Cold Canning

Discover this food preservation bible for the modern cook, with a collection of 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in your fridge or freezer.

Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you’re canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer.

Home cooks will love cold canning because…

• It’s easier, requiring no unwieldy tools
• It preserves fresher flavors in the jar
• It saves money with small batches
• It saves time with quick setup and cooking
• It’s healthier because recipes use less sugar and salt
• It’s completely safe

Bestselling authors Bruce Weinstein and Mark Scarbrough are among America’s most trusted culinary experts, and here they gather 425 recipes showing how to pickle and preserve the world—from strawberry jam to Sri Lankan lime pickles, from peach-ginger preserves to homemade sambal oelek. With Cold Canning, it is easier than ever to save a taste of the summer for any time of the year.