Things You'll Need
Instructions
Wash and dry a metal tuna fish can.
Cut 100 percent cotton jeans into 2-inch squares.
Place the cloth loosely into the metal can. Hot air and smoke need to circulate around the fabric while charring.
Fasten a piece of heavy duty aluminum foil over the top of the can and press it firmly in place with your hands. Give the edge an extra bit of pressure to be certain it forms a tight seal.
Punch one hole in the middle of the foil top with a small finishing nail.
Nestle the can in a bed of hot coals. These can be from a wood fire or charcoal briquettes.
Watch the time and, after ten minutes, see a small stream of smoke come from the top hole.
Turn the can slowly to be certain it heats evenly.
Remove the can from the embers with metal tongs and let it sit for five minutes on a hot pad. If the material is left in the can too long, it will be brittle.
Cool the can for 20 minutes.
Take the foil lid off of the can.
Separate the individual pieces of char cloth, gently.
Tear a piece to see that the individual fibers are visible. Good char cloth is black with a visible weave. If brown spots are distinguishable, the cloth is not finished. Place it back in the fire until it is all transformed to blackened char cloth.