Anne Miller wrote:Here is one that is all stainless steel:
https://www.amazon.com/Germany-Multifunctional-Stainless-Steel-Basin/dp/B0CLLTV22J
It is also a multifunction:
Salad Spinner; Fruit Vegetable Rice Washing; Strainer Basket Bowl, and Food Graters with Container
I might get one of those as I need a grater.
Joshua Frank wrote:
Nick Williams wrote:That's generally considered achieved at about 250 F.
I don't have a pressure cooker, but I do have an InstantPot, which is said to hit 10 to 12 psi above sea level pressure and reach 239°F to 245°F.
Would it be sufficient, do you think, to leave it at that temperature for 90 minutes or so?
Joshua Frank wrote:
Nick Williams wrote:you'll want to STERILIZE, not just pasteurize
Do you have any guidance on the difference here? Is it just a matter of hotter or longer in the pressure cooker, or some essentially different procedure?