el53 said:

So now you know better than the people who make presto canners which are in fact among the last canners certified for pressure canning okay good to know.

---

callmehippie said:

I'm on team parafilm btw .only Because I spent like 60 bucks on a roll in the beginning before learning otherwise. And until I run out of it and try something else that's just the way it's going to be LOL

So technically I'm an independent party.

---

Hate to break it to you but you've been jumped into the parafilm gang.





Now get out there and put in work.

1NFIN8 said:

From another longer post that I am researching and putting together:

We aren't canning. We are sterilizing. The majority of info out there is canning focused. This also means that the time suggestions for altitude differences are completely wrong when applied to sterilization.

A few reasons why mycology sterilization is different and more important than canning:

• Incubation Conditions Demand Absolute Sterility: In mycology, sterilized grains are inoculated with mycelium and incubated at room temperature (typically 20–30°C) for 1–4 weeks, creating ideal conditions for any surviving microbes or spores to germinate and outcompete the slow-growing fungi. Canning aims for commercial sterility where sealed jars prevent growth during ambient storage, allowing for potentially lower kill thresholds without immediate contamination risks.
  
• Broader Spectrum of Contaminants: Mycology must eliminate not only bacterial endospores (like Clostridium botulinum in canning) but also a wider array of fast-growing molds (e.g., Trichoderma), yeasts, and airborne bacteria that can enter via filter patches, inoculation, poor SAB work, and a myriad of other ways. Canning focuses primarily on botulism and spoilage organisms in a sealed environment, with metrics tailored to those specific threats.
  
• Heat Penetration and Process Times: Grain substrates in mycology are dense and porous, requiring longer pressure cooking times (90–120 minutes at 15 psi) to ensure uniform heat distribution and penetration to the core, often exceeding standard canning guidelines (e.g., USDA times of 20–90 minutes for low-acid foods) due to slower thermal transfer and the need for overkill to account for variable home setups.
  
• Substrate Integrity and Nutrient Concerns: Over-processing in mycology can cause grains to burst or degrade nutrients (e.g., starch gelatinization affecting mycelium colonization), necessitating balanced metrics not emphasized in canning, where the focus is on food safety and texture rather than supporting live fungal growth.
  
• Recontamination Risks: Canning relies on vacuum sealing to create an anaerobic, contamination-proof environment post-processing. Mycology uses breathable lids or bags for gas exchange during colonization, increasing vulnerability to external contaminants and thus requiring more robust initial sterilization beyond typical canning protocols.
  

---

1NFIN8 said:

From another longer post that I am researching and putting together:

We aren't canning. We are sterilizing. The majority of info out there is canning focused. This also means that the time suggestions for altitude differences are completely wrong when applied to sterilization.

A few reasons why mycology sterilization is different and more important than canning:

• Incubation Conditions Demand Absolute Sterility: In mycology, sterilized grains are inoculated with mycelium and incubated at room temperature (typically 20–30°C) for 1–4 weeks, creating ideal conditions for any surviving microbes or spores to germinate and outcompete the slow-growing fungi. Canning aims for commercial sterility where sealed jars prevent growth during ambient storage, allowing for potentially lower kill thresholds without immediate contamination risks.
  
• Broader Spectrum of Contaminants: Mycology must eliminate not only bacterial endospores (like Clostridium botulinum in canning) but also a wider array of fast-growing molds (e.g., Trichoderma), yeasts, and airborne bacteria that can enter via filter patches, inoculation, poor SAB work, and a myriad of other ways. Canning focuses primarily on botulism and spoilage organisms in a sealed environment, with metrics tailored to those specific threats.
  
• Heat Penetration and Process Times: Grain substrates in mycology are dense and porous, requiring longer pressure cooking times (90–120 minutes at 15 psi) to ensure uniform heat distribution and penetration to the core, often exceeding standard canning guidelines (e.g., USDA times of 20–90 minutes for low-acid foods) due to slower thermal transfer and the need for overkill to account for variable home setups.
  
• Substrate Integrity and Nutrient Concerns: Over-processing in mycology can cause grains to burst or degrade nutrients (e.g., starch gelatinization affecting mycelium colonization), necessitating balanced metrics not emphasized in canning, where the focus is on food safety and texture rather than supporting live fungal growth.
  
• Recontamination Risks: Canning relies on vacuum sealing to create an anaerobic, contamination-proof environment post-processing. Mycology uses breathable lids or bags for gas exchange during colonization, increasing vulnerability to external contaminants and thus requiring more robust initial sterilization beyond typical canning protocols.
  

---

Excellent!

noomer said:

BeefSupremeJr said:

i see one problem though noomer.

NO CLINGWRAP

---

I know 😂 parafilm is on my shopping list!

---

Our ranks are growing...

Peleus said:

What's the latest on metal vs plastic lids?

---

paff said:

Holy mother of what in God's name is happening here?

---

LotKid said:

callmehippie said:

I'm on team parafilm btw .only Because I spent like 60 bucks on a roll in the beginning before learning otherwise. And until I run out of it and try something else that's just the way it's going to be LOL

So technically I'm an independent party.

---

Hate to break it to you but you've been jumped into the parafilm gang.





Now get out there and put in work.

---

Bet.

el53 said:

Asking for an information source is suddenly arguing? As I understand it tric faster and more absorbs grain than the mycelium thus starving the mycelium. Todate I've never seen any evidence of it eating mycelium.I have seen it break the barrier of colonization to steal grain none of which would be an issue if you ran high pH tubs.

---

callmehippie said:

I can't figure out what my problem is.

I lose just about half my water when I run my pc for 2 hours.    CAnt imagine going for 3H.  Let alone 12. Lol.

There's no visible leaks anywhere.

Ive been lubing the gasket.  Tried vegetable oil. I think.  Idk thicker oil it recommends i tried. Also tried petroleum jelly.i checked EVERTHING checkable.

Got 2-3 quarters taped  to the rocker.
So it barley even rocks at all.  Its really frustrating.

Now im  paranoid if I go any longer I'm going to run out of water and fuck up my pc.


I've resorted to raising my trivet really high and sacrificing the last two or three jars I might be able to put in there.

Is there a max amount of water you can use in your PC before it's unsafe? And does anybody have any advice to why I might be losing so much water?

---

callmehippie said:

Bet.

---

callmehippie said:

I can't figure out what my problem is.

I lose just about half my water when I run my pc for 2 hours.    CAnt imagine going for 3H.  Let alone 12. Lol.

There's no visible leaks anywhere.

Ive been lubing the gasket.  Tried vegetable oil. I think.  Idk thicker oil it recommends i tried. Also tried petroleum jelly.i checked EVERTHING checkable.

Got 2-3 quarters taped  to the rocker.
So it barley even rocks at all.  Its really frustrating.

Now im  paranoid if I go any longer I'm going to run out of water and fuck up my pc.


I've resorted to raising my trivet really high and sacrificing the last two or three jars I might be able to put in there.

Is there a max amount of water you can use in your PC before it's unsafe? And does anybody have any advice to why I might be losing so much water?

---

el53 said:

Your local USDA extension office will be happy to assist. They literally have a day when you can bring it in for testing.  But it sounds like you have blown your seals by running over pressures the unit was designed for.

---

el53 said:

Your local USDA extension office will be happy to assist. They literally have a day when you can bring it in for testing.  But it sounds like you have blown your seals by running over pressures the unit was designed for.

---

callmehippie said:

I had always wished parafilm was easier to peel  from the paper backing. Sometimes that shit can be, really annoying. But I did finally figure out you can use your scalpel Edge and point to separate the pieces pretty easily.

---