• Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean). Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.
• Add vanilla beans & seeds to the mason jar (canning jar). Then pour in the vodka and screw the lid on.
• Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet.
• Pressure cook on high for 40 minutes, followed by a full natural release (about 45 - 60 minutes). Remove the lid. 
• Remove the jar from the cooker (be careful - extremely hot) and place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.
• Let vanilla beans sit in jar for at least 1 day before using (too soon and the extract is going to still have a strong vodka smell and the vanilla extract will be weak). Preferably wait for 1 week before using.

Storage: keep the vanilla extract in an air tight container in a dark cool room.

Gifting: shake well before transferring to a decorative jar.