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Title details for Cold Canning by Bruce Weinstein - Wait list

Cold Canning

The Easy Way to Preserve the Seasons Without Hot Water Processing (A Cookbook)

by Bruce Weinstein
Mark Scarbrough
ebook
0 of 1 copy available
Wait time: About 16 weeks
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0 of 1 copy available
Wait time: About 16 weeks
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.

    • Creators

    • Publisher

    • Release date

      July 29, 2025

    • Formats

      • Kindle Book

      • OverDrive Read

        • ISBN: 9780316577984

      • EPUB ebook

        • ISBN: 9780316577984
        • File size: 34933 KB

    • Accessibility

      The publisher provides the following statement about the accessibility of the EPUB file supplied to OverDrive. Experiences may vary across reading systems. After borrowing the book, you may download the EPUB files to read in another reading system.

      Ways Of Reading

      • No information about appearance modifiability is available.

      • Not all of the content will be readable as read aloud speech or dynamic braille.

      Conformance

      • No information is available.

    • Languages

      • English

    • Reviews

      • Library Journal

        Starred review from May 1, 2025

        For readers who have held back from home canning because of fears of exploding pressure cookers and giving their nearest and dearest botulism, Weinstein and Scarbrough, culinary social media stars and coauthors of more than 35 cookbooks (including the "Instant Pot Bible" series), are coming to the rescue. The culinary duo's latest effort contains 425 recipes for cold canning everything from jams and jellies to kimchi and ketchups. In a thorough, don't-skip introduction, the authors detail the advantages of cold canning--it's easier, preserves fresh flavors better, and saves time--while also covering the basic tools and ingredients it requires. The recipes themselves are laid out in a clean, concise, and easily understandable format that practically guarantees success. They run the sweet-to-savory gamut, from classic strawberry jam, salted caramel sauce, and apricot gochujang jam to jalape�o sauerkraut and maple mustard. The authors' lively writing style adds a layer of fun and humor to the canning process. VERDICT There are a number of excellent guides to traditional canning available, including Ball Canning Back to Basics and Marisa McClellan's Preserving by the Pint, but Weinstein and Scarbrough's superb book opens the world of canning and preserving to a whole new crop of cooks.--John Charles

        Copyright 2025 Library Journal, LLC Used with permission.

      • Booklist

        July 1, 2025
        With more than 35 cookbooks (including the Instant Pot series) to their credit, not to mention many awards, the mastery of Weinstein and Scarbrough when it concerns all things cooking is unmatched. Cold canning, in short, is easier, faster, and prepared in smaller batches than traditional hot-canning methods. You'll need a stove, mixing bowls, cutting boards, and a freezer to start. Readers will learn the differences between preserves and marmalades, jams and jellies, chili crisps and chili pastes, and why certain recipes can't be frozen for later consumption. The authors go over the specifics of certain necessary ingredients, like distilled white vinegar and distilled water, offering plenty of tips about ingredients and safety. Condiments alone borrow from a cornucopia of cultures, from cajeta (goat milk version of dulce de leche) to lemon ginger Mazavaroo (Mauritian chili sauce) and curtido (Salvadoran sauerkraut). Great instructions accompany all 425 recipes, with well-placed color photographs. An appendix guides readers in canning some of these recipes the traditional way. Who's ready to try homemade ketchup?!

        COPYRIGHT(2025) Booklist, ALL RIGHTS RESERVED.

    Formats

    • Kindle Book
    • OverDrive Read
    • EPUB ebook

    subjects

    Languages

    • English

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