I strive to make delicious pickles and other farm-to-jar goods 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. Many of the fruits and veggies are grown on The CCC Kitchen Farm’s 4 acre property in Port Angeles, others are sourced from farms 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 did we start with Pickles?

Our 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 our goals is to contribute to the elevation of the pickle – out of the backcorner 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.

Since we began pickling “professionally” in 2010, our farm-to-jar goods have expanded to include pickled green tomatoes, chutneys, traditionally fermented sauerkrauts and pickles, and sipping vinegars (aka shrubs). The common thread among our goods –besides being delicious– is a passion for highlighting the local bounty available in the fruits and vegetables that grow on the North Olympic Peninsula. By utilizing traditional preservation methods, we can preserve a food’s flavor and nutrition at peak ripeness.

Handmade Not Homemade

Clallam Canning Company is a licensed Food Processor in the State of Washington. Farm-to-jar goods are processed in small batches in a commercial kitchen on our 4 acre farm Port Angeles according to WSDA and FDA guidelines for food safety.  Because CCC is a small knife and cutting board operation, each jar and bottle 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