We’re “crackin'” the code for Pressure Cooker Almond Extract today! Hiding deep inside a peach stone is the answer to the sweet amaretto scented extract I wanted.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
25–30 peach stones
About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
Gather a mallet, an old towel you don’t care about, and the peach stones. Place a peach stone on the towel and fold it over to cover the stone. Hit firmly with the mallet until it breaks open and reveals the white, almond shaped kernel inside. It’s okay if the kernel gets broken, just pick out the white pieces from the stone and place them in a Mason jar. Repeat with remaining peach stones.
Once all the kernels are in the jar, add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, use a natural release.
Carefully remove the Mason jar, swirl it lightly and place on a cooling rack overnight.
Once cooled, top with a pourable lid and use in all your favorite recipes that call for almond or vanilla extract.
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.