Quote:

Causal agent of disease​​ Many species of Trichoderma are major pathogens of cultivated mushrooms

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FuzzyFoot said:

el53 said:

So at 20 psi you sacrifice nutrition in your grain f aor time required at correct sterilization temperatures. It really isn't my opinion it's every food canning standard that says that.

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Where? Please show us all proof of this. Please provide the studies that you read that back this up in any way. That 20 psi will degrade the nutritional viability of the grains used in mushroom cultivation in a measurable way. Or STFU.

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Gilmour Hendrix said:

What is the "F" designation in some of the mushroom names? I have seen F2 and F5. I don't remember the species name it was attached to but the format was, for example, "Golden Teacher F2".

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Gilmour Hendrix said:

Thanks! A new generation starts from spore or clone?

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RoscoeReturns said:

el53 said:

Let me try to put this a different way and give you an example to prove it. The whole point of pressure is to get into the temperature range of 250 to 260 for boiling water also this thing that it creates for sterilization. If you go too high you can literally with pressure turn your grain into sludge and if not all of it certainly that accounts for all that weird moisture at the bottom of jars and I can prove this. Ever tried pressure cooking a turkey leg? They really come out awesome just look up the right PSI for where you live throw a steamer basket and a turkey leg in but while you're at it add an onion. 10-15 minutes after you reach pressure turn off your heat, let the pressure cooker naturally aspirate and open. Your turkey leg is fall off the bone tender but where's your onion it's disappeared  and you magically have onion gravy under your steamer rack. Why you may ask. Because the onion did not require high pressure cooking and was simply pressured into delicious sludge. Sterilizing your grains at over psi's will do the same thing to them. Don't ever ask yourself again why you have sludge in the bottom of a bag or a jar.

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If your grain is properly hydrated it will not turn to sludge. I’ve run much higher pressures with no problem.

mushboy said:

ive sterilized grains at 25psi they do not turn to mush you are making things up my man.

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It's crazy cuz I agree with you guys and not him. Because I cook grains at a high pressure all the time and nothing mushy happens. However if you do any searches on Google what's the required PSI for pressure canners at sea level it does say

At sea level (0-1,000 feet), a weighted-gauge pressure canner should operate at 10 psi, while a dial-gauge canner should be set to 11 psi to reach the necessary 240°F internal temperature for safe food preservation. The difference is due to the pressure needed to overcome the atmospheric pressure and the gauge's potential for slight inaccuracy, with 11 psi being easier to monitor on a dial.



And I'm like how have I never seen this before. I guess I've never searched those exact specific words.

Also in Presto's manual and every other manual I've seen about pressure canning. It's specifically States pressure can at 15 psi. But it doesn't say anything about what sea level you're at unless you're at a higher elevation it says to go higher or for longer time.


To be clear I still say even though that's what Google says and everything. I always cook my grains at around 19 PSI for 2 and 1/2 to 3 hours and never get any mushy grains or anything.