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Old 08-03-2009, 04:35 PM   #1
RamFan
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Default Using a pressure cooker on a propane burner

Has anyone tried this?

I have a 16 qt pressure cooker from Walmart (Walmart.com: Presto 16-Qt. Pressure Canner: Kitchen & Dining). Originally I'd planned to use it on the stove to power my MLT, but in the manual it says it's safe to use on a propane burner as long as it's less than 12,000 BTUs.

I think I'd be able to get/maintain energy better if it were on a burner instead of the stove, and it would also be closer to the rest of the equipment -- however, I cant find (nor do I want to buy) a burner who's max output is only 12k. Basically, I'm worried about the pressure cooker melting/exploding if it's exposed to the 50k plus BTUs that most burners output. I know I could probably just regulate the flame to a minimal setting but I still wouldn't know if I would be above the magic 12k.

Thoughts? BTW, long time reader-first time poster.. Awesome forum guys!

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Old 08-03-2009, 05:39 PM   #2
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I use mine on an SQ-14. Just don't let the PSI get above 15-20. I've cranked up the burner to full with no issues. Mines a 22 quart.

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Old 08-04-2009, 03:30 AM   #3
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What is the pressure cooker for???
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Old 08-04-2009, 03:44 AM   #4
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Quote:
I still wouldn't know if I would be above the magic 12k
There is no majic 12k. This is a CYA from the mfg.

Put it on full blast until the pressure valve rocks and turn it down until it just maintains. It may take several adjustment but it is no different than boiling wort and preventing a boilover. Just watch it until it is stable for a few minutes. No worries I have been doing this for decades canning wort and fruits, vegetables and stews and so forth. I have an 160,000 BTU burner. And yes, I do have to turn it way down.

Now there are other precautions that you must take seriously having to do with canning. Some for safety and some for practical reasons.

Fill the jars to the proper level.
Be sure to have a plate with holes to rest the jars on - comes with the canner. (Never put jars directly on the bottom of the cooker)
Let the cooker cool naturally until all pressure is gone before opening.
Lift jars with a jar lifting tool.
Let the jars set until completely cool and test the seal by pushing on the middle of the jar lid. If it moves or clicks, replace lid and pressure cook again or do not use.
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Old 08-04-2009, 01:19 PM   #5
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Quote:
Originally Posted by CrawGator View Post
What is the pressure cooker for???
Injecting steam to raise mash temp.
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Old 08-04-2009, 02:00 PM   #6
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Quote:
Injecting steam to raise mash temp.
Oooooh, definitely the wrong tool for that job.

Use decoction. Not that hard and will increase efficiency.
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Old 08-04-2009, 02:54 PM   #7
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Actually it works pretty darn good and is way easier than decoction. 150F to 170F in less than 5 minutes with a full 10 gallon cooler. No worries of scorching the grain compared to direct fire or RIMS and much faster than HERMS. I've never seen less than 81% efficiency, normally around 88-92%.

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Old 08-06-2009, 08:06 PM   #8
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Quote:
Originally Posted by KopyKat View Post
There is no majic 12k. This is a CYA from the mfg.
..Figures

How much water should be inside to get a reasonable amount of steam that will last through the mashing process? I've been testing it 3/4ths full - but not for any length of time yet.
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