And don’t forget to take the Vanilla Beans and place one inside each of the bottles you make because it’s super pretty and it will continue to infuse. Place a lid on the jar, and then store it in a cool. I chose the jars like the ones above so the vanilla extract wouldn’t come out very quickly, but you can also use a mason jar or another type of leftover jar from the grocery store that has a lid. After it comes to room temperature pour it into the bottles of your choice. Cut ten vanilla beans lengthwise, place them in a pint-sized mason jar, and fill the jar with the alcohol. Vodka (or another type of liquor such as brandy, bourbon, or rum) A jar to keep the vanilla extract in.It can be boiling inside the jars initially so be careful. Then open it and wait until the Vanilla comes to room temperature. Once it has been pressurized for 30 minutes, unplug it and let it sit for the full natural release.Place a trivet in the instant pot and add 1 cup of water.We’re not canning - just infusing - so you can use a used canning lid. If you put it straight in the instant pot without using jars, the alcohol will evaporate and won’t make Vanilla. Fill your desired number of pint jars with alcohol of your choosing.Put it in the pantry for ~3 months and get Delicious Vanilla Extract!.If you’re making these as gifts and using the 5 oz gift bottles (link below) put 2 cut Vanilla Beans in each bottle and pour in just enough alcohol to cover the Vanilla Bean.I love Spiced Rum because I think it adds more flavor, but you can use any type of alcohol. If you’re making it for yourself put a whole bag of 25 Vanilla Beans straight into a ½ gallon of Alcohol.The Seeds of the Vanilla are inside the pod and we want to do this so that when we’re cooking or it’s infusing the seed part can come out. Half Gallon of any Alcohol of your choosing that is at least 80 proof.Make this for yourself and for super cute gifts! Ingredients
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