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Amazon Shop for: ½ Pint Jars, Pressure Cooker, Rye Grain

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Offlinenegative
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Questions regarding rye
    #2874305 - 07/09/04 10:19 PM (12 years, 5 months ago)

First time doig this and i have a few questions.
I have read that it is good to presoak rye. I am doing this for 12 hours. however im not sure if i have to adjust the water content for the rye and water mixture i use to fill the jars before pressure cooking. All the recipes ive seen are for unsoaked rye. can someone help me. Also how long should i cook the rye in the jars for. ive heard 20 mins and ive heard 45-1 hour. Which is better ?


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OfflineGregHimself
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Re: Questions regarding rye [Re: negative]
    #2874364 - 07/09/04 10:44 PM (12 years, 5 months ago)

1.Soak for 12 hours before hand if you want ( i dont find it nessecary)

2.Bring water to boil (alot more then enough to cover the rye, but you can always add more later)

3. While water is boiling add rye, keep stove on high until water statrs boiling again.

4. Once water is boiling again turn heat down to simmer and start timer for 45 mins. Stir once every 5-10 mins.

5. Once 45 mins is over, rinse the rye Very very thoroughly and then drain for 30mins.

6. Once drained jar and fill jars 5/8-3/4 full. Pressure cook at 15psi for 75 mins.

7. Once pressure cooker has reached Zero pressure take jars out quickly and shake each one, then return them to to the pressure cooker (thats how i do it anyways enjoy!)


--------------------
"The key to successful cultivation is to match the skills of the cultivator with the right strain on the proper substrate under ideal environmental conditions."
Paul Stamets
Growing Gourmet and Medicinal Mushrooms(Third Edition)


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Amazon Shop for: ½ Pint Jars, Pressure Cooker, Rye Grain

Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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