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Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing
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.
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.
438 pages, Kindle Edition
Published July 29, 2025
11 people are currently reading
67 people want to read
About the author
Bruce Weinstein
65 books22 followersBruce Weinstein and Mark Scarbrough are QVC favorites with five sell-out appearances. They've appeared on everything from the Today show to corporate-sponsored events, making ice cream, gelati, sherberts, and sorbets. They're also experts on the desserts that pair with these frozen treats, having written bestselling brownie and cookie books and all-purpose cookbooks with desserts aplenty and countless features for Fine Cooking, Eating Well, and The Washington Post. Their cooking podcast, Cooking with Bruce and Mark, is available on iTunes. They've written numerous cookbooks, including A la Mode and The Turbo Blender Dessert Revolution (11/1/16). They live in Connecticut.
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Displaying 1 - 2 of 2 reviews
December 12, 2025
If you’re canning-curious this is a great reference book to have and if you’re seasoned at canning, then you will likely love the vast number of recipes in the book as well.
Being intimidated by traditional canning processes was enough to keep me away from giving it a try, that is until this book came along. The premise is to make “canned” (read: pickled, preserved) items that you can keep in your refrigerator for weeks without having to do all of the major ‘processing’ things usually associated with, well the process.
The author team is known for books with tons of recipes and tips to set you up for success, and this book follows that model. There are some specific directions to follow, but no water baths are involved and the resulting condiments and foods are intended to last in your fridge for weeks, not indefinitely in your pantry.
I made a squash relish which was really good, and having several jars of it prompted me to think of fun ways to use it, like on sandwiches, as a topping for grilled sausages, and with cheese and crackers. I happily popped a bow around the top of one of the jars and gifted it to a friend too.
Voracious books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
Being intimidated by traditional canning processes was enough to keep me away from giving it a try, that is until this book came along. The premise is to make “canned” (read: pickled, preserved) items that you can keep in your refrigerator for weeks without having to do all of the major ‘processing’ things usually associated with, well the process.
The author team is known for books with tons of recipes and tips to set you up for success, and this book follows that model. There are some specific directions to follow, but no water baths are involved and the resulting condiments and foods are intended to last in your fridge for weeks, not indefinitely in your pantry.
I made a squash relish which was really good, and having several jars of it prompted me to think of fun ways to use it, like on sandwiches, as a topping for grilled sausages, and with cheese and crackers. I happily popped a bow around the top of one of the jars and gifted it to a friend too.
Voracious books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
August 29, 2025
Traditional canning is hot work requiring large portions to fill the canner. Cold Canning is all about small batches easy and taking little time to turn out many interesting foods kept in the refrigerator and freezer.
The book covers jelly, jam, preserves, conserves (Do you know the difference? It explains.), savory sauces, dessert sauces, even pickles and flavored oils and vinegars. Even though many of the recipes are ones you might never be tempted or able to try, the comments and notes make interesting reading.
The book's recipes can not be doubled. However, they can give interesting takes on how other recipes can be enhanced. This is a book for a serious cook.
The book covers jelly, jam, preserves, conserves (Do you know the difference? It explains.), savory sauces, dessert sauces, even pickles and flavored oils and vinegars. Even though many of the recipes are ones you might never be tempted or able to try, the comments and notes make interesting reading.
The book's recipes can not be doubled. However, they can give interesting takes on how other recipes can be enhanced. This is a book for a serious cook.
Displaying 1 - 2 of 2 reviews