Has anyone else noticed the somewhat recent surge in salted caramel goods: ice cream, candies, Chapstick flavors, your fluffy dog’s shampoo? Or have I just been living under a culinary rock for the past few years? Nonetheless I am more than excited about the new (or not so new) salted caramel fad. I came across this sizable bounty of Asian and Bosc pears at our farmers market last Saturday, and figured I’d buy a bunch as I assume the season for winter pears is coming to an end. Knowing that I wanted to employee my newish crockpot again, I decided on pear butter. This salted caramel pear butter recipe was inspired by a few different recipes, particularly Knit & Knosh. Aside from a couple ingredient substitutions, my main modification was processing this butter in water-bath canner to extend its shelf life. The nice thing about pear butter, unlike pumpkin butter, is that it is completely safe to can, which is a big plus for me as I only consume at most a tablespoon a day.
In other news, as of a few days ago, original recipes from this blog are now featured on Punk Domestics. Check out the red “view my gallery” icon in the left side bar. Punk Domestics is not only am amazing website for finding preserved food recipes, but also a good place to learn about preservation techniques and methods.