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.

• “Canning your own jams and fermenting your own funky stuff is some of the best fun you can have in the kitchen. Bruce and Mark make it even easier to get started. So get started!”

  Vivian Howard, author of "Deep Run Roots"

• “As somebody with a freezer full of tomatoes, squash, corn, and cocktails, I don’t just love Bruce and Mark’s book, I live it. Preservation shouldn’t be a pain. These guys take the trouble and fuss out of keeping a well-stocked pantry.” 

  J.M. Hirsch, author of "Freezer Door Cocktails" and editorial director of "Christopher Kimball's Milk Street"

• “Cold Canning is a thorough, thoughtful, and wonderfully definitive book that takes you through the ins and outs of successful preserving, pickling and making of jams, jellies, sauces, dips, syrups, and so much more... both sweet and savory, with much less fuss than traditional canning and jarring. With a perfect balance of technical expertise and creativity, Bruce and Mark—true masters, here—cover everything from fundamental to innovative recipes, with a straightforward approach that anyone can understand. This book will live on my restaurant bookshelf for years to come. I’m especially excited to try the apricot gochujang jam in my next crostata. Bravo!”

  Renato Poliafito, author of "Dolci! American Baking with an Italian Accent"

• “Cold Canning is a bounty in itself, offering over 425 vibrant recipes to make the most of fresh, seasonal produce. Bruce Weinstein and Mark Scarbrough turn preserving into a fun, money-saving way to enjoy bold flavors all year long.”

  Phillip Khoury, pastry chef and author of "A New Way to Bake"

• “As a long time proponent of small batch preserving, I am delighted with Cold Canning. The recipes are all scaled perfectly for anyone who wants to explore a world of condiments, pickles, and preserves without committing to bushels of produce and hours of work. “

  Marisa McClellan, author of "Food in Jars"