A Bit About Me

Hi, I am Ann! A one-time suburban housewife turned sustainable homesteader. I am a wife, a mother of 7 – of mine, yours, and ours – and a grandmother to three. My family and I homestead on a 2-acre single-family mountainside property on the coastal side of Washington state. We love the beautiful evergreen state we reside in. However, we know it’s not our forever, and we are finding our forever homestead.

I am the face behind the brand, A Farm Girl in the Making, the voice behind the podcast, a Simple Homesteading Life, and the author of The Farm Girl’s Guide to Preserving the Harvest. Through my social media accounts, I share our strong desire to live a simple, traditional life and how we have successfully owned our food source, all while mentoring and encouraging others to do the same.

I have committed to encouraging others to achieve the same dream. The desire to seek food freedom begins with growing a sustainable garden, raising our meat, and preserving the harvest.

Welcome! And thank you for allowing me to teach you everything you will need to know about preserving food through canning.

Low Acidic Foods

With the use of a pressure canner foods such as meat, fish, stew, soup, tomato products, and bone broth can easily be made shelf-stable. Learn why this preserving tool is worth its weight in gold.

Juices and Broth

The ability to preserve juice concentrate and nutrient-dense bone broth is a blessing to many. The process is not difficult, and the outcome is incredibly healthier than what is purchased from the market.

Put Aside the Fears

The homesteading movement, or the clean food movement, needs more people behind it. People who will manage a sustainable garden, raise livestock for meat, and preserve the year’s harvest – keeping them from being reliant on all supermarkets. What sets us apart from big-box grocery stores? We truly, and undoubtedly, experience seed to pantry. As a home food preserver we know every ingredient going into our canned goods, which is necessary for those with a restricted diet.  

I began studying methods for preserving foods the moment I began homesteading. As a Master Food Preserver, and author of a preserving book, I questioned everything I was taught. Not because I didn’t trust the information, but because there were many loopholes I found in the teachings. In addition to this, many credible resources did not teach how to preserve foods during unforeseen circumstances, a necessary skill to own. 

My goal is to teach you how to think sustainably. Scientific and traditional preserving methods have a place in home food preservation, as long as you know how to confidently make the decisions on your chosen methods. Allow me to teach you how to think freely, safely, and with confidence.

• Understand why pressure canning is necessary to preserve foods.
• Confidently alter or create recipes to be canned.
• Understanding how to decipher information shared by the National Center of Home Food Preservation.
• Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Pressure Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.