12 PSI Canning Starter Wort?

[maffewl]

Is 12 psi enough to can starter wort? And, if so, how long should I "cook" it for?

 

[Gregscsu]

The goal is to get it to 250F minimum for at least 5 minutes to kill any deadly bacteria. ie. Botulism spores

 

[cockybitz]

what is the pH of starter wort? Botulism does not reproduce below X pH.

 

[Homercidal]

Sterility is achieved by time and temperature. 12 PSI means the temperature did not reach 150 (If my knowledge is correct). Normally they recommend 15 minutes at 150F (15 lbs).

But I believe you could do 12 PSI for a longer amount of time.

I found this chart online. Canning temps and Times

 

[maffewl]

According to that chart... I would only need 11 psi for low acid foods (I am about 1,100 feet in altitude). Does that sound right?

 

[Yooper]

According to that chart... I would only need 11 psi for low acid foods (I am about 1,100 feet in altitude). Does that sound right?

I think so. I found that it's only recommended to can things like meat at 15 pounds of pressure. But I think most low acid foods are ok at 10 psi and up IF processed for a long enough time.