First cavendish in Instant Pot

[piping_presbyter]

After scouring the forum, today I set out to make my first batch of Cavendish. I am using an instant pot. I am wondering whether or not the color of the leaves suggest I should go for another two hours or leave well enough alone? I also have batches of burley as well as red Virginia going.

Stats:

- 1 ounce of Bright Virginia in an 8ounce mason jar. 1.25 ounces of distilled water added with several hours to soak prior.

- 6 hours in the instant pot (3 full cycles on high)

Before/after:

 

[Yug]

It looks good considering the color. The shoes too

 

[piping_presbyter]

Well, I smoked the first bowl. This batch had no sweeteners added. It was pretty smooth until near the end and then it became a little bit harsh. It was neither very sweet nor bitter, but it leaned toward the “dry vermouth” end.

As a blending agent, I would prefer it to be significantly sweeter. I have a second batch that I will dry today which included vegetable glycerin. I will report on any apparent differences.

 

[ChinaVoodoo]

I would expect the WLT VA to get darker than that, tbh. Maybe the instapot isn't as high a pressure as my canner? What's your altitude?

 

[piping_presbyter]

Hmmm. Altitude is 1000 feet.

 

[piping_presbyter]

It smelled like tea. I’m going to toss the unopened batches back in for another 2 hours.

 

[deluxestogie]

The leaf will retain some of its original color, unless you totally soak it during cooking, which I don't recommend. Once fully dried, it will appear far lighter than the deep shades that will gradually appear over a few weeks. I don't know much about sweetened leaf, nor about making Cavendish with humectants.

Bob

 

[GreenDragon]

An instant pot does not get to the same pressure / temperature as a pressure cooker. To compensate, I run each batch twice for 4 hours (which is the max my IP will run).

 

[ChinaVoodoo]

I'm around 1000' so that's not it. I think it's the pressure then as @GreenDragon confirmed.

I do recommend saturation of water. Another thing is that it gets darker after you open the jar.

 

[piping_presbyter]

Cell

I'm around 1000' so that's not it. I think it's the pressure then as @GreenDragon confirmed.

I do recommend saturation of water. Another thing is that it gets darker after you open the jar.

@ChinaVoodoo, thanks. I followed your method about equal weight of water to that of leaf. In fact, I do 25% more water. However, I only gave it about an hour or two hours to soak in. Perhaps I should’ve let it soak overnight first?

I have not taken the other batches out of their jars yet, but they do not look significantly darker, despite having time eight hours total.

@GreenDragon , so, you have had success with an Instant Pot?

 

[GreenDragon]

Yes, I’m happy with my results. It just takes a little longer to get there.

 

[piping_presbyter]

My first batch has been sitting in a bag at low-case for 36 hours. As @deluxestogie indicated, it became significantly darker. Mostly dark brown. Some very dark. So, I guess patience was needed (as always).

I will let it rest for a week or two before tasting.

 

[piping_presbyter]

It is a common question about whether or not an instant pot exerts pressure on the interior of a sealed jar. The answer is, “yes.”

I believe the process works like this: initially, the canning lid is unsealed. Consequently, as pressure inside the Instant Pot rises, so does the pressure inside the jar. But as pressure is released from the Instant Pot, the vacuum function of the canning lid comes into effect, thereby sealing the jar and preserving the contents at an internal pressure equal to the maximum pressure of the pot (around 11lbs).

Something to be aware of is that Ball, the mason jar company, strongly advises the following safety precaution:

“To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”

I am not sure how that applies to instant pots. What I do know is that when I had four half-pint jars in there, the machine was silent. But when I had only three jars in there, I heard a scary rattling sound. From here out, I will process four jars at a time, just to be safe.

 

[deluxestogie]

I always include enough jars to prevent any of them from tipping as they jostle in the boiling water. If I have too few jars that I want to process, I include extra jars (with lids) that are filled with water.

Bob

 

[piping_presbyter]

I always include enough jars to prevent any of them from tipping as they jostle in the boiling water. If I have too few jars that I want to process, I include extra jars (with lids) that are filled with water.

Bob

That simple idea did not even occur to me.

 

[Krausen89]

i just did some insta-pot cavendish 3 pint jars of homegrown burley and then 1 jar of misc. cigar short filler. set to 3hours and then put back in for another 3 hours. it was a little darken than i started but still not really where i wanted it. was looking for black cavendish. i see that some time out of the jars it has darkened. i didnt have time this morning but once i get home i am going to pull it out to dry it out. it wasnt sopping wet but it was in higher case. i guess we will see. cigar leaf barely changed.

 

[GreenDragon]

If you want it really dark/black you either have to steam it for 9 hours or use a pressure cooker. The hot pot doesn’t get as hot / pressure as a pressure cooker.

 

[deluxestogie]

Regardless of the cooking time, any Cavendish that you cook will change over time (a few days to a few weeks) after drying. The blackest of Cavendish is actually a dark brown, once it is fully dried (or the chemical soup of commercial black Cavendish is evaporated away). So allow it to rest at least a few days.

Bob

 

[CaptainAubrey]

It is a common question about whether or not an instant pot exerts pressure on the interior of a sealed jar. The answer is, “yes.”

I believe the process works like this: initially, the canning lid is unsealed. Consequently, as pressure inside the Instant Pot rises, so does the pressure inside the jar. But as pressure is released from the Instant Pot, the vacuum function of the canning lid comes into effect, thereby sealing the jar and preserving the contents at an internal pressure equal to the maximum pressure of the pot (around 11lbs).

Something to be aware of is that Ball, the mason jar company, strongly advises the following safety precaution:

“To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”

I am not sure how that applies to instant pots. What I do know is that when I had four half-pint jars in there, the machine was silent. But when I had only three jars in there, I heard a scary rattling sound. From here out, I will process four jars at a time, just to be safe.

It may be a moot point but in canning the lids are finger tight, not loose, nor overtight. The jars are full of hot liquid with a small air space at the top. With the lid finger tight some steam will escape the jar. When the heat is removed the remaining liquid cools and the steam in the jar condenses. This drops the pressure and then the partial vacuum sucks the lid down. It may be iffy iffen the lids are loose. BTW you need fewer rings than lids. When the jars cool the rings can be removed and the lid will stay sucked down. If it does not then it never was sealed and the contents need to be used right away or tossed.

Pressure cookers can reach 15 PSI (some have a 3 sided weight), Instant Pots about 12 PSI.

I reckon canning went out of favor for most all Mericans but preppers with the advent of affordable deep freezers.

 

[CaptainAubrey]

It may be a moot point but in canning the lids are finger tight, not loose, nor overtight. The jars are full of hot liquid with a small air space at the top. With the lid finger tight some steam will escape the jar. When the heat is removed the remaining liquid cools and the steam in the jar condenses. This drops the pressure and then the partial vacuum sucks the lid down. It may be iffy iffen the lids are loose. BTW you need fewer rings than lids. When the jars cool the rings can be removed and the lid will stay sucked down. If it does not then it never was sealed and the contents need to be used right away or tossed.

Pressure cookers can reach 15 PSI (some have a 3 sided weight), Instant Pots about 12 PSI.

I reckon canning went out of favor for most all Mericans but preppers with the advent of affordable deep freezers.

(When I remembered to add this editing was no longer available thus this reply)
Regarding the pressure cooker or instant pot exerting pressure on the inside of the jar. Maybe some gets in at first but the boiling liquid inside the jars creates its own pressure.