There’s something magical about the rich, warm aroma of vanilla wafting through your kitchen. Making your own homemade vanilla extract not only enhances your cooking and baking, but it also adds a personal touch to your pantry staples. With just a few ingredients, you can create a high-quality, deeply flavorful vanilla that rivals any store-bought brand.
Canning your homemade vanilla is a great way to preserve it and ensure it stays fresh for years. The process is simple and safe when done correctly, and it makes for an impressive gift during the holidays or special occasions. You’ll know exactly what’s going into your extract—no additives or artificial flavors.
This recipe is designed to be beginner-friendly, requiring minimal prep time and simple tools. Whether you’re using vanilla beans from Madagascar, Tahiti, or Mexico, the result is always a beautifully aromatic and flavorful extract. Let’s get started!
🕒 Cooking Time & Serving Size
- Preparation Time: 15 minutes
- Canning Time: 10 minutes
- Infusion Time: 6-12 months (for best flavor)
- Makes: Approximately 3 cups (24 oz)
- Servings: 48 (1 tablespoon each)
📝 Ingredients
- 12 whole vanilla beans (grade B preferred)
- 3 cups vodka (or bourbon for a richer flavor)
- 3 sterilized 8 oz glass canning jars with lids and seals
- Optional: 1 tablespoon sugar (for a slightly sweetened extract)
👩🍳 How to Make Homemade Vanilla for Canning
Step 1: Prepare the Vanilla Beans
- Using a sharp knife, split each vanilla bean lengthwise, leaving about ½ inch at one end intact.
- If your jars are short, you can cut the beans in half to fit.
Step 2: Fill the Jars
- Place 4 split vanilla beans into each 8 oz sterilized jar.
- Pour 1 cup of vodka (or bourbon) into each jar, fully submerging the beans.
- Optional: Add 1 teaspoon of sugar to each jar if desired.
Step 3: Seal the Jars
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids on and screw on the rings until finger-tight.
Step 4: Canning Process
- Process the jars in a water bath canner for 10 minutes to create a vacuum seal.
- Carefully remove the jars and allow them to cool at room temperature.
- Ensure the lids have sealed (the center should not flex when pressed).
Step 5: Infuse
- Store the jars in a cool, dark place for 6 to 12 months, shaking occasionally.
- The longer the extract infuses, the deeper the flavor.
📝 Notes
- Type of Alcohol: Vodka provides a neutral base, while bourbon or rum adds depth and character.
- Grade B beans are ideal for extract as they are more affordable and have a stronger flavor.
- You can reuse the beans by topping off the alcohol once it runs low—just let it steep again.
- Avoid using flavored or sweetened alcohol.
❓ FAQs
How long does homemade vanilla last?
Properly sealed and stored, homemade vanilla can last indefinitely. Its flavor deepens over time.
Can I use other types of alcohol?
Yes, rum and bourbon are popular alternatives. Just ensure it’s at least 70 proof (35% alcohol) for proper preservation.
Do I have to can the vanilla?
Canning extends shelf life and ensures safety, especially if giving as a gift. But if kept for personal use, tightly sealed bottles without canning are acceptable.
Can I reuse the vanilla beans?
Yes! You can top off the jar with more alcohol when it runs low and reuse the same beans several times.
🧾 Nutrition Information (Per Serving – 1 tbsp)**
| Nutrient | Amount |
|---|---|
| Calories | 30 |
| Carbohydrates | 0g |
| Sugars | 0g (if unsweetened) |
| Fat | 0g |
| Protein | 0g |
| Alcohol Content | ~12g |
| Fiber | 0g |
Note: Nutrition may vary depending on the alcohol and beans used.
⚠️ Disclaimer
This recipe contains alcohol and is intended for use in cooking or baking, not for direct consumption. Always enjoy in moderation. If you or someone you’re serving has a vanilla or alcohol allergy, avoid this recipe or consult a medical professional. Homemade products should be labeled clearly when given as gifts to alert others of potential allergens.
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