oven pasteurization / casing Question
Posted 02 January 2007 - 12:55 AM
plan is to pasteurize the coir + verm casing in the oven because tray is too big for microwave.
foaf has no idea on how long to pasteurize the casing in the oven in the mentioned trays.
using the trays for fruiting as well, foaf would like to know how to case it.
is it a layer of casing, colonized substrate, and another thin layer of casing? if so, how thick?
thanks in advance for all the wise opinions and responses, peace:rasta:
Posted 02 January 2007 - 07:46 AM
2. don't use aluminum pans for casings, they corrode and leach aluminum, risk for your health perhaps.
3. ovens and microwaves can sterilize but not pasteurize well, better to place material in ziplocks and submerge in hot water baths [165*F]
- aliceinshroomland likes this
Posted 02 January 2007 - 01:24 PM
won't use the aluminum pans,
as for the hot water baths for the casing material:
165F like you said, but how long? hwo deep in the water? do i want to do this like the tyndallization process? a cloth in the bottom of the pot, some water and let it boil? thanks again, foaf is trying to do this soon
Posted 02 January 2007 - 02:08 PM
Turn heat down to the lowest setting to just maintain temp...
Put the lid on and in about 15 mins you can turn the heat off ...
You want the heat to penetrate the center of the ziplock for at least 1 hour.
Refire the stove occasionally to keep temp up - but just at a low setting..
Posted 02 January 2007 - 02:22 PM
hopefully foaf will have some pinset pix soon!!
Posted 02 January 2007 - 09:01 PM
13. ovens and microwaves can sterilize but not pasteurize well[165*F]
I've seen, somewhere in here, a method using oven bags and an oven set to 170 deg. or so using an oven thermometer. Thoughts?
Or maybe that was for a verm/coir/poo substrate? Appreciate the input, FOAF is still having variable results with casings.
Posted 02 January 2007 - 09:58 PM
It takes longer though because the heat transfer is slower ,so 3 hours is an average time for a gallon o' stuff...
Posted 02 January 2007 - 10:02 PM
the temp fluctuates too far
Posted 02 January 2007 - 10:35 PM
I've seen the performance of my cheap oven thermometer decline over time, so I advise replacing them fairly often. Test it in boiling water; it should read very close to 212F, adjusted for your altitude and the weather. If not, chuck it. I routinely get 4-5 flushes before contams set in (if at all), and recently I got my 8th (the "flush" was three mushrooms) but there is still no sign of any contamination (as of today). I've been dumping water on this tray since after the first flush in late November!
Posted 03 January 2007 - 02:01 AM
-foaf mixed up 2 parts coir 1 part verm
-packed in ziplock bags
-let float in slowly bubbling water for 1h
-let the bags chill in the pot to maintain the heat while stove is off
-after cooled down - ready for use
the casing mix was a small batch in two bags to make sure the heat penetrates all the mixture, no thermometer was available
Posted 03 January 2007 - 03:18 AM