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https://events.wesleyan.edu/event/14794-bruce-weinstein-and-mark-scarbrough-cold-canning
Everyone has that one friend who gifted them a jar filled with some jam or jelly, proudly exclaiming, “I made it myself!” And it was delicious. Thanks to Bruce Weinstein and Mark Scarbrough, culinary experts from Connecticut’s own backyard, and their latest cookbook, Cold Canning, you could be that very friend. Featuring a live demonstration of the process, this book talk is one to inspire a whole generation of canning connoisseurs.
Discover this food preservation bible for the modern cook, with a collection of 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in your fridge or freezer.
Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you’re canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer.
Home cooks will love cold canning because…
It’s easier, requiring no unwieldy tools
It preserves fresher flavors in the jar
It saves money with small batches
It saves time with quick setup and cooking
It’s healthier because recipes use less sugar and salt
It’s completely safe
Bestselling authors Bruce Weinstein and Mark Scarbrough are among America’s most trusted culinary experts, and here they gather 425 recipes showing how to pickle and preserve the world—from strawberry jam to Sri Lankan lime pickles, from peach-ginger preserves to homemade sambal oelek. With Cold Canning, it is easier than ever to save a taste of the summer for any time of the year.
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