WHY YOU'LL LOVE - This garlic got their name after a somewhat long and frustrating day at an office job. I came home to a large bag of garlic that needed to be peeled. It was like therapy in a jar smashing the peels off and perhaps I shook an extra flake or two of chili into the recipe ;). TWO TIPS - Why stop at two, since I have found endless uses for these bite sized treats? Eat this pickled garlic straight out of the jar, put them in your spaghetti sauce or add them to a charcuterie plate. Or drop one or two in your martini and don't forget to slosh some of the brine in as well. Whichever way, you choose to eat them, you will love them!
Since 2013 Manning Canning has been making award winning preserves (jams, jellies, pickles and mustards) using local produce and oftentimes recipes passed down through both sides of the family.
They have always believed that their products should contain only REAL ingredients and whenever possible make their products using produce that they source in Ontario.
Their pickles are raw packed giving them a crunch you will grow to love, their mustard pops with apple cider vinegar and their savoury jams were made to go with cheese.
Their line of Shrubs are thirst quenching and this is really where the use of top quality ingredients really shines through. Where a lot of beverages are made from concentrate – Manning Canning’s Shrub start with cold pressed juice and give you great value with 16 servings per bottle.
Proudly made in Toronto at their facility in Leaside, which also doubles as a rentable commercial kitchen so other food entrepreneurs can bring their products to market. A rising tide lifts all boats and Manning Canning works hard to be that tide for small food.
Christine Manning, Founder