Bottomless Vanilla Extract

Homemade extract is something that every baker should have. It's more flavorful and generally cheaper than store-bought options. Cooking speeds up the preparation of the infusion, but you can skip the process by letting the mixture sit for another week. Then use it in icing and baking.
Cut 1 vanilla pod and remove the seeds to a clean 1/2 tsp jar. If desired, cut the beans crosswise in half. Transfer to a jar. Repeat with the remaining beans and 2 1/2-cup cans.Cook the bourbon in a large saucepan over medium heat for 5 minutes. (Do not cook for more than 5 minutes, otherwise it may overheat and catch fire.) Pour 1 cup of bourbon into each jar. Let the mixture cool to room temperature (about 30 minutes).Close the jars tightly and let them stand at room temperature for 1-2 weeks before use, shaking the jars once a day. (For a cleaner look, pour the liquid through a mesh screen into clean bottles with tightly closed lids; remove any dry residue.) Store in a cool, dark place for up to 1 year.Note: When preparing alcohol, be sure to use a large saucepan to avoid the formation of fumes. Do not heat for more than 5 minutes - the vapors may ignite. The vodka version has the purest vanilla flavor. Although both extracts turn a rich brown after 1 week, the bourbon version is slightly darker.