Busy canning and wine weeks!

[Otto Syracuse]

It's been a busy couple of weeks for canning and winemaking. My wife and I put up 185 quarts of tomato puree and 30 quarts of whole roma tomatoes, plus 48 jars of pickled peppers. And we also bottled 60 gallons of cabernet saugvignon from last year and started another 60 gallons of zinfandel for next year. Suffice to say that our Sunday dinners are all planned out for many weeks.

 

[brin]

It's been a busy couple of weeks for canning and winemaking. My wife and I put up 185 quarts of tomato puree and 30 quarts of whole roma tomatoes, plus 48 jars of pickled peppers. And we also bottled 60 gallons of cabernet saugvignon from last year and started another 60 gallons of zinfandel for next year. Suffice to say that our Sunday dinners are all planned out for many weeks.

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Nice work Otto, my father in law use to make wine....his parents were from the old country...Looks like you are all stocked up...the the snow fall, you are ready.

 

[sixdogs]

Very impressive.

 

[Pete Judd]

Wow, great job. I see that you keep very busy.

 

[Tororider]

That is awesome. What kind of canner do you use?

 

[genusCastor]

Ahhh, yeah...Roma maters & red wine...life is good. :licking: I don't know you, but you're my hero. :laughing:

My mom dabbled in winemaking a little, but quit and gave me her equipment. I really wanted to try a batch this fall, but we live in a small place and don't have the room for the wine to set in an environmentally controlled area. It's too hot here in the summer and I think too cold in the winter to make it in the shop or pumphouse (not climate controlled). Times like these I miss a cellar (we're on the Texas Gulf coast).

Enjoy, Otto.

- djb

 

[creekbend]

It is quite apparent that you and your Wife love what you do. Quite an accomplishment. Thanks for posting. :thumbsup:

 

[savageactor7]

That's marvelous Otto ...do you grow your own tomatoes?

 

[forgeblast]

Nice job Otto, I like how you have everything labeled. Do you have any favorite recipies to share? Very impressive.

 

[Otto Syracuse]

That is awesome. What kind of canner do you use?

We use a motorized canner from Cabelas. Much easier than a hand crank model from Victorio.

 

[Otto Syracuse]

Ahhh, yeah...Roma maters & red wine...life is good. :licking: I don't know you, but you're my hero. :laughing:

My mom dabbled in winemaking a little, but quit and gave me her equipment. I really wanted to try a batch this fall, but we live in a small place and don't have the room for the wine to set in an environmentally controlled area. It's too hot here in the summer and I think too cold in the winter to make it in the shop or pumphouse (not climate controlled). Times like these I miss a cellar (we're on the Texas Gulf coast).

Enjoy, Otto.

- djb

I would suggest a "wine kit". You can get any varietal you can think of with all the ingredients and instructions you'll need. They come in 2.5 gallon pouches which you mix with water to get 5 gallons of wine, many varieties are ready in 6 weeks, and take up not too much more space than a toaster on your kitchen counter. And I think you will be very surprised at the quality of the finished product.

 

[Otto Syracuse]

It is quite apparent that you and your Wife love what you do. Quite an accomplishment. Thanks for posting. :thumbsup:

Thank you, we do enjoy it even though it is a lot of work. I can't imagine using canned tomatoes for anything.

 

[Bob77064]

We use a motorized canner from Cabelas. Much easier than a hand crank model from Victorio.

Still a lot of work, good job.

 

[Otto Syracuse]

That's marvelous Otto ...do you grow your own tomatoes?

My family has a 250 acre vegetable farm that my cousin runs. He grows this variety especially for canning.

 

[Otto Syracuse]

Nice job Otto, I like how you have everything labeled. Do you have any favorite recipies to share? Very impressive.

Here is an easy one and one of my favorites.....

Sauté an onion and a couple chopped cloves of garlic until 1/2 tender
Add 1/2 pound of sausage out of the casing, cook until browned. Drain fat out. I like hot, but mild is okay too, just add a little hot pepper flakes.
Add 1/2 cup of white wine
Add 1/2 teaspoon of salt
Add a quart jar of the purée
Simmer until thick, about half an hour
Cook your pasta al dente Just before draining, add 1/2 cup heavy cream to the sauce.
Mix pasta and half the sauce together. Plate pasta and add a ladle of sauce on top of each plate.
Serve with coarsely grated "salty ricotta" cheese. (go to an old fashioned Italian import store)

Bon Appetite!

 

[genusCastor]

We use a motorized canner from Cabelas. Much easier than a hand crank model from Victorio.

A motorized canner? Or hand crank canner? I think you're talking about the strainer? A canner is a large pan used to heat the jars, no?

We have an old fashioned strainer my mom gave us.

- djb

 

[genusCastor]

I would suggest a "wine kit". You can get any varietal you can think of with all the ingredients and instructions you'll need. They come in 2.5 gallon pouches which you mix with water to get 5 gallons of wine, many varieties are ready in 6 weeks, and take up not too much more space than a toaster on your kitchen counter. And I think you will be very surprised at the quality of the finished product.

I looked at wine kits but wanted to use grapes. Do you use kits?

Maybe I'll try a kit. Something red and dry. Chianti is my favorite. The Italian grown Sangiovese grape contains nectar of the gods.

- djb

 

[forgeblast]

Appreciate it!!

 

[czechsonofagun]

It's been a busy couple of weeks for canning and winemaking. My wife and I put up 185 quarts of tomato puree and 30 quarts of whole roma tomatoes, plus 48 jars of pickled peppers. And we also bottled 60 gallons of cabernet saugvignon from last year and started another 60 gallons of zinfandel for next year. Suffice to say that our Sunday dinners are all planned out for many weeks.

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Nice! I just racked 10 gallons of Chambourcin and Cabernet Sauvignon has to get harvested this coming weekend. I grow my own and make wine to cover my own needs

 

[LazySusanFarms]

What a fantastic thread! Great job Otto.