Built a steam pasteurizer with a tote and my pressure cooker and just ran it for the first time last night. Goal being to mostly do straw for Oyster mushroom buckets. Going to try Italians early fall and Black Pearl late fall/early winter (not sure how BP will do with side fruiting).

Also plan to experiment with pasteurizing spent sawdust blocks and using them in various grows. Outdoor Wine Cap beds for example (I have a small tent in the basement I do various edibles in).

Any feedback or advice would be appreciated. Or questions about my tote pasteurizer.