All grain canned wort, so far so good!

[501irishred]

Instant pots are not recommended for pressure canning, which is what you need for wort:

https://instantpot.com/portfolio-item/foodfaqs/#toggle-id-17

I know absolutely nothing about instant pots except they repeated crank out mediocre unimaginative meals at my house, but .......... they are saying you can’t use it to can because it regulates pressure, not temperature. That’s what every (at least all of them I know of) pressure canner does. Typically 10, 12, and 15psi......

 

[ba-brewer]

It looks like the MAX unit can do 15psi and says it is safe for pressure canning.

A couple of the other unit I looked at seems to have a high and low pressure setting with the high setting being a range from 10.2 to 11.6psi.

 

[Nate R]

I know absolutely nothing about instant pots except they repeated crank out mediocre unimaginative meals at my house, but .......... they are saying you can’t use it to can because it regulates pressure, not temperature. That’s what every (at least all of them I know of) pressure canner does. Typically 10, 12, and 15psi......

Hey hey hey now...
This is a fine forum to debate the uses and practicalities of canning wort... you all having it out gloves off is fine...

...But let's not slander the fine folks at InstaPot... geniuses who took an everyday, regular cooking tool that had been around for decades (the electeic pressure cooker), added a timer, and branded it and created a cult following amoung soccerr moms and dads across the country!

 

[AzOr]

Hey hey hey now...
This is a fine forum to debate the uses and practicalities of canning wort... you all having it out gloves off is fine...

...But let's not slander the fine folks at InstaPot... geniuses who took an everyday, regular cooking tool that had been around for decades (the electeic pressure cooker), added a timer, and branded it and created a cult following amoung soccerr moms and dads across the country!

Count my wife as falling victim to the cult.
For weeks, all she talked about was finding just the right one. We purchased it and..........crickets.....

She’s made a few dishes but I don’t see all the hype either.

 

[501irishred]

Hey hey hey now...
This is a fine forum to debate the uses and practicalities of canning wort... you all having it out gloves off is fine...

...But let's not slander the fine folks at InstaPot... geniuses who took an everyday, regular cooking tool that had been around for decades (the electeic pressure cooker), added a timer, and branded it and created a cult following amoung soccerr moms and dads across the country!

Lol, let the record show that my wife LOVES hers, and my great grandmother probably loved her analog analog instant pot version.
Also it should be noted that it’s not the only meals round here that I think is meh. Obviously it’s a me problem....

 

[501irishred]

Count my wife as falling victim to the cult.
For weeks, all she talked about was finding just the right one. We purchased it and..........crickets.....

She’s made a few dishes but I don’t see all the hype either.

It could be worse. In fact I’ll trade you a treadmill straight up for your instant pot!

 

[Bassman2003]

I like the way is cooks pork and carrots. Great flavor.

 

[AzOr]

It could be worse. In fact I’ll trade you a treadmill straight up for your instant pot!

Not interested. We already have a 500 lb clothing rack in our basement!

Any interest in a bread maker or a stand up popcorn maker?

 

[marc1]

I know absolutely nothing about instant pots except they repeated crank out mediocre unimaginative meals at my house, but .......... they are saying you can’t use it to can because it regulates pressure, not temperature. That’s what every (at least all of them I know of) pressure canner does. Typically 10, 12, and 15psi......

Yes, but they needed to make sure that everything inside actually gets to temperature and stays there for enough time to sterilize. I don't know enough about how they work to say whether the theory holds up to real world use for all of the models.

Although, it looks like they did validate the temperatures/performance for the MAX and show that as being good for pressure canning.
It can hold four 16oz jars, so you're trading capacity for ease of use.

This review has an update at the bottom that talked about the validation process for pressure canning that they were doing - they had started 3rd party validation for the MAX in 2018, so it looks like they finished.

https://foodinjars.com/blog/canning-in-an-instant-pot-max/

 

[Dave Sarber]

A Presto 23 qt pressure canner is a lot cheaper, and holds more!

 

[marc1]

A Presto 23 qt pressure canner is a lot cheaper, and holds more!

That's what I use to can my wort. Just did 14 quarts, which is 2 runs through the canner. For the quarts I do 30 min at 15 pounds of pressure. I just used this to trial my new electric setup. It was really handy to fill the jars straight from the valve on the kettle.

 

[RocketBrewer]

That's what I use to can my wort. Just did 14 quarts, which is 2 runs through the canner. For the quarts I do 30 min at 15 pounds of pressure. I used this to trial my new electric setup. It was really handy to fill the jars straight from the valve on the kettle.

I also use the Presto 23qt. canner, and if you use all wide mouth jars (narrow ones are too tall), you can fit a second layer of Pint jars in with those quarts, basically increasing your output by 50% and giving you a little more flexibility with starter amounts.

 

[Bassman2003]

That's what I use to can my wort. Just did 14 quarts, which is 2 runs through the canner. For the quarts I do 30 min at 15 pounds of pressure. I just used this to trial my new electric setup. It was really handy to fill the jars straight from the valve on the kettle.

If you want to save some time and from pulverizing your wort, the national guidelines are 15 minutes at 15 p.s.i.

 

[ba-brewer]

If you want to save some time and from pulverizing your wort, the national guidelines are 15 minutes at 15 p.s.i.

Do you have a link to that?

I could not find much information when I first started canning wort, but it looked like the acid content and volumes required different times at 15 psi.

Shorter time for sure results in a lighter wort but I am not sure that really matters too much.

edit: keep thinking I seen something that 20min at 15psi is require to kill Botulism. I looked at the presto manual and they have lower pressure and times for some recipes, but also seen they have some recipes that call for over 20mins.

 

[Broothru]

If you want to save some time and from pulverizing your wort, the national guidelines are 15 minutes at 15 p.s.i.

Yeah, that's what I do. There's about a 10-15 minute wait for the pressure cooker to get up to 15 psi/ 240F @ sea level (I'm 385' MSL), and since you should wait at least another 10-15 before removing the rattling weight (pressure regulator) on top to let the internal pressure subside, there's plenty of time to tend to other chores between batches. As long as you have :15 minutes at peak pressure, the guidelines say you'll be safe. Anything else is gravy. Just be sure you allow the jars to cool slowly or else you risk a faulty seal on the lid (as well as imploding a glass jar from too rapid cooling).

I'm about 50/50 on making individual starters on the fly as opposed to grabbing a pre-canned one off the shelf, but both work equally well. Shelf life is safe for at least a year at room temperature if you get a proper seal, so an afternoon of canning yields me a case or more starters which is about a year's worth of brewing for me. I've still got 4 or five left from last year, but with this lock-down they're getting used up fast.

Sure is handy to just pop the lid and pour when I didn't plan my brew session far enough in advance.

Brooo Brother

 

[Dave Sarber]

Yeah, that's what I do. There's about a 10-15 minute wait for the pressure cooker to get up to 15 psi/ 240F @ sea level (I'm 385' MSL), and since you should wait at least another 10-15 before removing the rattling weight (pressure regulator) on top to let the internal pressure subside, there's plenty of time to tend to other chores between batches. As long as you have :15 minutes at peak pressure, the guidelines say you'll be safe. Anything else is gravy. Just be sure you allow the jars to cool slowly or else you risk a faulty seal on the lid (as well as imploding a glass jar from too rapid cooling).

I'm about 50/50 on making individual starters on the fly as opposed to grabbing a pre-canned one off the shelf, but both work equally well. Shelf life is safe for at least a year at room temperature if you get a proper seal, so an afternoon of canning yields me a case or more starters which is about a year's worth of brewing for me. I've still got 4 or five left from last year, but with this lock-down they're getting used up fast.

Sure is handy to just pop the lid and pour when I didn't plan my brew session far enough in advance.

Brooo Brother

You actually should wait even longer for the cool down, until the lidlock drops by itself. (pushing it down doesnt count) Those jars are not imploding, they are exploding. The inside of the jar is pressurized also. Removing the lid weight while still hot allows the canner to depressurize rapidly, while the jars cannot. Tends to blow the bottom off the jar, and they ain't getting any cheaper. Slow cooling allows the jars to depressurize by cooling.

 

[Nate R]

Hey all- can a person use a sous vide to can wort?
Silly question, but tbh i dony really get cannimg yet. And i dont have the eauipment.
But i do have a sous vide!!
It will not make pressure, but i can maintain the jars of wort at a certain temp for an extendee amount time. I.e. 175 for 2 hours, etc.
Thanks all!!

 

[Dave Sarber]

Hey all- can a person use a sous vide to can wort?
Silly question, but tbh i dony really get cannimg yet. And i dont have the eauipment.
But i do have a sous vide!!
It will not make pressure, but i can maintain the jars of wort at a certain temp for an extendee amount time. I.e. 175 for 2 hours, etc.
Thanks all!!

No. Unless you can hold it at 240° for 15 minutes?

 

[Nate R]

No. Unless you can hold it at 240° for 15 minutes?

Ahhh.... no way.
Boilng water only gets to about 212... hence, the need for a pressure cooker.
Got it!!
On the other hand, i just got a case of proper starter delivered today... my splurge. Saving money by not going out- fair trade, right? Lol.

Thanks!!

 

[Nate R]

No. Unless you can hold it at 240° for 15 minutes?

Oh wait....can I do 120 for 30 minutes?!?!? Lol. Too easy huh

 

[Dave Sarber]

I'm not sure what a case of starter costs. I just went on Amazon to price a presto 23 qt. canner. Apparently, they don't have any in stock, only available thru other sellers, priced from $129 and up.
I bought mine probably 5 years ago, and I think it was around $75. Walmart is listing one for $97, and I saw an eBay listing for $85.
Another thing I noticed was they have an induction compatible model available now, it's the same except plated with stainless steel, and starting at about $117. You can get the cheaper one (all aluminum) unless you have an induction cooktop.
Last time I bought canned starter, I think it was about $4 a can. No thanks.

 

[Nate R]

I'm not sure what a case of starter costs. I just went on Amazon to price a presto 23 qt. canner. Apparently, they don't have any in stock, only available thru other sellers, priced from $129 and up.
I bought mine probably 5 years ago, and I think it was around $75. Walmart is listing one for $97, and I saw an eBay listing for $85.
Another thing I noticed was they have an induction compatible model available now, it's the same except plated with stainless steel, and starting at about $117. You can get the cheaper one (all aluminum) unless you have an induction cooktop.
Last time I bought canned starter, I think it was about $4 a can. No thanks.

Yeah... after your presto post earlier i googled it. Like $100 on wayfair, free ship.

You can get a can of propper starter for $3.20 or so if you buy a case. So $6.40 for a 2L starter. With DME and time, that is probably may mbe what- $0.50 to a buck? Or less?
Northern brewer has a case of fast pitch cheaper, but the dang things are always out of stock.

After you can wort, how long does it last?

Edit- at $3.20 a can it's a lot- but for me, i was not making any starters as i just did not have the time! Plus it is another step on a brew day where i already have crap all over our kitchen.
So, for $6.40 to make a $12 pack of yeast go farther, it does save me like $6.00. So for right now it does actually save me money in a werid way.
Plus my beer is tasting soooo much better due to larger pitch!!
Finally, i love that i get a perfect 1.040 sg every time, and minimize a lot of potential infection points.

In like 2 years i will be all- dang, why didnt i start making my own canned wort years ago??? Lol. This dang "hobby-obsession". You just keeping deeper, and deeper, and deeper....

 

[ba-brewer]

@Nate R , assuming you were joking but the 240F is needed to kill Botulism.

Here is an article on HBT.
https://www.homebrewtalk.com/wort-canning-to-save-time.html

 

[Nate R]

@Nate R , assuming you were joking but the 240F is needed to kill Botulism.

Here is an article on HBT.
https://www.homebrewtalk.com/wort-canning-to-save-time.html

Mostly joking, yes. A little hopeful, too.

When cooking in a sous vide, most foods will be safe after enough time at a certai temp.
You can pasturize eggs! And they stay raw.
Put in a raw chicken, after enough time, open up the bag and you can drink the juice safely.
Was just hoping it would work for canning wort
Buy i remember my mother telling me hoe dangerous canning could be

Thanks for the link!

 

[ba-brewer]

Most food born bacteria can be killed at lower but botulism is different. I think the heat actually kills the spore as it needs a low oxygen environment to grow. I believe it is a byproduct that is toxic not the actual spores.

I recall hearing stories of people getting sick from improperly canned foods, not sure if it is over blown but don't care to find out first hand.

 

[Broothru]

You actually should wait even longer for the cool down, until the lidlock drops by itself. (pushing it down doesnt count) Those jars are not imploding, they are exploding. The inside of the jar is pressurized also. Removing the lid weight while still hot allows the canner to depressurize rapidly, while the jars cannot. Tends to blow the bottom off the jar, and they ain't getting any cheaper. Slow cooling allows the jars to depressurize by cooling.

Exactly!^^^^^

Brooo Brother

 

[Broothru]

I'm not sure what a case of starter costs. I just went on Amazon to price a presto 23 qt. canner. Apparently, they don't have any in stock, only available thru other sellers, priced from $129 and up.
I bought mine probably 5 years ago, and I think it was around $75. Walmart is listing one for $97, and I saw an eBay listing for $85.
Another thing I noticed was they have an induction compatible model available now, it's the same except plated with stainless steel, and starting at about $117. You can get the cheaper one (all aluminum) unless you have an induction cooktop.
Last time I bought canned starter, I think it was about $4 a can. No thanks.

Got mine at Wally World, also about 5 years ago. They seemed to have the best selection of canning goods as well as some of the best prices. Can't believe the Presto cooker has gotten so expensive. We mostly can tomatoes from the garden (high acid) so we really didn't need a pressure canner. But little did SWMBO'd know that I had plans for low-acid wort canning in mind when I pleaded, "Mommy, PULEEASE?!?"

Something nobody has yet mentioned: DO NOT put your aluminum pressure canner on a turkey roaster boil stand (banjo burner). Anything over about 35,000 BTU output will put some serious hurt on it's structural integrity. My Dark Star burner puts out around 95,000 BTUs at full blast IIRC. Structural weakening of a pressure vessel due to over-heating stresses is a recipe for disaster. Read the fine print.

OTOH, it provides a perfect excuse to get a brand new Weber Grill with 35,000 BTU side burner!

Brooo Brother

 

[Bassman2003]

I see a pattern of scheming...

 

[marc1]

Got mine at Wally World, also about 5 years ago. They seemed to have the best selection of canning goods as well as some of the best prices. Can't believe the Presto cooker has gotten so expensive. We mostly can tomatoes from the garden (high acid) so we really didn't need a pressure canner. But little did SWMBO'd know that I had plans for low-acid wort canning in mind when I pleaded, "Mommy, PULEEASE?!?"

Something nobody has yet mentioned: DO NOT put your aluminum pressure canner on a turkey roaster boil stand (banjo burner). Anything over about 35,000 BTU output will put some serious hurt on it's structural integrity. My Dark Star burner puts out around 95,000 BTUs at full blast IIRC. Structural weakening of a pressure vessel due to over-heating stresses is a recipe for disaster. Read the fine print.

OTOH, it provides a perfect excuse to get a brand new Weber Grill with 35,000 BTU side burner!

Brooo Brother

Wow - mine has a 12,000 BTU limit!

 

[501irishred]

Got mine at Wally World, also about 5 years ago. They seemed to have the best selection of canning goods as well as some of the best prices.

Just ordered one from Walmart too (couldn’t stand all these post boasting 7 quarts at a time....) Through Amazon it was all third party, no Prime, a month or more out. The Canner seems cheapest from Walmart, but the rest of supplies are almost always cheaper at tractor supply.

I see a pattern of scheming..

“But honey, I know your time is valuable. Why don’t we get a bigger canner this year to help put away the garden?!”