by Sherri Brooks Vinton. Preserving is back, and it’s better than ever. Eating locally is on everybody’s mind. This book contains a complete how-to section for refrigerating and freezing, drying, canning, and pickling with recipes for yields as small as a few pints or as large as several gallons. From tried and true favorites such as Bread and Butter Pickles to contemporary recipes like Asian Ice-Box Pickles, there is something delicious for every pantry. Softcover, 304 pages.