No Heat, No Hassle: Cold Canning Simplified
By Bobbie Kitto
Recipes Included: Spicy-Garlicky Cauliflower Pickles, Pickled Spiced Plums, Spicy Tomato Conserve, Carrot Marmalade
When I think of canning food, I think of my dad and mom working hours in a hot kitchen with crates of great smelling fruits and vegetables stacked everywhere some of which came from Dad’s garden. Mom loved all kinds of fruits and fresh vegetables and Dad loved Mom so every year they were in the kitchen doing this ritual. Although we all enjoyed the benefits of their work, it just looked a little too labor intensive when I was young and definitely more so now. So when Melissa’s sent me this book Cold Canning, I was intrigued.
Cold canning, or the practice of preserving foods without heat processing, offers several advantages that make it appealing for food preservation today:
1. **Simple Equipment**: Cold canning requires minimal equipment compared to traditional canning methods, making it accessible for those who may not have canning supplies.
2. **Nutrient Retention**: This method often preserves more nutrients and enzymes in fruits and vegetables since there’s no cooking involved, which can sometimes lead to nutrient loss.
3. **Flavor Preservation**: Cold canning can help retain the fresh taste and texture of foods, as they are not subjected to heat that can alter their flavors.
4. **Quick Process**: The cold canning process is generally quicker, allowing for a faster turnaround from harvest to preservation.
5. **Convenience**: It’s a great option for people who want to preserve smaller quantities of food without the need for extensive preparation.
6. **Versatility**: Cold canning is suitable for certain foods, such as pickles and ferments, allowing for a variety of flavor profiles and preservation techniques.
7. **Less Energy Use**: Since there’s no cooking or heating involved, cold canning is a more energy-efficient option, which can be appealing in terms of cost and environmental impact.
8. **Culinary Creativity**: This method encourages experimentation with flavors and combinations, empowering home cooks to get creative with their preservation techniques.
While cold canning might not provide the same shelf stability as traditional canning methods, it can be an excellent choice for those looking for easy, flavorful, and nutrient-rich preservation options.
The authors Bruce Weinstein and Mark Scarbroughre a talented writing duo known for their contributions to the culinary world, particularly through their cookbooks and insightful food writing.
Bruce Weinsteinis a chef and author with a strong background in both cooking and food-related publishing. He has a passion for exploring cooking techniques and trends, which is reflected in his diverse range of cookbooks, including those focusing on pressure cooking, slow cooking, and healthy living.
Mark Scarbrough is an accomplished writer and chef with extensive experience in various culinary genres. He has been involved in many aspects of food writing, from recipe development to engaging narratives about cuisine and cooking.
Together, they have co-authored numerous cookbooks that aim to make cooking accessible and enjoyable for home cooks. Their works often focus on innovative techniques and practical recipes that help readers embrace the joys of cooking. They are particularly well-known for popularizing the use of modern kitchen appliances, and they frequently incorporate healthful elements into their recipes.
Their collective expertise and collaborative spirit have made them a respected name in the culinary community, inspiring enthusiasts and home cooks alike to experiment and enjoy the art of cooking. Experience a few of their recipes below.
Along with the book, Cold Canning, https://www.melissas.com/ sent me a link to a video that is worth watching. You get to see how easy this activity can be Link
Presentation: https://youtu.be/rV2sN7L4ZEA
In this video the authors present four items to be cold canned.
First off is their Spicy Garlicky Cauliflower pickles (pgs. 269-270) followed by Pickled Spiced Plums (pg. 282). Next up they made Spicy Tomato Conserve (134-135) and finally Carrot Marmalade (pgs. 112-13). SEE RECIPES BELOW.
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Their book has over 425 small-batch recipes for suchthings as: jams, jellies, chutneys, chili crisps, pickles, sauerkrauts, kimchis and even more. If looking for something different to make or take to your next party it is here. The book has several beautiful pictures of the recipes and is written in a straight forward manner. Be sure to read the introduction because it will help make the process less intimidating and your chance of success more likely on a first attempt.
Recipes
Spicy-Garlicky Cauliflower Pickles
MAKES: about 4 cups (960 ml)
FRIDGE: up to 1 month after steeping
FREEZER: no
We keep these pickled cauliflower florets from becoming too squishy by cooling the brine before we pour it into the jars. The florets need to soften a little, but not as much as in more traditional canning. We want to preserve as much crunch as we can! The brine will get murky after a bit because of the way cauliflower breaks down with salt. Use your nose to determine whether the pickles are still good. Be safe, not sorry.
2 pounds (900 g) small cauliflower florets (each about 1½ x 1 inch or 4 x 2.5 cm), any tough stems removed
2 fresh red jalapeño or Fresno chilis, stemmed and thinly sliced
8 medium garlic cloves, peeled and thinly sliced
½ teaspoon cumin seeds
½ teaspoon brown mustard seeds
1¼ cups (300 ml) distilled white vinegar
1¼ cups (300 ml) water
2 teaspoons (9 g) granulated white sugar
2 teaspoons kosher salt
1.Divide the florets, chilis, garlic, cumin seeds, and mustard seeds between four clean ½ pint (236 ml) jars, two clean1 pint (472 ml) jars, or one clean1 quart (1 liter) jar.
2.Bring the vinegar, water, sugar, and salt to a full boil in a medium saucepan set over medium-high heat, stirring at first until the sugar and salt dissolve. Turn off the heat and set the pan off the burner. Cool at room temperature for 15 minutes.
3.Fill the jar(s) with the still-warm brine, leaving about ½ inch (1 cm) headspace in each. Cover or seal. Cool at room temperature for no more than1 hour, then refrigerate to steep for 3 days before enjoying.
Next
Skip the raita and serve these pickles next to rice and a curry of just about any sort. The pickles also make a great taco topping
Pickled Spiced Plums
MAKES: about 4 cups (960 ml)
FRIDGE: up to 3 weeks after steeping
FREEZER: no
Because plums have a gorgeous, summery, sweet flavor, we keep the other spices in this syrupy pickling brine to a minimum. And because a plum’s skin is relatively tough, we prick the fruit sothat the brine can indeed permeate it. It’s crucialto use small plums so they can fit in the jar and be covered with that brine. If you need more brine, you’ll need to repeat step 2, making a half or full batch of cooked brine to cover the plums in the jar.
2 pounds (900 g) small, firm red or purple plums (do not use Italian prune plums)
2 cups (400 g) granulated white sugar
11/3 cups (320 ml) red wine vinegar
Two ¼-inch-thick (0.5-cm-thick) slices of peeled fresh ginger
One 3 inch (7.5 cm) cinnamon stick, broken into a few small pieces
8 whole cloves
½ teaspoon kosher salt
1.Use a toothpick or a bamboo skewer to pierce each plum repeatedly. Figure on 12–15 pokes per plum.
2.Put the sugar, vinegar, ginger, cinnamon stick, cloves, and salt in a large saucepan. Set it over medium-high heat and bring to a boil, stirring frequently at first to dissolve the sugar. Boil for1 minute.
3.Add the plums, bring back to a boil, and remove immediately from the heat. Set aside at room temperature until cool to the touch, about 3 hours.
4.Use a slotted spoon to transfer the plums to one clean1 quart (1 liter) jar. Strain the brine over the plums. Press them down to make sure they’re submerged. Cover or seal, then refrigerate to steep for 1 week before enjoying.
More
For a much deeper flavor, replace the red wine vinegar with 2/3 cup white wine vinegar plus 2/3 cup balsamic vinegar.
Spicy Tomato Conserve
MAKES: about 3 cups (720 ml)
FRIDGE: up to 3 weeks
FREEZER: up to 1 year
Long ago, in New York City, we were at the Union Square Greenmarket, talking to a jam maker about her process. She told us the secret to her jams’ velvety texture was tomato juice, which cooks down and loses its vegetal flavor but offers a luxurious finish. We’re still not sold on the flavors of tomato juice in most jams, but we do know she was right when it comes to recipes like this one for tomato conserve, a decidedly wonderful treat later in winter when summery tomatoes are nowhere to be found.
1 pound (450 g) beefsteak tomatoes (about 2 large), halved, cored, and chopped
1 large tart green apple, such as Granny Smith, stemmed, cored, and chopped (do not peel)
1 medium yellow or white onion, peeled and finely chopped
2 fresh green serrano chilis, stemmed and very thinly sliced
2 medium garlic cloves, peeled and minced
1½ cups (360 ml) tomato juice
1 cup (200 g) granulated white sugar
½ cup (120 ml) apple cider vinegar
1 teaspoon brown mustard seeds
½ teaspoon ground allspice
½ teaspoon kosher salt
½ cup (70 g) chopped walnut pieces
1.Stir the tomatoes, apple, onion, chilis, garlic, tomato juice, sugar, vinegar, mustard seeds, allspice, and salt in a large saucepan until well combined. Set the pan over medium-high heat and stir constantly to dissolve the sugar. Bring to a full boil, stirring often. Reduce the heat to medium and simmer, stirring quite often, for 20 minutes.
2.Stir in the walnuts. Reduce the heat to low and simmer slowly, stirring more and more until almost constantly, until you can run a wooden spoon across the bottom of the pan and create a line that holds its edges for a second, about 40 minutes.
3.Turn off the heat, remove the pan from the burner, and set aside for 1–2 minutes. Transfer to three clean½ pint (236 ml) jars or other containers, leaving about ½ inch (1 cm) headspace in each. Cover or seal. Cool at room temperature for no more than 1 hour, then refrigerate or freeze.
More
For a slightly sweeter conserve, substitute a firm but ripe pear, stemmed, seeded, and chopped (but not peeled) for the apple.
Carrot Marmalade
MAKES: about 3 cups (720 ml)
FRIDGE: up to 3 weeks
FREEZER: up to 1 year
Our last marmalade verges into territory covered in the next chapter: savory jams and conserves. We didn’t put this recipe there because it is still a sweet treat without any dried spices, chopped nuts, or vinegar. It’s definitely a preserve, but it’s also the leading edge of what’s to come: a less-sweet, slightly vegetal, elegant spread that has no pectin because it needs a long time over the heat to caramelize the sugars for a deeper, more layered finish.
3 medium lemons
1 pound 2 ounces (510 g) carrots (about 5 large), peeled
2 cups (480 ml) water
2½ cups (500 g) granulated white sugar
1 tablespoon (15 g) grated peeled fresh ginger
1.Grate the zest from the lemons with the large holes of a box grater. Make sure you leave as much of the white pith behind as you can.
2.Slice off and discard the remaining pith from each lemon, then finely chop the fruit and remove any seeds. Scrape the zest, fruit, and any juice on the cutting board into a large saucepan.
3.Grate the carrots into that saucepan through the large holes of a box grater. Pour in the water, then stir in the sugar and ginger.
4.Set the pan over medium-high heat. Attach a candy thermometer to the inside of the pan. Cook, stirring more and more often to prevent scorching, until the mixture reaches 220°F (104°C), about15 minutes.
5.Turn off the heat, remove the pan from the burner, and set aside for1–2 minutes.
Cold Canning: The Easy Way to Preserve the Seasons without Hot Water Processing (A Cookbook)
By Bruce Weinstein and Mark Scarbrough | Jul 29, 2025 / Price $29.99
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Review by Bobbie Kitto
Edited by Linda Kissam
Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article review. Her opinions are her own.
To make the best of each recipe, use 
for quality ingredients! Bobbie highly recommends products from Melissa’s.
