No, absolutely not, that cooker is not designed for canning.
You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.
Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.
Also, canning 3 jars at a time is a waste of energy, imo.
I got the 23qt presto for $100. I also bought a 5-10-15 lb weight kit and a two-pack of canner...racks? Things that go in-between layers of jars. The weight kit is essential because the canner comes with a 15lb weight and basically every recipe I've done required 10lb. (wtf is with that Presto?!)
I can comfortably can 15 pint jars at the same time. It's a good size balance for me. It's already too large to fit under my kitchen faucet.
Yes... someday I may need a new seal... but, i feel like presto is likely to be around for a while, so I don't envision it will be hard to buy seals in the future and they only cost like $15.
The All Americans are great... but at 3x the price? Not worth it, to me.
I am assuming you want a pressure canner since you are posting in canning sub. I have this one and I think it is really good. You can do like 7 quart jars or about 20 pint jars at a time. I think it is really easy to use and clean and is good for me and my glass top stove. I think you might need to check with local cottage food laws for selling (if in the states...). Also, please get a good and tested canning book like the Ball books.
You’re in the US, yes?
I don’t think you will find a new one for under 100$, you’d have to look at garage/estate sales or on fb market, etc.
The Presto 23 qt is a very common starter model. I just bought mine a few months ago! I looked for the 16 qt to see if it’s cheaper, but it’s actually more expensive on Amazon. This one is currently listed at 122$ plus tax so not too far beyond your desired budget.
This non-induction model WILL work on glass tops (it has a flat bottom) but not induction burners.
You do have to replace the seal every 1-3 years (as opposed to the All Americans) but it would take a long time for that to equal the cost difference.
It comes with the dial gauge and a standard 15 lb pressure regulator weight. A common upgrade people get is the 5-10-15 weight, but it’s not an immediate expense as you should be able to trust the new dial gauge for a year, and depending on your elevation, you might end up needing to can at 15 (instead of 10) if you were using weights anyways, and can just use the included weight.
Are you already a WB canner and have other supplies? If not, I read a great article about repurposing other common kitchen items instead of having to buy specialty ones, which would also be a good budget start that would allow you to upgrade/accumulate slowly. I can find it again if you want.
I use a bathroom and take out anything and everything I can. I run the fan for an hour before and then turn it off and let the air settle for 10 minutes before I start working. I put my SAB on a table that I move in there and clean the table as well as the walls (have been using 70% iso but gonna switch to 10% bleach water so I can flame sterilize). Then I wipe down my sab and all the tools I’m going to be working with inside and out of sab with the disinfectant that I choose. I use a fresh pair of gloves and sterilize my hands up to my elbows (also shower before). Whatever substrate I’m going to be using I keep it open as short as possible and seal it as quickly as I can. Flame sterilize needles and scalpel every bag or jar or dish. How many mss did you use to inoc those dishes? It could be that the mss was contaminated and not the dishes, but could also be that the steaming doesn’t get it to the proper temperature. Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_5KWW4EQS5GG5P586ZCND this is what I use for a pressure cooker. It’s not cheap but it’s worth it. I can fit 6 3lb grain bags in it, also use it for agar and can use for jars. It’s got a gauge so you can see what pressure you’re at, I’d recommend getting more of the metal plates with feet so they can be raised an inch or two off the bottom so you can put more water in it so you don’t boil it all out. Make sure to read the instructions cause those things build up some pressure. I thought about instant pots but they only build up to about 11-12 psi I think only one model builds up to 15.
Also how were your dishes stored before you used them? We’re they bagged sterile? Could it be a storage technique that allowed contam?
im telling ya broham, look into this: Can cook 10 qt jars at once, so may be a bit large for you? But it will pay for itself: https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr\_1\_3?crid=2F8S1H4881JFX&keywords=23+qt+pressure+cooker&qid=1642725899&sprefix=23+qt+pressure+cooker%2Caps%2C46&sr=8-3
instant pots get to around 12 psi, which means they don't really get hot enough, you want to get to 15 psi or above. This is the PC I use and it works great: https://www.amazon.com/gp/product/B0000BYCFU/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
It's a Presto 23 quart. You might be able to get away with the instant pot for home growing but I wouldn't recommend. Also they're small so it's hard to get a good amount of sub in them anyways.
Yes, actually. Condensation can be both: the process of the vapor condensing into a liquid or the result of that process, whereas condensate is always the result of that process; e.g., in this case, the water droplets themselves.
I would suggest that when doing G2G, either get a PC for the jars you would transfer to, or use the whole brown rice like in the Broke Boi Bulk Tek. Why take the same risk if you don't have to?
You can get a new 23 qt PC from Amazon here for only $70 right now (I paid $80 when I got mine). Or you can probably find a similar one used for $40-50.
Do you have a pressure cooker? A presto on amazon is about $70.
I'd go with a smaller or cheaper one from Amazon or a local store. They're like $30-60 most places. No need for super fancy/expensive ones.
That one is bigger and cheaper. ^
Stainless is best, but expensive. We use this exact aluminum pressure cooker and a 13mm thick polycarbonate lid cut a little larger than the rim. There's a very tiny deformation of the bottom, but that will happen with stainless also given the area involved on that surface. Put short rack in there to prevent any movement of the containers.
> I've always been a bit intimidated by canning.'
Oh, don't be. If you're growing your own stuff like that you should definitely look into saving it for later. And freezing is nice, but if power goes out? And how big is the freezer? Canned stuff can live in any cool, dark place. There are lots and lots of canning resources online, too.
> Might be something I have to look a bit more into.
I bought my wife a 23 quart pressure cooker. It's super easy to use. And that one's good because you can get the taller wide mouth jars to fit in there. The taller Ball jars are good because you use half of the stuff in ti let's say, then put the remainder in the fridge for later in the week. But less actual canning overall.
You also need to get a rack/trivet so the bottoms of the jars don't crack from sitting on the bottom. But for not too much money you can make and save stuff for literally decades.
> mixed reviews on Instant Pot canning
I love my Instant Pot, but it's way too small to be a pressure canner. When you do canning, it's like making tamales: you want to make a lot of tamales. Like, you make all the tamales that ever lived. Using an IP would be a royal pain since you'd have to make everything to be canned, then fill small jars, then wait, repeat, etc.
You want a factory line: sterilize everything, fill some up, pressurize them, let that batch cool, fill up and pressurize some more, put up the previous batch since they've cooled.
Get help, and hand out jars of tomato stuff that helpers can eat in December. It'll taste like you made it right then.
I always suggest the Presto 23qt canner for first time PC shoppers. Definitely the best bang for your buck. Sure you can get tiny little PCs that will hold 4 jars at best, but you'd have to run the PC 3x as long to sterilize the same amount of jars a 23qt Presto can fit (10).
It's $84 on Amazon right now, and I've seen it go to about $70 sometimes.
Keep your eye on Craigslist or the like for used All-American cannners.
Do a really thorough search of the local thrift shop market. Hipster types decide to get into home canning and soon find out that it is a whole lot of work and really sweet, large, pressure canners turn up for way cheaper than retail.
Whatever way you go get a bigger one than you think you'll need, you'll find out eventually that you actually need one that big.
This one here will cover all your needs for a long time to come
Wait until the jars are cool enough to touch and inspect them. If the jars are not cracked, go ahead and sterilize them. If any of the jars are cracked, go ahead and throw them away and use the remaining jars that are not cracked.
Look into a pressure cooker for next time. This one will hold 10 quart-sized jars.
Wait until the jars are cool enough to touch and inspect them. If the jars are not cracked, go ahead and sterilize them. If any of the jars are cracked, go ahead and throw them away and use the remaining jars that are not cracked.
Look into a pressure cooker for next time. This one will hold 10 quart-sized jars.
Both I guess. This is the model I bought.
Thanks for the tips. I'll use the recommendations for plain fish and then I'll be sure to be safe since it will have vinegar as well. It was 1 hr 45 minutes if I remember correctly.
The pressure canner I got was a presto brand and it came with an instructional booklet that contained info for anything I'd want to can and the pressures and times for what sizes.
This is the one I got. https://www.amazon.com/gp/product/B0000BYCFU/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
They're not all that big. I just can a lot at a time.
Wood pellets are fuel heating pellets, they are just compressed sawdust. I pick mine up at Lowes for $5 for a 40 pound bag. If you live in a warm climate, they might not have that around you.
This is the pressure cooker I have, Presto 23. http://www.amazon.com/dp/B0000BYCFU/ref=psdc_289825_t1_B000QJJ9NY
Lions mane is just an odd duck I think. The wbs will work, I don't see why not.
Your spore syringe will be slower than live mycelium of course.
It depends on what you mean by affordable. I'm of the "buy once, cry once" thinking.
This is the one I got. Eighty bucks is a small price to pay for such a useful piece of equipment.
A pressure cooker is by far the best investment you can make with your money. Just a tip, if you think you're going to get into this hobby more, I would suggest buying something that can hold more than a few quart jars for when/if you start bulk. A 23 quart Presto is good bang for your buck and will hold 10 quart jars.
I am definitely still a rookie too. My wife got me one of these for Christmas last year and Ive been using it very successfully.
This is the one have. Looks like Amazon is selling for same price you showed. I love it.
A lot of people on here swear by the All American pressure canners but they seem pricey. I use this one and love it. People say you have to watch the gaskets but really only once every 15 uses I rub a little vegetable oil with a q-tip on it for maintenance.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
Yeah just based on having meat in them you would have to pressure can definitely. I see the other posts about not being able to can rice however perhaps that can be switched out with lentils but then again would definitely need to be pressure canned.
Amazon sells a pretty good size pressure canner for around $100. I have it and works awesome. Just have to read up on the safty procedures when using http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1427899642&sr=8-1&keywords=presto+pressure+canner
I have a closet in my house that I use to cultivate. That is where I keep my grain jars for colonization, my agar plates that are growing out (both transfers and clones). I keep my house cool, so I use a reptile heat lamp (the type without a light) and a Thermostat Controller set to keep the temps right where I want them (I try to stay around 76-77* F, because that seems to work well for cultivation and colonization). Too cold and myc may stop growing and too hot and contam could take over.
When I have agar plates that have grow out, or jars that have fully colonized, but I'm not ready to use them, I pop them in the fridge for storage until I need them.
How soon you see growth will depend on the temperature and the genetics. In my closet, with good genetics, I typically see growth from transfers within 24-48 hours. Cloning a piece of the fruiting body runs about the same for me but I've also seen it take a little longer.
If you've got the money, get a 23quart Pressure cooker. They are Amazon right now for $100, and were nowhere to be found a month or two ago. That way you can sterilize your own grain jars and pasteurize your own substrate. I went with a smaller version initially, and am just now upgrading. I should have gone with the big one in the first place. Here is the one I just ordered, if you're interested.
If you decide that this is a hobby you want to stick with, I recommend you look into a setting up a Martha. But that's another chunk of change, and requires a bit of space, so you'll have to decide if the juice is worth the squeeze for you. It's basically a greenhouse that you fruit the mushies in. You can automate it to the point where all you have to do on a normal basis is refill the humidifier and harvest your fruit. It's not difficult to set up at all, but if you're still deciding if this is the hobby for you, you may not want to invest all that money up front.
I feel like I could go on and on, but don't want to overwhelm you. If you have any other questions, I'm here. :)
Just a heads up, you may want to check what PSI your instapot gets to.
When you pressure cook your grains you want them to get up to 15 PSI and I am not sure that many Instapots get up that high (I believe 10 PSI is the average).
The Presto 23qt pressure canner is a great tool for this part of the process if you are looking for something that works a little better:
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
Presto 01781 23-Quart Pressure Canner and Cooker for gas & electric, Presto 01784 23-Quart Induction Compatible Pressure Canner for induction.
Here's a 23 qt Presto for a good price.
I found this guy to be quite informative. He has a website with links and lots of info. I made a glovebox like the one in this video. I also bought a proper pressure cooker with a gauge not an instapot because getting the media up to 15 PSI for 15 min is important and instapots don't do it.
I've done dry seed and green seed. So was it dry seed or green seed method which produced the results for me as per the pics? Keep very good notes because you won't remember what you think you will!
https://www.youtube.com/watch?v=mPBctIDvvrA
Orchid seeding media: https://phytotechlab.com/orchid-seed-sowing-medium-p723.html
This is likely too big but note the gauge. https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_2?crid=2WRNXQB7JEJUR&keywords=pressure+cooker+16+quart+stainless+steel&qid=1652704584&sprefix=Pressure+Cookers+16%2Caps%2C138&sr=8-2
You mean pasteurized because we don't sterilize substrates.
Yes, you always want your substrate pasteurized but I have to agree with others here. Save the money and buy a presto 23-quart pressure cooker and you can do it yourself from here on out...
Bigger the better. The most common is 23 quarts (21.7 liters)...
Presto 23 quart. Picked it up used for $70.
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
I'm not sure of your situation, but if you do not have a pressure cooker, getting one if financially viable will change your world when it comes to mycology at home. A solid SAB and more strenuous sanitization will get you where you want to be.
Sometimes you can find the 23qt Pressure cookers on sale, at almost half the current price here: https://www.amazon.com/gp/product/B0000BYCFU/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
Depending on the size of your operation, you might not even need a large on like that, but it's size does cut down the amount of time you need to run your PC. But with those plates, I find that these work perfectly, and they are PP5 (autoclavable) : https://www.amazon.com/gp/product/B0795CHXPR/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
They are not as wide as your classic petri dish but you can pre-pour your agar with these, then PC, then put them directly in your SAB until you are ready to work. Just some thoughts... Good luck friend.
Deal link: Amazon
I spent like $200 on all-in-one grow bags, so....yeah....not the smartest.
Just ordered one of these! https://www.amazon.com/gp/product/B0000BYCFU/
And now I've got a heater, temp sensor/switch, LED lights and controls....a whole lotta mason jars and tubs...made a little SAB but need a larger one...things are coming together!
Next adventure, once I grow something successfully, is to move to prints/agar.
Spend the extra few bucks.
https://www.amazon.com/gp/product/B0000BYCFU/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
You can always get pressure canner and store it in Mason jars in you cupboard. https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_glt_fabc_BA9MXVCM63VKR038D70Z
"...tell me what to buy please!!"
That's somewhat dependent on both what you're canning and your financial situation. Water Bath is the base canning technique, but it's limited to some very specific products, but more important, can't be used at all for many other products like a pressure canner can. Jar's, ones appropriate to what you're canning and recommended in the recipes you're using. Basic canning tools, funnel, magnet wand, Jar tongs, Jar wrench, Scissor tongs, head space gage & bubble remover are the classic working set. A good cooling rack to put your freshly processed jars on and LEAVE THEM ALONE while they cool.
The canner is the big expense. IMHO, if the money isn't too tight a pressure canner is the way to go because you can water bath process in a pressure canner but you can't pressure can in a water bath canner. The downside is that it's going to cost somewhere around 4 to 5 times what a water bath canner will cost, A real consideration when you're starting out.
Get a good canning guide! The Ball Blue Book has been a home canning staple for generations, and use the NCHFP as your go to reference and answer guide.
Gotcha. If you can do 7 qt jars, I’m guessing it’s something more like this 23 qt model: https://www.amazon.com/dp/B0000BYCFU
Gotcha. If you can do 7 qt jars, I’m guessing it’s something more like this 23 qt model: https://www.amazon.com/dp/B0000BYCFU
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
This can fit 7 quart jars! I love this pressure cooker!!
They are informing your that your use of terminology is incorrect, or at least unusual in the community. A canner is simply a pressure cooker large enough for canning. https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
That is way too small, probably not even tall enough to accommodate a slightly taller jar. You want something tall and wide so you can fit multiple jars inside, like this:
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/
(slightly cheaper) https://www.amazon.com/Barton-22-Quart-Pressure-Induction-Compatible/dp/B08DKY9JMT/
Check out eBay and you may find better deals for a used one. This is probably the most expensive part to get started, but it's a one-time investment.
I would definitely only get a model with a pressure gauge, since:
you know exactly when the effective 15psi is reached and start your timer
if it malfunctions/leaks, you know right away, which may not always be detectable by the 'sound' the device makes
you can adjust the heat so the evaporation rate isn't very high (resulting in a dry run and potentially warping your pot), while maintaining desired pressure
The last point is really important. These pots don't fit a lot of water on the bottom, and I've heard of people warping their cookers because they weren't paying attention to this.
I recommend using an additional "grill rack" on top of the rack that comes with the cooker. This way, you can add more water in the pot. Something like this: https://www.amazon.com/Cuisinart-CGR-822-Circular-Wire-2-Piece/dp/B07MLJR4M7/ (obviously make sure it fits the diameter of your pot first, this is just an example).
I usually follow this guide and use DME rather than making wort. Every time I do it though, about half way through filling the jars I regret it because the DME inevitably turns into a sticky mess.
I also use the pint size jars because I do some smaller batches and it's handy to be able to do 500/1000/1500ml starters when needed. I think I have the same canner (looks like this one) and the pint jars double-stack, so I can do 20 at a time.
Literally just typed "pressure cooker" into Amazon lol
Down to $125 from $199
$350??? You can get the Presto 23qt pressure canner from Amazon for ~$70.
Hey thanks for the links if you have anymore definitely add them in here, and if you’d be so kind link some 16qt too
One love ✌🏼
http://www.walmart.com/ip/Presto-Aluminum-23-Quart-Pressure-Canner-and-Cooker/2625289
Walmart has it here brand new for 59.97 rollback from 99.97
And so does Amazon here ——
Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_JLN-Db5QK8TS8
Let me see if I can find some that will do local ship
This! A cheap Presto canner (23 quart) is a great start. If you've got a bit more budget get him a nice All American one (21.5 or 25 quart). Both are great for sterilizing all sorts of things he will be using. Example links for Amazon below.
Amazon has it for less than $150. Presto 01781 23-Quart Aluminum Canner 23 qt Silver https://www.amazon.com.au/dp/B0000BYCFU/ref=cm_sw_r_fm_apa_i_isYxEb6W2QYYW
In the US, got this guy on amazon https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apip_aU4777Sonv5s9
Thoughts on this one? Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_z.A2Db15E0H97
Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_BsIhCbGDF35KC
I think you should go ahead and get a pressure canner. You can get one from Amazon for $70 that works great. You can can ingredients for your dogs but following the individual ingredient lists suitable for canning. With this you can also can them some meat. You could also preserve items for yourself since your freezer is full. Just follow links provided on the nchfp page.
You bought this one ye? That is was above my budget shit haha and 50 bucks seems like a good deal cause thats only 35GBP and not 150 wtf. What about this one it says it goes up to 14,5lb/100kpa which did translate to PSI so only 14,5PSI will that actually matter fuck?
He just told you. 20qt. Here's a decent one
Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_LQDOzb1KWHCPW
You know, I initially thought to go with small batches, but I decided against it and went with a monotub. I'm so so glad I did.
I would HIGHLY recommend getting a pressure cooker especially if you decide to do a monotub- and a good one at that. This is the one I purchased and it has done wonders for me. You really don't want to start everything up, use spores, and find out that your pressure cooker didn't reach high enough temperature for long enough, and all your jars get contaminated, and you have to throw all of them away wasting nearly a month and a half of time (me, three times in a row).
I recommend ordering spores or syringes (You can purchase a spore syringe for like five to ten bucks, but I prefer spores because 1 spore print makes 5-10 syringes for the same price) from r/SporeSwap. I store all of my syringes in the fridge, and all of the prints in the fridge as well.
Here is what I followed in regards to things for beginners:
I also want to make the case one more time for doing monotubs if you have the space. You will be much happier with your yield I think, and as long as you properly store them (use a dehydrator on fresh mushrooms at about 115 F until they are cracker dry, store with a desiccant in a vacuum sealed bag. The nice thing is when properly treated, they stay good for a loooong time. Plus, it's super easy to make some cash on the side if you're into that kind of thing because you will have so so much left over.
This is pretty much everything you need to know, besides how to inoculate. That's an easy step though, ask google. Shoot me a pm if you're having trouble with anything related to monotubs.
Not even $100, more like $75. And it's just as useful as a regular boiling water canner too.
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/
A pressure pressure canner is awesome for what you are looking to do (http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU). I do a lot of potatoes, basically peel, cube and can (http://pickyourown.org/canning_potatoes.htm). The great thing is they are ready for anything, put them in a bowl, heat in microwave (or stove top) and mash. Leave cubed and fix it like a baked potato. Make potato salad in no time. Best thing about the pressure canner (yes, you need to use a pressure canner, not a water bath to can them safely) is you can do 18 pints at a time and once canned they have a long shelf life.
I have this one presto 23Qt and it works really good for me.
It's probably 8-10 qts… I have 23 qt pressure canner/cooker that's 15.5" tall and 14" in diameter and there is a 41 qt one that's 19" tall with an internal diameter of 15.25'.
I don't know what sort of room you have for canning (does she do it inside or outside?), but Presto is a good option and All American is the "Honey, I really love you," option.
mine ended up being pretty expensive, probably overkill. i was able to put up to 4 half gallon jars in at the same time.
this is the one: https://www.amazon.com/gp/product/B0000BYCFU/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
I'd like to add my two cents and say that while PF tek is generally regarded as the entry point for mushroom growers, I actually think inoculating grains and bulk coir spawn in monotubs is an easier process overall, costs perhaps only a little more, and produces so much more than cakes. Also, monotubs are so easy and just set-it-and-forget-it.
Everything you really need to know about growing mushrooms can be found in RR's Let's Grow Mushrooms series. The series costs $8.99 and is really well worth it, but Frank's 12 steps to Shrooms is a really nice, concise (free) guide with everything you need to know about the method, and How Frank Gets Shit Done is a really awesome link list where he expands on every aspect of his methods.
A pressure cooker is really a necessary investment if you're remotely serious about growing, but it's also a bit of an outlay for a first timer. But really only a bit: I own this Presto 23 qt model, which is enough to do 7 quart jars of grain (really all the capacity you'll ever need), and it's only 90 bucks shipped and works great.
Probably the biggest limiting factor in any first time grow is keeping your procedures sterile when they need to be, and it may be that wild bird seed is simply more vulnerable to contaminates than verm/brf. I've used a basic glove box from day one, and I would definitely say that I had more contamination in more of my jars of wbs than I did doing PF tek. However, I only did a couple of PF grows before moving on to the bulk tek, and when I was finally successful, my first monotub yielded over 200 dry grams (inoculation to harvest took a little less than two months). Your syringe has the potential to do at least two tubs.
Anyway, I would say whatever method you decide to use, don't expect to be able to run out and buy every single thing you need tomorrow. It may be technically possible, but I would take some time to do some research, find out where you may be willing to drop a little extra coin to make things easier on yourself (injectable lids are very nice, although they can also be made yourself), and relax, those spores aren't going anywhere, they'll last months in your fridge.
Yes! The pressure canner I got from Amazon I think is great. This is the one I got. The little book that it comes with has been VERY helpful...but make sure you read all the info, and make sure you are looking at canning recipes because this one does have the capability to pressure cook as well and has stuff in the book on that as well. I also have the USDA Book, and the Ball Complete Book. I tend to want to follow from these books or the correlating sites the most for recipes or times. For the canner itself, read up on the different ones, like on Amazon, then decide which sounds more like what you would find the easiest to use. I picked this one due to dial gauge. Also read about capacity for what you have in mind. Bigger doesn't hurt if you can afford it. You can always put less jars in, but if it's too small, you cannot make room from nothing. Hope this helped.
There are no electric canners. They are all cookers, which you can't can in. There is the The Ball® FreshTECH Automatic Home Canning System, which imo is for people who can just a little bit. From what you said in your post, I think you need a stove top one. Presto canners can be used with glass cooktops. That's what I use on mine. Do you know your cooktop brand?
Presto has a 23 qt canner, and a 16 qt canner. They both have dials, which imo, suck. I got the three piece weight gauge to replace the mushroom-looking weight gauge. Just listen for the gentle rocking of the weight instead of constantly watching the dial.
If you get the 23 qt canner, and want to double layer the jars when you pressure can, you need to get another rack. While you can use a canner for water bath processing, you can't double stack when you water bath.
As long as the bottom is FLAT, any pot is fine for a glass cooktop.
I just bought the Presto 23 Quart, which I haven't used yet, but will tomorrow.
It was cheap ($85) and was large enough to do bigger batches. It doesn't come with a very good 2 level rack, which I'm still looking for, but I did pickup this rack which fit pretty good.
I think this is shopped, here is the original page. That explains why the total price is 99 not 88.74.
Conclusion: nice try, but OP is still a faggot.