COLD CANNING. It's our new cookbook out in the summer of 2025. We're so excited about it.

Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts, kimchi, pickles, relishes, and much more!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. And maybe our best one yet. We can't wait to tell you about it.

Want to snag your own copy. Check out this link right here!

Here are the segments for this episode of COOKING WITH BRUCE & MARK

[00:35] Our one-minute cooking tip: Soak dried chilies and puree them rather than grinding into a powder for many rubs and marinades.

[03:15] Our new cookbook out in the summer of 2025: COLD CANNING!

[17:37] What’s making us happy in food this week? Hard cider and fresh, local eggs!