Canna-Oil

Ingredients:

Method:

• Fill the pot you are using about halfway full with water and set it on your stove to medium-high heat. If using the rack, which helps keep the infusion away from the direct heat from the bottom of the pan, set it in the pot now.

• Stir the oil and kief (or cannabis flowers) in the clean 16-ounce jar and seal well with a clean lid. Place the jar in the pot of water and check the level of the water against the level of oil in the jar; the water should be just above the fat line, but not so high that the jar begins to float and swim around.

• When the water has come up to a simmer, turn the heat all the way down to the lowest setting and place the jar in the water bath. Ideally, your water bath will be at around 190° F maximum, 175° F minimum, and you want to maintain that temperature for about 2 hours if using kief, 3-4 hours if using flowers-- and somewhere in between if you are using a mix of the two. Check the water level and temperature at least once an hour, adding hot (or cool) water as needed. “Burp” the jar after the first hour-- remove it, dry and open the lid, then reseal and submerge again.

• After 3-4 hours maximum, remove the jar from the heat and let cool just enough for you to handle it. If you used kief, you’re done!

• But if you used flowers... place the cheesecloth or other fine mesh cloth over your stainless-steel strainer, then place this over a clean jar or funnel and bottle, whatever you will store your canna-oil in. Don’t forget to label it thoroughly so anyone who comes across it will know it is infused, and include the date.

• Store your canna-oil in a cool, dark place for 2 weeks, or in the refrigerator for up to a month.