In article >,
Ozark Baby > wrote:
> On Mon, 22 Sep 2008 00:17:00 GMT, Wayne Boatwright
> > wrote:
>
> >On Sun 21 Sep 2008 03:25:04p, zxcvbob told us...
> >
> >> Ozark Baby wrote:
> >>> On Sun, 21 Sep 2008 16:06:28 -0500, zxcvbob >
> >>> wrote:
> >>>
> >>>> zipporah wrote:
> >>>>> cooksalot wrote:
> >>>>>> On Sep 20, 6:15 pm, Ozark Baby > wrote:
> >>>>>>> On Sat, 20 Sep 2008 18:26:57 -0500, zxcvbob >
> >>>>>>> wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>> Ozark Baby wrote:
> >>>>>>>>> We are planning on making our own homemade vanilla extract. What
> >>>>>>>>> I want to do is to be able to give some as gifts. What size
> >>>>>>>>> bottle would anyone recommend for gifts? The other question is if
> >>>>>>>>> I would need to seal, like with canning, such jars of extract
> >>>>>>>>> once it is made, after 6 months, or what? Would this homemade
> >>>>>>>>> extract be ok just sitting on shelves or should it be
> >>>>>>>>> refrigerated or what? Any suggestions would be appreciated.
> >>>>>>>> Are you gonna get 5 ounce glass bottles for it? (I've never seen
> >>>>>>>> little
> >>>>>>>> brown bottles for sale, but that would be the way to go if you can
> >>>>>>>> find them.) I don't know how you intend to make your extract,
> >>>>>>>> I'll assume by
> >>>>>>>> steeping chopped vanilla beans in bourbon or rye or vodka, but i
> >>>>>>>> think you just need to screw the lids down tight.
> >>>>>>>> Bob
> >>>>>>> Thank you for your reply. Yes, I was thinking about 5-8 oz sizes,
> >>>>>>> as these will be presents for Christmas.
> >>>>>> Well you do realize that once we open those bottles of vanilla they
> >>>>>> sit in the cupboard sometimes for years and are just fine. My
> >>>>>> bottle source is Mountain Rose Herbs
> >>>>>> http://www.mountainroseherbs.com/sup...s_bottles.html
> >>>>> Specialty Bottle (http://www.specialtybottle.com/) is another fine
> >>>>> source for containers. I've been very happy with my orders from
> >>>>> them. I use their tins for dry herbs and spices and have some
> >>>>> eye-dropper bottles for citrus oils and the like. They have very
> >>>>> competitive pricing too (always a bonus).
> >>>>
> >>>> I think I would use these: (either the 2 oz or 4 oz with plain lids)
> >>>> http://www.specialtybottle.com/index...on=Custom&ID=2
> >>>>
> >>>> Bob
> >>>
> >>> I am wondering if plastic can be used? What are your thoughts?
> >>
> >>
> >> The extract will last a lot longer in glass (especially brown glass) and
> >> you don't have to worry about the alcohol slowly leaching chemicals from
> >> the plastic.
> >>
> >> BTW, I read an article in Cooks magazine a few years ago, and their
> >> homemade vanilla was more expensive than commercial vanilla and not as
> >> good -- even though they used good beans. Of course yours will be
> >> different ;-)
> >>
> >> What spirits are you planning to use? (I would use bourbon or rye
> >> whiskey because they have a spicy aroma already.)
> >>
> >> Bob
> >>
> >
> >I always use bourbon when I make my own.
>
> You think bourbon is better than vodka to use? Does the taste of
> borbon stay with it ot does the vanilla take over completely? This is
> not for drinking at all, just for cooking in the end, plus gifts for
> the same.
AFAIC, all you need is alcohol (or some liquid, booze seems most common)
as a carrier for the vanilla essence. I don't know many recipes that
ask for more than about a teaspoon or two of vanilla extract. I don't
concern myself with any lingering cheap brandy flavor that might remain
in my dish after I've baked it. And if it's in an icing, a little
brandy never hurt anything.
You're making this way too complicated. You fishing?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <
http://prairiehome.publicradio.org/
programs/2008/08/30/>