Pasteurization of Coco

We are following these instructions from the Shroomery in part 1 and part 2. Here we summarizing and just changing the times and temperatures for our setup.

1. Fill the small cooler with warm water about 10cm. Soak coco coir in water for one hour.
2. Grab handfuls of the coco and squeeze them until they are at field capacity. Fill the bag and tie it with a twist tie. Put the meat thermometer on the inside.
3. Place it in the pressure cooker with the rack at the bottom. Fill the pot with water until the bag is half submerged.
4. Heat it until it reaches 140F.
5. Turn off the stove and wait for the internal temperature to reach 160 F. Keep it at that temperature or up to 170F for 1 hour. Do not pass 170F. If it falls too low, turn on the stove.
6. Put the bag on the counter to cool overnight. Ready to spawn.