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
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