Cold Canning

""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"" ""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"" ""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"" ""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"" ""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""