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Amazon Shop for: ½ Pint Jars, Autoclave, Pressure Cooker, Rye Grain

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OfflineLarrythescaryrexS
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pressure cooking rye for 90 minutes.
    #873045 - 09/09/02 07:22 PM (14 years, 3 months ago)

I am pressure cooking my rye for 90 minutes. I have been told that 60 minutes would be fine, but I think that more would be a good idea.  :confused: :confused:


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Invisiblemickey_rourke
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Re: pressure cooking rye for 90 minutes. [Re: Larrythescaryrex]
    #873049 - 09/09/02 07:24 PM (14 years, 3 months ago)

90 min. @ 15 psi is excessive in my experience.


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Offlineblackout
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Re: pressure cooking rye for 90 minutes. [Re: mickey_rourke]
    #873420 - 09/09/02 11:51 PM (14 years, 3 months ago)

60 min @ 15psi works for me. just be sure you time it when it is up to 15psi. should take 90mins overall. 90 mins maybe recommended if you have a large pressure canner crammed with autoclave bags since the heat must penetrate more substrate


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Invisiblematts
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[Re: blackout]
    #873578 - 09/10/02 04:27 AM (14 years, 3 months ago)



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Invisiblemycofile
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Re: pressure cooking rye for 90 minutes. [Re: matts]
    #873729 - 09/10/02 06:06 AM (14 years, 3 months ago)

It all depends on your specific grain, and the size of your containers. For quar jars with just 2 cups of grain, 60 mins should be fine, but you may need 90 if you have a large contaminant load in the grain. On the other hand, if you pack a large PC full of large sized bags, 4-5 hours is needed. 60 and even 90 minutes will not be enough.

So, like so many other things in this hobby, it depends on your particulars and YMMV.


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Offlinegoatywoaty
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Re: pressure cooking rye for 90 minutes. [Re: Larrythescaryrex]
    #873777 - 09/10/02 06:37 AM (14 years, 3 months ago)

i did some for both and the ones i did for longer all got very ickly looking at the bottom of the jar like the bottom 1" was VERY dry and VERY sick looking but that was preinnoculation, after shake up they were fine. (oh this ws with rye grainies)


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InvisibleSixTango
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Re: pressure cooking rye for 90 minutes. [Re: Larrythescaryrex]
    #873820 - 09/10/02 06:57 AM (14 years, 3 months ago)

Mycofile is on the money.

Plain & simple.

The bigger the load, the longer it should be PC'ed.

Think like cooking - meat - in a pot.

It doesnt take long to cook a 2 pound chicken.

It takes correspondingly longer to cook a 20 pound turkey.

Same goes for grain or seed.

6T


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Invisiblemickey_rourke
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Re: pressure cooking rye for 90 minutes. [Re: SixTango]
    #873871 - 09/10/02 07:28 AM (14 years, 3 months ago)

Very good point.


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InvisibleRoadkill
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Re: pressure cooking rye for 90 minutes. [Re: SixTango]
    #874332 - 09/10/02 11:07 AM (14 years, 3 months ago)

I'm with Sixtango and mycofile on this.

Also what altitude you are living in can be a factor.

Pressure cooking times and the amount of water....can be different.
I'm at sea level....someone living in the mountains at a higher altitude would have different results.





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Offlinenoggin
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Re: pressure cooking rye for 90 minutes. [Re: Roadkill]
    #10405949 - 05/27/09 05:31 AM (7 years, 6 months ago)

Quote:

Roadkill said:
I'm with Sixtango and mycofile on this.

Also what altitude you are living in can be a factor.

Pressure cooking  times and the amount of water....can be different.
I'm at sea level....someone living in the mountains at a higher altitude would have different results.




Sorry I know this is digging up graves, but I'd like to question that comment...

I am aware that at high altitudes, external pressure would be lower than at sea level.  Therefore, water would boil at a lower temperature.

But, if a pressure cooker uses a weight that results in 15kpa of pressure (one atmosphere / 1 bar at sea level I think), inside the pressure cooker, the pressure and implies temperature would be the same as at sea level?  Is this not an advantage of a pressure cooker?

I may very well have the wrong idea, but I'm interested in an explanation...


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InvisibleOptx
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Re: pressure cooking rye for 90 minutes. [Re: noggin]
    #10406065 - 05/27/09 06:54 AM (7 years, 6 months ago)

http://missvickie.com/library/altitude.html

"In order to cook at elevations above 2000 feet, the cooking times in a standard pressure cooker must be altered according to a very specific formula:

    For every 1000 ft above 2000 ft elevation, increase the cooking time by 5%. "

even though water boils at a lower temp at higher altitudes, it would take longer to cook something, as the temperature is lower - regardless as to whether or not the water is boiling or not.


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Offlinenoggin
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Re: pressure cooking rye for 90 minutes. [Re: Optx]
    #10406141 - 05/27/09 07:39 AM (7 years, 6 months ago)

Thanks!


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OfflineAwestruck
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Re: pressure cooking rye for 90 minutes. [Re: noggin]
    #10407378 - 05/27/09 02:49 PM (7 years, 6 months ago)

Interesting post. At first I thought, 15psi is 15psi mo matter where you are, so wft is this all about. But after reading the link, it makes much sense.

Great bit of info for our mountain members


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Offlinethat1guy
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Re: pressure cooking rye for 90 minutes. [Re: Awestruck]
    #16849386 - 09/15/12 02:44 AM (4 years, 2 months ago)

can you pc in the filter bag?


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Offlinetropicalfrenzy
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Re: pressure cooking rye for 90 minutes. [Re: that1guy]
    #16849471 - 09/15/12 03:08 AM (4 years, 2 months ago)

Quote:

that1guy said:
can you pc in the filter bag?




With most you can, check the specific bag you are using though. PC'ing can damage some filters. depends on your bags.


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Offlinezepski
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Re: pressure cooking rye for 90 minutes. [Re: tropicalfrenzy]
    #16849671 - 09/15/12 04:32 AM (4 years, 2 months ago)



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Amazon Shop for: ½ Pint Jars, Autoclave, Pressure Cooker, Rye Grain

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