Vanilla Extract: Poured

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

December 23, 2011

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Tags: food club, home

First, you set the extract. Next, you wait. Sifting follows. Then, you pour. The pouring was the hard part for me before, but I think I have a system down. Let’s back up and start with sifting.

  1. I had 3 full quart jars of extract. I set out an 8 cup liquid measuring cup. I sat a colander on top, and topped that with a cotton towel.
  2. I next emptied two-quart jars over the sifting mechanism.
  3. I used an 8oz ladle (the only measurable size I have) 3/4 filled, and poured it into my 4oz amber glass jars. I had a narrow mouthed funnel inserted into the top.
  4. I set the glass jar onto a small bowl lined with a paper towel to catch the drips, and there were drips!

Funneling the extract immediately through the colander and cotton towel into the large measuring cup saved time and simply felt more efficient. Ladling the extract into the 4oz jar was more accurate and cleaner. Previously, I filter from a smaller measuring cup into the 4 oz jars, still using the funnel. The ladle was a lot easier. I will be investing in a 4oz ladle.

See the photos start to finish.

[flickrslideshow acct_name=”alexis22578″ id=”72157626971874291″]

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