Directions

1. Split 1 vanilla bean, and scrape seeds into a clean ½-pt jar. If desired, cut bean in half crosswise. Place in jar. Repeat procedure with remaining beans and 2 ½-pt jars.
2. Cook bourbon in a large saucepan over medium heat 5 minutes (do not cook longer). Pour 1 cup bourbon into each jar. Cool mixture to room temperature (about 30 minutes).
3. Cover jars tightly and let stand at room temp 1-2 weeks before using, shaking jars once a day. (For a cleaner look, pour liquid through a fine mesh strainer into clean bottles with tight fitting lids; discard solids. Store in a cool, dark place up to 1 year.
4. *When cooking alcohol, be sure to use a large saucepan to contain vapors. Do not heat longer than 5 minutes - the vapors can ignite. The vodka version has the purest vanilla flavor. Though both extracts turn a rich brown after 1 week, the bourbon version is slightly darker.