A process of extreme cold is utilized to change the molecular structure of the foods, the remaining process removes 98% liquid creating a shelf-stable product that can last 30 years if stored appropriately. All of my freeze-dried goodies are immediately packaged in mylar bags (with windows). All products are packded with an oxygen absorber and desiccant pack. Stability is further ensured with the use of an impulse heat sealer.

A process of preserving jams, jellies, and pickles by heating in airtight containers to kill microorganisms and create a vacuum seal. All of my canned jams are a labor of love. They are small batch, artisanal flavor profiles. I offer strawberry basil, date, and blueberry chia.