See how McClure's produces over 2,000 pickle jars per day

By Metro Times editorial staff on Thu, Feb 2, 2017 at 9:00 am

Photos by Tom Perkins

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Tom Perkins

Jars are corralled into a pasteurizer and sprayed with 180 degree water to kill anything harmful. That also leaves jars shelf stable so they don't have to be refrigerated prior to opening.

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Tom Perkins

The jars are pulled out of the pasteurizer and rinsed.

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Tom Perkins

Then carted over to a label machine that applies the McClure's label on each 16-ounce jar.

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Tom Perkins

A freshly labeled jar.

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Tom Perkins

Around 30 jars roll down the labeling line each minute.

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Tom Perkins

The jars are then packaged in cases.

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Tom Perkins

Pallets of bloody Mary mix awaiting shipment sit next to 275-gallon totes of Woeber's vinegar. McClure's buys 20-percent acidity vinegar, then dilutes it at the factory to save on costs. In a week, they'll burn through four vinegar totes.

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Tom Perkins

And the cases are stacked for shipment to all 50 states, the U.K., Australia, and New Zealand. McClure says his next distribution project is to land the label on shelves in Mexico and Singapore.

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