cmo

Thanks. I have since used the vanilla in pound cakes and rice pudding. I must say that I love the flavor of the Tahitian in the cakes, and Bourbon in the pudding. Now my question is, I found that I still have beans left from that experiment (from 2010) that are dried out. Some are still vacuum sealed, and some were in a ziploc. Is it okay to make more vanilla with those, and should I do something special to them before I start the vanilla?

I started some vanilla extract after reading this thread in 2010, but I am afraid to use it. The reason is because I used canning jars, and when I checked on them last year the jars had apparently self sealed so that the popper thing in the middle was down as if it had been canned. I also used one of the cheapest vodkas the ABC store had because I had already bought it before reading this thread. Is it safe to use? I think I used 8 -12 beans in each pint jar. I did not sterilized the jars, I just washed them in super hot water. Thanks in advance