Recipes may need to be scaled up or down based on the size jar you are using. The jar size that the recipe is measured for will be in parenthesis. These are just a few of the more common recipes available.
600ml water + 1g light malt dextrose powder (quart)
250ml water + 1tablespoon honey (clear honey, not the cloudy kind)(half pint)
100ml water + 4ml light karo (quarter pint)
Step 1: Mix your recipe of choice and fill your jars. When tightening down the ring of the lid, leave the ring a little loose. Cover the top quarter of the jar with foil.
Step 2: Place jars in a pot with a lid, or a pressure cooker. Make sure the jars are elevated off the bottom of the pot or pressure cooker so that they are not cracked by the heat of the burner. If using a pressure cooker, heat at 15psi for 20 minutes. Allow jars to cool inside the cooker over night. If using a pot, add water so that the bottom 1/3 of the jars are submerged. Bring the water to a low boil, then place the lid on the pot. Heat for 1 hour. Allow jars to cool inside the pot with the lid on over night.
Once cooled, remove the foil from the jars and inoculate via syringe, or use a still air box/glove box/flowhood to inoculate with an agar wedge. Another method of inoculation is grain liquid culture. This is a very effective method of inoculating a liquid culture while maintaining sterile conditions. Simply take a colonized grain jar, inject a retrievable amount of water into it, shake the jar, then retrieve some of the now mycelium laden water to inoculate liquid cultures with. The grain jar should be spawned immediately.