No Soak No Simmer Grain Tutorial

Supplies links below https://linktr.ee/MushysMarket 1. Prepare Modified Lids

Gather your jar lids.

Drill a ¼-inch hole for the filter.

(Optional) Drill a second ¼-inch hole if you want a liquid culture (LC) injection port.

Placement doesn’t matter; anywhere on the lid is fine.

Attach your filter (and LC port, if added).

2. Measure Grain and Water

Use a scale to weigh out 250 g of millet per jar.

Measure 125 g of water separately. (1 g ≈ 1 mL)

Do not measure water directly into the jar—you can easily overshoot.

Pour millet and water into the jar.

Repeat until you have 7 jars prepared (perfect load for a 23-qt Presto pressure cooker).

3. Seal the Jars

Make sure the lid gasket/seal is properly seated.

Tighten the lid on each jar all the way.

4. Prepare the Pressure Cooker

Place a trivet or rack at the bottom so jars are lifted off the water.

Add 3 quarts of water to the pressure cooker.

Load the 7 jars into the cooker.

Foil or no foil?

With Micropose filters: Do not use foil (they hold up fine).

With other filters: Cover with foil to protect adhesive from steam.

5. Pressure Cook the Grain

Heat the cooker until it reaches 15 PSI.

Rely on the rocker (sound/movement), not just the gauge.

Once at pressure, cook for 2 hours.

6. Depressurize & Shake

Allow the pressure cooker to depressurize naturally.

Remove jars carefully.

Immediately give each jar a “hot shake.”

This redistributes humidity and prevents pooling.

Helps avoid grain being “too wet.”

Tips

Too many burst kernels? → Reduce cook time by 15 minutes Contamination after 1 week? → Increase cook time by 15 minutes.