These homemade extracts will make life a lot more bearable after SHTF, and can save you money right now as well! From the good people at Common Sense Home.

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How to Make Homemade Vanilla Extract

1. Use 2 ounces of vanilla beans and one pint vodka for every pint of extract that you want to make.

2. Chop the beans into 1/4 to 1/2 inch long pieces.

3. Place the cut vanilla beans in a lidded, glass jar with 80 proof (40% alcohol by weight) vodka. I prefer to use vodka bottled in glass rather than plastic, and watch for whatever’s on sale.

4. Shake the bottle once a day for at least a month, and you have homemade vanilla extract. I usually aim for two to three months. The color and flavor will deepen with age.

5. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle.

6. Store in a cool, dark location.

How to Make Homemade Lemon Extract

1. Combine the zest from 1 lemon, 1 teaspoon sugar and ½ cup 80 proof (40% alcohol by weight) vodka. Don’t use the pith (white part) of the lemon- just stick to the yellow – as the pitch is bitter.

2. Place zest, sugar and vodka in a lidded, glass jar.

3. Shake the bottle once a day for at least a month, and you have homemade lemon extract. I usually aim for two to three months. The flavor will improve with age.

4. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle. Alternatively, just pour off a small portion for use and allow the rest to continue steeping.

5. Store in a cool, dark location.

How to Make Homemade Almond Extract

1. Use 12 whole, raw skinless almonds and one pint 80 proof (40% alcohol by weight) vodka for every pint of extract that you want to make.(For one cup of extract, use 6 almonds, and so on.) My almonds had been in the freezer for while, so I used more. The skins will make the extract more bitter, so it’s best to opt for skinless. Better tasting almonds make better tasting extract.

2. Chop almonds and place almonds and vodka in a lidded, glass jar. More surface area means more flavor transfer from almonds to alcohol. 

3. Shake the bottle once a day for at least a month, and you have homemade almond extract. I usually aim for two to three months. The flavor will improve with age.

4. Strain the finished extract through cheesecloth or coffee filter and place in a dark bottle. Alternatively, just pour off a small portion for use and allow the rest to continue steeping.

5. Store in a cool, dark location. This extract will not taste as strong as commercial almond extracts, so you may want to make a small batch and see if you like it before making it in quantity.

Those are some great homemade extract recipes, so make sure to try ’em out and get creative with them!

For more cool recipes, check out Common Sense Home.

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