I'm also noticing that, in this batch, the rice flour in the jars, after sterilization, seems to get "mushy" and turn sort of transparent/sort of crystalline-looking. Like salt would look up against the glass. Could I be cooking too long or at too high a temperature? Or is my substrate mixture too wet (using MMGG)?

GT

Hey! I'm having the same problem, down to the "crystalline-like" mush, and I don't have an answer. However, do you innoculate this mush anyhow? How are the results? The only counter-action I've done is to bore a whole into the substrate and pack it with vermeculite (as per adaptation-20 of MMGG). HOWEVER, I used DRY verm. rather than damp to try and rectify the deluge of the inevitable pressure canner water. Hope this helps?

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"Who is John Galt?"