G
Guest
I found two different ways to sterilize soil in the oven, which one should I follow? The first method doesnt mention adding anything to the soil but says make sure it has some moisture in it, the second method says the same about moisture but says to add equal parts of peat moss or vermiculite. The first covers with alum. foil and only bakes for 30mins, the second says to bake for 1hr. What do you guys think? I am using Foxfarm Ocean Forest and plan to only add dolomite lime and about 1/3 to 1/2 perlite, do you think the perlite is ok to bake? I also plan to get some plain, basic starter soil which is what I am more worried about not being sterile. But I have the means to bake it all and really dont want to take any chances on bugs that might have made their way into my soil.
Method 1:
The soil also must be moist, but not wet. Gently squeeze a handful of soil. When the hand is opened, the soil ball should break apart somewhat. If it doesn't and if the ball cannot be broken by gently pushing on its top, the soil is too wet. If the soil is too dry, add water. Add any amendments -- manure, compost or peat moss -- before treatment.
Oven Method- Spread soil not more than four inches deep in non-plastic containers, such as seed flats, clay pots and glass or metal baking pans. Cover each container tightly with aluminum foil. Insert a meat or candy thermometer through the foil into the center of the soil. Set the oven between 180° and 200° F. Heat the soil to at least 180° F; keep at this temperature for 30 minutes. Do not allow the temperature to go above 200° F. High temperatures may produce plant toxins. After heating, cool, remove containers from the oven and leave aluminum foil in place until ready to use. The heated soil will give off an odor.
Method 2:
When pasteurizing soil in a conventional oven, first mix it with an equal portion of vermiculite or peat moss (otherwise, the soil will develop a brick-like hardness). Next, moisten the mixture and place it in the oven. Allow it to "bake" at between 180-200 degrees for about an hour. Once the soil cools, it's ready to use.
Method 1:
The soil also must be moist, but not wet. Gently squeeze a handful of soil. When the hand is opened, the soil ball should break apart somewhat. If it doesn't and if the ball cannot be broken by gently pushing on its top, the soil is too wet. If the soil is too dry, add water. Add any amendments -- manure, compost or peat moss -- before treatment.
Oven Method- Spread soil not more than four inches deep in non-plastic containers, such as seed flats, clay pots and glass or metal baking pans. Cover each container tightly with aluminum foil. Insert a meat or candy thermometer through the foil into the center of the soil. Set the oven between 180° and 200° F. Heat the soil to at least 180° F; keep at this temperature for 30 minutes. Do not allow the temperature to go above 200° F. High temperatures may produce plant toxins. After heating, cool, remove containers from the oven and leave aluminum foil in place until ready to use. The heated soil will give off an odor.
Method 2:
When pasteurizing soil in a conventional oven, first mix it with an equal portion of vermiculite or peat moss (otherwise, the soil will develop a brick-like hardness). Next, moisten the mixture and place it in the oven. Allow it to "bake" at between 180-200 degrees for about an hour. Once the soil cools, it's ready to use.
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