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Smurf real estate agent Reged: 04/30/13 Posts: 61889 Loc: Milky way |
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how to run a jiggle weight pressure cooker quietly and with littler water loss Quote: Cultivation Videos I strongly recommend the Presto 23 quart pressure cooker (pressure canner) Presto 01781 23-Quart Pressure Canner and Cooker It will hold 10 Quart jars How you ask? 7 on the bottom and 3 on top Wide mouth jars fit this way Narrow mouth jars fit this way The 16 quart Presto model will only hold 7 Quart jars. Presto 01745 16-Quart pressure Canner and Cooker The manual for the presto 23q says it only holds 7 jars. Because they would never tell you to put jars on their side. It's fine for our spawn jars and this way you can get 10 done in a run. Other Pressure Cookers work, You can use All American brand stereoclave/autoclave/sterilizer I personally would rather buy a few more 23q prestos than buying an AA. AA makes an amazing product that holds its value. They also look like bombs, are heavier, and cost a fortune up front. If you need the bling factor get an AA. This TEK will cover the use of pressure cooker/canners that use a jiggle type weight on top. Sterilizers use a toggle valve to release over-pressure. AA canners can be turned into sterilizers by replacing the jiggle weight with a toggle.(click for example) Some sterilizers also have built in heating elements. Thus being able to be used anywhere that has a power outlet. AA makes sterilizers with built in elements. They're pretty fucking badass. Read the user manual for your pressure cooker You can find the PDF for the presto models on their website https://www.gopresto.com/product Water Level The presto 23q says to use 3 quarts of water. This may seem like a lot of water but it's fine, DO IT. Your pressure cooker may say to use more or less water depending how big or small it is. In addition to the water you add you'll want to add 1-2 tablespoons of white distilled vinegar. This will make your jars come out looking sparkling clean rather than white and dingy from the hard water deposits. Ideally you would use distilled water but who is going to buy jugs of distilled just to run their pressure cooker, Tap water works fine with the vinegar trick. I use very hot tap water to fill my cooker. Routine maintenance means I never worry about mineral deposits or hard water problems. Obviously, The cleaner or more filtered your water the better, less mineral deposits, less corrosion that you'll have to clean etc... you could also use an electric kettle or microwave to pre-heat the filtered or distilled water to speed things up here's 3 quarts of water in a presto 23 here's where it comes up to on the first layer of jars Later on I explain the importance of venting, it's very important. Because we do not want trapped air in the pressure cooker I ensure I leave no air bubbles from the space under the jars here's how put these jars in first leaving the 7th jar to go in on the side not the center. tilt the jars into the water so there's no air bubble trapped beneath them. practice with empty jars if you have to see the bubble and how to get it out. when you get to the 7th jar like in the above picture tilt that one as well and do your best to get the air bubble out. then you can put the other 3 jars on top every cooker should come with one of these, otherwise you'll want to buy one that fits in your cooker. Above I said to use the recommended water level, With the presto 23 that's 3 quarts of water. If you put 7 quart jars in the bottom the water will come just under half way up the side of the jar, This is fine. As long as half of your jar is above water there's sufficient contact surface for STEAM. STEAM is what does the sterilization you want your jars to have at least 50% of their surface above the water so that steam can transfer energy to the jars. Say you only want to sterilize a few jars or a bottle of agar. You put the jar(s) in your presto 23q cooker and put 3 quarts of water in. You'll find out the jar(s) start to float or wont sit on the trivet. This doesn't mean you should use less water. It means you need to raise your trivet up. The best way to raise the trivet is to put some balls of foil, jar lids, etc... anything that wont melt and can stay in a pressure cooker during a cycle. With the trivet raised up your jars will not float away when you're only trying to sterilize a few things at once. For example pasty plates(clickable link) will require you to raise the trivet up otherwise they'll float around and tip over during the cycle. Most pressure cookers use a rubber gasket to seal the lid to the bottom. These gaskets will easily last 3 or more years of routine weekly use if maintained. Regardless it's less than 10 dollars for a replacement so even if you destroy it after 2 years it's dirt cheap. Every cycle remove the gasket and inspect it for cracks or other defects. Stretch the gasket out a little bit using your hands by pulling on it. While you're gently stretching the gasket have a little mineral oil or petroleum jelly on your hands to slightly lubricate the gasket (Petroleum jelly isn't recommended for rubber but well it fucking works great) The best option would be silicone oil which can be found in the plumbing section. This will not deteriorate the rubber at all. Gently put the gasket back into the lid. Then put the lid on the cooker as per instructions. My thread dedicated to the importance of venting. Yes it deserved it's very own extra thread I usually will use very hot tap water or near boiling water to fill the pressure cooker. Once the lid is on MAKE SURE the weight is OFF. Turn the heat to high Once it starts to boil you'll see steam coming out of the top of the lid. After a minute or two the safety plug and the locking mechanism will pop up, at this time you will not be able to remove the lid unless you kill the heat and let the safety valve drop back down. Once steam comes out of the top set a timer for 10 minutes. NO LESS https://en.wikipedia.org/wiki/Pa You don't want to pressurize AIR you want to pressurize water vapor/steam if you do not properly vent there will be air trapped in your jars still and in the void space in the cooker. Your gauge will eventually read 15psi but if you know anything about partial pressure you will not actually be at 15psi of steam pressure but X psi of steam and Y psi of air where X+Y=15. This means you're sterilizing at a lower temperature than expected. In a static volume each gas in a mixture exerts the pressure it would as if it were the only gas in that volume. All of these partial pressures add up to the total pressure you see on the gauge. This is Dalton's law of partial pressure. as you can see from the graphs at 1bar or 15psig 100% steam is 121C or 250F Say you still have 10% air left from improper venting. If your gauge reads 15psi you're actually at ~116.5C or ~242F. Not only that but it actually makes the steam transfer heat less effectively so it's a compounded problem if you can imagine the jars are filled with air(let alone the volume of the PC), this needs a good 10 minutes to escape. As the heat increases in the cooker, the grains will start to evaporate/boil their moisture and push the air out through the filters/lids of your jars. The whole volume of void space in jars and in your PC needs to be filled with water vapor/steam. Since there's no way to test this we vent at least 10 minutes. once you've vented for 10 minutes you may notice that you're at a few PSI on the gauge. That's no problem. Put your weight on and you'll start to see the needle rise. I leave the cooker on high to medium-high during this stage. There's many different shapes and kinds of weights, yours may not look like that one. As soon as the pressure gets close to 15 you will need to turn the stove down to maintain pressure. If you leave the stove on too high the weight will jiggle, make noise, you'll lose water more quickly as well. You only need the stove hot enough to MAINTAIN the pressure. I put 3 quarters (15-18 grams) of weight on top of my jiggle weight. I simply used some tape and put them right on top This is how I run my pressure cooker quietly and with very little water loss. The cooker is designed so that the weight jiggles at 15psi and we're trying to sterilize at 15psi. So with no added weight the weight will jiggle and make noise the whole cycle. Fuck that. If you add a little weight to the jiggle weight. Then you can leave your pressure cooker at 15psi by adjustment of the heat and it will not jiggle. The added weight makes jiggling at 18-19psi so as long as you run it at 15-18psi it will be nearly silent and you'll lose almost no water. --------------------
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