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SpitballJedi
Ancient Astronaut



Registered: 10/13/12
Posts: 8,598
Loc: Nibiru
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Pressure Cooking Basics 11
#20048739 - 05/27/14 08:14 PM (9 years, 7 months ago) |
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This is part of my series "The Basics"
Basic pressure cooking:
Put the trivet in that came with your PC. If you don't have one, use some jar rings. Put jars in the PC and add about 3 inches of cold tap water. Then put on stove with heat on high.
 
I start with cold water, leave the lid off, and bring to a full boil. Once boiling, I put on the lid with the weight off. Once the steam vents solid and steady for 5 or so minutes, I put the weight on. Waiting the 5 minutes or so allows any pockets of air to blow out and ensures equalized pressure and heat.
If you just put the lid and the weight on all at once, the jars will heat unevenly and change your PC time. The pressure and heat will build up before the center of the jars get up to temperature.
I have not come up with an explanation on how the rocker should sound. It seems there are varying opinions. Once the rocker gets going, I turn my heat down to about 4-4.5. Different days seem slightly different for some reason and different stoves operate different. You will just have to play with it a bit.
Once the rocker starts, you can start your timer. I go 1 hour 45 minutes at 15psi. Most all grain tek preps recommend 1.5 to 1.75 hours at 15 psi for quart sized grain jars.
Here's some videos I made: Steam venting
Rocking on high
Where I keep mine.
You can barely see or hear it rocking. It occasionally stops and may rock a little faster. It's not really critical. I prefer a little more rocking as opposed to stopping. This way I know for sure my pressure is up. But a hard rocking could lead to your PC drying out and burning. This is an area the requires a little playing with, but don't worry too much.
1 hour 45 minutes later, I turn the heat off.
***SAFETY FIRST*** Let the PC cool and depressurize on its own. Don't do anything to speed up this process. Getting impatient can cause burns and shattered glass.Generally, I let it sit over night. However, sometimes I have more jars waiting. Under no circumstances do you open the lid or remove the weight while still under pressure. If I need the PC, I turn the stove off and wait for the safety valve to drop. It will still be hot enough to cause burns, but the pressure is gone. I've watched my mamaw can enough to know it's OK to take out hot jars and set them on something dry. Dry is important. If you set the hot jars on something cold and wet it will likely crack the jar. I've seen shards fly. I use a jar grabber to remove hot jars. But again, I usually leave them over night or till cool to the touch.  And sit them on the dry counter or dry towel. If you notice the grains are a little compacted and they seem wetter at the bottom, this is normal. Just shake them up to redistribute the moisture. The moisture will even out.  I usually leave the foil on until I'm ready to use the jar. The only purpose for the foil is to keep condensation inside from raining down on you jars. This could lead to wet grains or cakes. Some folks say foil is unnecessary when using SFD's. I use it anyway.
Edited by SpitballJedi (09/12/14 09:58 AM)
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 7 days
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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cinderblock
Failed Conformist
Registered: 07/13/14
Posts: 866
Last seen: 1 year, 4 months
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My pressure cooker at 15 PSI is extremely loud. I believe we have the same model, but I got mine with the gauge.
Is it 100% necessary to go 15 PSI? From comparing videos, I think yours is going closer to 12-13 PSI.
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 7 days
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Re: Pressure Cooking Basics [Re: cinderblock] 3
#20418498 - 08/14/14 03:51 PM (9 years, 5 months ago) |
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if you have a gauge you will see the diff is only 10 degrees from 10-15 psi, if it worrys you add an extra bit of time
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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TheEaglesGift
The Nagual


Registered: 04/10/11
Posts: 10,554
Loc: Ixtlan, Mexico
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Re: Pressure Cooking Basics [Re: cronicr] 3
#20418531 - 08/14/14 04:00 PM (9 years, 5 months ago) |
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I actually didn't know the difference between 10 and 15 psi was only 10 degrees. Cronicr, you just did this to me:
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cinderblock
Failed Conformist
Registered: 07/13/14
Posts: 866
Last seen: 1 year, 4 months
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Re: Pressure Cooking Basics [Re: cronicr] 2
#20418582 - 08/14/14 04:13 PM (9 years, 5 months ago) |
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Quote:
cronicr said: if you have a gauge you will see the diff is only 10 degrees from 10-15 psi, if it worrys you add an extra bit of time
Thanks, will do!
I lowered the PC to 14.5 PSI right now. Planning on lowering it some more. Really worried it's gonna dry out.
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bodhisatta 
Smurf real estate agent



Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Pressure Cooking Basics [Re: cinderblock] 3
#20418594 - 08/14/14 04:16 PM (9 years, 5 months ago) |
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It shouldn't dry out unless you've got it on too high. You can run your PC for 2 hours with a centimeter of water and still have nearly a centimeter of water in the PC at the end if you do it just right.
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jerrylove
little bit further then I was



Registered: 06/19/09
Posts: 602
Loc: shakedown street
Last seen: 1 year, 4 months
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Re: Pressure Cooking Basics [Re: cinderblock] 2
#20418621 - 08/14/14 04:24 PM (9 years, 5 months ago) |
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The reason you may need to play with the burners settings to maintain 15psi from run to run is barometric pressure. If you read the mushroom cultivator it goes into how all of that works.
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THOSE WHO KNOW DONT TALK! THOSE WHO DONT KNOW CANT TALK. (Timothy Leary) "Funny thing about weekends when your unemployed they don't mean quit so much except you get hang out with your workin' friends" Les Claypool
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SpitballJedi
Ancient Astronaut



Registered: 10/13/12
Posts: 8,598
Loc: Nibiru
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Re: Pressure Cooking Basics [Re: cinderblock] 4
#20418647 - 08/14/14 04:30 PM (9 years, 5 months ago) |
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I also have a PC with a gauge. With the occasional rocker rolling like in the video, it says 13-14 psi. With a constant rocking it says 14-15. I trust the weight more than the gauge. You can either add time or increase the heat if you want.
-------------------- The Basics A little civility goes a long way The Noob Forum The Hammock Hangers' Forum
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El_Captaino
Mister Get To Know It!

Registered: 06/01/14
Posts: 146
Last seen: 5 years, 7 months
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For my next batch i plan on using the the larger mason jars for Grain
Tek. I was hoping to get a large enough Pressure cooker for a decent
price. What size (measured in quarts) should I look for to steam
multiple large jars? I've done some research and a lot of ppl are
recommending the All-American brand.
-------------------- Seeking Higher Knowledge. Inner Vision. Herbs is our only cure. javascript:
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Flomasta100
Avid Apprentice


Registered: 08/25/14
Posts: 167
Last seen: 9 years, 3 months
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Re: Pressure Cooking Basics [Re: El_Captaino] 3
#20615254 - 09/25/14 03:24 AM (9 years, 4 months ago) |
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23 qt. Presto PC off Amazon.com =$70. Pretty much the biggest and best out there.
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 7 days
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Re: Pressure Cooking Basics [Re: Flomasta100] 3
#20615260 - 09/25/14 03:26 AM (9 years, 4 months ago) |
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Quote:
Flomasta100 said: 23 qt. Presto PC off Amazon.com =$70. Pretty much the biggest and best out there.

Quote:
Flomasta100 said: I've done some research and a lot of ppl are
recommending the All-American brand.
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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Flomasta100
Avid Apprentice


Registered: 08/25/14
Posts: 167
Last seen: 9 years, 3 months
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Re: Pressure Cooking Basics [Re: cronicr] 2
#20615263 - 09/25/14 03:27 AM (9 years, 4 months ago) |
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Haha opinions opinions... Mine works GREAT!
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 7 days
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Re: Pressure Cooking Basics [Re: Flomasta100] 2
#20615265 - 09/25/14 03:29 AM (9 years, 4 months ago) |
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mine still will in fifty years it ain't aluminum
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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Flomasta100
Avid Apprentice


Registered: 08/25/14
Posts: 167
Last seen: 9 years, 3 months
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Re: Pressure Cooking Basics [Re: cronicr] 2
#20615266 - 09/25/14 03:30 AM (9 years, 4 months ago) |
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Proper cleaning goes a long ways
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ant707
not a puppet


Registered: 07/26/14
Posts: 579
Loc: northeast florida
Last seen: 7 years, 9 days
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Re: Pressure Cooking Basics [Re: Flomasta100] 2
#20615279 - 09/25/14 03:37 AM (9 years, 4 months ago) |
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Quote:
Flomasta100 said: Haha opinions opinions... Mine works GREAT!
sure the presto works, but the AA will KEEP working for years and years. but! you will have to pay for that kind of quality.
i dream of one day having my own gourmet mushroom shop and owing an All American 941 
EDIT: Quote:
Flomasta100 said: Proper cleaning goes a long ways 
ya cant clean a busted gasket
Edited by ant707 (09/25/14 03:39 AM)
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 7 days
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Re: Pressure Cooking Basics [Re: Flomasta100] 2
#20615280 - 09/25/14 03:38 AM (9 years, 4 months ago) |
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i know, the instructions with the aa states that as well  but presto's are by far not the biggest and best they hold lots and there cheap but fuicking aewsome as well and i have 3 myself
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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Flomasta100
Avid Apprentice


Registered: 08/25/14
Posts: 167
Last seen: 9 years, 3 months
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Re: Pressure Cooking Basics [Re: cronicr] 2
#20615291 - 09/25/14 03:45 AM (9 years, 4 months ago) |
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Ugh, so All-Americans don't have gaskets? Heard of liquid gasket? Jk I'm sure you guys have more experience with them, I don't really know that much about PCs lol.
More expensive though, I'm sure!
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SpitballJedi
Ancient Astronaut



Registered: 10/13/12
Posts: 8,598
Loc: Nibiru
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Re: Pressure Cooking Basics [Re: Flomasta100] 2
#20615559 - 09/25/14 06:29 AM (9 years, 4 months ago) |
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Get one that holds at least 7 quart jars. A 23 qt presto will hold 10. I have 3 prestos and replace the gaskets about once every 2 years. You may have to replace them more often with higher use but the gaskets are cheap.
The cheap aluminum used for prestos is more prone to bottom warpage. If you set them on something cold, the bottom can warp and then it doesn't sit on the stove as flat. Once this happens, it takes a little longer to heat up up because it doesn't have as solid contact anymore. Just don't be sitting it in cold water or on wet counter tops. This is true for most cookware.
But, they are cheap. Some day I would like to have an AA. If I were to get one, I'd get one that you plug in.
-------------------- The Basics A little civility goes a long way The Noob Forum The Hammock Hangers' Forum
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Pastywhyte
Say hello to my little friend



Registered: 09/15/12
Posts: 37,808
Loc: Canada
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Yeah the electric AA sterilizers are sweet. Pricey but worth it
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