New member of the family

bozefonce · 08-17-09, 00:21

FOAF welcomes his new pressure cooker, purchased at Kmart for less than 35 dollars. 7.5 quarts and able to hold 8 half-pint jars comfortably. It´s aluminum, don´t know how many psi it does, but it´s a great buy for a first pc purchase. FOAF´s stoked to begin his own pf jars and all of the other wonderful things a pc brings to the hobby!

*Edit
Found psi on imusa website FAQ:
4. What is the working pressure for all the IMUSA Pressure Cookers?
The working pressure for all IMUSA Pressure Cookers is the same:
80kpa (11.6PSI)
_______________________________________
So, the question is, given this pressure level, what's the recommended pc time for most tasks like pf jars, grain, pasteurization, etc?

kattertjie · 08-17-09, 02:25

I've got one of these (actually the smaller version... something I kick myself for every time I want to PC more than 5 1/2 pints).

I actually didn't know that it didn't get up to 15psi... I always follow all of the teks as if it were 15psi. I have only had one contam problem, and from what I can tell, it was from the needle (it was from a non-sponsor, and only the jars from that needle contammed). Then again, I have very limited experience, so I can't give you any more definitive information than it's worked so far (I think).

A minor problem I have had: there is this red thing on the handle that pops up when it has some pressure... like a lock to keep you from opening it when it is pressurized. Sometimes it gets stuck in the down position and steam escapes with no pressure build up. I have to use a fork and just touch it, and it usually wiggles into place.

Congrats on your purchase!

apokalypse · 08-17-09, 03:44

Just PC for 60-90 minutes (due to the reduced PSI) and you should be fine

GadgetGuy · 08-17-09, 03:53

Quote:

Originally Posted by apokalypse

Just PC for 60-90 minutes (due to the reduced PSI) and you should be fine

Thats what I would do... The longer the better at a lower psi. It won't hurt the cakes as long as you have plenty of water in the PC.

Scratch · 08-17-09, 05:32

USDA Complete Guide to Home Canning
http://www.uga.edu/nchfp/publications/publications_usda.html

Couldn't find brf in there

But it does give
recommended pressure and canning times for
many foods. Maybe the times / pressures /
altitudes listed for food safety could be used
as a guide.

A quick skim shows tuna needs the most
processing, at 100 minutes. Tuna looks like
the exception. Nothing else needs that amount
of processing. Seems excessive for brf.

There are several foods listed at the next highest
level of processing, including meats & beans.

That level requires...
- 75 minutes processing for pint jars or
- 90 minutes for quart jars,
and requires only 11 psi pressure at
altitudes of 0-1,000 feet.

Looks like a good match for your new 11.6 psi pc.
So unless you're on a mountain, those times
should ensure safety for your hobby jars.

Good Luck!

the_chosen_one · 08-17-09, 10:13

Quote:

Originally Posted by kattertjie

I've got one of these (actually the smaller version... something I kick myself for every time I want to PC more than 5 1/2 pints).

I actually didn't know that it didn't get up to 15psi... I always follow all of the teks as if it were 15psi.

these are fine for half pints, sterile water, syringes, agar and mycobags even at normal tek times. 11 psi is still a fairly high temperature range and these are thin or small. it will even work for pints with slightly extended times.. and provided they will fit

i'm sure it will serve you well for years.

congrats boze!

i'm very happy for you!

TheAlchemist · 08-17-09, 10:23

hey what are the blobs on your jars? Silicone or something?

bozefonce · 08-17-09, 19:27

Quote:

Originally Posted by kattertjie

A minor problem I have had: there is this red thing on the handle that pops up when it has some pressure... like a lock to keep you from opening it when it is pressurized. Sometimes it gets stuck in the down position and steam escapes with no pressure build up. I have to use a fork and just touch it, and it usually wiggles into place.

Congrats on your purchase!

Hey, thanks for the tip! Have to keep an eye on that...

mycowarrier · 08-17-09, 20:54

Nice PC for that price Boze

Best to use distilled water in it and let it build up a head of steam before you put the weight on. Works better that way. Gluck

bozefonce · 08-17-09, 21:37

Quote:

Originally Posted by TheAlchemist

hey what are the blobs on your jars? Silicone or something?

FOAF uses them as self-healing inoculation ports. The silicone closes the hole as the needle is withdrawn to avoid contams. There's a tek on this site, and it's a fairly common technique for PF jars.

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08-17-09, 00:21	#1 (permalink)
bozefonce I'm a psilocybin pony... Join Date: Dec 2008 Posts: 314	New member of the family FOAF welcomes his new pressure cooker, purchased at Kmart for less than 35 dollars. 7.5 quarts and able to hold 8 half-pint jars comfortably. It´s aluminum, don´t know how many psi it does, but it´s a great buy for a first pc purchase. FOAF´s stoked to begin his own pf jars and all of the other wonderful things a pc brings to the hobby! Edit Found psi on imusa website FAQ: 4. What is the working pressure for all the IMUSA Pressure Cookers? The working pressure for all IMUSA Pressure Cookers is the same: 80kpa (11.6PSI) _______________________________________ So, the question is, given this pressure level, what's the recommended pc time for most tasks like pf jars, grain, pasteurization, etc? Attached Thumbnails __________________ The end is just another beginning. In Memoriam: Hippie3 1956-2009 Last edited by bozefonce; 08-17-09 at 01:23. Reason: added information*

08-17-09, 03:44	#3 (permalink)
apokalypse Dr. Durgs Join Date: Apr 2005 Posts: 1,461	Just PC for 60-90 minutes (due to the reduced PSI) and you should be fine __________________ "Soo, babies don't come out the butt?"

08-17-09, 20:54	#9 (permalink)
mycowarrier uncomfortably dumb Join Date: Oct 2008 Posts: 1,167	Nice PC for that price Boze Best to use distilled water in it and let it build up a head of steam before you put the weight on. Works better that way. Gluck __________________ I got my mind right now boss

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08-17-09, 02:25	#2 (permalink)
kattertjie Mycophiliac Join Date: Jun 2009 Posts: 39	I've got one of these (actually the smaller version... something I kick myself for every time I want to PC more than 5 1/2 pints). I actually didn't know that it didn't get up to 15psi... I always follow all of the teks as if it were 15psi. I have only had one contam problem, and from what I can tell, it was from the needle (it was from a non-sponsor, and only the jars from that needle contammed). Then again, I have very limited experience, so I can't give you any more definitive information than it's worked so far (I think). A minor problem I have had: there is this red thing on the handle that pops up when it has some pressure... like a lock to keep you from opening it when it is pressurized. Sometimes it gets stuck in the down position and steam escapes with no pressure build up. I have to use a fork and just touch it, and it usually wiggles into place. Congrats on your purchase!

08-17-09, 05:32	#5 (permalink)
Scratch Stumbling thru the dark.. Join Date: Feb 2009 Posts: 413	USDA Complete Guide to Home Canning http://www.uga.edu/nchfp/publications/publications_usda.html Couldn't find brf in there But it does give recommended pressure and canning times for many foods. Maybe the times / pressures / altitudes listed for food safety could be used as a guide. A quick skim shows tuna needs the most processing, at 100 minutes. Tuna looks like the exception. Nothing else needs that amount of processing. Seems excessive for brf. There are several foods listed at the next highest level of processing, including meats & beans. That level requires... - 75 minutes processing for pint jars or - 90 minutes for quart jars, and requires only 11 psi pressure at altitudes of 0-1,000 feet. Looks like a good match for your new 11.6 psi pc. So unless you're on a mountain, those times should ensure safety for your hobby jars. Good Luck!

08-17-09, 10:23	#7 (permalink)
TheAlchemist Mycophage Join Date: Apr 2009 Posts: 111	hey what are the blobs on your jars? Silicone or something?