How do I order your fruit?

It’s easy as easy as 1, 2, 3!

1. DOWNLOAD OUR Spring 2024 Order Form and mail, e-mail or call in your order.

2.  CALL US and we'll be happy to assist you.  541-298-1660 Hours:
June-December Monday – Friday: 9am-5pm, Saturdays: 9am-2pm
January-May Monday — Friday: 9am-4pm  

3. ORDER ONLINE.  All of our ready-to-ship products are listed on our website.

Why is fruit out of stock?

Living in a country with 24 hour supermarkets stocked with food from around the world, it can be difficult to understand how a food item could be “out of stock” not for a few days but for a few months! We are a small cannery (our output for our entire canning season equals one DAY’s output for a large industrial fruit cannery) and source our fruit from local growers.This means that we offer the best fruit available but that we, just like our growers, are at the mercy of Mother Nature. If there is a late spring freeze and half of the cherry crop is ruined, that means that we won’t be able to can as many cherries that year. In any given year a crop may fall short and so may our production of a specific fruit. We try to can enough fruit to have ample supplies for the entire year but we will occasionally fall short. We appreciate your understanding and want to assure you that it is never our intention to run out of fruit!

Tip: We encourage you to pre-order before June 1st to ensure you receive your fruit. If a crop is short, we may begin to run out by early fall.

What is your canning process?

Our secret to great tasting canned fruit is starting with the best, ripest fruit we can find. We work with excellent Northwest orchard growers who pick their fruit at the peak of ripeness. When the fruit arrives at the cannery our work begins. While the canning process is slightly different for each variety of fruit we can, the basic process stays the same.

Here is what happens when we can peach halves:  First a bin of fruit is loaded onto the bin dumper where the operator keeps the flow of fruit from the bin onto the canning line gentle and even. The fruit is then hand-fed into a pitter that halves and pits the peaches. They travel along a conveyor belt where the pit cavity is inspected and flawed peaches are discarded. The peaches then pass under a steam hood that loosens the skin.

This is a process that we are proud of – most other canneries use a chemical to “burn” the skin off the fruit. The home canning process is similar when “blanching the fruit in a water bath.” Once the skins are loose, they are rubbed by hand to remove the peel and then hand-packed into cans. The cans then pass under the syruper (a nozzle) which fills the cans with one of the variety of syrup blends; or, in the case of water pack, just hot water. They then travel into the exhaust box where gentle movement of the can releases air bubbles trapped between fruit pieces. This box is also heated and begins to warm the cans.

Upon exiting the exhaust box, the cans are sealed with a lid and then travel up to the ceiling where our overhead cooker processes the peaches and then cools them off. The finished cans roll out to our dock where they are put on pallets and transferred to the warehouse where they rest for a week at which point they are labeled and boxed.

What is the difference between your syrups?

• Light Syrup: Offers a hint of sweetness. We use between 1 1/2 – 2oz of real sugar (not corn syrup) in each 28oz. can.

• Heavy Syrup: Contains more sugar (2 1/4 – 3oz) and blends well into many of your favorite dessert recipes.

• Water Pack: Nothing but fruit and water! Especially good for sugar-free diets. It allows the full natural flavors of the fruit to come through.