vanilla extract

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yields: about 1 cup (250 mL) of vanilla extract
7-8 (1 oz / 30 g) vanilla beans
1 c (250 mL) vodka, 80 proof (40% alcolhol content)
special equipment
dark glass jar (brown or green wine bottles) with a tight fitting lid
1. carefully split the vanilla beans in half lengthwise, leaving about an inch at the end connected.
2. stuff your vanilla beans into your clean container.
3. add the vodka, making sure the beans are completely covered, cap and give the bottle a shake.
4. set bottle in a cool, dark place and shake daily for the next 30 days or so, or whenever you remember to. should be ripe at about 2 months.
safety first:
if you are worried about botulism, check out the National Center for Home Food Preservation. click here for info about how to properly sterilize your containers and how to select them. highly recommend checking out their site, as the research is scientifically-backed so you can be assured that it's not untested misinformation.

if anything, sterilizing your container in a boiling water bath will remove some residual flavors from previous content. be careful which containers you will be reusing as dill pickles is not a good flavor for vanilla extract to have.

OR, utilize your used vanilla beans. economical and allows you to use up those beans till they're completely spent.
Cooking Time   more than 2 hours 
Features   Dairy-Free, Vegan, Vegetarian

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