Sanitizing dry ingredients?

[benh141]

I am making a hard seltzer like substance with a spiced sorrell like flavor. I have a bunch of dried hibiscus and spices that I want to cold infuse. I don't want to steralize them with water or alcohol. I was thinking of putting the dry ingredients in a mason jar and putting that mason jar in my pressure canner and leaving it in for about 30 minutes at pressure. I was thinking leaving it in that long because the cans will be dry and take a little longer to heat up. Do you guys think this is viable for sanitization?

 

[MaxStout]

You might be over-thinking this. Heating up the whole jar may break down the flavors. Just sanitize what you need to add at the time, and store the rest. Keeping it in a sealed mason jar is a good idea.

 

[AlexKay]

I don't think trying to pasteurize dry is a viable option -- it will not just be a little longer to heat up, but a whole heck of a lot longer.

I'd try skipping sanitization completely. Toss the dry stuff in, either right before or when the seltzer is done fermenting, and count on it being a terrible medium for anything unwanted to grow.

 

[day_trippr]

If an attempt to "sanitize" dry stuff provides some comfort, I'd consider spreading the dry stuff on a cookie sheet and stick it in a ~140°F oven for 20 minutes...

Cheers!

 

[benh141]

If an attempt to "sanitize" dry stuff provides some comfort, I'd consider spreading the dry stuff on a cookie sheet and stick it in a ~140°F oven for 20 minutes...

Cheers!

I think I'm just gonna use a tincture, I don't think it will affect the herbs and spices flavor.