Sous vide works wonders for making infusions. Higher temperatures are used when making sous vide infusions, which means that the flavors are extracted much faster than they are during traditional infusions, which are done at room temperature.
A sous vide infusion is also made in a sealed container such as a Mason jar, glass bottle, or plastic bag. This prevents evaporation and flavor loss, keeping the flavors of the infusion concentrated.
The temperature used can also be tightly controlled because of the high precision of sous vide machines, determining how much the liquid and flavoring agents are cooked from the heat.
Most infusions are made between 131°F to 160°F (55°C to 71.1°C) for vinegar, water or alcohol and 149°F to 176°F (65°C to 80°C) for oils. The temperature used affects the flavor profile of the infusion as different essences are extracted more quickly from the flavoring agents at various temperatures.
They are usually sous vided for 1 to 4 hours for vinegar or alcohol and 3 to 12 hours for oil, depending on the temperature used and the flavor profile desired.
Once the infusion has been completed it should be chilled in an ice bath so the volatile aromatics will return to the liquid. Once chilled, strain the liquid and then it is ready to be used. I've never had a jar crack on me, but if you run into trouble with that, you can place it in a room temperature bath for a few minutes to lower the temperature before using the ice bath.
Note: There is no nutritional information available for the infusions, as the main ingredients are all strained out.