Ingredients: |
Ingredients: Ingredients
10 Vanilla Beans (6"-8" long - If your beans are shorter, increase the number of beans to 15-20.
1.75 liter bottle of Vodka - get the cheap stuff, at least 80 proof.
Rum, brandy, or Bourbon can be used.
Equipment
Electric Pressure cooker - Do NOT use a stove top pressure cooker!
Six 8 oz bottles or bottle that will hold 48 oz of extract
Large 8 cup measuring cup
Tongs
Silicone Spatula
Funnel with narrow neck that will fit inside your bottle(s)
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Directions: |
Directions:1. Pour the entire contents of vodka directly into the pressure cooker liner.
2. Using a sharp knife, starting 1" from one end, cut through the TOP layer of the bean and continue lengthwise all the way down to the end. *Open the split vanilla bean, using the dull edge of your knife or a spoon, scrape out the vanilla seeds and swish the knife/spoon in the vodka to clean the seeds off. Repeat with the rest of the beans. If using bottles that are shorter than your beans, cut them to fit. (in half or in thirds) *Scraping the vanilla bean is optional.
3. Put the prepared beans into the pressure cooker filled with vodka.
4. Make sure seal is in correctly, close the pressure cooker, lock it and set the vent to 'closed' or 'sealing.'
5. Select High Pressure or manual.
6. Set the timer for 60 minutes.
7. Let the cooker come to pressure, about 10 min, and let it naturally release, about an hour. Do NOT use a Quick Release.
If your pressure cooker has a Keep Warm feature, turn it off or unplug the cooker.
8. Sterilize your bottles, measuring cup, tongs, spatula and funnel by washing in hot, soapy water, rinsing well and then covering all equipment with hot, boiling water.
9. When all the pressure has naturally released and the pin has dropped, open your pressure cooker.
10. Using tongs, remove the beans, divide them between your bottles and place them inside.
11. Pour the vanilla extract into the large glass measuring cup. Swish the pot liner to gather as many of the seeds as you can. Use a silicone spatula to get the rest of the seeds, if necessary.
12. Put the funnel on your bottle. Carefully pour the vanilla into your bottle, and note how full you are filling it while doing so.
13. Cool for 15 minutes, loosely capped and then fully cap your bottles.
When extract has cooled, clean and dry your bottles before placing labels.
Store your vanilla in a cool, dark place away from sunlight, tightly closed/capped. Do not put in the refrigerator or freezer. Your vanilla will be ready to use in a week or two. Over time, it will mellow out, become darker, and stronger as it ages and matures. |
Personal
Notes: |
Personal
Notes: Yield: almost 7 cups or about 55 oz vanilla extract
Prep Time: 10 min
Pressure/Cook/NPR time: 2 hr. 10 min
Shelf life: Indefinite, as long as it is stored properly in a cool, dark place away from sunlight and the beans are always submerged in the alcohol. Do not freeze or store in the fridge.
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