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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Kielbasa and Sauerkraut

 

Sometimes I just want peasant food. Simple ingredients and relatively few of them, quick and easy prep, one pan, and done. Dishes like this, I find, are great fun when served right out of the skillet from the center of the table. I found this paired particularly well with a side of German green beans. It’s also good mounded in a hoagie roll and served with a glass of hard cider or ale. Kielbasa and Sauerkraut

Adapted from thekitchn.com

 ½ large red onion

1 lb. sauerkraut

14-oz. kielbasa, sliced into 1/2” rounds

1 T. butter

1 T. vegetable oil

2 T. packed dark brown sugar

1 T.  spicy brown mustard

Freshly ground black pepper

Chopped scallions, for garnish

Thinly slice 1/2 large red onion (use a mandoline, if possible). Drain 1-pound sauerkraut.

 Heat butter and oil in a large skillet over medium heat until the butter is melted and the oil is shimmering. Add the kielbasa in an even layer. Cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the second side, about 3 minutes more. Transfer to a bowl or plate using tongs or a slotted spoon, leaving the fat in the skillet.

Cook, stirring constantly, until the sauerkraut is heated through and onion is softened, 5 to 8 minutes. Taste and season with freshly ground black pepper as needed.

Return the kielbasa to the skillet and toss to combine. Garnish with chopped scallions.

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German Potato Salad Soup

I like potatoes; they are one of my favorite vegetables. One of the reasons for my fondness is that they are incredibly versatile. The other day I was making potato salad — the German variety — to have alongside some brisket, and was wondering if German potato salad would translate into soup. Indeed, it does, and quite deliciously. This soup has a lot of flavor and complex tastes from the tang of the vinegar and sauerkraut to the uniqueness of the caraway seeds; add a bit of corned beef to this and you have a Reuben in a bowl. This pairs well with said Reuben, or a Rachel sandwich, and can be made chunky or smooth.

German Potato Salad Soup

4 slices thick cut bacon, chopped
2 Melissa’s organic yellow onions, diced
½ c. sauerkraut
1 bay leaf
6 c. of chicken broth
¼ c. cider vinegar
4 russet potatoes, peeled and diced
1 t. dried marjoram
1 t. caraway seeds
Kosher salt and freshly ground black pepper, to taste
½ c. heavy cream

In a stock pot, cook bacon until brown and crispy. Remove with a slotted spoon to a paper towel-lined plate; set aside. Add onions and bay leaf to the drippings in the pan, and cook and stir until onions are transparent, 5 to 7 minutes. Add sauerkraut and cook one minute more.

Pour chicken broth into the pot; add vinegar, potatoes, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium low, and simmer until potatoes are tender, about 20 minutes. Stir in heavy cream and bacon and cook another 1-2 minutes. Blend with immersion blender. (You can leave it partially chunky, if desired.) Top with additional bacon, caraway seeds, or chopped parsley.

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Sauerkraut Chowder

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Buying a 32-ounce jar of sauerkraut seemed like such a good idea at the time. I love hotdogs smothered in sauerkraut, and I was prepared to spend many nights enjoying them while watching my favorite team battle it out in the playoffs. But when the baseball season ended more abruptly than I had anticipated, I ended up with more than I could handle. So, like you do, I did a Google search for recipes that employ the use of sauerkraut. When I stumbled across this one (heavily updated by me), I couldn’t believe it. I was almost appalled at the thought, but at the same time intrigued.

This chowder is excellent! Hearty, chunky, flavorful, with just the right amount of piquancy from the sauerkraut (the potatoes absorb enough of the flavor to avoid it being overtly sour), this is like Oktoberfest in a bowl. It’s the perfect meal for this ever-changing, colorful time of the year.



Sauerkraut Chowder

1 15-oz. can cannellini beans, rinsed and drained
2 medium/large russet potatoes, peeled and diced
2 ribs celery, chopped
2 medium carrots, chopped
1 medium yellow onion, chopped
12 oz. Polish sausage, diced
1 32-oz. jar sauerkraut, undrained
1 8-oz. package cream cheese, cubed 

1 12-oz.can evaporated milk
32 oz. chicken, ham, or vegetable stock
1 T. German mustard
½ t. dried dill
¼ t. freshly ground black pepper

 Place ingredients, in order listed, into a 6-qt. slow cooker. Cook on low for 5-6 hours until the potatoes are tender.