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Offlinecapnstemz
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Re: Denver - how to kill bacteria in WBS with PC? [Re: Mad Season]
    #22213384 - 09/09/15 05:27 PM (8 years, 4 months ago)



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OfflinexVadisx
MountainsDogsAndFungi
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Re: Denver - how to kill bacteria in WBS with PC? [Re: bodhisatta]
    #27485676 - 09/28/21 08:25 PM (2 years, 3 months ago)

6 year old post -- and still golden. Thank you for saving me from more than doubling my PCing time due to altitude.


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Invisiblesandman420
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Re: Denver - how to kill bacteria in WBS with PC? [Re: xVadisx]
    #27486037 - 09/29/21 06:28 AM (2 years, 3 months ago)

You absolutely must adjust time for altitude...

From page 23 of the All American manual



I highlighted beans because figure they are the closest comparison to our use. You can clearly see that they recommend doubling the time to safely can beans from 2-3k vs 3-7k altitude.


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OfflinexVadisx
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Re: Denver - how to kill bacteria in WBS with PC? [Re: sandman420]
    #27486041 - 09/29/21 06:34 AM (2 years, 3 months ago)

I'm inclined to agree with the manual -- but I think I need some more research as I've now found a few conflicting opinions on here and just want to not f-up my PCing.


--------------------
Thanks to everyone for sharing what they know :smile:. 165F for 24hrs.

Better Holes Tek (Use a Step Drill Bit)
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Invisiblesandman420
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Re: Denver - how to kill bacteria in WBS with PC? [Re: xVadisx]
    #27486043 - 09/29/21 06:36 AM (2 years, 3 months ago)

Go ahead and research it literally all of it says to increase time.

Pressure inside the pot is relative to pressure outside the pot. Atmospheric pressure is nearly 15 psi at sea level but is only about 12psi in Denver.


--------------------
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OfflinexVadisx
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Re: Denver - how to kill bacteria in WBS with PC? [Re: sandman420]
    #27486069 - 09/29/21 07:19 AM (2 years, 3 months ago)

I, unfortunately, totally think you're correct sandman. My real issue now is figuring out what adjustments to make as I've found several ratios at an altitude of 6000ft (ranging from a 1.2x multiplier all the way up to a 2.15x multiplier).

I'd rather not run three quart jars for 2.something times as long if I don't need to -- but if I do need to and it doesn't hurt the grains/brf/etc, I'm all for it. More time to grab a dab or two.


--------------------
Thanks to everyone for sharing what they know :smile:. 165F for 24hrs.

Better Holes Tek (Use a Step Drill Bit)
Don't forget your towel: THE HITCHHIKER'S GUIDE TO THE SHROOMERY


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Invisiblesandman420
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Re: Denver - how to kill bacteria in WBS with PC? [Re: xVadisx]
    #27486071 - 09/29/21 07:22 AM (2 years, 3 months ago)

Just looking at the all american chart I'd say the 2.15x sounds about right if not enough from a 0ft altitude recipe. Since they only start at 2k ft and don't say what the 0ft time is as far as I can tell.


--------------------
- Sandbag Tek - How To Sterilize Spawn Bags - All About Static Pressure / Pressure Drop for DIY Flow Hoods - Sandman's LC Tek-

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OfflinexVadisx
MountainsDogsAndFungi
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Re: Denver - how to kill bacteria in WBS with PC? [Re: sandman420]
    #27486085 - 09/29/21 07:42 AM (2 years, 3 months ago)

Some more digging -- I think the 2.something might be overkill. I'll have to dial this in but somewhere closer to a 20% time increase should do it.

A quote I found that was helpful:
Quote:

"You absolutely will see 10psi on the gage. However what the gauge is displaying is a difference in pressure between what is in side the cooker and what is outside of the cooker. As sea level the outside air pressure is higher than in, say, Denver nearly one mile higher. In PSI the ambient air pressure in Denver is about 12psi. This is compared to a vacuum and is due to the amount of air piled up on top of everything. In Denver, there's less air pressing down on things because it is closer to outer space (vacuum). If you wonder why it all doesn't just get sucked off the planet, thank gravity. In any case, the absolute pressure inside the cooker at sea level is 14.7psi (atmosphere) plus 10psi (gauge) for a total of 24.7psia (pounds per square inch absolute). At this pressure the boiling temperature of water is 239.4F. In Denver the pressure inside the cooker is 12psi (atmosphere) plus 10psi (gauge) for a total of 22psia. At this pressure the boiling temperature of water is 233.1F. So you have to cook it a little longer to get the same effect. Something to be careful about is that just adding some extra weight to the relief valve can be a dangerous thing. The cooker is rated for gauge pressure not absolute. Just because the net pressure inside the cooker is lower it is still holding back 10psi of pressure compared to its surroundings. If you want more pressure in the cooker, you need to go lower in the atmosphere to get some ambient pressure assistance. On the shores of the Dead Sea you get a 5% boost in air pressure 15.4psi. So here the temperature inside the cooker at 10psi gauge is going to be 240.9F. " ( https://www.motherearthnews.com/real-food/pressure-cooker-altitude-adjustments-zb0z11zalt )




--------------------
Thanks to everyone for sharing what they know :smile:. 165F for 24hrs.

Better Holes Tek (Use a Step Drill Bit)
Don't forget your towel: THE HITCHHIKER'S GUIDE TO THE SHROOMERY


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