Increase recipe proportionally to make larger batches
1 ounce Grade B Vanilla Beans (29 Grams)
FOOD GRADE GLYCERIN
9–10 ounces Food Grade Glycerin.
Search for food-grade glycerin online and on Amazon.
CUT THE VANILLA BEANS
Cut the tips of the vanilla off and discard them.
Slice the vanilla lengthwise, then cut it into short pieces about 2 inches.
GET YOUR JAR
If you are going to pressure cook to speed up the process, add the vanilla pieces to your canning jar.
Any jar will be acceptable if you don’t plan on pressure cooking.
PRESSURE COOK & REST THE JAR
Pressure Cook for 35 Minutes. When Done, Let the jar stay, or rest, in the pressure cooker for an additional 60 minutes. This extra time with the heat will help the infusion process.
REMOVE & SHAKE THE JAR
Remove the jar from the pressure cooker and shake. After shaking the jar, put it in your cabinet, and shake the jar from time to time. You can use the infusion after a few days, but it will be stronger in 2–3 months.
NO PRESSURE COOKING METHOD
If you skipped the pressure cooking, wait 4-6 months for the infusion to finish and shake the jar from time to time.