Vanilla Extract Process part 2.
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- Опубліковано 29 вер 2024
- Every couple of days I unlock the vacuum seal and shake. Replace the lids and vacuum seal again. This is the fastest at home method I have found to get a good finished vanilla extract.
Here is my personal link for vanilla beans and coupon code for 10% off standard pricing.
www.vanillabea...
10% off Coupon code CLEMENTFARMS
Canning lid Vacuum sealer attachment amzn.to/2MRq8iD
New improved vacuum sealer with hose attachment amzn.to/39sqWSM
Half gallon canning Jars amzn.to/3qmDUZh
What to you think of using a vacuum sealer marinade container to speed up the extraction time? For meat, an overnight marinade is reduced to 15-30 minutes. If one 15-30 minute vacuum sealer session equals one day, 120 sessions would equal 4 months. If you could commit to 4 sessions in the morning and 4 in the evening, those 120 sessions could be met in about two weeks. Of course, it could take less or more time. Maybe a TDS tester along the way would determine when to stop versus just assuming upon my quick estimates. Just a thought. Another thing to consider would be the plastic of the marinade container versus the glass of mason jars. Glass would be preferred, I'd say.
Another great and insightful video!! ❤
They say there’s no dumb question... but... here goes one that may be “dumb”. 🥴 I have a Food Saver similar to yours, but I’ve never used the jar accessory. How do you know when the vacuum is done? Does it sound different or....???
Thank you for the videos... they really help!
There should be a button on the machine that says canister. All you have to do is use that button and the machine does the rest and will stop when it’s done. Most machines have some sort of stop function when finished or reaches vacuum pressure.
@@ClementFamilyFarms Thank you! Happy New Year!
Great videos, excellent ideas...thanks for showing your process. Explanations and visuals help
I did mine about 1 month ago and I see a film on the surface of my extract plus there’s clear little bits floating around in the bottles. Is that normal??? Is smells okay.
I don't know what you used but if your alcohol 70-100 proof and your at least 1 oz of beans per 8oz of alcohol you should be good. Just keep shaking your jars every few days to make sure all the beans get soaked in alcohol. The film at the top is totally normal but I don't know what would be clear other than a air bubble or sometimes there is a clear like substance in the beans pods that can be released. It reminds me of silicone a little bit. But that is all normal.
@@ClementFamilyFarms thank you for responding! I used vodka for one and brandy for the other. I’m glad the film is normal, maybe it’s oils from the pods. The “clear” bits are kinda fuzzy/gel like, if the other is normal to find maybe what I’m seeing is the pods breaking down or dissolving. I’ll keep giving them a shake :) Thanks again! I was getting worried.
What machine do you have for sealing your jars??
I am using the food saver brand machine. Mine are older machines and not available anymore. But I am always looking at Costco and Amazon for when they go on sale before mine go out o me.
Started my on December 12 th using your method and omg! It looks amazingly rich thank you☺️
Thank you for your wonderful informative videos. I'm in the process of switching all of my current jars of extract to your process. Love that this will be faster results...it's worth the extra time invested. Please, share your liqueur recipes!
Part 2 do I need to buy a vacuum sealer?
Vacuum sealing the jar is just a option that will help the process. But not needed. A lot of people started using this unit for sealing their jars.
amzn.to/3vefbhR
Came back here to see what vacuum sealer you are using. The links no longer work. 🥺
Thank you for your knowledge of this process! I have been researching making vanilla and came upon your videos. Have you thought about a how-to book on your vanilla-making and flavored coffee syrups? Maybe include a few other Clement Family Farm recipes as well in it? In the meantime, I look forward to more videos. Thanks so much!
I am working on a Clement Family Farm recipe book now and thank you for the kind words.
Great video. I've been watching lots of extract videos and you are the first one that i've seen that has the process down. I am in the process of starting my own little effort and I have learned a lot from you. Thanks a bunch.
Glad it was helpful! Thank you. You really cant go wrong making your own vanilla. It was the best thing I ever did 30 years ago. Some times I ask my shelf why am I doing this? Then I go taste the store bought stuff then it hits me Oh yeah that stuff sucks really bad.
I made my first 3 jars 2 vodka and 1 bourbon vanilla. I am going to add more beans but thank you so much for sharing!!! I’m going to let these sit for 12 months. Your method is amazing!!!!
LOVE the learning! Thanks for sharing!
Great video!
What food saver is that?
It was the Food Saver brand from Costco. I cant find this model any more.
@@ClementFamilyFarms thank you😊
Will you be making a video about how you process the vanilla pods/seeds after the extracting process? I'd love to see how you deal with them, afterwards! I'm assuming you dehydrate the bits?
Sense I am in the process of making vanilla and using vanilla from start to finish i don’t have those videos yet. Here is whats coming up in the next videos. Part 3 Video will be in the First week in February i will be 6 weeks in on this batch and I will take my first test sample. I will also do a rough chops on the bean pods to open up as much as the pods as possible. In this video I will show how I remove some longer nice looking beans for display in the finished bottles. Part 4 video will show how I strain and remove beans and seeds to evenly distribute them equally over my finished bottles. Plus it will show going from there to the dehydrator. Part 5 video will be about dehydrating and grinding into powder. Part 6 video will be about making vanilla sugar. That will complete my whole process and what I do to maximize my vanilla bean pods to the fullest in my opinion. I try to keep simple and make the best vanilla and vanilla sugar I can repeatedly. I have repeat clients and being able to repeat my products quality is important to me and my name.
@@ClementFamilyFarms This is awesome, Shane! Your videos have all been great so far - I look forward to seeing the whole series! Sounds like you've got it all figured out. I don't have a dehydrator, but I do have a newer oven with a dehydrator feature - guess I should look into seeing how to use it!
Yeah even a normal oven will work just fine just set it on the lowest setting and crack the door a little bit. If it has a dehydrator setting it will probably go down to 120-140 degrees and will circulate the air witch is great. Just check it every few hours.
@@ClementFamilyFarms Can you use an airfryer foe dehydrating the beans?
Great videography! Good job Shaner!
I thought about the old wringers on a washtub too.lol Maybe using the pasta attachment on the Kitchen Aid mixer since you use such a large amount of beans.I'm enjoying your videos.
After I've left my beans soaking for 6 months, I've got a fantastic product and the beans are still flavourful enough to sell to restaurants for them to use to make desserts. Yours looks like a great method, but still looks like too much effort for me. I just do mine as a hobby business, selling about 60 liters/year.
It looks like a lot of effort but once you get into a grove it goes by fast. Plus getting extract in about 4 months for me is well worth the effort. It is a Hobby business for me also.
I have a question for you...I started 6oz of beans in a half gallon jar like yours but of course I could not fill it to the top with coconut rum. All the beans are submerged but the headspace is about 4 inches. Here's the question, will it make a difference with the vacuum sealing having the extra head space?
As long as your beans are covered you have nothing to worry about.
What do you call that tiny camera? I’m so sorry that it’s not related to vanilla.
The little camera is a gopro Hero black 6
Last year I used Bicardi Banana rum and my family said it was the best I ever made. It’s too bad that Bicardi discontinued the Banana rum. I always use top shelf Rum or Vodka. Why go cheap on the liquor if your gonna spend a ton of money on quality vanilla beans. I always prefer grey goose over Tito’s vodka. It’s just a smoother vodka to me.
Price doesn't matter on the alcohol it really is about how smooth it is. Everyone's taste pallet is different and I always try to tell people it to drink a tablespoon full of the liquor your wanting to use. if you like it! then use it, if its to strong try something else. If you don't like it from the start you will not like in the extract. I have tried probably 12-14 different vodkas. Only Vodkas I can get on a regular basis on the shelf. Ranging from $7 to $45 a bottle and the bottles around the $13 mark seemed to be just what I was looking for. I ended up going with New Amsterdam vodka and it made great smooth extract and I can get it on sale for around $10. After using the New Amsterdam I really never tried any other vodkas for several years. Then a friend of mine came over told me to try some rum. They know I am not a big drinker but said I would like it. They were right i did. They left the bottle with me and a few weeks later I found it again and thought I would try making extract with it. Well It came out better then the vodka so I tried several different ones. The issues I was having with the rums was a lot of these companies were changing labeling a branding and even stop carrying it in California. Or if I could find it the price tripled. I have no idea why this happened because after doing a little research that company is still selling the same alcohol in different bottles for what I was paying before. They sell the same alcohol in 4 different labels. Though all that I ended up using the Captain Morgan 70 proof coconut rum as my go too rum now. After the vanilla beans finish extracting you cant taste the coconut or you would never known is was coconut rum unless I told you. Banana rum would be interesting to try. It is a light enough flavor not to over power the vanilla Hmmmmm I might have to try that.
I’m really leery of flavors in alcohol, but that banana rum is intriguing. Can you taste it at all when the extract is finished, or does it disappear during the extraction and aging?
I started off with a triple fold today. Hopefully it turn out well. I have a handheld vacuum sealer. So we'll see
Oh yeah it will turn out fantastic. It is really hard to go wrong making your own. Vacuum sealing the jars is the only way to go. It makes it so much faster.
@@ClementFamilyFarms Thank you for all the tips. Your videos had perfect breakdowns of what to do and what not to do. This triple fold was actually my first extract ever. I'm starting off big LOL
The link to your sealer with hose is not working. :(
Let me do a little research and find a good one for you. These manufactures change so often its a little frustrating when you find a good one and a year later they no longer exist. I try to find equipment in personally use if they still exist or try to find something that has great reviews that do the same thing. Give me a couple days to get back to you.
@@ClementFamilyFarms no worries. I ended up finding one that is made for jars only. It’s the hand held version. I ended up finding it after posting this. Thank you though!
What country beans do you use?
Madagascar beans are the only ones I use now.
Do you think that vanilla rum or any liquor vanilla flavored would help with the vanilla extract as well?
Rums to me seem to be smoother and a little sweeter. Sweetness brings out the flavors of the vanilla beans. I want a good vanilla and not a flavored vanilla. Strong flavored alcohols can over power the vanilla so if you use a light flavor alcohol like coconut, apricot, and peach, usually after 6-7 weeks those flavors go away and you get a strong vanilla. But flavors like cinnamon, allspice, nutmeg or spiced alcohols tend to take over the vanilla flavors. They still taste like Vanilla but with more of the spice in it.
@@ClementFamilyFarms thank you. I'll keep that in mind. I actually bought Jack Daniels whiskey and spiced rum. I really hope they come out ok. I will do coconut in the future
Hi ya' doin' Sir. Two questions please. (1) Can I use a 1/2 gal jar and a one piece solid metal screw lid with a piece of parchment paper? That should make it leak proof and prevent the lid from sticking. Put on fresh paper after testing. And (2) after it's all steeped and you funnel it into bottles, regarding shelf life and the effects of light etc., what is your opinion on amber vs clear bottles? Thank you.
I have used both amber and clear bottles. I dont use amber bottles anymore and like to showcase the vanilla in clear bottles. I have done test on both and had no issues with flavor or shelf life on either. Well I say that but I do have a good problem with shelf life with the clear bottles. I sell out faster with clear then the amber.
Beautiful!
Thank you!
@Clement Family Farm- have you experimented with using a higher proof, like 151? Does a higher proof shorten the extraction time?
If you dont like the bite of the alcohol stay away form the higher proof. This is why I stay with the 70 or 80 proof alcohols. Anything over 100 proof with actually dry out your vanilla beans in the jar. If you have the 151 proof i would proof it down to 70 proof and use it. I do have a video on proofing down the common alcohols. The higher proof alcohols can speed up the process but is is not by much and not worth have that alcohol flavor or bite to it.
@@ClementFamilyFarms thank you for replying!
Is the vacumming really necessary? can i still make it without the vacumming?
Nope it is not necessary! The vacuum sealing speeds up the extraction processes and you can have a finished extract in as little as 3-4 months. With out vacuum sealing the normal wait time is 10-12 months. It is your choice both ways work well.
Another 2 questions:
If one does NOT have a vacuum sealer...
will it compromise the extract &/or beans:
1. To still be placed in a window
(for hot&cold temp exposures)
and then
shaken routinely?
2. Will the lack of the vacuum sealing still take the extract longer anyway even with the light/ dark rotation?
I appreciate your family's passion for learning.
Thank you.
Shane - I have some dark jars, would they work with your process to eliminate the UV light problem ? I’m sure your farm is neat
Yes as long as the jars are made for canning the vacuum seal method should work and solve the UV light issue. I don't have a problem with the UV light but other people do. I have had no issues other then maybe the color is a little lighter but the taste is still the same.
I am going to do a basic Q&A video on Vanilla extract is there any questions or information you would like to see on that video?
Your videos so educational,
Thank You!
In your professional opinion, would the vacuum seal / release procedure speed up "previously" started extracts?
In other words, could I start a "vacuum seal / release procedure" with vanilla extract that is already halfway through the old fashioned "wait a year procedure"?
Or would that be a compromise the extract?
Any thoughts would be appreciated.
(I have purchased a vacuum sealer because of your teaching and patience)
Oh you can jump right in and vacuum seal those extracts no problem. You cant compromise your extract with the vacuum seal it will only make it better and speed it up.
Yippee, on that.
You're awesome 👍
I bought the Mason plastic jar covers to use instead of the metal ring.They came with silicone seal rings to insert on the inside rim.
Question:
Do you use these or just the screw top on over the lid without the silicone ring added?
I use the standard metal canning lids for vacuum sealing. I just save my old ones after I have used them on jelly or pickle jars. They are not good for canning again but are still good for vacuum sealing. Then I just use the plastic lids to keep them on in case the vacuum breaks a seal. This way when I grab the jars to shake stuff doesn't go everywhere. The plastic is nice because it doesn't get jammed on stuck like the metal rings do if they get a little fluid on the threads. The plastic lids even with the rubber seal don't seal that well and I don't trust them. I do use them for some of my dry goods like sugars and seasonings.
If you don't have a vacuum cell
What can I ues or how do I do a vacuum cell
If you dont have a vacuum sealer the most important thing is the to shake the bottles as often as you can. I haven't used this style of vacuum lids my self but have heard of others using it. amzn.to/2P6G3eB
I am going to do a basic Q&A video on Vanilla extract is there any questions or information you would like to see on that video?
Two questions.. where do you buy your beans? And second, have you done any experiments using a blender for the alcohol and beans and then fermenting? Seems like it could work....
I am going a part 3 to my vanilla series this week. This will mark 6 weeks in my process and when I start testing and using my blender. As far as were I buy my beans. I shop around a lot but there is a vanilla bean co op group with really good quality beans but you will have to wait a long time for your orders. Vanilla bean kings I have had luck. Amazon is ok for the most part but its a hit and miss with the quality and you really have to watch the prices. Some of those distributors put out bundles of the same vanilla beans with different prices on them hoping no one scrolls through looking down the list. It common for a lot of items not just vanilla beans.
@@ClementFamilyFarms thank you for your info. You are so helpful. I appreciate it.
@@ClementFamilyFarms I ordered from Vanilla Bean Kings recently for he first time and got the order really quickly
Hello! I have two questions. In your first video for making vanilla extract you mention shaking these daily, but here you say you pop the pressure lid off every few days and then shake it. Do I need to relieve the pressure each time I shake it, or can I still shake it while the pressure is built up in the jar? Second question, when you reseal the jar back up, how do you know when to stop vaccuming the air out of the jar?
I shake the jars everyday sometimes twice a day for the first 6 weeks but only release the vacuum seal ever few days like I described in the video. You don't have to release the vacuum to shake the jars. My food saver vacuum seal machine stops automatically when the correct vacuum is reached. Most machines have a automatic stop on them. If your using a hand pump style follow the instructions that came with that unit. Each one have different number of stokes to reach a jar seal.
@@ClementFamilyFarms okay, thank you so much! I’m really enjoying these videos! I still need to finish the vanilla extract series, and then watch the video saying what alcohol works with this method. I’m glad I stumbled upon your videos.