Vanilla Extract

Prep Time: 10 mins. Cook Time: 30 mins. Total Time: 40 mins. Yield: 1 pint jar (1x). Category: Extract. Method: Pressure cooker. Cuisine: American.

1. 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.
2. 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.
3. When cooking is complete, use a natural release.
4. Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.
5. Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.
6. Tip: When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar! Smells and tastes heavenly!
7. 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.

Sources: https://tidbits-marci.com/pressure-cooker-vanilla-extract/ OR https://www.friedalovesbread.com/2016/11/one-pot-pressure-cooker-vanilla-extract.html