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OfflineSurfingmycelium
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Pressure cooking grains
    #27004343 - 10/26/20 10:25 AM (3 years, 3 months ago)

Hey Guys,

  So I was pressure cooking grains for the first time and it ran out of water at around an hour and fifteen minutes so I put more water in and did it again for another 45 minutes.  I was reading about how long to do it for and I have seen anywhere from 45 minutes to 2 hours.  Am I overdoing it with the 2 hours?


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OfflineHikeadellic
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004347 - 10/26/20 10:27 AM (3 years, 3 months ago)

I heard that quart sized jars take 90 mins on 15 psi


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OfflineSurfingmycelium
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Re: Pressure cooking grains [Re: Hikeadellic]
    #27004357 - 10/26/20 10:36 AM (3 years, 3 months ago)

Yeah, I used pint size jars since I only have a 6 qt right now.  I used popcorn.  They went in plump and yellow and came out dark and kinda look like they shrunk but that might be in my head.  I wonder if I ruined them by putting them in too long.


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OfflineSurfingmycelium
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004363 - 10/26/20 10:38 AM (3 years, 3 months ago)

I think I when I took them out at the hour fifteen mark they were still yellow.  🤔


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OfflineI AM SWIM
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004394 - 10/26/20 10:55 AM (3 years, 3 months ago)

Better safe than sorry IMO.
I also go a little bit overboard when sterilizing grain.


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InvisibleStipe-n CapMDiscord
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004412 - 10/26/20 11:08 AM (3 years, 3 months ago)

Quote:

Surfingmycelium said:
Hey Guys,

  So I was pressure cooking grains for the first time and it ran out of water at around an hour and fifteen minutes so I put more water in and did it again for another 45 minutes.  I was reading about how long to do it for and I have seen anywhere from 45 minutes to 2 hours.  Am I overdoing it with the 2 hours?




I've been running my grain at 2 hours for many years. I don't go over unless using bags and I never run for less than a 2 hour cycle with a 15 min vent.


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OfflineBig_Dub
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Re: Pressure cooking grains [Re: Stipe-n Cap]
    #27004416 - 10/26/20 11:10 AM (3 years, 3 months ago)

make sure you add enough water esp if you  are doing longer cycles

i PC my grain for 2.5 hrs at 15psi. also, make sure to let the PC vent for 10 mins


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OfflineSurfingmycelium
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Re: Pressure cooking grains [Re: Big_Dub]
    #27004426 - 10/26/20 11:16 AM (3 years, 3 months ago)

So pint or quart jars doesn’t matter?  2 hours is okay for pint?

Vent before you put the weight on?  That’s what I thought I was supposed to do but the directions that came with it said just put the weight on.  Okay, I’ll do that next time.  What does that actually do?


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InvisibleStipe-n CapMDiscord
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004437 - 10/26/20 11:21 AM (3 years, 3 months ago)

It vents any pockets of trapped air that won't reach sterilization temps, it will cause incomplete sterilization if improperly vented. Vent for at least 10 before placing the weight.

If you're using a presto I believe it requires 3 quarts of water.

Sterilize both sizes at 2 hours.


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Offlinesonoramo
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004440 - 10/26/20 11:22 AM (3 years, 3 months ago)

If you are processing quart jars, I think it's a good idea to go for at least 90 min, and preferably two full hours at full pressure. I've run tests occasionally of processing jars and leave them on a shelf for a month without inoculating. If the jars get through the month without contamination, your process (whatever it is) is good. Otherwise, you need to process longer and make sure all the jars are well-sealed.

If you started with a reasonable amount of water in the PC and yet it's gone after less than 4 hours of processing, you are either using too much heat or you have a leaking PC (which would force you to use too much heat). Go ahead and give it full power to get up to full steam, but then back off the heat until it just hisses and maybe rocks every few seconds. If you have a gauge, you should be able to see the needle nudging up as you watch the PC come up to pressure. If the needle doesn't move perceptibly, you have a leak. If when you get to full pressure the weight is jiggling like a wounded cricket, you are using too much heat!

The cooker itself should not make a lot of noise when you are at full pressure and you have things dialed in. Try putting a towel over the weight to make it really quiet so you can hear whether it's leaking someplace else.

I ditched an old hand-me-down PC because I couldn't get it to seal even after I replaced all the seals and overpressure plug. It was just too old for new parts to fit correctly.

Edit: I'll withdraw the comment about venting because both Presto and USDA say to do it. I'm still not venting my own process because I don't have contam issues. But given I respect their authoritah, and I don't have a pile of proof,... 


Edited by sonoramo (10/27/20 12:34 PM)


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Offlinepureshrooming
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004455 - 10/26/20 11:32 AM (3 years, 3 months ago)

venting allows the entire PC to fill with steam so there aren't any pockets of air. Any pocket of air isn't going to be getting the full sterilization of steam. As you are venting you'll hear the air spurting out randomly in between a steady stream of steam.

i do 2 hours at pressure for jars. some people will do less and have success but that extra 30m is good assurance.


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OfflineSurfingmycelium
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Re: Pressure cooking grains [Re: sonoramo]
    #27004462 - 10/26/20 11:35 AM (3 years, 3 months ago)

I have a 6 qt presto.  I just received it Saturday’s. It’s the only size I can find.  I saw the presto 23 qt for 250 dollars on amazon but I know they are usually around 100 so I figured I’d wait until they were available again.  Not sure why there is a canner shortage but they have been sold out everywhere online and in stores since like April I think. 

So I put 4 pint jars in at 2 hours.  I just didn’t put enough water in the first time. 

I will definitely vent the next batch which will most likely be later tonight. 

Thanks so much for all your help!!!


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Offlinesonoramo
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Re: Pressure cooking grains [Re: Surfingmycelium]
    #27004486 - 10/26/20 11:42 AM (3 years, 3 months ago)

Quote:

Surfingmycelium said:
So pint or quart jars doesn’t matter?  2 hours is okay for pint?

Vent before you put the weight on?  That’s what I thought I was supposed to do but the directions that came with it said just put the weight on.  Okay, I’ll do that next time.  What does that actually do?




Venting just complicates matters and doesn't do anything for you. Any reasonable processing time at pressure will expel most of the air anyway. By the time the total pressure gets up to 15 psi, there can't be very much air left in the PC. Just load the PC up and heat until it comes to full pressure.

One thing I usually do, though, is to start heating my PC as I'm loading it. I have a big Presto and it takes a long time for my stove to heat it, so starting out with the water and the lower parts of the cooker already hot gets it up to full pressure more quickly. I do have to be careful not to scald my hands with the steam coming off the water! If you are using a smaller PC, this probably won't matter because your stove can heat it up more quickly.

If you don't believe me, try processing a jar with an unmodified lid and the rubber seal down (touching the glass). The reason you won't be able to get the lid off without punching a hole in it or using a tool is this: All the water that boiled from inside the jar's contents expelled the air that was originally in the jar. The gas in the jar after processing is nearly 100 percent water vapor. When the PC cools back down, the water re-condenses and the pressure inside is the vapor pressure of water (less than 0.5psi).

Edit: I'll withdraw the comment about venting because both Presto and USDA say to do it. I'm still not venting my own process because I don't have contam issues. But given I respect their authoritah, and I don't have a pile of proof,...


Edited by sonoramo (10/27/20 12:37 PM)


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InvisibleStipe-n CapMDiscord
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Re: Pressure cooking grains [Re: sonoramo] * 1
    #27004498 - 10/26/20 11:48 AM (3 years, 3 months ago)

Venting fucking matters, don't listen to that.


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Offlinepureshrooming
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Re: Pressure cooking grains [Re: sonoramo]
    #27004500 - 10/26/20 11:49 AM (3 years, 3 months ago)

Keep an eye out at thrift stores, facebook marketplace, yard sales, or craigslist and I bet a 23 qt will pop up. I see them pretty frequently and you can replace all the worn out pieces pretty cheap.

Quote:

sonoramo said:
Quote:

Surfingmycelium said:
So pint or quart jars doesn’t matter?  2 hours is okay for pint?

Vent before you put the weight on?  That’s what I thought I was supposed to do but the directions that came with it said just put the weight on.  Okay, I’ll do that next time.  What does that actually do?




Venting just complicates matters and doesn't do anything for you. Any reasonable processing time at pressure will expel most of the air anyway. By the time the total pressure gets up to 15 psi, there can't be very much air left in the PC. Just load the PC up and heat until it comes to full pressure.

One thing I usually do, though, is to start heating my PC as I'm loading it. I have a big Presto and it takes a long time for my stove to heat it, so starting out with the water and the lower parts of the cooker already hot gets it up to full pressure more quickly. I do have to be careful not to scald my hands with the steam coming off the water! If you are using a smaller PC, this probably won't matter because your stove can heat it up more quickly.

If you don't believe me, try processing a jar with an unmodified lid and the rubber seal down (touching the glass). The reason you won't be able to get the lid off without punching a hole in it or using a tool is this: All the water that boiled from inside the jar's contents expelled the air that was originally in the jar. The gas in the jar after processing is nearly 100 percent water vapor. When the PC cools back down, the water re-condenses and the pressure inside is the vapor pressure of water (less than 0.5psi).




Not only does the manufacturer say venting is required for proper sterilization, it has been shown in practice to make a huge difference in success. It doesn't complicate anything. It it is 10 extra minutes.


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InvisibleStipe-n CapMDiscord
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Re: Pressure cooking grains [Re: pureshrooming]
    #27004501 - 10/26/20 11:50 AM (3 years, 3 months ago)



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OfflineTight Lunchbox
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Re: Pressure cooking grains [Re: sonoramo]
    #27004546 - 10/26/20 12:22 PM (3 years, 3 months ago)

Quote:

p9hu7 said:
Venting fucking matters, don't listen to that.




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OfflineBig_Dub
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Re: Pressure cooking grains [Re: Tight Lunchbox]
    #27004682 - 10/26/20 01:46 PM (3 years, 3 months ago)

in my presto PC manual, it says to vent


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OfflineLieutenant Pan
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Re: Pressure cooking grains [Re: Big_Dub]
    #27004795 - 10/26/20 02:44 PM (3 years, 3 months ago)

If you're pressure cooking how are you able to add more water?  You can't even open the lid until the pressure goes back down, and if you know anything about cooking...you know if that gauge goes under 15psi your 190 minute timer restarts.


Cooks usually need 1 hour total, but RR says to add another 30 minutes for good measure.  Your jars should be good to go bro. 


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Edited by Lieutenant Pan (10/26/20 02:45 PM)


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OfflineSurfingmycelium
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Re: Pressure cooking grains [Re: Lieutenant Pan]
    #27004991 - 10/26/20 04:36 PM (3 years, 3 months ago)

Quote:

Lieutenant Pan said:
If you're pressure cooking how are you able to add more water?  You can't even open the lid until the pressure goes back down, and if you know anything about cooking...you know if that gauge goes under 15psi your 190 minute timer restarts.


Cooks usually need 1 hour total, but RR says to add another 30 minutes for good measure.  Your jars should be good to go bro. 




I noticed the rocker stopped moving so I shut off the heat and took off the weight and vented the steam.  Once it unlocked I took the jars out and added more water then brought it back up to pressure for another 45.


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