The Organic Canner Cookbook
Enjoy Local Food All Year Long No Matter Where You Live
Learn to Preserve Your Favorite High-Quality Ingredients
From time immemorial, preserving the harvest was a vital preparation to face the barren winter months ahead. Different methods have been used throughout the ages and many of them, although modernized somewhat, are still used today.
One of my favorite methods of preservation is canning. Canning is the perfect solution for those seeking natural food sources, for gardeners, for those seeking a more self-reliant life, and for those interested in preparedness. Because I believe this lost art is the answer to whole, nutritious, and delicious foods throughout the year, I decided that it was time to nurture a new generation of canners, and that’s how this book, The Organic Canner, was born.
The Organic Canner, is a great choice for all canners, from the absolute beginner to those with years of experience. The beginner will find simple-to-follow instructions on the basics of both water bath and pressure canning. Experienced canners will find delicious recipes to fill their shelves with something new.
A lot of love and family teamwork went into the production of the book: the charming illustrations throughout it were hand-drawn by my oldest daughter, Cara, a college student in her second year. My younger daughter, Rosie, was the official taste-tester and selector of the recipes that made the cut.Say no more! I want this book!
Here’s What You Get!
The book is LOADED with the “whys”, the “how-tos”, and original recipes. In the first section, you’ll learn why I have such a passion for canning in my Canner’s Manifesto, plus a little bit of background. Then, we’ll discuss step-by-step, exactly how to safely use your water bath canner and your pressure canner. We’ll also talk about basics such as sanitizing your jars and adjusting your canning times and pressures for your local altitude.
Then the good stuff. And by good, I mean scrumptious! The recipes. Here’s a little rundown on each chapter:
We Be Jammin’
The first chapter contains the usual suspects of jam, as well as surprising ingredients like dandelion blossoms .There are also universal jam instructions and a section on how to make jam the old-fashioned way, without those little boxes of (often) genetically-modified pectin.
Just Call Me Condimental
In this section, you’ll find recipes for chutneys, relishes, salsa, sauces, and pickles. These condiments will add a bright taste of summer during the deep, dark winter, and the “kitchen sink” type recipes will help you use up the odd bits in your garden at the end of summer!
This chapter contains all the information you need to preserve your local fruit so you can take advantage of harvest time. Learn to can everything from the most basic applesauce and canned peaches, to fancier recipes like Spiced Merlot Pears and cherries spiked with orange juice.
Are You Nuts?
Did you know that you are able to can nuts?No? You aren’t alone – most folks don’t! Nuts have a short shelf life, but you can extend it and prevent them from going rancid as soon by canning them. If you get a windfall of pecans, walnuts, or hazelnuts, this is your go-to chapter for preserving them!
The Meat of the Matter
This chapter will save you a fortune during a lengthy power outage. Learn to preserve your carefully selected meat in a way that is shelf-stable and delicious. Can “Roast beast” (beef, pork, and game) and poultry! There are also instructions for ground meat recipes like Sloppy Joe filling.
You know when you have a big feast at the holidays and you end up with so many leftovers that you never want to see another turkey sandwich again? Can the leftovers and dole them out to many meals throughout the year, alleviating boredom and stocking your pantry shelves in one fell swoop.
Beans, Beans, Good for Your…
Beans are easy to can! Did you know that they don’t even have to be precooked? Trust me, if the power goes out, you aren’t going to be cooking all of those dried beans you have in your pantry on a rocket stove. Learn to home can baked beans, pork and beans, and “refried” beans.
Soups and Stews
One taste of these homemade soups and stews and you will divorce those red-and-white grocery store cans that masquerade as soup forever! Jump onboard with recipes like Spendiferous Split Pea Soup, Autumn Garden Beef Stew, Chicken Needs Noodles Soup, and two kinds of chili.
Canning Your Own Recipes
If you are a creative cook, following other people’s recipes may not be your thing. For you, this might be the very best chapter of all! By following a collection of simple-to-follow rules, you can safely modify and preserve your family’s favorite recipes so you can heat them and eat them on demand!
Want 3 Good Reasons Why You Should Be Canning Instead of Going to the Store?
Okay…that’s easy. But do I have to stop at three?
Reason #1.) If you, like me, are scrupulous about what your family eats, canning may be the answer to living a whole food life in a fast food world. You aren’t including unpronounceable “ingredients” like sodium ethyl parahydroxybenzoate, and if avoiding GMOs is part of your nutrition strategy, you can ensure you don’t have hidden genetically modified corn ingredients lurking in your jars. (More than 90% of grocery store products do!)
Reason #2.) When you preserve your own food, you’re acknowledging the seasons the way our ancestors used to do it. You are preserving this year’s harvest to see you through the winter until next year’s food is ready. You can support your local agriculture by purchasing healthy, whole-food ingredients from farmers in your area.
Reason #3.) It actually speeds up mealtime throughout the year! The hands-on work that I put into cooking our food for the rest of the year during the growing season is probably less hands-on time than I would take producing the same meals throughout the year, one meal at a time. The reason for this is that I produce 8-16 meals at a time – perhaps 2 hours of preparation time and 2 hours of processing time when I am doing other things. That is an average 20 minutes per meal, with half of that time NOT being spent in the kitchen – that time is spent just waiting for the processing time to be over.I want local, non-GMO food on my shelves!
Here’s What the Glowing Reviews Are Saying About The Organic Canner…
Tess Pennington of Ready Nutrition said…
“Many of you are familiar with Luther’s website, The Organic Prepper and the hard stance she has taken against GMO (genetically modified) foods and her fight against the multi-national GMO conglomerate Monsanto. She believes that if you can’t grow your own food sources, you can support your community by buying locally grown foods. Her new cookbook, The Organic Canner shares that same message and emphasizes that healthy, from-scratch foods are the best foods to feed your family. This cookbook exemplifies the self-reliant message we all hold dear, “get back to your roots.” This book takes you down the path toward food freedom and sustaining your family with healthy foods. This is probably one of the best books you can buy if you are transitioning from a new canner to a more seasoned one. The recipes are not your everyday recipes. They are like Daisy herself, classic yet distinctive and full of personality.”.
Scott Terry of North Country Farmer said…
“This is really a great resource for people who want to learn how to can food. The first part of the book is instruction and an introduction to canning. It is accurate, easy to understand, and written in an engaging, fun to read style that is “pure Daisy”. If you are intimidated at the thought of learning to can, this book will help you have the confidence to give it a try! I feel confident recommending this book to beginning canners. It will get you off to a great start and give you some great recipes to try. Before you know it, you’ll be running out of pantry space and storing jars under your bed.”
LeAnn Edmondson of Homestead Dreamer said…
“This is a fantastic book for everyone: from the complete newbie to those who are more proficient. It walks you through the steps for water bath canning AND pressure canning. Daisy even gets into the finer details, explaining the science of why canning works and what is happening during the process. Along with the step by step directions are pages and pages of recipes and ideas that are sure to inspire and get the imagination flowing…I appreciate her writing style not only because it is clear and concise, it also has a warm and friendly voice to it that makes you feel like she is in the room with you, just talking.”
Sharon from The Trailer Park Homestead said…
“I highly recommend this book to anyone who enjoys canning, wants to be more self-reliant, wants to be prepared to take care of their family with nourishing foods, and well, just everyone! It really is a great book and the illustrations are absolutely awesome, they alone make the book worth it. One thing I love about Daisy, is the way she writes. The tone and verbiage is real, informal and down to earth. I for one, really appreciate that because it makes you feel like you’re right there just talking with a friend. No worry newbies, she’s got you covered with the different equipment it takes, altitudes, what to pressure can and what to water bath can it’s all there in the “Canning 101” section. (pssstt…it’s terrific btw) Now on to what I particularly loved…the recipes! Daisy has some great original recipes here..“
Gregg the Rural Economist said…
“The instructions are complete, safe, and written in a conversational manner, just like a friend was talking you through the process. If you use this book and follow the instructions there is no reason you cannot successfully and safely can anything. The Recipies Here is where it gets good. Like I said before as long as the instructions are correct and are easy to follow the recipes are what sets a canning book apart. This book contains 81 recipes and instructions on canning your own recipes. Stand out recipes for me are Dandelion Blossom Jam, Crockpot Plum Butter, The REAL Tomato Ketchup, Just Peachy Peach Slices, Awesome Asparagus, well you get the point there are a lot of recipes in the book that I like.”
Jenna from The Flip Flop Barnyard said…
“I highly recommend this book to anyone who enjoys canning, wants to be more self-reliant, wants to be prepared to take care of their family with nourishing foods, and well, just everyone! It really is a great book and the illustrations are absolutely awesome, they alone make the book worth it.”
Joyce Moseley Pierce from Prepared in Every Way said…
“First of all, I just love the cover of this book. It just has such a natural look to it that makes it very inviting. Looks like something grandma might have had in her stash of cookbooks. When I opened the book and saw hand drawings to go along with the foods, I was really hooked. Anyone…well, just about anyone, can take a picture and add it to a recipe. She gives credit to her daughter, C. Morgan, for the illustrations. I just love the look and feel of the whole package, and I know you will, too. Daisy encourages you to “Declare your independence and free yourself from the toxic grocery store items that are masquerading as food.” Amen to that. The more we can do to get fresh, or even organic food straight from the farmer to our kitchens, the better off we will be. Food today is NOT what we ate as children. For the food companies, it’s all about growing it the fastest and the biggest, and more often than not, that means genetically modifying it. It’s no wonder that we, as a nation, are so sick. We are expecting to get the nutrients we need from something that’s not real food to begin with.”