Basic rye recipe for 1 pint jar:

- 100g(3.5 oz~125 ml~0.53 cup) rye
- 110g(3.9 oz =110 ml~0.46 cup) water
- knife tip full of gypsum

Basic millet or birdseed recipe for 1 pint jar:

- 100g(3.5 oz~140 ml~0.59cup) birdseed
- 80g(2.8 oz = 80 ml~0.34cup) water
- knife tip full of gypsum

If you are going to prepare rye for producing spawn, you might use a tad less water( I use 105g in that case)

Note:
1/4 qt(quart) = 1/2pt(pint) = 1cp(cup) = 236ml(milliliter) = 236cc(cubic centimeter)

The cups, pints and quarts are in the US liquid measuring system.

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi.

The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker.

It´s best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you´ll see which water content provides the best result.

Immediately after the pressure has settled,using protective oven mitts or a towel, take the still burning hot jars from the cooker and shake them well to mix the more wet and drier kernels.

If you turn the jar upside down, you can see the drier kernels separate form the wet kernels at the bottom.

After shaking, all the grain should appear wet. A few days into germination they will loose this look and appear drier.

Put the jars back in to the pressure cooker, seal, and let sit until cool.