How to Make Canna-Oil

How to make canna-oil



Canna-Oil is surprisingly easy to make.

Making canna-oil for cooking with and consuming is a fairly quick, reasonably easy process that is richly rewarding. There are several ways to make canna-oil, but one of the most cost effective methods is to use your shake and assorted marijuana trim material that is left over after harvesting your plants.

The potency of your canna-oil will depend on the quality and amount of material that you use. For those who wish to produce an exceptionally potent canna-oil, use finely ground up buds in place of trim and shake material and follow these directions accordingly:

First you will need to chop up, grind or cut into pieces the material that you intend to use for your canna-oil. A grinder is a great tool for this part of the process. You’ll also need to choose an oil to use; only use vegetable oil, with cold-pressed olive oil being one of the best options.

Next you’ll need to choose a pan. A double-boiler would be ideal for this, in order to keep the oil from getting too hot too fast, but it isn’t strictly necessary. In your pot or your double-boiler, you’ll combine your ground up cannabis and the oil of your choice. Use enough oil to cover your cannabis, soaking it thoroughly beneath a layer of oil, and turn the heat on to its lowest setting.


There are many benefits to consuming marijuana rather than smoking it, and canna-oil makes that process more efficient.

If you choose to use fresh buds, especially very potent buds, you can potentially use quite a bit more oil, but the main factor here is that you don’t want to crisp your plant matter while cooking. Many a grower won’t care about burning the plant matter since it will be strained out when you’re finished, but if you avoid burning the cannabis it improves the flavor of the oil.

Returning often to stir your oil and oversee the process, you’ll want to let the oil and cannabis soak together on low heat for at least 2 hours. With shake, trim or very stem-heavy material you can allow this cooking time to stretch out to 4 – 6 hours in order to ensure a strong batch of oil.

Once the allotted time has passed, you’ll pour the oil through a fine mesh screen or a piece of cheese cloth in order to strain out the plant material. Your oil should be a very dark green color now, and you can use it for cooking in cakes, stir fries, salad dressings and much more. Enjoy!


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