In The Heritage Pantry, Bevin writes about a variety of preservation techniques: canning, dehydrating, fermenting, freezing, pickling, and smoking, as well as making jams, jellies, and marmalades. He also includes chapters on using salt, fats, and sugar to brine, cure, and candy foods.

A compelling blend of memoir and cookbook, The Heritage Pantry offers historical perspectives on the techniques, information on how each is accomplished, lists of the equipment needed, tips for success, and plenty of recipes using the methods and the preserved foods. Take advantage of the bounty from your garden or make a trip to the local farmers market for the freshest produce to preserve for delicious winter eating.

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Format: 5.5X8.5"
128 pages
Full color