Cold Canning by Bruce Weinstein and Mark Scarbrough, Reviewed

I’ve been a huge fan of Bruce Weinstein and Mark Scarbrough’s cookbooks for years, their well-worn pages lining my kitchen shelves, but Cold Canning has stolen my heart as their best work yet. As someone who’s never tuned into their QVC stardom, I know them for their foolproof recipes, and this book delivers in spades. It’s completely changed how I preserve summer’s bounty, swapping the sweaty, steamy nightmare of hot-water canning for a brilliant cold canning method that’s easy, safe, and perfect for my small-batch experiments. No more standing over a boiling pot while my air conditioner begs for mercy—this book has been a lifesaver during those humid summer days.

With a whopping 425 recipes, Cold Canning is a treasure trove of creativity. Number two son, Andrew and I nearly came to blows flipping through it, arguing over who needed it more (we ended up buying a second copy to keep the peace). I expected the usual jams and pickles, but this book goes so much further—think coffee jelly (a dream for this coffee lover), bacon jam that made my jaw drop, and parsley-pumpkin seed chutney that I never knew I needed. There’s kimchi and sauerkraut for my son, homemade harissa and gochujang for me, and even quirky gems like orange brandy syrup that I’m tempted to hoard instead of gifting. 

What I love most is how approachable it all feels. The instructions are clear, the photos are gorgeous, and the recipes use less sugar and salt, so I feel good about what I’m making. Sure, the authors suggest sterilizing jars in hot water (not the dishwasher), but it’s a small price to pay for the vibrant flavors you get to tuck away in your fridge or freezer for months—sometimes years! From medjool date steak sauce to onion-bourbon jam that turned my head so rapidly as to have mimicked a scene from "The Exorcist," every recipe sparks joy and inspiration.This book isn’t just a cookbook; it’s a love letter to preserving food in a way that’s fun, frugal, and totally doable. Whether you’re a canning newbie or a seasoned pro, this book will have you dreaming up new ways to savor summer all year long. I can’t recommend it enough—it’s staying front and center in my kitchen, and I’m already planning jars to (maybe) share as gifts.

You can order your copy here.

 Disclaimer: I received a complimentary copy of this book from Voracious Publishers by way of Melissa’s Produce in exchange for my honest review.

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