Today was laundry day. I put the first load in the washer at about 8 am, and pull the last load out of the dryer at about 6 pm.
What could one do with the snippets of time in between loading, transferring and unloading? Make Cavendish!
I set up 4 quart jars. I heavily misted frog-legged leaf, rolled up each leaf, then packed the little leaf sausages into the jars with kitchen tongs. I avoided any standing water within the jars. I did two different types of Virginia flue-cured (Lemon and Bright), burley red tips (kilned), and a specially reserved bag of 2016 unkilned Long Red.
After discovering that the lid gasket on my huge pressure cooker would not seal, I thought to put the 4 jars into my 6 quart pressure cooker. But alas, the quart jars are too tall for it. So back into the big cooker. It would simply be a closed jar method within a boiling water bath. And for only 5 hours. Since I assign no mystic meaning to Cavendish being anywhere near black (and actually prefer a lighter cooking for my Cavendish), I just went with the 5 hours at ambient pressure.
The contents of the jars are now sterile, so there is no rush to dry them. Removing the leaf, unrolling it, and spreading it out on a board to dry is the most tedious part of the whole project. I selected the one I was most curious about--the Long Red.
Long Red Cavendish, laid out to dry. Burley Red Tips are in the jar on the right.
The aroma of the Long Red Cavendish (while still damp) is delightful. It's dark and woody/leathery, but doesn't smell like cigar leaf at this point. As I gather more energy over the next week, I'll uncork the other three jars.
Bob
What could one do with the snippets of time in between loading, transferring and unloading? Make Cavendish!
I set up 4 quart jars. I heavily misted frog-legged leaf, rolled up each leaf, then packed the little leaf sausages into the jars with kitchen tongs. I avoided any standing water within the jars. I did two different types of Virginia flue-cured (Lemon and Bright), burley red tips (kilned), and a specially reserved bag of 2016 unkilned Long Red.
After discovering that the lid gasket on my huge pressure cooker would not seal, I thought to put the 4 jars into my 6 quart pressure cooker. But alas, the quart jars are too tall for it. So back into the big cooker. It would simply be a closed jar method within a boiling water bath. And for only 5 hours. Since I assign no mystic meaning to Cavendish being anywhere near black (and actually prefer a lighter cooking for my Cavendish), I just went with the 5 hours at ambient pressure.
The contents of the jars are now sterile, so there is no rush to dry them. Removing the leaf, unrolling it, and spreading it out on a board to dry is the most tedious part of the whole project. I selected the one I was most curious about--the Long Red.
Long Red Cavendish, laid out to dry. Burley Red Tips are in the jar on the right.
The aroma of the Long Red Cavendish (while still damp) is delightful. It's dark and woody/leathery, but doesn't smell like cigar leaf at this point. As I gather more energy over the next week, I'll uncork the other three jars.
Bob