I have used the same thing. I place various metal kitchen items in there, beneath the tobacco, to keep loose tobacco out of the water. If you place the tobacco into proper canning jars, then you can add water to each jar, close them, and just run the canner. Once the cooled jars fully seal themselves, the tobacco inside is sterile, and will remain the same, regardless of their moisture content, until you eventually open the jars.
As for descriptive taste testing I must say that is an area I don’t shine in. However, I have sampled the Semois grown by me and kilned for 30 days before going through this process, it’s ok but still has its own unique taste that I am not sure about. The Samsun Maden also my own really came to life through this method and has gone from originally bland to a nice Turkish Tobacco. Bonner’s Fire Cured was tamed but still needs blended to show it’s compliments to a blend. Dons Lemon Va. changed dramatically and is going to make an excellent companion to my future blending efforts it almost caramelized. The other tobaccos are still drying up a little before I try them. The plus side to all of this is that I feel these results are easily replicated by any one of you attempting to make cavendish. Simply follow ChinaVoodoo instructions. Take notes experiment and learn about what’s taking place.
This is attemp #2
My first batch seemed to be almost burnt.
This is the Balkan Sobranidge blend from WLT in which I had added an ounce or more of Latakia and the tobacco from my first toasting test. It sat untouched for months so I figured pressure canner cavendish here we come.
3 Jars went in with 4 oz. each
I made up a casing with 3 ounces of apple cider vinegar 3 ounces of raw honey 2 ounces of molasses 4 teaspoons vanilla extract 1 teaspoon anise 4bay leaves a handful of allspice and whole cloves one 12 ounce bottle of ale 8 soda and a half cup sugar 4 and a half ounces of that solution went into Jar number one .
Jar number to receive before ounces of apple cider vinegar
Jar number three received four else’s of water
I pressure canned them all at 16 pounds for two hours