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OfflineLillSkit
old hand
Registered: 10/27/99
Posts: 501
Last seen: 15 years, 5 months
Re: How Sterilized Is Your Substrate
    #84322 - 04/02/00 09:13 AM (17 years, 5 months ago)

Hehe.... i wonder how many people live 3000m + ....?? :wink:
Not many i guess...

- Lill -



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InvisibleRipper
enthusiast
Registered: 01/20/00
Posts: 223
Re: How Sterilized Is Your Substrate
    #84324 - 04/02/00 10:39 AM (17 years, 5 months ago)

Whoops, forgot to post those figures are in Feet, not Meters =) To give you a comparison, where I live, the altitude is about 1,050 ft, about a 2 hour drive, and your at 6,500. To elaborate further, I once fealt as though 15 psi was enough for sterilization, I still experienced spontaneous contamination every now and again. Well turns out, I needed to cook about 16.1-16.2 PSI. And as far as that town thats 2 hours away, you'd have to cook at almost 22 PSI to sterilize!

Now, what to do if your cooker only reads upto 15 psi. Well this is a bit tricky, but it works. Go ahead and pickup a pressure gauge from the local hardware store(I obtained one from the plumbing dept, I specifically requested on for high temperatures that had a range of 0-60 PSI) Then drill a hole in the lid of your pressure cooke thats the same size to accomidate the pressure gauge. In my case 3/8"(big gauge hehe). Make sure to use a rubber gasket, a washer and a nut on the underneath side, this will seal it and prevent it from letting steam escape. Someone posted previously about replacing the blowout valve with a pressure gauge, VERY UNSAFE. Do not do this. That rubber blowout valve is there to prevent serious injury. OK, now that you have your pressure gauge in place, go ahead and put your cooker on the stove like you normally would. Bring it up to 15 psi. Read the gauge. Now you want to add small amounts of weight to achieve the correct resistance to get upto your desired psi. I used fishing weights(complete set @ Wal-Mart for $4). Since my cooker had 3 settings(5-10-15) I placed the 15 psi setting on, and then on the opposite angled holes placed the weights. Be careful and monitor your pressure gauge while doing this. Start small and work your way up =) Its alot easier to go step by step then to replace your safety blowout valve. I don't reccomend modifying your pressure cooker past about 25 PSI, usually safety blowouts go between 25-30 PSI.

Thats it for this edition of "This New Mushroom" join us again next week when we take a look at filming mushroom pornography =P



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Anonymous

Re: How Sterilized Is Your Substrate
    #84325 - 04/02/00 10:57 PM (17 years, 5 months ago)

hey, can anyone do me a big favor and tell me what temperature is equivalent to the psi number on a pressure cooker? i dont even know if that's applicable, but i forgot all my STP laws from high school.

any help would be great



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InvisibleRipper
enthusiast
Registered: 01/20/00
Posts: 223
Re: How Sterilized Is Your Substrate
    #84326 - 04/02/00 11:40 PM (17 years, 5 months ago)

Meatstick: For reference at SEA LEVEL the following PSI = temperatures

1PSI=212F
5PSI=228F
10PSI=240F
15PSI=250F
20PSI=259F
25PSI=267F

Remember, this is at sea level, anything above or below that and those figures are completely different.



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Anonymous

Re: How Sterilized Is Your Substrate
    #84327 - 04/03/00 12:59 PM (17 years, 5 months ago)

thanks, rip. just for kicks, here's the reason i asked:
http://www.scientificamerican.com/2000/0400issue/0400amsci.html

does this sound like a good idea for sterillizing?



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Anonymous

Re: How Sterilized Is Your Substrate
    #84328 - 04/03/00 01:50 AM (17 years, 5 months ago)

Nice informative post on altitude and temp.

One thing I would strongly discourage is modifying a pressure cooker by adding weight to the rocker. Some brands will handle it, some won't, some even have instructions from the manufacturer on how to do it. If it isn't okay with the manufacturer, it's pretty foolish to do. I've seen the aftermath of a pressure cooker going off, they are a bomb. Had anyone been present in the kitchen when this cooker went off they would have been disfigured or killed. Just a blown pressure relief can give 3rd degree steam burns in an instant.

Unless you're an Inca living at > 12000 ft., 1 hour @ 15psig is fine for sterilization. Problems with contamination after that are caused by poor technique, not lack of temp/pressure.

DD



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Offlinevts1134
member
Registered: 04/06/00
Posts: 159
Last seen: 6 years, 2 months
Re: How Sterilized Is Your Substrate
    #84329 - 04/03/00 01:17 PM (17 years, 5 months ago)

Ok here is the problem I am almost an Inca and my elevation is near 9,500ft above sea level and this thread could have been posted a long time ago boy would that have saved me a whole lot of grief. Where can I get a pressure cooker that goes to 30psi?


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Invisiblerebelmoon
enthusiast
Registered: 04/05/00
Posts: 204
Re: How Sterilized Is Your Substrate
    #84330 - 04/04/00 01:52 AM (17 years, 5 months ago)

well my all-a erican pressure canner goes to 30psi. however that is the *extreme* limit. form 20psi up it reads "caution" so i would never bring it past 20. if oyu walk on the wild side oyu could try it out. they cost about $100-$200 new (or dirt cheap at a flea market). stamets has em www.fungi.com other places as well. you might wanna talk to someone about actually hititng 30 psi though. i think the fungi perfecti site has the all-american 800 number. they would probably know best. hope that helps.
-daneil.


--------------------
"habit is the ballast that chains the dog to its vomit" - s beckett


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InvisibleHippie3
mycotopiate
 User Gallery

Registered: 11/07/99
Posts: 3,090
Loc: mycotopia.net
Re: How Sterilized Is Your Substrate
    #84331 - 04/04/00 02:55 AM (17 years, 5 months ago)

i've seen a pressure cooker blow once while cannng green beans. the lid blew a hole in my kitchen ceiling and the jars exploded, sending glass shards & boiling green beans everywhere. lucky i was out of the room.
be sure to use the kind that has clamps to hold the lid if you decide to tinker with high pressures. and stand clear.

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