Loader

Homemade Vanilla Extract – Traditional and in a Pressure Cooker

By : | 0 Comments | On : June 30, 2022 | Category : Recipes

If you’ve been thinking about making vanilla extract for Christmas gifts… NOW IS THE TIME if you want to do it traditionally. Seriously! The traditional method takes 6 months truly bring out the best flavor. But the traditional method is so easy and requires no special equipment!  But what happens when you don’t have 6 months to wait for the vanilla to traditionally extract? That is where the second half of this adventure comes in! We are going to try this in the pressure cooker! And apparently, it’s ready to be used as soon as it cools! I’m ready to show you both methods and give my review on the pressure cooker one!

 

Print your recipe here:

Homemade Vanilla Extract

Ingredients:

  • Vanilla beans from Madagascar
  • Vodka (80 proof) (or bourbon for darker vanilla)
  • Glass bottle with tight fitting lid or canning jar

Shelf directions (Ratio: 5 beans per 1 cup of alcohol):

  1. Split the vanilla beans down the center lengthwise and place them into your glass jar. If you have long beans, you may have to cut the beans in half to fit into the jar so the beans are completely submerged in the alcohol so they don’t spoil.
  2. Fill the jar with the desired amount of alcohol and secure the lid tightly. 
  3. Shake gently and set inside a cupboard outside of direct sunlight.
  4. Your vanilla will be ready to use in 3 months, however the preferred time is 6 months to get a better flavor. Steep 12 months for an even stronger flavor.
  5. You can reuse your vanilla beans for one more batch before throwing away.

Pressure Cooker directions (Ratio: 2-3 beans per 1 cup of alcohol):

  1. Prepare the pressure cooker by putting in the steaming rack and filling the bottom with water.
  2. Split the vanilla beans down the center lengthwise and place them into a canning jar that fits into your pressure cooker. If you have long beans, you may have to cut the beans in half to fit into the jar so the beans are completely submerged in the alcohol.
  3. Fill the jar with alcohol and secure the lid tightly. 
  4. Shake gently and set on the wire rack inside the pressure cooker. 
  5. Seal your cooker and set at high pressure for 35 minutes.
  6. Allow your pot to naturally pressure release completely and for your pressure cooker to be COOL before you open.
  7. Unlike the first method, you can not reuse your beans. Discard beans.
  8. Use as normal.

****
MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk
Visit my website at http://www.AdventuresinEverydayCooking.com
My Patreon https://www.patreon.com/adventuresineverydaycooking
My Pampered Chef website https://www.PamperedChef.com/pws/AECHeather/
Find me on Facebook at https://www.facebook.com/AdventuresinEverydayCooking
Find me on TikTok at https://www.tiktok.com/@aecheather
Follow me on Twitter at https://twitter.com/AECHeather
Follow me on Instagram at @AdventuresinEverydayCooking

  • MeWe

Leave a Reply

Your email address will not be published.

%d bloggers like this: