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140 precise recipes for preserves by chapters: juices, hot fruit preserves (compotes, jellies, jams, marmalades, fruit syrups, fruit with honey, liqueurs,...), hot vegetable preserves (from ajvar, garlic, horseradish, beetroot to roasted peppers, etc.), pickled mixtures (such as chutneys), natural fruit processing (apple and wine vinegar, balsamic vinegar, flavored vinegars,...), natural vegetable processing (pickling cabbage, turnips, peppers,...), traditional oil production processes, fermentation and marinades, homemade cured meats, pâtés, and terrines.

The author of the book HELENA MRZLIKAR is a long-time advisor in the development of supplementary activities in the Dolenjska countryside. She is an initiator for the development of tourism as one of the interesting forms of supplementary activity on farms. For decades, she has been sharing her knowledge with readers of her books and a wide audience of listeners through the waves of various radio stations. Her articles have been published several times in the weekly Kmečki glas.