Creating Grain Spawn
Continue with the rest of the jars. Remove the lid, quickly inoculate with rye grain and replace the lid. The less time the lid is off the better. Incubate your jars the same way you did the first one. After these have colonized you can do several things with the grain.Feel free to use this article for your website but please leave the document intact, including the link section. If you use our article, send us an email with a link to your site. We might just add your site to our links page!Fill your pot with enough water and heat to boiling. Immerse your grains in the water and then lower the heat. Keeping it up high will cause the grains to break open and this can lead to contamination later on. We want to steep the grains for one hour stirring now and then. For my stove I lower the heat from level 8 to level 3 when putting the grains in and then on down to level 1 after twenty minutes. Your stove will be different but I included these settings to show an example. The grains will start to swell from absorbing water as time goes on.Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.When you are sure colonization is complete you will need to break up the grain so that you can inoculate your other substrates. Using a tire is perfect for this. Just make sure there are no cracks in the jar or it could break. You should also use safety goggles when doing this. After the grains have broken up, place it back in your incubation area and wait 24 hours. This will help rule out contaminations. The next day, mycelium should be growing again. If it has not within 24 hours the jar is considered contaminated by bacteria and should be thrown out. If you use it then you are potentially contaminating all of your new substrate jars.� Use the colonized grain to inoculate Pasteurized StrawGrain to Grain TransferHomemade tomato juice is one of my favorites. If you garden, you will want to know how to preserve those extra tomatoes for use during the cold or hot season when you can�t grow the fresh ones. Tomatoes are one of the few foods that have healthy nutrients in them that are better for you when cooked. Enjoy your glass of tomato juice or tomato soup knowing you are getting good nutrition.Allow the pressure cooker to cool to room temperature before removing the lid. Shake the jars when removing them to mix up the grains. The grains on the bottom might be more moist than the rest and will need redistributed. Allow the jars to cool for 24 hours before attempting to inoculate them.20 Chicken wings
7 1/2 ounces Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons Ginger -- minced
2 teaspoons Fermented chili sauce -- (Summit brand)
2 teaspoons Pepper vinegar
4 Garlic cloves -- peeled
1 teaspoon Salt (scant)
2 teaspoons MSG
1/2 cup Water (more as needed)First thing. You should wait approximately 1 week after the jar has colonized to ensure the interior has colonized as well and allow the mycelium to digest the substrate in preparation for fruiting. A rye jar usually colonized in about 3-4 weeks. Sometimes this can take longer if the temperature is not between 82-86 degrees during incubation.The first thing you will want to do with your ripe tomatoes is wash them. You don�t need to core them or cut them if they are small, but check them over and make sure they have no bad spots on them. The juice will only be as good as the produce you use to make it from. They key to making juice that will not separate is to get the tomatoes from the whole, raw state to the cooked state as quickly as possible. When you cut through the cells of the tomato it crushes the cell walls and starts the separation process of the juice from the pulp. The less you can cut it and the faster you heat it the better the juice will be. I begin to cook a few tomatoes in the pan while I am cutting the larger ones and I just keep adding and stirring them as I cut. You do not want to crush by stirring too much, but you also do not want the tomatoes to stick on the pan and burn. Cook the tomatoes until they are soft clear through. You do not need to take the skins or cores out because they will be !When you inoculate your jars, it is best to work in a clean area to prohibit bacteria from contaminating your substrate. Cleanse the area well and nuke the air with Lysol. Using a culture syringe, insert the needle through the self-healing injection site and administer 1 cc of solution per jar. Shake up the grains to distribute the solution and incubate at between 82-86 degrees F. After five days, you can shake the jar one more time to aid in speeding up colonization time. If the jars have not colonized within 14-21 days the jar is most likely contaminated or the temperatures are too low.The Procedure: Reshake the colonized jar to break up the grains. To inoculate the new rye jars, remove the lid from your colonized jar and the lid from the fresh substrate jar. Shake some colonized rye grains into the fresh substrate. There should be enough to divide the 1 colonized jar into 10 new ones.separated when you put them through the food strainer. Now it is time to put them through the food strainer sauce maker. When this is complete, bring your juice back to a boil, ladle it into the clean, hot bottles, add your acid and salt or other flavorings, clean the lip of the bottle and put the hot canning lid and ring on and twist on tight. You are now ready to process your tomato juice. Check with your local Agriculture extension agent for recommended amounts of acid, times and methods of processing at your altitude. To acidify you can use citric acid or lemon juice.� Use each jar to inoculate 10 more jars eachThe following day when you are ready to inoculate your jars, you should clean your work area, table and air with some cleaner. Any automatic air should be turned off one hour before the procedure. This helps calm the air and reduce the risk of airborne contaminates entering the jar when you open it. Ideally, you should be working in front of a Flow Hood but a Sterilized Glovebox will work as well. If you are using a glovebox, load the jars at this time.Douse in Tabasco to taste (or some other hot pepper sauce). Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.It takes a lot of time and money to conduct the tests to set the processing times and methods for each food. For this reason, the Agriculture Extension Service has recommended that we acidify the tomatoes back to near what they used to be and also cook them for longer periods of time or at higher heat so they will be safe to eat right from the bottles. Many people do not heat tomatoes up right out of the bottle, and because of this they must be processed long enough to kill potential botulism spores that may be in them. Botulism toxin is odorless, tasteless, and can be deadly if ingested. If we simmer bottled food for 20 minutes after opening the bottles the toxins will be destroyed and the food will be safe to eat.� Fruit the mushrooms right out of the top of the jar (depending on your species; not all mushrooms fruit directly from grain)
Feel free to use this article for your website but please leave the document intact, including the link section. If you use our article, send us an email with a link to your site. We might just add your site to our links page!
Author: Stephen Penn
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