Quote Originally Posted by Bruck View Post
Interesting, Tab. Hope you don't mind but I have a couple questions:

What is deionized water? Do you suppose distilled water would work?

Did you get the leaves from Larry the Tobacco Butcher? I'm pretty sure his bright VA is air cured, but if not, do you know how it was cured?

How moist was the tobacco after you cooked it all night?

Why did you seal the lid tight? Seems like that might be dangerous, but perhaps not at such a low temperature.

Did your wife use the same jar for canning stewed tomatoes previously?

Thanks!
Deionized water (DI water, DIW or de-ionized water), often synonymous with demineralized water / DM water, is water that has had almost all of its mineral ions removed, such as cations like sodium, calcium, iron, and copper, and anions such as chloride and sulfate. I get it from where I work for free. Distilled water will work for you as well.

Yes, I got the tobacco from Larry Butcher. This batch was from 2016.

The tobacco was slightly moist when you open the jar, so it is important that you keep the jar sealed and let it cool for a day or so for the moisture to go back into the leaf.

You HAVE to seal the lid or the tobacco will dry out. I was skeptical about this too; afraid that the jar would break open from the pressure of the expanding air. But it won't.

No, the jar was a new jar, never used for anything else.

Klint Kinden stoves whole leaf in vacuum-sealed bags by putting the bags in a water bath in the oven. https://www.youtube.com/channel/UCJD...bTYq2YA/videos