Extract! Extract! (E) (IP)

Whether baking, making ice cream, using as an air freshener, vanilla extract is a pleasant fragrance and taste for most people. Good quality, pure vanilla extract is getting a little pricey, though. Then I learned how easy it is to make using the Instant Pot (IP).


Actually, if you have time and a cool, dark storage place, vanilla extract can be made using only two things: vanilla beans and vodka, or another "base" of your choosing. Living in the desert southwest, we do not have a reliably cool, dark place to let extract "brew" for a few months. I'm not that patient, either. Using the IP, the extract is ready-to-use in a week or, if you're really impatient, the next day!

Helpful online tips and recipes:

https://tidbits-marci.com/pressure-cooker-vanilla-extract-and-faq/

https://www.tidbits-cami.com/pressure-cooker-pure-vanilla-extract/

The details and recipes are in the links above. Here are a few of the basics:

• Use 80 proof (40%) vodka
• Put the vodka and vanilla beans (or other flavorings, more below) in a canning jar and add a lid and ring, screwing on securely but not tight

This is important because the alcohol content allows the extract to be store safely in a cupboard. Refrigerating the extract ruins the flavor and, if the alcohol content gets too low, it can allow bacteria to grow. 

Following the recipe in the links above (quick ingredients list below for three different extracts), I added the ingredients into pint canning jars and placed on the trivet that comes with the IP, along with a cup of water to produce the steam. I used a full natural pressure release, which took a half hour or so, and then removed the jars with potholders and placed on a cooling rack in a cool, dark corner of the kitchen counter overnight. 

In the morning, I combined the contents of the jars by pouring through a coffee filter-lined strainer. A few pieces of the flavoring (vanilla beans, lemon zest or almonds) were added to the individual jars to allow the extracts to continue to "brew." Using a funnel and small measuring cup, each individual, dark bottle was filled, wiped clean and sealed.

For gift-giving, I used my Silhouette Camero to create simple boxes from cardstock. Labels were printed (Avery #22814) and a little note explaining the process was slipped into the back of box behind the three bottles of extracts. The package was secured using shrink wrap. 

We've enjoyed using the vanilla extract in homemade ice cream.  I combined the leftover vanilla beans with a few cups of sugar. That will be used in Christmas cookies in a couple weeks.

Below are the basic ingredients I used for these three extracts. Please consult the recipes in the links above for the details.

The “base” of extract is vodka. 

Rum, bourbon or non-alcohol glycerine can also be used (see recipe links for details). 

Almond Extract

6-10 organic whole raw almonds
   (blanche the almonds to remove the skin first)

1 cup vodka 

Lemon Extract

Zest of two lemons

1 tsp. sugar

1 cup vodka

Vanilla Extract

3-5 Grade B Madagascar vanilla beans

1 cup vodka