Canning vegetables allows you to diversify the menu in the cold season and provide the body with the necessary vitamins. Awesome tomatoes in jelly for the winter is an excellent occasion to conduct culinary experiments with ingredients and spices. In addition, cracked and overripe vegetables can be used. Gelatin has a "fastening" effect, so even tomatoes cut into slices do not fall apart and remain strong.

Medium difficulty

Gelatin is a tasteless product and does not smell of anything. May be colorless or light yellow. It is obtained from the tissues of animals, fish, which are saturated with collagen. Gelatin was first discovered in 1845. But for 50 years, no one could find any use in it, until the pharmacist Pearl Waite appreciated the unique properties of the substance. It was he who made from it one of the most popular desserts today - jelly.

Useful properties of gelatin

The use of gelatin, rich in collagen, has a beneficial effect on the general condition of the body. It contributes to the strengthening and rapid fusion of bones, restoration of joint tissues. Collagen is useful for the health and beauty of hair and nails. Therefore, gelatin is so popular in both professional and home cosmetics.

The amino acids which are a part of a product lead an organism in a tone. They help strengthen the heart muscle. Gelatin is even recommended for poor blood clotting.

In rare situations, the product may cause allergies. Therefore, you must first make sure that it is not harmful to the body. A thickener is not recommended for those who have a disturbed water-salt balance, have bladder stones.

Awesome tomatoes in jelly for the winter: variations on a theme

Not always the hostess can boast of a quality harvest. Vegetables grow too large, overripe, crack or are damaged by insects, diseases. And then the recipe for tomatoes in gelatin for the winter comes to the rescue. This is an effective option to use products that have not been selected for traditional blanks.

in Latvian

Peculiarities . A distinctive feature of the dish is that its preparation is similar to the classic recipe. The amount of ingredients is calculated per liter jar. Two containers of 500 ml are also suitable. The result is a bright preparation with a spicy taste and rich aroma.

Ingredients:

• 700 g tomato;
• one bulb;
• two cloves of garlic;
• one leaf of laurel;
• five peas of black pepper;
• dill;
• 600 ml of water;
• 25-30 g of gelatin;
• 25-30 g of sugar;
• 10-15 g of salt;
• 10-15 ml of vinegar.

Cooking

1. Pour gelatin with 200 ml of boiled cooled water. Leave for 30-40 minutes until it swells.
2. Chop the tomatoes in centimeter circles.
3. We chop the onion into rings, the garlic into thin plates.
4. Boil 400 ml of water, add sugar and salt, stirring until the crystals dissolve.
5. Add swollen thickener. The mixture should be homogeneous, without lumps. At the end add vinegar.
6. We start laying with spices. Then we fill the treated container with layers of chopped vegetables.
7. We do the filling. Cover with a sterile lid. We sterilize the container for 15 minutes.
8. We tightly close the jars, put them on the throat, warm them.

You can cut not only rings, but also slices. In this case, the laying out in layers is done with cuts down. Before use, it is advisable to put the jar with the workpiece in Latvian in the refrigerator. Thus, the jelly will set well and look beautiful when served.

With greenery

Peculiarities . Tomatoes in jelly for the winter are incredibly fragrant. Thanks to greenery, they will acquire the taste of fresh vegetables and will delight you with summer notes in the cold season.

Ingredients :

• 1 kg of tomatoes;
• two bunches of parsley;
• one bunch of dill;
• one onion;
• three garlic cloves;
• five peas of black pepper;
• 25-30 g of gelatin;
• 1 liter of water;
• 30-40 g of salt;
• 75-90 g of sugar;
• 30-40 ml of vinegar (9%).

Cooking

1. We put greens at the bottom of sterile jars, and then quarters of tomatoes. We fill the containers to the middle. We fall asleep thickener.
2. We fill the rest of the cans. The top layer is onion slices or rings. Between the tomatoes we insert garlic, chopped into thin plates, peppercorns.
3. We prepare a solution of sugar and salt, boil. Remove from stove and add vinegar.
4. Pour brine over vegetables. Set to sterilize for 15 minutes.
5. We roll up with sterile lids, turn the containers over and warm them.

The quantity of products is designed for two jars of 700 ml. Each of them has a tablespoon of dry gelatin. It is recommended to choose a product marked "instant". Otherwise, a simple recipe for tomatoes in jelly will turn into a troublesome business. Lumps may form, which will not dissolve even during sterilization.

Cherry tomatoes with spices

Peculiarities . Whole vegetables should be preserved. The main advantage of the preparation is the absence of vinegar, so children and those who have problems with the gastrointestinal tract can use it. Tomatoes in gelatin without sterilization go well with meat dishes, especially those cooked in a large amount of spices and seasonings.

Ingredients :

• cherry tomatoes (as much as will go into jars);
• one bulb;
• seven to eight peas of allspice;
• three to five black peppercorns;
• carnation;
• four to five laurel leaves;
• dill, basil, parsley;
• 3 liters of water;
• 100 g of gelatin;
• 100-120 g of salt;
• 25-30 g of sugar.

Cooking

1. We start laying with spices, herbs. Next come whole cherry tomatoes, onion rings. There should be very little space left, so the vegetables are “rammed” tighter.
2. Pour the thickener with water and leave until completely swollen.
3. Prepare the brine: boil water with salt, sugar. Mix with jelly until all components are dissolved.
4. We fill the steamed containers with filling to the brim.
5. We tightly close the container, insulate.
6. When cool, take out to a cool, dry place,

Before filling the jars, the tomatoes need to be pierced with a toothpick in several places. For what? The recipe is without pre-soaking, so the vegetables can be quite tough. There is also a risk that the peel will burst when they are poured with hot brine.

Zelenushki with carrots and onions

Peculiarities . A great option when unripe vegetables remain after the harvest. It is better to make tomatoes in jelly with carrots and onions. They will give a sweet taste. The preparation can be served with spicy meat. Tomatoes in gelatin with onions for the winter are also suitable as an independent dish, for various side dishes.

Ingredients:

• 1.5 kg of green tomatoes;
• 300 g of onions;
• 300 g carrots;
• 5 g gelatin;
• 1.6 liters of water;
• 40-50 g of salt;
• 60-70 g of sugar;
• 30-40 ml of vinegar (9%);
• spices.

Cooking

1. Soak gelatin in cold water, previously boiled. Leave until it swells.
2. Cut the tomatoes into slices. If they are small, then halves.
3. We chop the onion whole or halves of the rings, coarsely chop the carrots on a grater.
4. For the marinade: mix water with sugar and salt, and after boiling, pour in the vinegar. Then add gelatin, mixing thoroughly.
5. At the bottom of the jars lay out spices, carrots, onions. Then fill the containers with green tomatoes.
6. Pour brine over vegetables.
7. We roll up the lids, turn the containers over, warm them.

Banks require processing. They are washed in soda or soapy water, rinsed thoroughly. You can sterilize with steam over a saucepan, in the microwave or in the oven. Covers also need processing. Boil them for two or three minutes.

Assorted cucumbers

Peculiarities . Vegetables are crispy. Marinated tomatoes in gelatin with cucumbers acquire a mild sweet and sour taste. The blank will please with a kaleidoscope of bright colors.

Ingredients :

• 1 kg of tomatoes;
• 500 g cucumbers;
• 250 bell peppers;
• two bulbs;
• black peppercorns, cloves, bay leaf;
• 2 liters of water;
• 200 ml of vinegar;
• 120 g of salt;
• three tablespoons of gelatin (instant).

Cooking

1. Grind vegetables in medium circles, bell pepper - in small strips.
2. We put spices in sterile jars at the bottom, and then layers of cucumbers, tomatoes, peppers, onions. We fill in half.
3. Pour dry gelatin. We fill the banks to the brim.
4. We prepare the brine step by step: pour salt and sugar into boiling water. Remove from heat and add vinegar.
5. Pour the mixture with the marinade so that it completely covers the vegetables.
6. We roll up the lids, turn over, insulate the containers.

Based on the reviews, the number of products is better to choose according to taste preferences. Someone likes tomatoes more, and someone likes cucumbers or peppers. Sprigs of dill or parsley will add freshness to the platter.

Tomatoes in gelatin, the recipe for the winter of which you can vary on your own, are great for a festive feast. Even sliced ​​vegetables remain elastic. When buying a thickener, we prefer products presented in the form of crystals or plates. The high quality of gelatin is indicated by a golden or light yellow color. It should not contain such chemical components as odor enhancers, dyes.

Other homemade recipes

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One of the brightest trends in the world of preparations is jelly tomatoes for the winter, which turn out really awesome. In the preparation of this delicious snack, the main role is played not even by tomatoes, but by gelatin.

A few simple recipes for tomatoes with gelatin and tomatoes in jelly with photos, gelatin breeding rules and other useful tips can be found in the article.

In the classic version of this recipe, we just need tomatoes, water, salt, sugar and gelatin. However, spices can be used to give the finished dish a pleasant aroma. And let's not forget the bow.

For 1 liter jar of tomatoes in jelly you will need:

• 700 g of tomatoes;
• 1 medium onion (preferably white or red lettuce);
• 1.5 large spoons of salt;
• 2 tablespoons of sugar;
• 1 teaspoon of vinegar concentration 9%;
• 1 liter of water;
• 1 large spoon of gelatin (dry powder) without peas;
• dill - a few sprigs for fragrant;
• other spices - it can be a few dried clove flowers, 2 cloves of garlic, a few black peppercorns.

To cook tomatoes in gelatin for the winter according to this recipe with a photo, you need to try. And then you get really awesome tomatoes - so that you lick your fingers.

We will act like this:

Step 1. First, we prepare the tomatoes themselves. It is better to take fruits of approximately the same size of fleshy, juicy varieties. We exclude damaged tomatoes with cracks. First, we wash them, cut out the upper eyes and cut them in half or into 3-4 parts (in the end, you should get the same components).

Step 2. The next step is to cut the onion into thin plastics (preferably rings so that it does not crumble into feathers). And we lay the components in a pre-sterilized jar. Let's not forget to put a few sprigs of dill.

You can steam the container (10-15 minutes over boiling water) or in the oven at 180 ° C (also for 15 minutes). Another option is to sterilize in the microwave, holding the jars for 3-4 minutes.

Step 3. Now pour gelatin with a glass of water at room temperature so that it swells a little. This will take no more than half an hour.

Step 4. In the meantime, boil a liter of water, while boiling, add all the spices there and turn it off. As soon as it cools down a bit, pour in the vinegar. Then you need to pour this marinade into a jar and shake it very well.

Step 5. We roll up the lids and cool for a very long time - under the covers. After 1-2 days we put it in the refrigerator. The product will be ready after 3-4 weeks.

Tomatoes in jelly for the winter (step-by-step cooking photo)

Tomatoes in jelly with mustard for the winter - a recipe step by step

Tomatoes in jelly for the winter according to this recipe are unusually tasty - with a spicy aftertaste of mustard and sweet pepper. In a word, really awesome!

Ingredients:

• tomatoes (it is better to take medium-sized or cherry varieties) - 700-750 g;
• sweet bell pepper - 1/2 pod;
• garlic - 1 clove;
• carnation - 1 pc.;
• allspice - 2 pcs.;
• bay leaf for aroma - 1 pc.;
• mustard powder - 1 tsp;
• sugar - 2 tbsp. l.; P
• table salt (only not iodized) - 1 tbsp. l.;
• water - 1 l;
• gelatin (preferably instant) - 1 tbsp. l.;
• vinegar 9 percent - 1 tbsp. l.

Cooking progress step by step:

Step 1. My tomatoes, remove the stalks, cut (if necessary); cherry can not be cut.

Step 2. Wash the pepper, remove the seeds, cut into slices or thin strips (so the tomatoes and pepper in a jar will look more spectacular).

Step 3. At this time, jars are sterilized and gelatin is soaked in cool boiled water (if it is not instant).

Step 4. Now we put peeled garlic, peppercorns, cloves, parsley and a little sweet pepper on the bottom of the prepared jars.

Step 6. Prepare the marinade for the tomato: dissolve salt, sugar, mustard in boiling water. Stir so that there are no lumps.

Step 7. Remove the marinade from the heat, add swollen gelatin (or instant powder), mix until smooth and pour in the vinegar.

Step 8. Fill the tomatoes with hot jelly, roll them up with boiled lids and wrap them up. After, when our delicious preparation for the winter hardens, we clean it in a cool place.

Tomatoes in jelly for the winter - awesome snack

Tomatoes in jelly without sterilization for the winter: a recipe with a photo step by step

In the described recipe, it is assumed that sterilization is carried out before cooking. However, processing can also be done during this process by immersing the jars with the finished product in boiling water for 10-15 minutes. Therefore, for example, consider another recipe.

To reproduce it, we take almost the same products. As an experiment, you can try cherry tomatoes or yellow, orange tomatoes, which have a special taste.

We will need:

• 600-700 g of tomato fruits (preferably multi-colored cherry tomatoes);
• 1 onion;
• 1.5 tablespoons of salt;
• a little more or the same amount of sugar;
• a teaspoon of vinegar with a concentration of 9%;
• 1 liter of water;
• 1 large spoon of gelatin without peas;
• spices to taste.

We act in this way:

Step 1. We wash and cut the tomatoes in half. If it is cherry, it is also better to cut them - then the fruits will marinate better. Also cut the onion into thin rings.

Step 2. Arrange the tomatoes in jars, alternating with onions. Tomatoes in jelly for the winter according to this recipe will be obtained without soaking gelatin, since the cooking technology changes slightly.

Step 4. Pour this marinade into a jar, where we first add gelatin powder.

Step 5. Shake thoroughly, close the lid and soak for 15 minutes in boiling water (the jar can be put on a towel and placed in a pot of water).

Step 6. Cool under the covers for 1-2 days and put in the refrigerator.

Tomatoes in jelly with onions - awesome preparation for the winter

You can see the whole cooking process visually here.

Tomatoes in jelly for the winter with parsley: a step by step recipe with a photo

And this time we will make slices of tomatoes in gelatin with parsley - for this preparation for the winter we will reproduce a very simple recipe.

We will need the following components:

• 700 g of tomatoes;
• 1 onion;
• marinade components (salt, vinegar, gelatin);
• several sprigs of parsley;
• spices (cloves, allspice);
• a few cloves of garlic;
• dill sprigs can also be added.

Cooking instructions are as follows:

Step 1. Sterilize jars and lids.

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

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

Step 4. Put onions and parsley in jars, add a little garlic.

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

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

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

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

Of course, with such a preparation for the winter it is worth a little tinkering. But believe me - tomatoes in jelly will decorate your table both on holidays and on weekdays and will be able to please the most refined taste!

Bon appetit!

Few people prepare tomatoes in jelly for the winter. First, we advise you to read the recipes, all the recommendations for them, in order to understand what you have to do.

After that, you can write a list of the products you need and go shopping. Do it as soon as possible to get interesting results as quickly as possible.

General principles of preparation

For cooking, you will need not only bright red fruits, but also containers in which you will put them. Choose the volume of the jar for yourself, it all depends on how many people live in your family, how often and in what quantities you plan to serve tomatoes to the table.

When the jars are purchased, they must be sterilized along with the lids. We can offer you four different options for processing containers. One of them will definitely suit you. So, you can boil the jars together with the lids for fifteen minutes in a pot of boiling water. You can also put the washed jars in the oven or microwave for the same amount of time. In the first case, set 100 degrees, and in the second - the maximum power.

Having processed jars with lids (they are easier to keep in boiling water all the time until they come in handy), you need to take up filling. All fresh ingredients must be washed and sorted. Nothing spoiled should get into the container.

Classic tomato jelly recipe

Time for preparing

calories per 100 grams

This is very unusual and a must try for each of you! Ordinary tomatoes, but in jelly. Believe me, it's worth it!

How to cook:

Tip: instead of gelatin, you can use agar-agar, but you will have to change the proportions.

Recipe for quick preservation without sterilization

The recipe is for those who have little time or desire. Here, too, tomatoes in jelly will be cooked, but without sterilization. This means that the process will be completed twice as fast.

How long is 35 minutes.

What is the calorie content - 18 kcal.

How to cook:

1. Pour gelatin with water so that it turns into a homogeneous mass;
2. Wash the tomatoes, put in a jar, tamping the fruits gently so as not to damage. It is ideal for this bookmark to take small tomatoes so that they are convenient to eat in portions and do not need to be cut into pieces;
3. Pour the specified amount of water into the pan, place on the stove;
4. Add sugar, black pepper, salt, bay leaves and vinegar;
5. Turn on the fire and bring to a boil;
6. Cook, stirring, for five minutes;
7. Then add gelatin, stir it well;
8. Pour the resulting marinade to the tomatoes, close the lid and send "under a fur coat."

Tip: it is better to use rock salt, not iodized.

Spicy tomatoes in jelly with garlic

Here is a recipe for making spicy tomatoes in jelly. They are spicy from the addition of garlic. For a more pronounced taste, add chili.

How much time is 1 hour and 10 minutes.

What is the calorie content - 26 kcal.

How to cook:

1. Pour gelatin into a bowl, pour in enough water to cover one centimeter;
2. Stir and let it brew for 35-40 minutes;
3. During this time, wash the fruits, cut them into halves, remove the stalks;
4. Pull off the husk from the onion, wash the head at the cut where the juice stood out, cut into rings of the same thickness;
5. Peel the garlic, remove dry ends, coarsely chop the cloves;
6. Place onion rings, crushed bay leaf, garlic and black pepper at the bottom of the jars;
7. Next, tamp the halves of the tomatoes, set aside the jars;
8. Pour water into a saucepan, add sugar and salt, place on the stove;
9. Turn on the fire, bring the marinade to a boil;
10. Stir until all crystals are dissolved;
11. Then pour in the vinegar, add the gelatin and mix everything well;
12. Pour tomatoes, cover with lids;
13. Place the jars in a wide and deep pan;
14. Pour water between the cans, put everything on the stove;
15. Turn on the fire and let it boil, sterilize for fifteen minutes;
16. Then roll up the lids, put under a warm blanket for proper cooling.

Bright preparation for the cold

In these jars with marinade, we will close not only tomatoes, but also sweet bell peppers. This will be the bomb! You should try!

What is the calorie content - 25 kcal.

How to cook:

1. Rinse dill and currant leaf, put on the bottom of the jar;
2. Throw a leaf of laurel there and pour black pepper;
3. Peel the garlic, cut off the dry ends and add to the rest of the ingredients;
4. Pour gelatin into a glass, where there is already 100 ml of water;
5. Stir with a spoon and let swell for thirty minutes;
6. Wash the tomatoes at this time;
7. Wash the peppers, cut into strips;
8. Put tomatoes and peppers in a pre-prepared jar;
9. Pour water, vinegar into a saucepan, add salt, sugar and gelatin;
10. Put the dishes on the stove, turn on the fire and heat the marinade, stirring the ingredients;
11. It is important that the marinade does not boil, otherwise the gelatin will not work;
12. Pour it over vegetables, roll up and put in a warm place for proper cooling.

Tip: To make the bookmark bright, use peppers of different colors.

Latvian tomatoes with carrots for the winter

At first glance, it will seem to each of you that the recipe is no different from the previous ones. But the fact is that, in addition to tomatoes, carrots also come here. The recipe, by the way, is originally Latvian.

How much time is 1 hour and 20 minutes.

What is the calorie content - 23 kcal.

How to cook:

1. Pour gelatin into a small bowl, pour in a smaller part of the water and mix;
2. Let it brew for thirty minutes, during which time the granules should swell;
3. Pour most of the water into a saucepan, add sugar, vinegar and salt;
4. Stir, place on the stove and turn on the fire;
5. Stirring, bring to a boil, allow the crystals to dissolve completely;
6. Wash the tomatoes, cut them into halves or quarters - it all depends on the size of the fruit;
7. Be sure to remove the stalk from each fruit;
8. Peel the onion, wash and cut each root crop into half rings;
9. Peel carrots with a knife or vegetable peeler;
10. Grate the fruit;
11. In sterilized jars, put black pepper, part of the onion and carrots;
12. Next, tamp the tomatoes and finish everything with onions and carrots;
13. Remove marinade from heat, let it cool slightly;
14. Stir in gelatin until completely dissolved;
15. When the mass has become homogeneous, pour into jars;
16. Cover them with lids, put in a saucepan;
17. Pour water between the cans and move the saucepan to the stove;
18. Turn on the fire, bring to a boil;
19. Sterilize jars for no more than thirty minutes;
20. Roll up and put in a warm dark place to cool properly.

Tip: Carrots can be cut however you like. It can be straws, cubes, rings, bars, or the Korean grater method.

Insanely delicious vegetable snack in jelly for the winter

Again, it looks like it's happened before. But no, in fact, in this recipe, the components are slightly changed in proportions. Everyone should try this dish, it’s not for nothing that the recipe was called “Awesome”.

How long is 45 minutes.

What is the calorie content - 21 kcal.

How to cook:

1. Wash the tomatoes thoroughly, make an incision in the form of a cross on each vegetable;
2. Pour as much water into a saucepan or kettle, bring to a boil;
3. At this time, put the tomatoes in a deep bowl;
4. Pour boiling water over them and soak for one minute;
5. During this time, prepare a bowl of cold water and after the time has passed, transfer the fruits into it with a slotted spoon;
6. Wait a minute again, pull out the tomatoes or drain the water through a colander (if the house has a suitable size);
7. Now the tomatoes can be easily peeled;
8. “Naked” tomatoes cut into halves or quarters with a sharp knife;
9. Rinse the dill, put it on the bottom of the jar;
10. Peel the onion, wash and cut into rings, put the part on the bottom to the dill;
11. Tamp the tomatoes on top of these components and lay the onion again, or rather its remains;
12. Then sprinkle everything with gelatin, put the rest of the tomatoes;
13. Pour water into the saucepan, put it on the stove, turn on the fire;
14. Add bay leaf, cloves, black pepper, sugar and salt;
15. Mix everything and cook for ten minutes;
16. Remove from heat, add vinegar and stir;
17. Pour the marinade over the tomatoes, put the jar in the pan;
18. Pour water "up to the shoulders", put on the stove, turn on the fire;
19. Sterilize for ten minutes, roll up.

Tip: dill, if desired, can be replaced or supplemented with any other herbs.

To get a spicy preparation, do not forget about burning additives. Of course, first of all it is garlic, or rather a lot of garlic. In addition to it, you can use black pepper and chili. It can be crushed, chopped or used whole. You can substitute jalapeno or cayenne pepper.

Tomatoes in jelly for the winter are amazingly tasty. The fact is that jelly, unlike ordinary marinades, perfectly retains the taste and aroma of fresh fruits. Tomatoes, even if cut into slices, will remain elastic and juicy. There are many recipes for making such tomatoes, here are the most popular ones.

In order for the marinade to harden into a jelly, gelatin must be used. This product can be bought in the form of powder (granules) or plates. Which option you prefer is up to you. The properties of the products differ slightly.

As a general rule, gelatin should be soaked in cold water for about 20 minutes. During this time, it will increase significantly in volume. Then the gelatin is dissolved by putting the dishes with it on a small fire. It is necessary to warm up, stirring constantly until completely dissolved. It is convenient to "dissolve" gelatin in the microwave, but in any case, it is important to ensure that the solution does not boil, otherwise it will lose its gelling properties.

Then the gelatin solution is poured into the marinade, already removed from the heat. It is impossible to pour the solution into a boiling liquid, the jelly will not harden.

There are other options for cooking tomatoes in jelly. So, in some recipes it is recommended to pour dry gelatin into jars of vegetables, and then pour the marinade. After the jars are closed, you will need to put the jar on its side and roll it around the table a little so that the gelatin dissolves.

Tomatoes in jelly are prepared without additives or with the addition of garlic and onions. Be sure to use spices, they give the marinade and tomatoes flavor.

Gelatin is collagen in its purest form, so eating meals with this ingredient is beneficial for maintaining the beauty of the skin and strengthening hair and nails. In addition, gelatin is very useful for joints.

Tomatoes in jelly - a simple recipe for a liter jar

To begin with, it is worth mastering a simple recipe for harvesting. The marinade is prepared without soaking the gelatin. Tomatoes are firm, lightly salted, slightly sweet. Here is a recipe for a liter jar.

• 500-600 gr. tomatoes;
• 0.5 bulbs;
• 1 clove of garlic;
• 2 bay leaves;
• 1 tablespoon of edible gelatin powder;
• 5 peas of allspice;
• 0.25 teaspoon of citric acid;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of salt.

We wash the tomatoes, cut into large slices, cutting out the attachment points of the stalks. A medium-sized tomato is enough to cut into four parts.

Advice! If there was no citric acid at home, then this ingredient can be replaced with 1 teaspoon of table vinegar (9%).

We prepare liter jars. We thoroughly rinse the jars, then sterilize them over steam or in any other convenient way. We wash the lids, fill with water and put on the stove. Sterilize them in boiling water for a couple of minutes.

At the bottom of the prepared jars we put a clove of garlic cut in half lengthwise, as well as an onion cut into plump rings. Then lay out the tomato slices, filling the jar to half the volume. Sprinkle the tomatoes in the jar with gelatin, and then fill the jar with the remaining tomatoes to the level of the “shoulders”.

Read also: Pear jam for the winter - 19 best recipes

Pour 1 liter of water into a saucepan, add salt and sugar. Bring to a boil, add bay leaves and peppercorns, boil for three minutes. Pour the brine into the jar (we prepared the brine with a margin, all of it will not go in). Cover with boiled lid.

We put a jar of tomatoes in a sterilizing pan, heat to a temperature of 85-90 degrees and hold for 15 minutes. Then we take out the jars, carefully lift the lid, pour in the vinegar and immediately roll up the jar tightly. We set the jars upside down, wrap them in a warm blanket for slower cooling and leave for a day. Then we take it to storage. You can store canned food at room temperature.

Tomatoes in gelatin slices

Another option for preparing canned tomatoes in jelly slices, the difference is that we will first “dissolve” the gelatin in water.

• 1-1.2 kg of tomatoes;
• 100 gr. onion;
• 1 clove of garlic;
• 3 peas of allspice;
• 3 black peppercorns;
• 2 tablespoons of gelatin;
• 0.5 liters of water;
• 1 tablespoon of sugar;
• 1 tablespoon of salt;
• 60 ml of table vinegar (9%).

From this amount of products, two half-liter jars of canned food are obtained. Wash the tomatoes well, dry and cut into two or four parts, depending on the size, cut out the stalks. We clean the onion and garlic, cut the onion into rings, garlic into slices.

We prepare the jars, as usual - wash well and sterilize. We boil the lids. We put slices of tomatoes in prepared jars, as densely as possible, but do not tamp, otherwise they will wrinkle. Place the chopped onion and garlic on top of the tomatoes.

Soak gelatin in a glass of cold boiled water. Usually, 20-30 minutes are enough for gelatin to swell. We dissolve the gelatin by placing the dishes with it in the microwave or heating on the stove. Stir occasionally and make sure that the solution does not boil.

We do the filling. To do this, boil water, add salt and sugar, let it boil for a couple of minutes. Then pour in the vinegar and turn off the heat. Add hot gelatin solution to the hot marinade, stir well. Pour the filling into jars, cover with boiled lids.

Sterilize half-liter jars in boiling water for 10 minutes. Then immediately roll up. Cool in the air, turning the jars upside down.

Cooking with onions without sterilization

This version of the preparation of tomatoes and onions is prepared without sterilization. To prepare three cans of canned food (the volume of a can is 0.75 liters), we will prepare:

• 1.2-1.5 kg of small tomatoes, for example, cream varieties;
• 3 small onions;
• 9 bay leaves;
• 18 black peppercorns;
• 6 cloves of garlic;
• 3 sprigs of dill;
• 25 gr. powdered gelatin;
• 3.5 glasses of water;
• 45 gr. salt;
• 40 gr. Sahara;
• 60 ml table vinegar.

We sterilize jars and lids in advance; by the time the preparation of the workpiece begins, the container should be completely dry.

Wash the tomatoes, cut in half. Cut the onion into half rings about 0.5 cm wide, cut the garlic into plates. We wash the dill sprigs.

At the bottom of the prepared jars we put a little garlic, a sprig of dill and 6 peppercorns each. Lay the tomatoes cut side down, trying to lay them as tightly as possible. We layer the layers of tomatoes with chopped onions and garlic. The top layer should be from onions. Put bay leaves on top of the onion. Fill jars with boiling water and leave for 15-20 minutes.

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Boiled gelatin pre-soaked in cold water is dissolved by heating the dishes with it on the stove. It is necessary to constantly stir the solution and prevent boiling. Cook the filling by boiling water with sugar and salt. Pour vinegar and hot gelatin solution into the boiling filling, mix and immediately remove from heat.

We drain the water from the cans and immediately pour in the fill that has just been removed from the stove. We close the jars hermetically, leave them to cool "under a fur coat."

Spicy cherry tomatoes in jelly with garlic and pepper

If you want to cook whole tomatoes in jelly, then choose cherry tomatoes. These small fruits are great for canning, cook them with garlic and hot peppers.

• 1.5 kg of cherry tomatoes;
• 1 pod of hot pepper;
• 6 cloves of garlic;
• 25 gr. instant gelatin;
• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 4 tablespoons of vinegar (9%);
• 10 peas of allspice;
• 4 currant leaves.

The indicated norm of products is designed for 2 liter jars. We wash the tomatoes, carefully separating the green stalks. We wash the hot pepper, clean it from seeds, clean the garlic cloves.

Banks are sterilized in any convenient way. At the bottom of each jar we put washed currant leaves (2 pieces per jar), half a hot pepper, distribute black peppercorns and garlic cloves, which need to be cut in half.

We tightly pack the tomatoes in a jar, but in no case, do not tamp. Pour boiling water into the jars to the top, cover with boiled lids, leave for 20 minutes. Boil a liter of water for the marinade, adding salt and sugar to it. Remove the marinade from the heat, pour instant gelatin into it and stir vigorously until it is completely dissolved.