This post may contain affiliate links, which means I get a small percentage of the sale at no extra cost to you. I only recommend items I love and have had a positive experience with. Thank you!
When you are looking for the perfect gift that is perfect for someone that is hard to buy for, why not try a bottle of homemade vanilla extract? Normally, it can take 2-3 months to make a good bottle of extract, but this method will make it ready in almost no time!
*This post constitutes an original TIDBITS method for making vanilla extract. We reserve the rights to allcontent, images, method, and directions found in this post, and they cannot be duplicated, re-posted, or distributed in any way or form, except for the use of one image used with a brief explanation and a visible link back to this post. Thank you for respecting our copyright!
Making Vanilla Extract In The Pressure Cooker
When you grab your pressure cooker and make homemade vanilla extract, you’ll get an amazing flavor with little to no effort and no time at all. The best part is you can make it with alcohol such as 80 proof vodka or you can make an alcohol free version of this vanilla extract with food grade vegetable glycerin.
You may have a hard time deciding which version you’ll love the most, as they both shine in their own way. If you are concerned about alcohol at all, you may want to use the glycerine version in raw foods such as whipped cream or ice cream, and save the alcohol version for foods that are baked or cooked, so the alcohol dissipates. This will leave the wonderful vanilla flavor behind.
How long does homemade vanilla flavor last?
The vanilla is processed in a jar with a lid, so very little alcohol dissipates. This will allow the vanilla flavor to continue to be extracted over time, much like the traditional method.
You can enjoy your homemade vanilla for a very long time this way, and the shelf life can be years when kept in a cool, dry, place.
What about an alcohol free version of homemade vanilla?
To make an alcohol free version of homemade vanilla, you will use food grade glycerine. The result is golden, thick and evenly speckled throughout with vanilla seeds. It’s a gorgeous sight to behold, when held up to the sunlight.
The alcohol free version of homemade vanilla flavoring is perfect in uncooked recipes like whipped cream, smoothies, frosting and of course homemade frozen yogurt and vanilla ice cream. Simply give it a shake before each use to get a nice dose of seeds in whatever you’re making for that instant pretty factor.
How do I store homemade vanilla extract?
Homemade vanilla is easy to store in the mason jars you used to make it. Simply keep the lid on tight, or use this pour-able mason jar lid. No need to remove the beans, as the flavor keeps deeping over time.
What kind of vanilla beans should I use?
You’ll want to use the best quality vanilla beans you can find. Look for Grade B Madagascar vanilla beans which can be ordered here from Vitacost and here from Beanilla. Each company provides a high quality bean that is worth ordering again and again.
Making Vanilla Extract in the Pressure Cooker
- First things first, gather your ingredients, which include the vanilla beans and Vodka, or food grade glycerin.
- Then with some good kitchen shears, snip your beans in half so they will fit nicely inside a pint canning jar.
- Then split them down the middle with your scissors, but not quite all the way. Leave the top of the bean intact.
- Insert the beans inside the jar and fill it with Vodka or Glycerin until almost to the first rim markings or about an inch and a half of head space.
- Place a rack or trivet on the bottom of the pressure cooker pot, and barely screw the lid onto the jars and insert into pressure cooker. You can comfortably add 3 pint jars to a 6 quart pressure cooker.
- Next, simply follow the instructions in the recipe below and you are well on your way to your very own bottle of homemade vanilla extract.
What pressure cooker should I use?
I use both the fa*gor Lux electric pressure cooker and the Instant Pot electric pressure cooker. But you can use these directions to make the homemade vanilla extract in any pressure cooker you own.
And if you are looking for more recipe favorites from TIDBITS, check out our NEW COOKBOOK titled Master the Electric Pressure Cooker Cookbook.
Enjoy this handy source list for all the items you see pictured and which we use in our Vanilla making process. (These are my affiliate links, which help make it possible for me to share information with you for free. Thank you in advance for using them for your purchases).
- Vodka – try your local liquor stores.
- Food Grade Glycerin
- Mason Jars
- Pourable Mason Jar Lid
- Reusable Mason Jar Lids
- Small hand held glass bottles for beautiful Vanilla pictures and perfect for gift giving.
- Instant Pot electric pressure cooker
- Beanilla Vanilla Beans
- Kitchen Shears
I now have more than enough homemade vanilla extract for the next year!
And be sure you don’t miss our printable extract labels, free to you to use for all your labeling purposes.
Other posts you are sure to love:
- PRESSURE COOKER WHOLE GRAIN CREAMY MAC AND CHEESE
- PRESSURE COOKER CAULIFLOWER FETTUCCINE ALFREDO
Note: This process isn’t designed for canning vanilla. The lid and ring are simply in place to keep all the alcohol from dissipating.
Disclosure: To play it safe, we do NOT guaranteethe outcomeor resultsof this method of making vanilla extract. Follow our instructions at your own risk. We simply share this method that has had wonderful results for us. We have consulted with alcohol experts and three companies that make vanilla extract and even had it tested for bacteria – which came out negative. We have especially enjoyed the amazement and awe we’ve gathered from our expert friends about this idea 😉
CAUTION!: This method is NOTintended to be used with a stove top pressure cooker. Only use in an electric pressure cooker with a FULL NATURAL RELEASE. Keep electric pressure cooker away from any open flame while making vanilla with alcohol.
UPDATE 12/12/16 Due to some new methods popping up for making vanilla extract in the pressure cooker, I want to tell you why I settled on the method I did. I tested alcohol percentages of all my batches of vanilla to make sure they were staying above 35% (starting from 40%). It was only once I added the barely tightened lid, that I was able to consistently maintain this percentage. This means your vanilla is safe to store at room temperature long term and vanilla flavor will continue to be extracted from the beans if you leave them in the jar, win win! On my batches made in an open jar or directly in the pot, I not only lost a lot of volume, I also ended up with alcohol percentages as low as 25% which I was not comfortable with. Last thing, if you’re vanilla smells strong of alcohol after you process it, let it sit for a week, swishing daily. The alcohol will mellow and the vanilla will be more present. Enjoy!
And if you are looking for more recipe favorites from TIDBITS, check out our NEW COOKBOOK titled Master the Electric Pressure Cooker Cookbook.
Pressure Cooker Pure Vanilla Extract
Created by TIDBITS & COMPANY
Servings 1 pint jar
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Print Recipe Pin Recipe Rate Recipe
No need to wait months for vanilla beans to extract their flavor any more! Make your own bottle of beautiful and pure vanilla extract in the pressure cooker and enjoy right away.
Ingredients
- 6-10 Grade B Madagascar vanilla beans
- About 2 cups Smirnoff Vodka 80 proof 40% alcohol or Food Grade Vegetable Glycerin
Instructions
Using a sharp pointed knife or kitchen shears, cut each bean in half and then split in half lengthwise leaving about an inch still connected. Place the vanilla beans in a pint size Mason jar and add vodka or glycerin, leaving 1 inch of head space. Top with a canning lid and ring and barely tighten.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, use a natural release.
Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.
Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.
Tip: When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar! Smells and tastes heavenly!
Tip: The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Notes
Mason jars can develop weak points over repeated use in both pressure cooking and canning. I suggest rotating jars often to decrease the rare chance of a jar breaking while cooking.
Now go order your supplies and get started! Whether you’re making it for yourself or for a quick gift, this homemade vanilla extract is sure to dazzle and impress! Enjoy! We’d love to hear what you think of this idea and if you give it a try!
