I strive to make delicious pickles using sustainably grown,
minimally transported ingredients. I work hard and have fun doing it.

Sustainably Produced

The Clallam Canning Company strives for sustainability in human, environmental, and economic terms.  Ingredients are sourced as locally as possible. The garlic and dill is grown in my backyard, cucumbers are grown in Sequim, and onions from Eastern Washington. Of course there are some things like vinegar and spices that I import from a distance.  Local sourcing is important on several levels.  It helps to keep the Carbon Footprint low, allows me to build a relationship with my farmers and contribute in a small way to the  agricultural economy on the Olympic Peninsula.

Why Pickles?

My pickles are a source of pleasure, and for pickle-lovers they will bring a smile to your face. And maybe even a laugh, because pickles rhyme with tickle and are inherently funny! One of my goals is to contribute to the elevation of the pickle – out of the back

corner of the refrigerator onto the tablecloth of your finest dinner. A good wine, a handmade cheese and a jar of Betsy’s is a natural combination – a tasting adventure that will surprise and engage your guests and satisfy your palate.

Handmade Not Homemade

Clallam Canning Company is a licensed Food Processor in the State of Washington. Pickles are processed in small batches in a commercial kitchen in Port Angeles according to WSDA and FDA guidelines for food safety.  Because CCC is a small knife and cutting board operation, each jar of  pickles is handled individually. Slight variation between batches should be expected.

My process is much like any home canning process – pickles are packed in brine and subjected to either a water bath process or hot-fill-hold preservation method.

A Day in the Pickle Factory on Youtube