Can I cook in a Stainless Steel PC without using glass jars?

So far, people on this forum have only been using jars because the acid corrodes non-stainless stell pressure cookers.





Using a pressure cooker (PC)

So less volume? Not as much reducing?

No, more volume & same amount of reducing.

A lot of pressure cookers are very large! You reduce your pressure cooked water in another pot at the same time.

So you PC your bark at least a couple of times?

I'm just gonna throw a spanner in the works and say. What about extractions without any boiling at all.
My first extraction ever I didn't boil, just freeze/thawed to 60 degrees x 3 and had good yields.

My point is has anyone compared two exact same extractions with the same bark and just removed the boiling process? It would save a lot of mucking around to remove the boiling process altogether.

You guys arn't answering my question!



Yes, around 30 mins each boil instead of 1-2 hours.



That's a different topic but majority think boiling helps alkaloid migrate out of the plant matter. But from the link, it shows there snot much difference. Also, If you really want to can boiling you could try STB.

Q21 side by side. (Acid boiling vs Not)

Thanks, thats an interesting read. Makes me question though why would you go to the trouble of a PC if heating the acidification process is questionably necessary? I understand its worth an experiment though.

Oh and yes, back to your question. Stainless if fine for acidification. Definitely not aluminium. But you probably know that..

Because I am not using finely powdered bark.

Ok I will try it and post results on Pressure Cooking vs Open-Air Boiling

Ok so I gave it a shot, one thing I noticed was that one the second cook the open air cooked bark still had vinegar smell and I added freshwater and still got a low ph... now, on the pressure cooked bark all traces were gone and I had to add more vinegar.

This suggest the pressure really gets into the plant manterial more than just boiling as it is up 30-50 degrees higher than standard cooking methods plus the 15 psi pressure.

The upside also is it cooks much faster, about half and hour and heats up faster. Plus no vinegar smell in the kitchen because you take the pot outside to vent it out and depressurize.

The downside is, you have to turn the heat down after 5 minutes to get the right psi. You don't get to stir it but I suppose the pressure takes care of it.

Hydrochloric acid left some stains in my stainless steel PC.

hope that helps anyone!

1) can one safely PC the MHRB using water only; and

b) will pressure and extra heat in the PC be enough to migrate spice into plain water into reasonable amounts to make an extraction excercise with good yield? saying PCing 3x@30min??

Is aluminium really that bad with dilute vinegar?? i have seen inconsistent opinions on the subject..

A bit of reading from rules of nexus etiquette :
No commercial-scaled extractions and reckless “spreading”

AIRDOG, you've been registered here for years and you still don't grasp the simple facts of the nexus attitude requirements? My thumbs up for you goes back to undecided again.

Apart from that...

Tell your "neighboor" that he'll need a huuuge pressure cooker, or else the mhrb will cake down on the bottom and form a thick black crust. You^H^H^HHe will smell it readily when opening the pressure cooker after the boil. The plant material needs to swim in copious boiling water or be stirred constantly in order to prevent caking and burning.

Just stick with the tried and true 100 gram extractions and all will be fine.

Aren't jars used also to prevent matter from clogging the steam vents, thereby helping to avoid a catastrophic explosion?