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96 1⁄2‐TEASPOON SERVINGS - 5 hours
Canna-Oil
Medium/Intermediate
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.
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