate this when I need it, reason being is I don't have wet grider.

[@g-whiz286]

I made about 2.5 pounds of corn in to hominy. It made a LOT! Half of it I canned in pint jars. It will be perfect for adding to soups, stews, salads, fried in butter or bacon drippings, etc. The other half went in the dehydrator. dehydrating reduces its size dramatically and makes it easy to store in vacuum sealed bags. When I need grits, I will coarsely grind just what I need. When I need Masa (for tortillas or tamales), I will finely grind just what I need. Keeps things fresh that way. I don't have a wet grinder either. That's why I dehydrate the fresh processed (but not cooked or canned) hominy.

[@christinereeves445]

@@g-whiz286 Thanks I miss calculated with the canning and some that didn't seal so I dehydrated it and was hoping to grind it. This what I needed to know! Thank you

[@SquirrelRun]

I don't have a "wet grinder" but I do have a stone grinder. After I nixtamalize the corn and dehydrate it, can I just run it through the stone grinder to get masa made for tortillas? Thank you!

[@g-whiz286]

I found that my dehydrated hominy was too large for my (impact) Nutrimill so I had to "pre" grind it in a cheap burr grinder that goes in my KitchenAid mixer. That produces a mixture of powder and grits. Then it would fit in my Nutrimill that produced a fine flour suitable for Masa.