Make jams, spreads and pickles at home using cold canning

"The memory of Nana's long hours of work bent over hot water baths, steam dampening her curls, make me appreciate a new cookbook, "Cold Canning" (Voracious) by Bruce Weinstein and Mark Scarbrough. No hot water baths or pressure canning, the technique uses modern day refrigerators and freezers to store small batches of homemade jams, condiments and spreads, plus chutneys, pickles, relishes and ketchups."

"This delicious jam is vibrant, not too sweet with pleasing herbaceous notes. I love it spooned over baked Brie or a small amount used to spike a vinaigrette. Spread atop the cheese on a grilled cheese sandwich, or spooned over plain Greek yogurt. It can be stored in the fridge for up to three weeks or frozen for up to a year."

A very small household refrigerator limited traditional canning options and required labor-intensive hot water baths and garage storage. Cold canning uses modern refrigerators and freezers to store small batches of homemade jams, condiments, chutneys, pickles, relishes and ketchups without hot-water baths or pressure canning. The technique requires no specialized equipment, shortens prep and cooking times, and makes small batches suitable for gifts or home use. A raspberry jam example is vibrant and herbaceous, versatile over cheese, sandwiches, or yogurt, and stores up to three weeks refrigerated or up to a year frozen.

Read at Boston Herald