Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing : 425 Small-Batch Jams, Jellies, Chutneys, Chili Crisps, Pickles, Sauerkrauts, Kimchis & More

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.