Prepare your harvest for the cellar

Three steps to perfect preservation

01. Clean & Slice

Brush away soil from forest mushrooms, fillet fish, or slice garden fruits uniformly to a quarter-inch thickness. Avoid soaking harvests to prevent excess ice.

02. Flash-Freeze

Lay your sliced harvest flat on parchment-lined trays and freeze solid overnight. Pre-freezing secures the best shape and texture during the vacuum run.

03. Keep Cold

Pack your frozen goods into clean, airtight containers and transport them to our coastal workshop immediately. We intake by reservation only.

Prep details & logistics

Can I freeze-dry raw meat or fish?

How long does a batch run take?

Yes. We process raw wild game and fresh coastal catches. Ensure all fat is trimmed, as oils do not freeze-dry and can spoil the batch.

A typical custom run takes 24 to 48 hours depending on water content. We seal your finished harvest in high-barrier Mylar bags with oxygen absorbers.

What containers should I use for drop-off?

Do you offer custom packaging?

Any clean, food-safe plastic bins or heavy-duty freezer bags work well. We will transfer your harvest directly into our sterile freeze-dryer trays.

Yes. We package in family-sized pantry jars or long-term storage Mylar pouches. Let us know your storage preference when booking.

Ready to stock your cellar?

Have questions about preparing a specific wild harvest? Contact our coastal workshop to discuss custom batch runs and drop-off times.