4.7
(35)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 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. If beans are too dry to split, cut them into 1 inch pieces.
Step 2
Place the vanilla beans in a pint-size Mason jar and add vodka or glycerin, leaving 1 inch of headspace. Top with a canning lid and ring and barely tighten.
Step 3
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.
Step 4
When cooking is complete, unplug the pressure cooker and use a natural release.
Step 5
Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.
Step 6
Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.
Your folders
recipesfromapantry.com
4.9
(7)
Your folders
thebutterhalf.com
5.0
(3)
75 minutes
Your folders
thekitchn.com
5.0
(19)
Your folders
foodnetwork.com
4.2
(38)
Your folders
sallysbakingaddiction.com
4.9
(85)
Your folders
allrecipes.com
4.7
(109)
Your folders
sallysbakingaddiction.com
4.9
(51)
Your folders
thekitchn.com
4.3
(8)
Your folders
natashaskitchen.com
4.9
(107)
Your folders
therisingspoon.com
Your folders
traditionalcookingschool.com
3.7
(27)
Your folders
norecipes.com
5.0
(1)
Your folders
rosebakes.com
4.9
(11)
Your folders
fifteenspatulas.com
5.0
(1)
Your folders
tastesbetterfromscratch.com
5.0
(3)
Your folders
washingtonpost.com
Your folders
sallysbakingaddiction.com
5.0
(63)
Your folders
zoebakes.com
5.0
(10)
Your folders
tasteofhome.com
4.4
(5)