Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner.

This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!

If you'd like this recipe, please find it on our website, bruceandmark.com.

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

[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.

[02:47] We’re making cowboy candy!

[21:19] What’s making us happy in food this week: Thai massaman curry and raisinets!