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How to cook tomatoes in jelly: a step by step recipe with photos

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In winter, almost any table can not do without blanks and you can diversify it with the help of delicious tomatoes in gelatin. There are many recipes for this dish and the most delicious of them have been used by hostesses over the years. With the help of jelly tomatoes are obtained as fresh, tasty and elastic.

Tomato preparation for harvesting

Before you start cooking blanks, you need to choose the right tomatoes and prepare them.

  • For pickling tomatoes whole, it is better to take small fruits of the same size or cherry tomatoes. They are easier placed in the bank and completely saturated with brine.
  • Any tomatoes must be resilient, free from damage, cracks and dents.
  • They are washed with running water, if necessary, cut into slices and laid out on a colander or towel to drain moisture.
  • Whole tomatoes are punctured in several places with a needle or a toothpick.

A simple recipe without soaking gelatin

Ingredients for 2 liter or 4 half-liter cans:

  • 1 kilo tomato,
  • 1 onion,
  • 4 cloves of garlic,
  • 4 bay leaves
  • 25 grams of gelatin,
  • 10 black and allspice peas,
  • 2 teaspoons of 9% vinegar or 0.5 teaspoon of citric acid,
  • 4 tablespoons of sugar,
  • 2 tablespoons of salt,
  • 2 liters of water.

Tomatoes are cut in half or into 4 parts. Onions are cut into rings, and garlic slices. Banks and covers are sterilized. Banks can be steamed (10 minutes in a colander over boiling water) or in an oven for 15 minutes at 180 degrees or in a microwave oven, for 3-4 minutes. Covers are filled with boiling water for 5 minutes.

  1. Onion rings, garlic are laid out on the bottom of prepared cans and tomato slices are distributed to half. Then gelatin is poured on top (better to take instant), tomatoes are reported to the very top.
  2. For pouring into a small saucepan, water is poured, sugar and salt are poured. Pepper is added, bay leaves.
  3. Pouring boils for 4-5 minutes. Then it poured tomatoes to the top and cover with lids.
  4. After that, the banks are sent to be sterilized in a large pot of hot water for 15 minutes. To do this, gauze or towel is placed on the bottom of the pan. Exhibited banks. Water should reach them on the shoulders. Pot with the banks sent to the fire. As soon as the water boils, the time is intercepted and the fire is reduced to medium.
  5. After that, the banks are removed from the boiling water. Vinegar is poured into them. Banks are twisted, turned upside down and covered with a blanket.
  6. After cooling, the banks are removed in a cool place.

Real jam

Ingredients per 3 liter or 6 half-liter cans:

  • 2 kg tomato,
  • 4 bell peppers,
  • 4 onions,
  • 1 head garlic,
  • 3 liters of water
  • 50 grams of gelatin,
  • 4 tablespoons of salt,
  • 2 teaspoons dry mustard,
  • 200 grams of sugar
  • 4 tablespoons of vinegar,
  • 6 sprigs of parsley,
  • 3 dill umbrellas,
  • 6 black peppercorns,
  • 3 bay leaves
  • 6 umbrellas stud.

Cooking:

  1. Gelatin is soaked for an hour in a glass of boiled fully cooled water.
  2. Banks are sterilized within 10 minutes. Covers are filled with boiling water for 5 minutes. Sterilized jars are exposed and covered with covers.
  3. Peppers are cleaned, washed and cut into strips. Onions are peeled, washed and cut into rings.
  4. Garlic is peeled and sliced. Parsley is washed and dried.
  5. Tomatoes in several places are punctured with a toothpick or cut into slices.
  6. Dill umbrellas, parsley sprigs, cloves, bay leaves and peppercorns are laid on the bottom of the cans. Layers laid out tomatoes, onions and peppers. Garlic is on top.
  7. For pouring, the water in the pan is brought to a boil, salt and sugar are added. The swollen gelatin is placed in a water bath and completely dissolved. 2 minutes before pouring is ready, dissolved gelatin and vinegar are poured into it. Everything is stirred, boiled and poured into the banks.
  8. Banks are covered with lids and sterilized for 10 minutes in a wide saucepan. Then twist, turn over and wrap.

Without sterilization

Ingredients for 2 liter or 4 half-liter cans:

  • 1.5 kilograms of tomato,
  • 4 onions,
  • 4 liters of water
  • 50 grams of gelatin,
  • 200 grams of sugar
  • 120 grams of salt
  • 6 black peppercorns,
  • 6 bay leaves,
  • 50 milliliters 9% vinegar,
  • 6 umbrellas stud.

Cooking:

Gelatin is soaked in a glass of boiled cold water for 1 hour.

Onions are peeled, washed and cut into thin rings.

Water is poured into the pot and set on fire. After boiling, salt, sugar, cloves, pepper and bay leaf are added. Everything is mixed, boiled for 5 minutes.

In sterilized jars, tomatoes and onions are laid out in layers. Filled jars are filled with boiling marinade, covered with a lid. After cooling the marinade, it merges into the pan and again brought to a boil. Tomatoes poured again. For the third time, vinegar and swollen gelatin are added to the drained pot. Pouring boils for another 3 minutes, after which it is poured into cans. Banks are twisted with lids, flipped with the lid down, covered and left to cool completely.

In liter jars in slices

Ingredients for 4 liter jars:

  • 2.5 kilograms of tomato,
  • 2 liters of water
  • 40 grams of gelatin,
  • 4 tablespoons of salt,
  • 7 tablespoons of sugar,
  • 4 tablespoons of vegetable oil,
  • 2 tablespoons 9% vinegar,
  • 8 black and sweet peppers,
  • 4 bay leaves.

Cooking:

Gelatin, soaked for an hour in a glass of cooled boiled water. Banks at this time undergo steam sterilization. Covers for 5 minutes poured boiling water.

Tomatoes are cut into slices and tightly laid out in prepared jars.

For pouring into the pot water is poured and put on fire. After boiling, salt, sugar, bay leaf and peppercorns are added. After 4 minutes of boiling, soaked gelatin is added. Pouring is stirred and vinegar and vegetable oil are added with stirring. The fire turns off. Prepared tomatoes are poured with hot marinade and rolled with lids. Banks turn over, wrapped until cooled.

Ingredients for 2 liter or 4 half-liter cans:

  • 2 kilograms cherry tomatoes,
  • 1 liter of water
  • 3 onions,
  • 2 bell peppers,
  • 1 head garlic,
  • 5 teaspoons of sugar,
  • 3 teaspoons of salt
  • 40 grams of gelatin,
  • 2 teaspoons dry mustard,
  • 10 black and allspice peas,
  • 2 dill umbrellas,
  • 2 leaves of cherry and currant.

Cooking:

Gelatin is soaked for 1 hour in cold boiled water.

Banks are sterilized in a water bath.

At the bottom of the prepared cans, washed and dried leaves of cherries and currants, dill umbrellas, onion slices, strips of pepper and garlic slices are laid out. Cherry is laid out on top, pre-punctured in the place of the stem by a toothpick.

Salt, sugar, mustard and peppercorns are added to the pouring water. Boiled marinade is removed from the heat and cooled to a warm state. The soaked gelatin is added and heated until it is dissolved. The liquid should not boil. Banks with tomatoes are filled with marinade, covered with sterile caps and sterilized liter - 20 minutes, and half-liter jars for 10 minutes.

Then the banks are removed from the boiling water, twist the lids, turn over and cover with a towel or blanket to cool completely.

Green tomatoes

Ingredients for 2 liter jars:

  • 1.5 kilograms of tomato,
  • 2 liters of water
  • 20 grams of gelatin,
  • 6 tablespoons of salt,
  • 6 tablespoons of sugar,
  • 6 bay leaves,
  • 30 grains of allspice,
  • 20 umbrellas of carnation,
  • a teaspoon of cinnamon,
  • 1 horseradish root,
  • a glass of 6% vinegar.

Cooking:

Gelatin is soaked for 1 hour in chilled boiled water.

Purified and thoroughly washed horseradish root is laid out on the bottom of the sterilized cans. Tomatoes are cut into 2-4 pieces or laid out entirely in banks.

Pour water into the pot. Sugar, salt, bay leaves, pepper, cloves and cinnamon are added to it. After boiling, after 5 minutes the pouring turns off. In it the swelled gelatin and vinegar is entered.

Tomatoes are poured by pouring and poisoned for sterilization for 10-15 minutes.

Then the cans are twisted with caps, wrapped and left to cool. After which they can be moved to a cool place.

Ingredients for 2 liter or 4-5 half-liter cans:

  • 2 kilograms of small tomatoes,
  • 2 bulbs,
  • 2 liters of water
  • 25 grams of gelatin,
  • 3 tablespoons of salt,
  • 4 tablespoons of sugar,
  • 120 milliliters 9% vinegar,
  • 2 sprigs of dill,
  • 4 black and allspice peas,
  • 4 carnation buds,
  • 2 bay leaves.

Gelatin, soaked for an hour in a glass of water. Banks are sterilized by steam.

Tomatoes are cut in half. Onions are peeled, washed and cut into rings. Dill is washed and dried.

A portion of onion and dill is laid out on the bottom of sterilized cans, then the tomatoes are laid tightly. A layer of onion is laid on top.

For the marinade, the water is brought to a boil. Sugar, salt, peppercorns, cloves, bay leaves are added. After 10 minutes of boiling gelatin, vinegar is added. Everything is stirred. The fire turns off.

Tomatoes poured ready marinade and cover with lids. Banks are installed in a pan with hot water and sterilized. After 15 minutes, the banks are carefully removed from the boiling water, twisted, turned over and wrapped until cooled. After, they go to a cool place.

Any of these recipes are great as a snack. Anyone who tries these tomatoes, always appreciate them.

Which tomatoes are better to take for harvesting

Tomatoes for harvesting wash, remove the stem, cut out all the unfavorable areas (rotten places, dents), cut the necessary lobules: tomatoes of small sizes - in half, the rest - in quarters. For an attractive look of the end result, alternate tomatoes of different colors. Naturally, it is better to harvest homemade tomatoes, they are more fragrant and tastier.

Kitchen tools

For conservation will need the following inventory:

  • kitchen knife,
  • liter glass jar (euro),
  • cap,
  • convenient wide pan to sterilize the product,
  • kitchen towel or other cloth (to lay the bottom of the pan).
When using conventional cans, a seamer is required. The jar and the lid must first be sterilized in any convenient way for you.

Ingredient list

The list of ingredients we give per liter capacity. So, it will be required:

  • 1 l of water
  • 3 tbsp. l Sahara,
  • 1.5 Art. l salt,
  • 1 tbsp. l acetic acid 70%,
  • a couple of parsley sprigs,
  • inflorescence dill,
  • Allspice - to taste,
  • 2 cloves of garlic,
  • 0.5 tbsp. l gelatin,
  • 1 small onion.

Recipe

Step-by-step recipe is as follows.

  1. Gelatin is pre-filled for half an hour with a glass of warm water.
  2. Onions cut into rings. Parsley cut large.
  3. At the bottom of the jar we put dill, garlic, onion, bell pepper, parsley.
  4. Lay slices of tomatoes in dense layers to the edge of the jar.
  5. Boil the brine from the remaining water, sugar, salt.
  6. Add swollen gelatin and let the solution boil again (just boil, no more).
  7. Remove from heat and add a tablespoon of acetic acid, mix quickly.
  8. The resulting solution is poured into a jar with slices of tomatoes.
  9. Cover the container with a lid and place it on the bottom of the pan for sterilization.
  10. Pour warm water into the pan so that it remains 2-3 cm to the edge of the container.
  11. Sterilization is carried out for 20 minutes.
  12. We take out the bank and spin it with a Eurocap, turn it over and let it cool under a warm wrap. Or we roll up the usual glass container with the help of a seamer, overturn it and wrap it before cooling.

Feedback from network users about the benefits of tomatoes

The benefits of tomatoes are well known:

As part of the tomato is extremely useful powerful antioxidant lycopene. It serves to treat various diseases. Lycopene has an action against cancer, prevents mutations and division of cancer cells. Lycopene is better absorbed by m with vegetable fats, and during heat treatment together with oil its amount even increases! Thanks to lycopene, tomatoes have such a bright beautiful color. The composition of tomatoes includes fructose, glucose, mineral salts and elements: iron, magnesium, iodine, sodium, zinc, and manganese. It contains vitamins A (in the form of carotene), B2, B6, K, PP, E and others.

Tomatoes are good for the nervous system and serve as antidepressants. Thanks to the presence of serotonin, they improve mood. Due to the content of phytoncides have antibacterial and action.

Of course, in the winter and spring store tomatoes are not so tasty. But in stores you can buy different varieties, and sometimes find those that you like.

I started buying cherry tomatoes. They have a special taste, and much sweeter. Honestly, my youngest child does not even perceive them. like tomatoes because of their sweetness.

Such cherry tomatoes are very easy to cut - for quarters, for example. Smooth and beautiful.

Tomatoes in jelly without sterilization "Stunned"

I will first share the simplest recipe - how to cook awesome tomatoes in jelly for the winter without sterilization. You can pickle tomatoes in whole or in halves - as you prefer. Gelatin will not allow them to fall apart: tomatoes will turn out elastic and tasty - almost as fresh. We prepare them in one-liter jars.

Ingredients for two liter jars:

  • 700 g tomatoes
  • 10 g of granulated gelatin,
  • 1 l of water
  • 2 tbsp. spoons of salt
  • 3.5 tbsp. spoons of sugar,
  • 1 tbsp. spoon of vinegar 9%,
  • 3-5 pieces black peppercorns,
  • 1 PC. bay leaf

  1. First, soak the gelatin in half a glass of water. Reserve for an hour.
  2. While the gelatin swells, sterilize the banks over the steam. Cover with boiling water for five minutes.
  3. We process tomatoes: we will clear of tails, we will wash. If desired, you can cut them in half.
  4. Spoon the tomatoes tightly into clean jars.
  5. Cooking pouring: pour water into the pan, heat it on the fire. After boiling, add sugar, salt, peppercorns, bay leaf. Allow to boil for 4 minutes, then add soaked gelatin. Turn off the fire.
  6. Mix well, to fill became homogeneous. Add vinegar and mix again.
  7. Fill with hot marinade tomatoes in banks, roll up the lids. We turn over, we wrap, we leave for a day.

Awesome tomatoes with gelatin, cooked without sterilization, can be served on the table.

Tomatoes in jelly: recipe with onions

The previous recipe is good for everyone, but personally I don’t have enough onions in it. The onion vegetable with gelatin turns out so crisp, and the tomatoes with it are more tasty. This time we will cook with sterilization.

  • 1 kg of small tomatoes,
  • 2 tbsp. spoons of gelatin,
  • 1 PC. onions,
  • 1 l of water
  • 1.5 Art. spoons of salt
  • 2 tbsp. spoons of sugar
  • 0.3 cups of vinegar 9%,
  • 1 PC. bay leaf
  • 1 bud of carnation,
  • Dill sprigs - to taste,
  • 2-3 black peppercorns.

Two or three half-liter jars will come out of this amount, depending on how you tamp them.

  1. Soak gelatin in a glass of water for an hour.
  2. Sterilize the container for preservation.
  3. My tomatoes, cut in half. If desired, you can remove them from the skin.
  4. Onions clean, wash, cut rings. Dill washed, dried.
  5. At the bottom of the sterilized cans, we put a little dill and onion, then tightly fill with tomatoes. Put the bow on top again.
  6. For the marinade, boil water, dissolve sugar and salt in it. Add cloves, pepper, laurel leaf. Cook for 10 minutes. Turn off the fire, add gelatin and vinegar, mix well until dissolved.
  7. Fill the tomatoes with marinade, cover with lids. Then sterilize the cans with preservation for 15 minutes, putting the hanger in a saucepan with hot water. At the bottom of the pan put a board or towel.
  8. Carefully take out the banks, roll up the covers. We turn over, we envelop.

Here is such an interesting recipe with onions. By the way, lovers of this vegetable can put it more, it will not become worse.

Tomatoes in jelly "Dedication"

I have a few more recipes with photos of tomatoes in gelatin for the winter - you will lick your fingers! Guests love the option of parsley and onion, as well as garlic. For preservation, I take tomatoes of a small size - perfect cherry or "Cream" variety. It is easy and pleasant to make such pickled tomatoes in half-liter jars.

Ingredients for three 0.5 liter cans:

  • 1 kg of small tomatoes,
  • 1-2 pcs onions,
  • 3-6 sprigs of parsley,
  • 3 pcs. cloves of garlic,
  • 2-3 peppercorns allspice,
  • 1 l of water
  • 1 tbsp. a spoon of gelatin,
  • 3 tbsp. spoons of sugar
  • 1.5 Art. spoons of salt
  • 1 tsp. Vinegar essence (70%).

  1. We begin the process by soaking the gelatin in half a glass of cool water. Let swell for 40-50 minutes.
  2. Sterilize jars, lids.
  3. We process onions and garlic: wash, clean, cut. Chop the onion into half rings, cut the garlic in half lengthwise.
  4. Tomatoes slightly punctured in several places. You can also cut them into slices, cutting each fruit into four parts.
  5. Put parsley on the bottom of the cans, on a slice of garlic. Fill with half the tomatoes. Then lay out a layer of onion, then again - tomatoes. Put onion and peppercorns on top.
  6. Prepare the marinade: soluble in salt water, sugar, bring to a boil, turn off the stove. Now pour in vinegar essence, soaked gelatin, stir.
  7. Fill the vegetables with marinade, cover with lids. Sterilize 10 minutes.
  8. We take the jars out of the pan, wipe them with a towel, roll them up. Let's turn and leave for the night, wrapped with a blanket.

Small tomatoes in gelatin with onions are delicious and are always a success. Not a single jar has gone in vain, everything is instantly eaten after opening.

Tomatoes with gelatin "Spicy"

Согласитесь, не всегда есть время заранее замочить желатин. In this case, I use the quick pickle option without soaking the gelatin. It is also called: recipe with dry gelatin. I'll tell you how to make excellent tomatoes in jelly quickly, with a variety of spices.

Ingredients (two liter jars):

  • 1 kg of tomatoes,
  • 2 pcs. Bulgarian pepper,
  • 5-6 teeth of garlic,
  • 1 PC. onions,
  • 1 sheet horseradish,
  • 4-6 currant leaves,
  • 4-6 cherry leaves,
  • 2 carnation buds,
  • 4 peppercorns,
  • 6 black peppercorns,
  • 2 dill umbrellas,
  • 1 teaspoon mustard seed,
  • 1 teaspoon ground coriander,
  • A piece of hot pepper.
  • For the marinade per 1 liter jar:
  • 2 tsp salt,
  • 1 tbsp. spoon of sugar (can be replaced with honey),
  • 1 tsp. Vinegar essence (70%),
  • 2 tsp dry gelatin.

  1. Sterilize jars and lids for cooking.
  2. Vegetables, dill and leaves wash, spread on a towel to dry a little.
  3. Onion cut into half rings. Bulgarian pepper - long pieces. Cut the tomatoes and garlic in half.
  4. In each jar put half of the specified ingredients: an umbrella of dill, half a sheet of horseradish, peppercorns, cloves, cherry leaves and currants. Pour coriander, mustard seeds.
  5. Now lay out the halves of tomatoes, alternating them with slices of sweet pepper, onions and garlic. Top in each jar we pour the salt and sugar according to the recipe.
  6. Boil water in the kettle and fill it with vegetables in jars. Cover with lids, let stand for 5 minutes. Then gently pour the brine back into the kettle or pan. Boil again, pour a second time, also for five minutes. Again, pour the brine to boil.
  7. Before the third pouring, pour gelatin into jars. Fill with hot pickle, pour in vinegar essence. Roll the key.

Agree, quite a simple recipe for tomatoes in jelly for the winter without soaking gelatin. We'll have to tinker with a triple fill, but otherwise everything is very easy. Any newcomer will cope.

Delicious tomatoes in jelly "Latvian"

I will share with you how to make tomatoes in jelly slices - Latvian recipe. Tomatoes take sliced ​​thin slices or long slices. The number of components is designed for 1 liter jar or 2 half-liter.

  • 700 g tomatoes
  • 2 garlic cloves,
  • 1 PC. onions,
  • 1 PC. bay leaf
  • 5-6 pieces black peppercorns,
  • 2-3 sprigs of dill
  • 25 g of gelatin,
  • 2 tbsp. spoons of sugar
  • 2 tsp salt,
  • 1 tbsp. spoon of vinegar 9%,
  • 600 ml of water (of which 200 ml is for soaking gelatin).

  1. Gelatin pour a glass of boiled cold water. Leave for forty minutes.
  2. Meanwhile, we sterilize containers for preservation - jars, lids.
  3. All vegetables are well washed, dry. Peel the onion and garlic.
  4. Tomatoes are cut into circles with a thickness of not more than 1 cm. Chop onions into rings, chop the garlic into small slices.
  5. Pour into a saucepan 400 ml of water, bring to a boil. Pour sugar and salt. Turn off the fire, add the gelatin, mix thoroughly and pour in the vinegar.
  6. Put cleaned dill, bay leaf, bell pepper in clean jars. Then densely stack the slices of tomatoes, sprinkle them with onions and garlic.
  7. Fill the tomatoes in marinade banks, cover with lids. Sterilize in a wide saucepan for 15 minutes.
  8. Carefully remove the banks from the hot water, wipe, twist the lids. We overturn and we envelop in a warm cover.
  9. After a couple of days, the jelly in the tomatoes finally reaches the desired condition. Then you can transfer the banks for storage.

I like to watch culinary videos when I want to stock up on new interesting recipes. Recently I saw this method of canning tomatoes in jelly. I suggest you see it.

Cooking instructions are as follows:

Step 1. Sterilize the jars and lids.

Step 2. Cut the onion into rings and cut the tomatoes in half.

Step 3. Prepare the parsley - it needs to be washed and dried a little.

Step 4. Lay the onion and parsley on the banks, add a little garlic.

Step 6. Then put the tomatoes in a jar and pour gelatin.

Step 7. And prepare the marinade - in a liter of boiling water we dissolve all the spices.

Step 8. Fill the tomatoes with marinade, roll up the jars, cool them under the blanket for 1-2 days and put them in the fridge.

Tomatoes in gelatin for the winter

By the way, tomatoes for the winter in jelly can be prepared without cutting into pieces. In this case, they get no less tasty. The main thing is always to keep the proportion - a tablespoon of gelatin per liter of water.

Of course, with such a billet for the winter is a bit tricky. But believe me - tomatoes in jelly will decorate your table both on holidays and on weekdays and will be able to delight the most exquisite taste!

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Tomatoes in jelly for winter: a simple recipe

I bring to your attention a very simple recipe for tomatoes with gelatin for the winter. Preparing a snack elementary, you just need to pour the gelatin powder in jars, and then pour the hot marinade and sterilize the jars for 15 minutes. You get whole tomatoes, which perfectly retain their shape and do not boil soft.

Want to marinade froze completely and turned into a dense jelly? Then transfer the roll in the fridge for 6-8 hours (overnight) - the tomatoes in the gelatin filling gradually harden like aspic, and you can serve not only pickled vegetables, but also the original sweet and sour jelly.

Ingredients per 1-liter jar

  • tomatoes - about 700 g
  • Bulgarian pepper - 0.5 pcs.
  • onions - 1 pc.
  • gelatin - 10 g (1 tbsp. with a slide)
  • water - 1 l
  • sugar - 2 tbsp. l
  • salt - 1 tbsp. l
  • bay leaf - 1 pc.
  • Peas - 2 pcs.
  • 9% vinegar - 1 tbsp. l in every liter jar

How to cook tomatoes in jelly for the winter

All vegetables should be washed and dried from excess moisture. I recommend to choose tomatoes for preparation dense, so that they can be cut and they “do not flow”, kept their shape well. A sort of “cream” will do; just take, please, the red and ripe fruits, which are by no means green, so that the marinade is properly salted. You can also roll up cherry tomatoes - they will look very appetizing in jelly, they will remain whole and will explode on your tongue.

Banks must first be sterilized in any convenient way. Best container for 1 liter (or 0.5 liter for cherry tomatoes). Approximately to the middle of the jar I stack the tomatoes, cut lengthwise into 2 parts. So that they keep their shape better, I try to have a close and necessarily cut down - it will be more convenient to serve the dish when the jelly hardens. On top of the tomatoes lay out a layer of chopped onion (rings or half rings) and bell pepper (circles or straws).

It's time to add gelatin. For every 1-liter jar you will need 10 g of gelatin powder - this is a standard package for 500 ml of liquid, about 1 tablespoon with a hill. Dissolve gelatin is not necessary. I just sleep it in jars, evenly distributing on top of a layer of vegetables.

Further up to the top stack the remaining tomatoes, peppers and onions. Cooking marinade: add 1 tbsp of water to 1 liter of water. l sugar, 1 tbsp. l salt, bay leaf, peppercorns. Basically, you can use your favorite marinade, which you usually pour tomatoes for the winter. Someone loves sweeter, someone sharper and so on.

Pouring cans filled with vegetables with boiling marinade. Peppercorns and bay leaves are divided between banks, so that they all fall into each.

I put the jars in the pot with hot water, cover with clean lids. One-liter jars are sterilized for 15 minutes at a low boiling point of water (cherry tomatoes are boiled soft during this time, 5 minutes in a 0.5 l container is enough for them). The countdown starts from the moment of boiling water in a saucepan. I put a piece of cotton under the bottom of the cans so that they better fit into the pan and the glass does not crack.

After sterilization, carefully remove the jars from boiling water. I pour in 1 tablespoon of 9% vinegar into each 1-liter jar, immediately sealing her. I turn it upside down, wrap it up with a warm rug and leave it like this until it cools down for a day.

To congeal jelly, preservation before use should be kept for 6-8 hours in the refrigerator. As you can see, jelly perfectly grabs and holds the form. The main thing is to use high-quality gelatin, and no problems should arise.

Store tomatoes in jelly should be in the refrigerator or in another dark and cool place, the term - 1 year.

Tomatoes in jelly for the winter, a classic recipe

Sometimes people ask what is better: whole tomatoes or sliced ​​- halves and slices. Whole, of course, more beautiful, cherry - ideal, but not always they are. Large and medium will have to be cut, the advantage is that more of them fit in the jar.

  • tomatoes 800 g
  • bulb 1 large or 2 medium
  • 1-2 heads of garlic
  • greens to taste
  • allspice 10 peas
  • bay leaf 4 leaves
  • gelatin 1 tbsp. l with slide

  • water 1 l
  • sugar 2 tbsp. l
  • salt 1.5 st. l
  • bay leaf - 1 pc.
  • Peas - 4 pcs.
  • 9% vinegar - 2 tbsp. l

Preparing "awesome" tomatoes in jelly according to the classic recipe is similar to the previous one, just tinkering with gelatin a little. First, we soak the powder in a glass of water at room temperature or as written on the bag. Let's leave for half an hour and prepare the preservation - tomatoes, container, marinade.

Banks and covers are sterilized. Marinade prepare from the water remaining after use under gelatin. Fill the spices, bring to a boil and boil a little. Then remove from the stove, pour in vinegar and soaked gelatin. Stir. Chop the onion rings and plates of garlic.

Pour the boiling mixture filled with tomatoes, onions, garlic and herbs. Cover with sterile caps and pasteurize (sterilize) for 15 minutes, placing the pans, lined with a cloth, on the bottom of the pan. Roll up, turn upside down. Store in a cellar or pantry.

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