First, you'll want to measure out how much seed you'll need by filling a jar to be used up 1/2 way with dry seed. Then add the seed to a pot to be used for soaking it with. You'll need a lid for the pot that fits snug as well. After the seed has been added to the pot, sprinkle some hydrated lime or gypsum across the surface of the seed. Not much, just enough to lightly cover the dry seed. This step isn't necessary, but the lime or gypsum adds calcium and adds a greasy coating to the seed so it separates easier once cooked and colonized. I used too much in this photo, 1/2 of that is fine. I was tilted a bit when I did this. :lol:
Then add hot tap water to the pot until the seed is barely submerged. There will be a few floaters, but don't worry with them. You only need to add enough hot water to the pot so the seed's barely covered. About an 1/8 of an inch of standing water. Then quickly stir the contents for a second and put the pot's lid on.
Anywhere from 1-3 hours later, the seed will have swelled up above the water line like this.
Then you know your seed has absorbed a good amount of water, but the time it takes to do that isn't near enough to put the seed at maximum water holding capacity. So just leave it at that, because the rinse and short drain time will add more water to it while it's being cooked.
So put your seed in a collander and rinse the hell out of it. Rinse it very well so all of the excess lime or gypsum is gone.
After the rinse, simply shake out the excess water from the rinse and allow the collander 15 or so minutes to sit and drain. After the 15 or so minutes is up, shake the collander to see if any drips of water are comming from the bottom of it. If so, allow it some more time to drain. You want NO drips comming from the bottom of the collander while your shaking it downward. If there's no drips comming from it, simply stir all of the seed up well in the collander so all of the excess water that's on the hulls of the seed can be spread evenly throughout the seed. Then immediately load up your jars to around 2/3 full until all of your seed is gone.
Then simply pressure cook your jars for 105 minutes @ 15psi. Once the time's up, allow the cooker some time to cool down and then take your jars out once they can be handled. Take your time, don't try messing around with super hot jars.
Once the jars have cooled down on the counter top for a bit so you can handle them, go ahead and give them a light tap on your palm to shake the seed up. Give them a nice swirl and then allow them to completely cool down. Once completely cooled down, give them another nice shake and swirl until the jars look like this. Perfect and ready to be inoculated.
Edited by Sidestreet, 08 October 2016 - 09:05 AM.