Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (a Cookbook)

Review Quotes:
"I've been a huge fan of Bruce Weinstein and Mark Scarbrough's cookbooks for years...but Cold Canning has stolen my heart as their best work yet."-- Pattie Tierney, Olla Podrida

Review Quotes:
"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"

Review Quotes:
"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"

Review Quotes:
"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"

Biographical Note:
Bruce Weinstein and Mark Scarbrough are the authors of the bestselling Instant Pot Bible series of cookbooks, among more than thirty-five others. They are the owners of MediaEats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won a 2015 IACP Award, and were the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Eating Well, Fine Cooking, and Cooking Light. They host a weekly podcast and a TikTok channel called "Cooking with Bruce & Mark." They live in rural Connecticut.

Review Quotes:
"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"

Review Quotes:
"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"

Review Quotes:
"Superb book opens the world of canning and preserving to a whole new crop of cooks."-- Library Journal

Review Quotes:
"[Bruce and Mark's] mastery...when it concerns all things cooking is unmatched."-- Booklist

Review Quotes:
"With a mix of classic and contemporary flavors, Cold Canning answers your food safety questions and builds your confidence with reliable methods suited for home cooks and gift-givers alike."-- Kitchen Arts & Letters

Publisher Marketing:
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.

• 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

Review Citations:

• Library Journal 05/01/2025 pg. 108 (EAN 9780316577977, Paperback) - *Starred Review
• Booklist 07/01/2025 pg. 10 (EAN 9780316577977, Paperback)