Wayne Russell

Are you still looking for white rice type kernels from Dakota Black?

Yes, the first cooking didn't cook to the center of the kernels.  The "bloom" and the softening of the kernels occurred during the second cooking.

Joseph, I cooked another batch of Hominy and let it soak for 12 hours before the second cooking.  It "bloomed" more than the previous batches and was less chewy and possibly a little sweeter tasting.  I will be doing the same in the future.

I used the natural release.  The cooking times might need adjusted for different size kernels.  I used the same cooking times for large flint and flour kernels as well as medium sized flint kernels.  The second cooking time might be increased for less chewy Hominy.

Yes, both cooking times pressurized (on manual).  

I tried making Hominy in my Instant Pot and was pleased with the results.  I used 1# of an ornamental flint corn, 4.5 g of Cal, covered the corn with 2" of water and cooked it for 20 minutes.  After it cooled down I poured it into a colander, rinsed and rubbed the kernels until the water was clean.  I added 1 tsp salt, enough water to cover the corn and cooked it for 60 minutes.  

I like to store popcorn (for popping) in gallon jugs with air tight caps or in canning jars so moisture can be kept at 13 to 14%.  I also use plastic buckets.  For corn still on the cob I use open top barrels with mesh over the top with elastic or rubber bands to seal against  pantry moths.  Containers can be placed in a freezer or left outside during freezing weather to kill any moth eggs.

I have been growing popcorn, flour and flint corn for 11 years.  I could give you some advice if you message me.
Wayne