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An example of the kind we mean. AI-generated illustration
Airtight jars
For resting snuff while it develops, and for storing it afterwards.
What to look for
Glass jars with good seals (Kilner or mason style) are ideal. Snuff can rest sealed for anything from a day to several weeks, and the flavour and moisture settle during that time.
Some recipes then have you open the jar for a few days so strong ammonia smells can fade. Fill jars near the top to limit the air inside, and label each one with the recipe and date.
Used in 69 recipes
- 6 Photo house blend
- Adding camphor with camphor spirit
- Basic salt and soda snuff
- Brandy, sherry and honey rustica
- Butterscotch snuff
- Chilli-scented Scotch snuff
- Christmas blend
- Cigar snuff with Pusser's rum
- Citrus SP: Viking Blonde with Queens Extra Strong
- Coffee and orange Kendal Brown
- Crazy Fruit, Crazy SP and Crazy Toast blends
- Drying, grinding and sieving tobacco
- Fast three-day snuff ratios
- Fermented Longhorn fine-cut snuff
- Fermenting, darkening and toasting
- Fine, low-moisture snuff in the Santa Caterina style
- Four-leaf snuff fermented with toasted oak
- Fribourg & Treyer Bordeaux homage
- Fruit punch and soft-serve mixes
- Gardenia-scented dark fire-cured
- Garrett and Willie Pete strong mix
- Golden Virginia snuff with port or coffee
- Grunt, Garrett and chocolate blend
- Hand-ground Virginia leaf snuff
- Herbal tea bag scenting
- High-pH potash snuff
- Home-ground Toque rustica with bicarbonate
- Homemade Firedance flake snuff
- Homemade schmalzler with edible oil
- Honey powder snuff
- Hot toddy lemon and whiskey snuff
- Indirect scenting with peel, herbs or coffee beans
- Juniper and menthol toast mix
- Latakia snuff with Viking Brown
- Lemon and mint revival blend
- Licorice-boosted plain snuff
- Lightly scented plain snuff
- Madras menthol and eucalyptus (a Hedges substitute)
- Making a slaked-lime snuff stronger
- Mellow menthol from a menthol snuff
- Peanut butter and bergamot blend
- Perique snuff from cigarettes
- Peterburg snuff (19th-century Warsaw)
- Rehydrating a dried-out snuff
- Rehydrating dried snuff by weight
- Reviving a dry Schmalzler with ghee
- Rose petal Paris snuff
- Rum and coffee snuff
- Rum and tonka homemade snuff
- Rustica booster powder
- Salted, slow-cooked snuff
- Salvaging a gritty schmalzler
- Scenting snuff with essential oil on cotton
- Scenting snuff with a whole tonka bean
- Scenting with food-grade extract or peel
- Smoked salt plain snuff
- Spanish Folly: brandy and honey rustica
- Spearmint and menthol rustica
- Spray-on washing soda method
- Starter neffa
- Steam-cured snuff from homegrown dark leaf
- Sternecker with Garrett Scotch
- Stretching F&T Morocco with Toque Quit
- Teabag-scented snuff: pumpkin pie and orange spice
- Toasted Virginia gold snuff
- Tonka bean fermented snuff
- Twice-brewed Scotch plain with bergamot
- Wine-cured Parisian rappee (a 19th-century recipe)
- Woodruff fermented burley snuff