Making and Canning Hominy (Nixtamal)

Comments · 206

• YE

  @yessiev2343 · 4 years ago (edited)

  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.

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• FE

  @fen793 · 4 years ago

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

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• TE

  @texanasimmons1761 · 4 years ago

  My grandparents had a farm out in the Texas panhandle all of my childhood years. I spent summers with them every year.<br>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.<br>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 &apos;milk&apos; 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.<br>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.<br>Watching you nixtalimize the corn reminded me of that memory.

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• CB

  @cbordes1 · 4 years ago

  Pam, I can’t believe I’m actually giving you a suggestion. &nbsp;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.

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• TK

  @tkn1715 · 2 years ago

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

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• TA

  @tanyav8775 · 4 years ago

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

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• JE

  @Jen-CelticWarrior · 4 years ago (edited)

  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.

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• LI

  @lindawoody8501 · 4 years ago

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

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• RE

  @rebeccaknudsen6190 · 4 years ago

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

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• MA

  @marygallagher3428 · 4 years ago

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

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• IO

  @ioanstokowski1647 · 1 year ago

  Pam I&apos;ve fallen in love with you, Jim, and your channel. But I had to tell you, your perfect sound advice; defense of scientifically derived wisdom; and expert delivery of that message about canning safety from a consummate science educator is the thing I&apos;m proudest of you for. My parents grew up dirt poor in Appalachia but that doesn&apos;t mean they weren&apos;t smart, and my mother absolutely knew all about the hazards of botulism and the risks of improper canning methods. In fact, back in the day, even though they were poor and grew almost all their own food, one thing they would spend money on was taking their jars of beans to the cannery to have them all processed there at once in the industrial autoclave. Bless you for sharing your knowledge and talents.

• LE

  @Leatrice-desertmountain · 4 years ago

  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. &nbsp;Never too old to learn though!!

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