HomeRoast Digest


Topic: Fwd: venting new roasts (17 lines)
1) From: Jeffrey Kelly
Welcome to the list.
I store my fresh roast in wide mouth quart mason jars too.  Something I have noticed: if I leave the lid off 24 hours before sealing I sometimes get much more pressure build up in subsequent days as compared to times when I seal after 3 or 4 hours.  Not what I would have predicted.  
I vent the pressure each day by breifly opening the lid.  After 3 or 4 days the internal pressure stabilizes.  Plus by that time I am opening the jar daily to consume anyway.
-JD Kelly
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