Allright guys we learn new ways to do this all the time and here comes a lazy way for the not so patient people cause you don't need to dry or burp. This way was a result of a forgotten burp process resulting in moldy bud. It can also be without smell or a smell that can be masked by boiling something on the stove at the moment when the jar ventilate or without fast pressure release ventilation. Automatic pressure cooker or stove top pressure cooker will work equally well if the operator is steady. You will need this if I got it right now:
Fresh or dried herb
Pressure cooker
Canning jar
Freezer (optional)
Chopper/grinder or knife and cutting board (optional)
Steam inlay or cotton towel
A clear head
1. Cut a top with bud but don't trim it
2. Cut the twig in a piece that fit the jar
3. Remove the large leaves
4. Stuff some leaves in bottom of jar if you want
5. Put twig with bud up in jar and close it
6. Take jar to the pressure cooker or freeze it and heat it slowly later. Never use cold water on hot jar, it will crack. Heat and cool it slowly.
7. Put cotton towel or steam inlay in bottom of cooker and jar on it. Fill the cooker with water, not too much so the jar float or too little so it cook dry.
7. Heat it up to pressure, slowly if the jar is frozen. Normal time is about 40-60 min on high pressure (120°C, ) for black tea taste, 2 hour on low pressure (110°C) for classic herb taste.
8. When pressure is reached start timer and keep the pressure constant or record the variation by watching and regulating the stove if using stove top pressure cooker. Lazy people should do it at high pressure, patient people can do it on low pressure, some cookers may work best on something in the middle and it is fine. The important part is to take notes so the medicine can be reproduced.
9. Turn the heat off
10. Let it cool to room temperature closed on stove for a few hours or remove it from stove when pressure has fallen. Again, the important part is to take notes so the meds can be reproduced.
11. The jar have ventilated and is vacuum sealed, use a metal piece like a wide skrewdriver or spoon end to open a little and let air in the jar to remove the vacuum. Push and turn on opposite side of the metal piece or punch a hole in the rubber. Let the air in slowly, no rush.
12. The herb is ready to eat as is, mix with oil or whatever but here comes a good way to chop it up:
12.1 Put the jar in freezer until completely frozen.
12.2 Put the chopper bowl with cutter in the freezer.
12.3 Put the frozen herb in chopper and chop it up fast so it remain frozen
12.4 Put chopper back in freezer
12.5 Take out the well frozen chopped herb and put it in final storage or use it in edibles, tincture or what you want. It is now decarbed and nicely chopped in small pieces, you can also vape it or smoke it ofcourse. The chopper can go back to the freezer until next time and the decarb jar will collect som oil of used a few times.
How the pressure cooker works:
Heat makes water boil at 100°C at normal pressure but at higher pressure it will simmer slowly at much higher temperature.
If you heat it up to a temperature above 100°C and open valve to release pressure the heated water will boil extremely, water in herb will also boil extremely, pressure will build in can and press the lid until it can ventilate, this will release volatile terpenes to the pot and the water or the steam and stink it up real good. You do not need to release the steam quickly, let it cool down slowly. Keep the cool and a clear head when you operate, let it steam it's just water but very hot water so stay away and wait, don't mess around.
Steam inlay or cotton towel:
A steam inlay is great if the can is low or the pot is high but a cotton towel is only option far the tall cans, both work. A solid way is to wrap a piece of cotton textile around the base of the jar and tie it around the jar but it usually stay if the weight of the jar is enough (not floating). Steam inlay and cotton towel together is a fool proof way, the function of this part is to have a layer of water between the jar and the bottom of the pot so the jar don't become too hot, boiled and steamed jar is fine. You can stuff the jar pretty good if you make sure the glass don't overheat by contact with hot metal.
Chopper: Any chopper will work, a bowl without electrical parts is good for the freezer. If you use scissor, knife and cuttingboard or something else put it in the freezer first so the herb don't stick to it.
Canning jar:
The oldschool canning jar with removable rubber and metal frame is the best but other cans may work if the operator is steady. Never heat or cool it fast, it is easy to crack the glass if you want to but it is the wrong way, heat the glass and pour ice cold water on it if you want cracked glass and total mess.
Make notes and reproduce the meds, not the mess.
Fresh or dried herb
Pressure cooker
Canning jar
Freezer (optional)
Chopper/grinder or knife and cutting board (optional)
Steam inlay or cotton towel
A clear head
1. Cut a top with bud but don't trim it
2. Cut the twig in a piece that fit the jar
3. Remove the large leaves
4. Stuff some leaves in bottom of jar if you want
5. Put twig with bud up in jar and close it
6. Take jar to the pressure cooker or freeze it and heat it slowly later. Never use cold water on hot jar, it will crack. Heat and cool it slowly.
7. Put cotton towel or steam inlay in bottom of cooker and jar on it. Fill the cooker with water, not too much so the jar float or too little so it cook dry.
7. Heat it up to pressure, slowly if the jar is frozen. Normal time is about 40-60 min on high pressure (120°C, ) for black tea taste, 2 hour on low pressure (110°C) for classic herb taste.
8. When pressure is reached start timer and keep the pressure constant or record the variation by watching and regulating the stove if using stove top pressure cooker. Lazy people should do it at high pressure, patient people can do it on low pressure, some cookers may work best on something in the middle and it is fine. The important part is to take notes so the medicine can be reproduced.
9. Turn the heat off
10. Let it cool to room temperature closed on stove for a few hours or remove it from stove when pressure has fallen. Again, the important part is to take notes so the meds can be reproduced.
11. The jar have ventilated and is vacuum sealed, use a metal piece like a wide skrewdriver or spoon end to open a little and let air in the jar to remove the vacuum. Push and turn on opposite side of the metal piece or punch a hole in the rubber. Let the air in slowly, no rush.
12. The herb is ready to eat as is, mix with oil or whatever but here comes a good way to chop it up:
12.1 Put the jar in freezer until completely frozen.
12.2 Put the chopper bowl with cutter in the freezer.
12.3 Put the frozen herb in chopper and chop it up fast so it remain frozen
12.4 Put chopper back in freezer
12.5 Take out the well frozen chopped herb and put it in final storage or use it in edibles, tincture or what you want. It is now decarbed and nicely chopped in small pieces, you can also vape it or smoke it ofcourse. The chopper can go back to the freezer until next time and the decarb jar will collect som oil of used a few times.
How the pressure cooker works:
Heat makes water boil at 100°C at normal pressure but at higher pressure it will simmer slowly at much higher temperature.
If you heat it up to a temperature above 100°C and open valve to release pressure the heated water will boil extremely, water in herb will also boil extremely, pressure will build in can and press the lid until it can ventilate, this will release volatile terpenes to the pot and the water or the steam and stink it up real good. You do not need to release the steam quickly, let it cool down slowly. Keep the cool and a clear head when you operate, let it steam it's just water but very hot water so stay away and wait, don't mess around.
Steam inlay or cotton towel:
A steam inlay is great if the can is low or the pot is high but a cotton towel is only option far the tall cans, both work. A solid way is to wrap a piece of cotton textile around the base of the jar and tie it around the jar but it usually stay if the weight of the jar is enough (not floating). Steam inlay and cotton towel together is a fool proof way, the function of this part is to have a layer of water between the jar and the bottom of the pot so the jar don't become too hot, boiled and steamed jar is fine. You can stuff the jar pretty good if you make sure the glass don't overheat by contact with hot metal.
Chopper: Any chopper will work, a bowl without electrical parts is good for the freezer. If you use scissor, knife and cuttingboard or something else put it in the freezer first so the herb don't stick to it.
Canning jar:
The oldschool canning jar with removable rubber and metal frame is the best but other cans may work if the operator is steady. Never heat or cool it fast, it is easy to crack the glass if you want to but it is the wrong way, heat the glass and pour ice cold water on it if you want cracked glass and total mess.
Make notes and reproduce the meds, not the mess.
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