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Keeping Fresh Vanilla Fresh

post #1 of 8
Thread Starter 
I have had alot of trouble in the past keeping fresh vanilla beans fresh for later use. I have tried a variety of things including but not limited to freezing, Tupperware,
refrigeration, and plastic bags.

I would be intrested in hearing what works for some of you and for how long you can count on its use.

Thanks

Pam
post #2 of 8
I use an air-tight glass jar. I'd assume tupperware would do the same.
post #3 of 8
Store in airtight containers. But first, break up your strash into groups of six beans (or so), and wrap each group in cling wrap (Saran). This will not only allow you to remove beans in usable amounts without allowing unwanted air circulation around the remainder. Keep the containers out of the refrigerator. Every four months or so remove and air the beans for half an hour or so, check for signs of mold or drying; then wrap in fresh cling wrap. The jars should be kept at a steady, cool temperature (like a pantry or cellar and ABSOLUTELY NOT in the fridge or freezer). Beans should stay fresh for more than two years if held this way.

If you think the whole Saran wrap and airing out thing is too much trouble, don't bother with it. You don't need completely airtight storage either, if you have decnet humidity. Nearly airtight glass or plastic jars in a cool, dark pantry should net you very close to two years.

Hope this helps,
BDL
post #4 of 8
My supplier puts them in a plastic tube and then inside a small box, they advise to keep vanilla beans in the dark ie; inside the box.
post #5 of 8
Thread Starter 
Thanks everyone for all the great input. Loads of great information out there that isnt in a book ...thanks for sharing!

Pam
post #6 of 8
The best way I have found to work is to store it inside sugar. I take 2 vanilla beans, cut down the middle, scoop out the seeds and put them in a quart of sugar. Place the scooped out beans also in there. Shake and put the lid on. I use this vanilla sugar whenever a recipe calls for it, it keeps them fresh for a long long time.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 8
Thread Starter 
vanilla sugar...wow there is an idea i never would of thought of...that even made my husband say, "oh wow".

Thanks
post #8 of 8
The sugar thing is a good way to reuse vanilla beans which have been used once but haven't quite given their all. For instance, if you've used a bean to make a quart of ice cream, a souffle or a few servings of custard rinse it off, let it dry and pop it in a jar filled with sugar. You certainly don't need to use fresh, whole beans to make vanilla sugar. And vanilla sugar is certainly useful to have around.

Alas, it's a lousy way to store whole vanilla beans. You see the beans dry out and give quite too much of their volatile, aromatic oils to the sugar to be really useful for other purposes doswn the line.

Do check out the prices at Vanilla Saffron: Vanilla Beans Order Page Their (high quality) Mexican beans are less expensive than most retailers' Tahitian; and they're practically giving their south Pacific beans away.

BDL
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