Recipes: 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."

"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. For added pizzazz, add either 1 teaspoon of finely grated lemon zest or 1/2 teaspoon vanilla extract to the raspberries in Step 2 before adding the pectin mixture."

"With these formulas, there's no need for specialized equipment. The prep and cooking are quicker. Crafting just a few jars at a time produces enough to give some away as gifts, while saving some for yourself. Gratefully, my fridge and freezer are up for their role. Cool, cold canning. Raspberry Jam This delicious jam is vibrant, not too sweet with pleasing herbaceous notes."

Cold canning uses modern refrigerators and freezers to store small batches of jams, condiments, spreads, chutneys, pickles, relishes, and ketchups without hot water baths or pressure canning. The method requires no specialized equipment, speeds up prep and cooking, and suits small-batch production for personal use or gifting. A raspberry jam example offers herbaceous, not-too-sweet flavor and versatile uses such as topping baked Brie, spiking vinaigrettes, on grilled cheese, or over Greek yogurt. Finished jars refrigerate up to three weeks or freeze up to a year; optional lemon zest or vanilla can enhance the raspberries.

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