Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing
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If the idea of boiling jars and processing large batches has kept you from preserving food, Cold Canning offers a welcome alternative. This approachable guide focuses on small-batch fridge and freezer preserves, pickles, condiments, and more—no water bath required.
In over 400 pages offering detailed recipes and step-by-step photographs, seasoned cookbook authors Bruce Weinstein and Mark Scarbrough teach you how to make manageable quantities—usually four 8-ounce jars—of items like:
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Oven-roasted apple butter
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Green tequila salsa
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Five-spice chili crisp
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Cornichons
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Pickled kumquats
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Cucumber kimchi
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Grenadine
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.
Paperback. Color photographs throughout.
Published on July 29, 2025
