I'm doing my third batch of cavendish in the pressure canner. Here are some photos.
I destemmed the leaves.
View attachment 17536
I packed 50g of it into a 250mL jar and added 65g water, then pressed it by hand to ensure absorption.
View attachment 17537
As you can see, almost all of the water was absorbed.
View attachment 17538
The jar of homegrown seemed more moist. I believe this is because the leaf is thinner than the tobacco from WLT.
View attachment 17539
The water level in the canner is about 2/3 of the way up the jars.
View attachment 17540
With the 15lb weight on the canner, it's running at just under 14lbs of pressure.
View attachment 17541
Here are my notes.
View attachment 17542
My next post will demonstrate the results.
Hello peeps. As a tobacco experiment as a common hobby of mine for the last whole yead, i`d like to join that interesting Black Cavendish boys club
VooDoo, can you please clearify the idea of using the sealed jars inside the pressure cooker.
I mean, i do understand, the GENERAL idea is to keep "oils" of the tobacco leaf to "stay" inside the jar\leaf while making the Cavendish. Thats obvious.
What i dont understand is. Basically you dont "steam" the leafs with the steam which comes from "inside" the pressure cooker.
Basically u use the pressure cooker to raise the temp\pressure inside the cooker, and then, (since your jars are tight closed) there are second layer of pressure\steam "appears" inside the jars. Is my understanding is correct?
So the steam (is there any?) and pressure inside the jars itself created by the heating from outside by the pressure cooker.
=============
This is more of a theoretical (and basic physics school) question... is the amount of the steam & pressure is the same both inside the pressure cooker and the "inside the jars which are sealed inside the pressure cooker" ARE THE SAME?
Well the temp is the same for sure. But im not so sure about the steam (amount of steam?).
Im just trying to understand the idea why to close the lids of the jars?
To not to let the "oils" evaporate? But as i understand (i didnt have used a pressure cooker in my life. Need to buy in tomorrow) the "oils" will escape from the jar.. to the pressure cooker. But thats pretty much it. Its also almost sealed structure. So why the lids?
PS. So far as my experiment (2 weeks ago... an i ruined it) goes.... i use the "steamer". And the result was all the same, with tangy arome at the first 2 hours of steaming, and sweet alike aroma closer to the 6 hours. BUT. The tobacco didnt turn jet black. It became just brown. Like a traditional Burley leafs i`d say.
I will definitely buy a pressure cooker and will join that thread with samples & notes.
But for now i still dont clearly understand "WHY NOT BLACK after 6 hours?" (in steamer.
And... "WHY USE THE LIDS?" on the jars.
Thanks))