By, Shelby DeVore
Not sure whether to can, freeze, or dry your harvest? This session breaks down why food actually spoils and how each preservation method works to stop it. You will learn the difference between acidic and low acid foods and why that determines whether you need a water bath canner or a pressure canner, plus what makes drying, pickling, fermenting, freezing, and freeze drying each a good fit for different situations. It also covers how to weigh shelf life against flavor and nutrition when deciding what to do with your food. A solid foundation for choosing the right method with confidence.
Want to revisit this presentation anytime? Grab the All-Access Pass where you'll get instant (and ongoing) access to all of this week's presentations, the summit workbook, VIP access to a live Q&A, 30 days FREE inside Audrey's Little Farm Academy, and $300+ in speaker bonuses, all in one resource.
Need more time? Grab the All-Access Pass where you'll get instant (and ongoing) access to all of this week's presentations, the summit workbook, VIP access to a live Q&A, 30 days FREE inside Audrey's Little Farm Academy, and $300+ in speaker bonuses, all in one resource.
Shelby DeVore is a multigenerational farmer and gardener who has inspired hundreds of thousands of women worldwide to create a simpler, more traditional lifestyle through her events, website, courses, and membership.
She holds both a B.S. and M.S. in Animal and Dairy Science and Agriculture and spent several years teaching high school and college agriculture classes.
Shelby combines her education with a lifetime of farm experience to break complicated farm, garden, and preservation topics into practical lessons that make sense.
© 2026 | Audrey's Little Farm | Privacy Policy | Terms of Use