As you use it, you can replenish the jar by adding more Strathcona Spirits Clear Stock and additional vanilla beans if needed. Your homemade vanilla extract can be stored indefinitely in a cool, dark place. Then place your jars, and do high pressure for 30 minutes with it sealed. However, it's also perfectly fine to leave the beans in the extract for additional flavor. Pour 1-2 cups water in the bottom of the pressure cooker, and sit the trivet in. When ready to use, you can strain the vanilla extract if desired to remove any small bits of vanilla bean. Some people prefer to let it infuse for several months for a more intense vanilla taste. The longer you let it sit, the stronger the flavor will become. Shake the jar gently every week or so to agitate the beans and enhance the extraction process.Īfter 8 weeks, your homemade vanilla extract should be ready to use. During this time, the alcohol will extract the flavors from the vanilla beans, resulting in a rich and aromatic vanilla extract. Store the jar in a cool, dark place, such as a pantry or cupboard, for at least 8 weeks. Seal the jar tightly with the lid and give it a good shake to distribute the alcohol. Make sure the beans are fully submerged in the alcohol. Pour 1 cup of Strathcona Spirits Clear Stock, 96% Alcohol over the vanilla beans in the jar. Place the split vanilla beans into a clean glass jar with an airtight lid. This step helps to release the flavors from the beans. Using a sharp knife, split each vanilla bean lengthwise, but keep them connected at one end. Madagascar bourbon vanilla beans are commonly used for their rich flavor. Look for plump, moist beans that are oily to the touch. Begin by selecting high-quality vanilla beans.
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