I usually store them in sugar. From what I've heard they can last for years, others here probably have better info on that.

Well, I called Penzeys and got the info from them. Dark, cool place. Hard to come by in this FL kitchen, but I'll try.

Thanks vwtx. I just don't do that much cooking with sweet things.

I looked this up recently, because I have a bunch of vanilla beans that I'd stored the way the vendor told me to, but they still dried out. What I've read is that if they get a little dry, you can put them in milk or warm water to moisten them back up. I also learned that you're expected to air out your vanilla beans every six weeks, like I really need another chore to remember. And throw them away if they look moldy, but don't mistake the frosty coating that forms on them from the vanillin crystals for mold.

It's kind of like having a pet, but without the affection.

Scrape the beans into a vial of grain alcohol, and seal it.

Air out your vanilla beans? Mold? I never imagined. I just vacuum sealed my vanilla beans in packets of three or four. They seem to keep darned near forever that way just stashed in a drawer.

I had some old drier vanilla beans I stuck in a canister of vanilla. That also works well, especially for beans that are less than pristine.

Carol

Besides making your own vanilla extract and vanilla sugar, what do you use the beans for?

I use them when I make vanilla ice cream and puddings.

Linda

I store mine in sugar, as well, and if they get a little dessicated, I revive them in a little vodka (because it's flavorless). And then scrape them into whatever I'm cooking. I use the beans in anything that's got a liquid base--pudding, ice cream, sauces, etc.

Like Carol I've started sealing the vanilla beans with the FoodSaver; but when I have had ones that were dried-out I put them right into the bottle of liquid Vanilla, and when I needed a bean I could just take a reconstituted one out of the bottle.

Besides making your own vanilla extract and vanilla sugar, what do you use the beans for?

Homemade Kahlua

4 cups sugar
2 cups water
2/3 cup instant coffee
3 1/2 cups vodka or rum
1 vanilla bean

Combine sugar, water and coffee in a saucepan and bring to a rolling boil. Skim off the froth and allow to cool. Pour into a half-gallon glass jug, add the vodka or rum and the vanilla bean. Store in a dark place for at least 2 weeks, preferably longer. Remove the vanilla bean and store in glass containers.

I've found the longer it's stored, the smoother it gets. In the beginning it's almost too sweet (at least for me). It's quite lovely over vanilla ice cream.