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Elcie Mycology
Stranger


Registered: 04/21/24
Posts: 11
Last seen: 10 days, 23 hours
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Liquid Culture pressure cooking
#28782607 - 05/21/24 02:35 PM (1 month, 4 days ago) |
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When making your LC and putting it in the pressure cooker, are you using the steam to sterilize it at 15psi or are you adding water to a certain level?
-------------------- If you aren’t learning, you’re losing
 
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cybork
Stdt mycology



Registered: 07/01/23
Posts: 366
Last seen: 1 hour, 20 minutes
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You add water to a certain level, which is enough so you don't dry out your PC. Like a few centimeters.
The idea of a PC is that under higher pressure, temp can be higher.
It is not about the steam. Everything in the PC gets higher temperature.
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Elcie Mycology
Stranger


Registered: 04/21/24
Posts: 11
Last seen: 10 days, 23 hours
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Re: Liquid Culture pressure cooking [Re: cybork]
#28782689 - 05/21/24 03:31 PM (1 month, 4 days ago) |
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.Quote:
cybork said: You add water to a certain level, which is enough so you don't dry out your PC. Like a few centimeters.
The idea of a PC is that under higher pressure, temp can be higher.
It is not about the steam. Everything in the PC gets higher temperature.
True and thanks, but when canning produce you are supposed to submerge the jar. That’s why I was confused. I don’t know much about cultivating mushrooms but we can talk all day about canning food.
-------------------- If you aren’t learning, you’re losing
 
Edited by Elcie Mycology (05/21/24 03:33 PM)
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MrJong
Autismotronic 3000


Registered: 09/30/23
Posts: 771
Last seen: 17 hours, 35 minutes
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It's kinda about the steam, in that steam transports heat much more efficiently than air, and that's also why you vent
But besides that, you PC any liquid like you would a jar of grain
If you vent properly your jar could be taped to the lid of the pot for what it's worth
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meta_mmxxii


Registered: 08/03/23
Posts: 794
Loc: PNW
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Quote:
Elcie Mycology said: .Quote:
cybork said: You add water to a certain level, which is enough so you don't dry out your PC. Like a few centimeters.
The idea of a PC is that under higher pressure, temp can be higher.
It is not about the steam. Everything in the PC gets higher temperature.
True and thanks, but when canning produce you are supposed to submerge the jar. That’s why I was confused. I don’t know much about cultivating mushrooms but we can talk all day about canning food.
That type of canning is called Steam canning, and you are correct about the steam being the method of canning your produce, my mother also canned all her preserves this way, it is just another method. It would not work for mycology as one mentioned above the PC raises the temp to a level that sterilizes the contents, @15 psi at sea level will make the temp reach 250F, the steam penetrates the contents as well to efficiently sterilize the contents. So both play a role in what we use it for.
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cybork
Stdt mycology



Registered: 07/01/23
Posts: 366
Last seen: 1 hour, 20 minutes
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Re: Liquid Culture pressure cooking [Re: MrJong]
#28783327 - 05/22/24 12:01 AM (1 month, 4 days ago) |
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It's kinda about the steam, in that steam transports heat much more efficiently than air, and that's also why you vent >>Yes, right!
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