Pressure Canned Starter Wort at 13-14psi

SeanGC · Jun 20, 2013

My pressure cooker stood around 13-14psi for roughly 20 mins when canning my starter wort. This is above 240F, but not quite the recommended 15psi most homebrewers use when canning their wort.

Do I have anything to worry about?

MNDan · Jun 20, 2013

The risk of botulism is minimal, though to be sure you could always boil the canned wort for 10 mins right before you use it. Defeats the purpose of pressure-canning, obviously, but it would be guaranteed safe, then.

A decent thread on the subject:

http://www.tastybrew.com/forum/thread/93592

Pressure Canned Starter Wort at 13-14psi

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Pressure Canned Starter Wort at 13-14psi

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