The story continues...

In 2017 we secured a commercial kitchen with more equipment and increased storage space and moved production out of our home. This is when the Pickle Patch was officially born.  We only wanted to utilize the freshest produce. I started developing partnerships with local farmers to keep our product fresh and locally grown. We also wanted to be good stewards of our environment. We encouraged all who bought our pickles to bring back the empty jars so we could recycle them. Fresh produce, combined with our Zonner secret family recipe, gives our pickles the crisp fresh flavor that you can’t get in a commercially made product. Our simple hobby and gift giving has turned into a thriving demand for our hand packed pickles and okra. 

 

Our ultimate goal is to be able to open our production facility to the public. To create a place for education on the rapidly fading art of canning. It was not that long ago that canning was one of the primary sources for food preservation prior to refrigeration. My father in law still has vivid memories of his mother canning every season on a wood burning stove. We want to teach this process to our students as part of our great history. We also want to allow creative minds from all ages to come in and try to create or bring back to life their own special family recipes.  With Gods blessing and the support of our friends and family, we will work hard to make our dream a reality.