Peter Picked a Peck of Manning Canning Pickled Products

Producer InfoBrian Knapp

by: Graham Duncan

Did you know that at one point, Peter was thinking of changing the name of the business to Sanagan’s Meat, Charcuterie, Prepared Foods, Sauces, Pickles, Rubs, Mustards, Produce, Gelato, Dairy, etc. Locker? Wouldn’t fit on the sign though. But we’re definitely more than meat. We’re happy to share our shelves with local food entrepreneurs who produce fantastic Ontario-made goodies.

One of those people is Christine Manning of Manning Canning. Her story is indicative of the food community we work with. After a successful career in marketing, Christine’s hobby of making preserves became her second act, an undertaking that not only encompasses producing and marketing prizewinning preserves and pickles but the creation of a full-service rental kitchen supporting numerous other independent eat-trepreneurs.

“We believe a rising tide lifts all boats”, says Christine. “There was no rental kitchen when I started out. I thought an affordable space would help others. Everyone thinks a food business is a low barrier start up but a commercial kitchen is expensive.”

“We’ve always competed on taste. We only make products based on seasonal availability, like the green beans. We only make them when we can get them fresh from the fields. We actually process our fresh plum tomatoes, they don’t come in a bucket.” How serious are they about fresh ingredients? Imagine having your marmalade win a gold medal at the World’s Original Marmalade Awards and then you decide, because you can’t guarantee a reliable, affordable supply of quality Seville oranges, that you would stop making your Gold Medal Marmalade. Manning Canning does not compromise.

That’s why Sanagan’s entrusts the production of our Giardiniera and Pickled Red Onions to Christine and Company.

Here’s a full list of our Sanagan’s/Manning Canning product line.

Sanagan’s Giardiniera

Charcuterie boards of the world unite; Sanagan’s Giardiniera, an Italianate mix of pickled peppers and veggies packed in oil and vinegar is here to help. And beyond. Salads, sandwiches, pizza — the zesty possibilities are endless.   

Sanagan’s Pickled Red Onions

You just won’t know how versatile these babies are until you have them in your fridge. Case in point — last night’s doggy bag of perogies. I threw some pickled onions on that bland plate of leftovers and—Hey Now—those perogies were energized!  Ditto, burgers, cheese plates, meat pies—need I go on?

Manning Canning Spicy Pickled Carrots

M.C.’s all-time bestseller. Spicy, crunchy, zippy. Don’t even think of mixing up a Bloody Caesar without them. Perfect in potato or tuna salad. And I bet they’d be awesome along with baked beans.

Manning Canning Spicy Pickled Green Beans

Old-school steak houses often lay out a tray of pickles at the start of a meal as appetite stimulators. Carry on that tradition at home with M.C.’s green beans before you serve one of our beautiful steaks.

Manning Canning Angry Pickled Garlic

Not only can you enjoy the pickled garlic but save the brine for use in a vinaigrette or make your dirty martini an angry martini. Or re-brine something else and reawaken all that garlicky goodness.

Manning Canning Tomato Mustard

Remember those fresh plum tomatoes? They’re here in spades. The apple cider-soaked mustard seeds pop with flavour. Great in dressings or on burgers. Also a fantastic marinade for pork.