Pressure Cooker Pure Vanilla Extract
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 1 pint jar 1x
Ingredients
Scale
- 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.