The Canning Kitchen: Salted Caramel Pear Butter & A Giveaway

I first met Amy Bronee almost 3 years ago in Wenatchee, Washington's small airport.  Both of us had flown in on a media tour sponsored by the U.S. Organic Trade Commission and we couldn't believe our lucky stars that we were seeing such a beautiful part of North America on someone else' dime.  Over those few days in September, we wandered orchards, apple packing plants, and Pike Place Market together, bonding over our love of Coronation Street and good coffee.   I remember watching Amy thrive in her element when we were given a preserving lesson at a Whole Foods in Seattle.   This lady clearly loved to can.   Amy's passion for preserves was so visible, I had no doubt then that she would one day write a book about it.  And you know what?  She's done just that!  The Canning Kitchen is being released this month by Penguin and I couldn't be more proud of this lovely lady I'm fortunate to call my friend.  

Apple Butter with Whole Wheat Buttermilk Biscuits

 One must maintain a little bit of summer even in the midst of winter.  

~ Henry David Thoreau

Food in jars.  Are you doing it?  Are you pickling anything pickle-able?  Do jars of jam rest on your windowsill?  Does the pop pop pop of the lids make you happy?  I'm not huge into preserving - though I wish I was.  If I were granted a few extra hours in a day and a few extra square feet in my kitchen I'd totally be pickling and jamming and boiling glass like no body's business.  But I'm tight on time and storage space so I just leave all that stuff to my sister, who's preserving anything she can get her hands on right now.  Poor thing accidentally dropped a jar of dills on her gorgeous hardwood the other night, so if you all have any tips on how she can get the smell out of her floor, let me know and I'll pass them along!