HOMEMADE VANILLA LABELS RECIPES
FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...
Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.
Provided by TJ
Categories Miscellaneous
Total Time 20165 minutes
Prep Time 5 minutes
Yield 48
Number Of Ingredients 2
Steps:
- Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
- Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
- Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
- After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
- Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.
Nutrition Facts : ServingSize 1 teaspoon, Calories 12 kcal
HOMEMADE VANILLA EXTRACT - HOW TO MAKE VANILLA EXTRACT ...
Make several batches of this vanilla extract so you can easily add it to smoothies, lattes, and other recipes at home.
Provided by Erica Kastner
Categories main dish
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 1 cup
Number Of Ingredients 2
Steps:
- Cut the vanilla beans in half lengthwise with scissors or a knife. Leave a bit intact at the end if desired. Cut the beans down to fit the height of your jar if necessary.Put the beans in an 8-ounce jar. Cover with alcohol. Screw the lid on and give it a good shake.Place in a cool, dark place. Let sit for at least 2 months. The longer the vanilla sits, the stronger the flavor will be. While it's sitting, give the jar a shake every week, or as often as you can remember.
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HOMEMADE VANILLA EXTRACT RECIPE: HOW TO MAKE IT
Homemade vanilla is fun to give in decorative bottles with attractive labels. Share it with special friends who like to cook or bake. —Becky Jo Smith, Kettle Falls, Washington
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Calories 11 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Calories 11 calories per serving
- Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.
See details
HOMEMADE VANILLA EXTRACT RECIPE: HOW TO MAKE IT
Homemade vanilla is fun to give in decorative bottles with attractive labels. Share it with special friends who like to cook or bake. —Becky Jo Smith, Kettle Falls, Washington
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Calories 11 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Calories 11 calories per serving
- Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.
See details
HOMEMADE STRAWBERRY JAM RECIPE | JAMIE OLIVER FRUIT RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 34 calories per serving
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 34 calories per serving
- Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
- Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
- Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
- Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!
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