Recipes: Make jams, spreads and pickles at home using cold canning

My grandmother’s refrigerator was tiny. Space was at a premium, and the freezer only held an ice cube tray. She spent labor-intensive hours canning, storing the results on shelves in the garage. The concept of refrigerating or freezing her beloved jars wasn’t imaginable. Her fridge only had room for essentials.

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.

With these formulas, there’s no need for specialized equipment. The prep and coo