Recent content by PanCyanSam

also... the instructions were 90 minutes at 15 psi. I don't know if there's some kind of equation that can calculate this

Thanks Andy. I don't think thats going to cut the mustard. Or can the lack of pressure be balanced with a longer cooking time? There really is no margin for error, either. The contents have to be FULLY sterile.

Yes sir, it is

Hi all, I'm trying to sterilize some Rye grain for cultivation purposes but in order to do so, I need a pressure cooker. They range from about £20 upwards, but do the lower range models still reach at least 14.5 (PSI) pounds per square inch? From what I can gather, that is the industry standard...