Old Ted Award Winner
Heyyy, what did I say to deserve such a short non-answer? LOL ... I apologize for any mis-wording in my previous question, allow me to elaborate.
Stoving vs. Toasting..... first my disclaimer, this is my opinion and understanding of what the two different processes mean, and it's a pipe smoking patissier's point of view who's done very little tobacco-specific research, so I could be miles off. Thank goodness for my mastery of food science ...
Stoving would be the process of slowly cooking the leaf at a low temperature to develop more character from the sugars that are present.
Toasting would be the brief heating (high or low heat) of the leaf to redistribute the tasty oils without developing the sugars at all.
Virginia's have a high (er) sugar content, and they benefit from the long stoving process where that sugar is cooked to a more complex and flavorful state. The Burley, however, would not benefit from a long "sugar cooking" process, as they have little to no sugar present. Burley would see a change, as would almost any vegetative produce, from a brief, controlled heating and redistributing of the essential and volatile oils that make up its flavor profile. Maybe the only way to enhance the burley, short of an infusion or addition. Again, these are all my amateur deductions and opinions, and i could be mistaken.
Now... the question .... Couldn't I "toast" the burley in the pressure cooker the same way I "stove" my virginia's?
I'm learning this stuff, but there are a few things i absolutely know... Your oven doesn't run at the temperature you think it does... i've seen as great as a 30 degree difference in either direction from the intended temperature on several home ovens. Unless you put a thermometer in your oven and actually test and calibrate it regularly, you're rolling the dice if you're trying to hit 250* exactly... you could be scorching them up closer to the 300 mark, or not doing anything at 210*. So, the main reason for my curiosity is to have absolute control over the temperature and moisture... Pressure cooking at 15psi will bring the temperature in your cooker to EXACTLY 250*F every single time... the magic number. As long as i can maintain a constant moisture within my jars (i can) I don't need to worry about the temperature or moisture at all. No worries about scorching or desiccating the leaf. Bring the pressure cooker to 15 psi, set a 15 minute timer... done.
Don't answer that question, I've just convinced myself to give it a whirl LOL... I'm convinced it could be done, with ease. .... I'll do some experimentation and report back with my findings.