Simple method for hydrating grain in a pressure canner

Grain has to be hydrated before use in mushroom cultivation. The typical way is to simmer it in water then drain it. I'm not a fan of that method because it requires you to babysit a pot. It also drains water that has absorbed nutrients from the grain.

This method I call "forced hydration tek" because the pressure canner "forces" the water into the grain. 

Steps

1. Add water and grain to an empty pressure cooker with these ratios:
   
   60% grain 40% water (3:2)
   
   
2. Put the lid on the canner with the rocker on and set it to high 
   
   
3. When the canner hits 15psi turn it off and let it cool completely
   
   (thicker grain like popcorn probably needs to run at 15psi for at least 5 minutes)

I see some newbies worried about burst grain so I'll say that some burst grain is totally fine. That happens when you simmer as well, it doesn't cause any issues.

I'm using millet in this video and it hydrates really quickly so just getting it up to 15psi for a second is all it needs. I've also used milo (sorghum) quite a bit using the same method. For a thicker grain like popcorn I know it takes longer but I haven't experimented with it. I'd estimate 5-10 minutes. I haven't tried oats either but it probably works similar to millet. Brown rice probably wouldn't be great with this method but I've also never used it.

You can get 40 lbs bags of millet or milo at your local feed store. Milo is much cheaper than millet so I highly recommend it.