In winter, there is always a lack of vitamins that are found in fresh fruits and vegetables. In Russia, in connection with this, conservation of various gifts of nature is widespread. Each housewife has her own recipes and all sorts of tricks. Basically, at the beginning of autumn, there is the peak of closing compotes, jams and other things. One of the most popular preparations are tomatoes. There are many classic recipes, but recently new ones have become popular. For example, a recipe for canned tomatoes in gelatin: there are several ways to cook tomatoes in gelatin filling.

Classic recipe

Ingredients:

• Fresh tomatoes (small) - 300 g;
• Onion - half an onion;
• Garlic - 4 cloves;
• Black pepper - 4 peas;
• Bay leaf;
• Dill sprig - 1 pc.;
• Gelatin - 25 g.

Cooking method:

1. Wash the tomatoes, peel the garlic and onion.
2. Cut the tomatoes into slices.
3. Cut the onion into half rings.
4. Prepare jars: wash them thoroughly, sterilize. The easiest way to sterilize is in a gas oven. Washed jars are placed in a cold oven neck up. The temperature should be raised gradually. When the temperature is +150 Celsius, the jars should be left in the oven for 15-25 minutes (depending on their size). After that, you can continue to work with them.
5. For this recipe, you will need jars of 500 g or 800 g. Chopped tomatoes, garlic, onions, bay leaves, dill and pepper are placed in a jar.
6. It is necessary to prepare a solution of gelatin. To do this, you need to dilute the gelatin in a glass of boiled water, leave it in this state for an hour.
7. While the gelatin swells in water, you need to pour 3 cups of water into a separate pan, add one and a half tablespoons of salt and a spoonful of sugar. Boil.
8. Then put the solution in a water bath, heat, stirring continuously (do not bring to a boil!).
9. When the solution has cooled - strain it through a cotton or gauze cloth, put it on fire again. You need to boil for several minutes;
10. Pour water with salt and sugar into the jelly solution - mix well. Bring all this to a boil.
11. Pour the mixture over the tomatoes, close and put in a cool place until completely cooled.

In order not to burst the jars, they should be cooled gradually, for example, by wrapping them in a blanket, wait until they cool down. Only after that, lower it into the basement or transfer it to the pantry.

Tomatoes in gelatin in a hurry

Ingredients:

• Fresh tomatoes - 500 g;
• Bulb (large) - 1 piece;
• Gelatin - 10 g;
• Bay leaf - 1 piece;
• Allspice - 3 peas;
• Water - one liter.

Cooking method:

1. Dip the tomatoes for a couple of minutes in hot water, then soak them in cold water - this will help make them softer.
2. Then cut the tomatoes into half rings or slices.
3. We also break the bow (half rings).
4. Pour gelatin with warm boiled water and leave it for 40 minutes so that it swells.
5. We sterilize jars. This can be done using an ordinary kettle: fill half the kettle with water, bring to a boil, reduce the heat and open the lid. We attach the neck of the jar in place of the lid. Steam will sterilize dishes for 2-5 minutes.
6. Pour salt, sugar, seasonings into the water. The mixture should boil for 2-3 minutes.
7. Layer the tomatoes and onions in jars.
8. Pour the prepared mixture into the gelatin solution, mix well.
9. Pour all this into jars and put in a warm place, having previously closed the jars with metal lids.

"Spices of the East"

Ingredients:

• Tomatoes (small) - 10-20 pieces (depending on the density of stuffing the jar);
• Ground cinnamon - 1 teaspoon (without a slide);
• Vinegar 9% - 250 ml;
• Gelatin 170 g;
• Water - 2 liters;
• Carnation - 10 pieces;
• Sugar - 100 g;
• Salt - 120 g;
• Allspice - 10 pieces;
• Bay leaf;
• Onions - 2-3 onions.

Cooking method:

1. Gelatin should be poured with 200 grams of water and left for forty minutes or an hour.
2. Wash tomatoes thoroughly. You need to cut them, either into slices or slices of medium thickness.
3. Peel the onion, chop and place on top of the tomatoes from the jar.
4. Pour salt, pepper, sugar, cloves and other spices into the remaining water. Boil.
5. Strain the gelatin and pour into the solution, let it boil.
6. After boiling, add vinegar and bring to a boil again.
7. After that, add the marinade to the tomatoes.
8. Sterilize jars in a saucepan, close and leave in a warm place.

New Year's snack "Cherry in gelatin"

Ingredients:

• Cherry tomatoes - 1 kg;
• Onions - 2 onions;
• Bay leaf - 1 pc.;
• Water - 2 liters;
• Carrots - 300 g;
• Sugar - 2 (without a slide) Art. spoons;
• Gelatin - 10-15 g;
• Salt - 2 tbsp. spoons;
• Vinegar 9% - 2 tbsp. spoons;
• Black pepper - 5-6 peas;
• Allspice - 2-5 peas;
• Carnation.

Cooking method:

1. Wash the jars, be sure to sterilize them in a convenient way.
2. Soak gelatin in water for about an hour.
3. Wash the tomatoes and cut them into slices.
4. Onion cut into half rings.
5. Cut carrots into strips or small cubes.
6. At the bottom of the jar we put half of the mixture of vegetables, then tomatoes, and on top again onions and carrots.
7. To prepare the marinade, you need to put sugar, spices and salt in water, boil.
8. Mix with gelatin. Stir well until the gelatin is completely dissolved in the brine.
9. Pour all this over the tomatoes.
10. We close all the jars and leave them to cool.

After that, canned tomatoes can be stored in a place convenient for you.

"Vegetable Serpentine"

Ingredients:

• Bulgarian pepper - 3-5 pcs.;
• Tomatoes - 30 g;
• Carrots - 2 pcs.;
• Garlic - 4 pcs.;
• Dill umbrellas - 4-7 pcs.;
• sweet peas - to taste;
• Currant leaves - 8 pcs.;
• Vinegar 9% - 60 ml;
• Sugar - 0.5 tbsp.;
• Bay leaf - two pieces;
• Salt - 50 g;
• Water - 2 liters.

Cooking:

1. Gelatin is diluted with 200-300 milliliters of water, left for 40-60 minutes.
2. We sterilize jars in a convenient way for you. To do this, you can get a special sterilizer.
3. Wash tomatoes and onions. We cut the tomatoes into slices, rub the carrots on a grater.
4. Cut the onion into half rings and lay it on the bottom of the jar.
5. Put tomatoes, bay leaf, carrots, dill, garlic, currant leaves on top of the onion.
6. Boil water with spices, add vinegar and dissolve it all in gelatin.
7. After the marinade, add to the tomatoes and close the jars.

It is important to sterilize the jars well and tightly close them with a lid so that in the future all the work is not wasted. High-quality sterilization will help to avoid many problems, such as depressurization of cans, discoloration of vegetables, low safety of products.

In order to please your home with a variety of tastes, you can close the right number of jars according to several recipes or add your own secret ingredients to the recipe.

Bon appetit!

Canned tomatoes in gelatin are a great way to diversify winter preparations. The big advantage of this recipe is the ease of preparation, which is especially appreciated by housewives. Tomatoes in jelly have a delicate, pleasant taste, and a thick filling that envelops the fruits softens their skin and pulp. Due to the properties of gelatin, it is possible to use vegetables of any size and even cracked tomatoes for the preparation of preservation.

How to choose the right tomatoes for harvesting for the winter

Rolling tomatoes is best done in August and September, when the yield of vegetables is maximum. At this time, the stalls of markets and shops are filled with different varieties of tomatoes, which are much juicier and more aromatic than those sold at other times of the year. Any type of tomato is suitable for preserving vegetables in jelly, but it is better not to take too overripe and rotten fruits - leave such vegetables for harvesting adjika or fruit drink.

The best step-by-step recipes for cooking tomato in jelly

Experienced housewives know that not all tomatoes are suitable for pickling. It is allowed to roll up fresh tomatoes only as a whole, otherwise the fruits will simply spread into gruel. Battered, damaged, rotten or too large tomatoes should not be clogged. However, the recipe with jelly allows you to use almost any vegetable for winter harvesting. Gelatin has the ability to strengthen the structure of the fruit, so pickled tomatoes keep their shape, even if they are cut into halves.

Recipe with onion and oil in liter jars

Filling in the form of jelly does not make the brine too thick, and the tomatoes are hard - it is relatively liquid and acts as a soft fixative that maintains the integrity of the tomatoes. Thanks to jelly, the fruits do not lose their shape, remaining elastic. Tomatoes with onions and butter come out lightly salted, sweetish in taste and very spicy. For the preparation of this original winter preparation, it is better to choose red, ripe fruits.

Ingredients:

• A tablespoon of sunflower oil.
• Bulb.
• 7 bay leaves.
• 15 peppercorns.
• teaspoon of gelatin.
• Half a glass of vinegar.
• Litere of water.
• 40 grams of salt.
• 60 grams of sugar.
• Cinnamon (optional).
• Carnation - 5 pcs.
• Tomatoes (as many as will fit in the jar)

A simple recipe for tomatoes in jelly with onions and butter:

1. Pour sunflower oil into the bottom of a liter jar, put pepper, bay leaf (5 pcs.).
2. Place halved or quartered tomatoes, onion rings.
3. Prepare the marinade by boiling a mixture of water, remaining seasonings (cloves, cinnamon, sugar, salt, bay leaf, vinegar) and gelatin for 5 minutes. Dissolve the latter in advance in warm water (half a glass is enough).
4. When the marinade has cooled to room temperature, and the dishes have been sterilized with boiling water for 20 minutes, pour and cork the tomatoes.

Sweet pickled tomatoes in gelatin filling

By choosing this method of canning tomatoes, you will get a very tender, tasty, sweet snack for the winter. The spicy marinade turned into jelly will also not go unnoticed by your household - it is no less tasty than the fruits themselves. To prepare such a dessert twist, it is better to choose small cherry tomatoes. The following describes how to cook sweet tomatoes in liter jars with jelly brine.

Ingredients:

• One head of garlic.
• 2.5 kg of tomatoes.
• Gelatin - 10 grams.
• A teaspoon of vinegar essence (70%).
• Litere of water.
• A small bunch of parsley.
• 40 grams of salt.
• Carnation - 3 pcs.
• Black pepper - 5 peas.
• 130 grams of sugar.

Step by step classic recipe for tomatoes with jelly:

1. Pour the gelatin into a glass, fill it with warm water until dissolved.
2. Peel and cut garlic cloves into 3-4 pieces.
3. Wash tomatoes, parsley. Coarsely chop the last one. Remove the stalks from the tomatoes, place the pieces of garlic in the resulting incision.
4. Pack tomatoes into jars, sprinkle with parsley on top.
5. Pour the fruits with hot, boiled water, drain the liquid after 10 minutes.
6. Prepare the marinade by adding salt, sugar, other spices and gelatin to boiling water. Let the liquid boil for 10 minutes.
7. Add vinegar essence to jars with tomatoes and immediately pour boiling marinade.
8. Close the containers with lids, wrap with a blanket. When the preservation has cooled, move it to a cold cellar.

Canned halves with citric acid without sterilization

It is not possible to cook tomatoes for the winter with slices without gelatin. Soft, juicy vegetables spread as soon as they are poured with brine, so housewives are accustomed to clogging the fruit entirely. The recipe with jelly provides an opportunity to cook very appetizing and dense tomato slices. Moreover, the taste of the workpiece does not suffer from this, since all the main spicy substances of the brine have time to soak the tomatoes before it thickens.

Ingredients per liter jar:

• Half an onion.
• Tomatoes (how much will go in).
• A quarter teaspoon of citric acid.
• 2 tablespoons of sugar.
• 1 tablespoon of gelatin.
• 2 cloves of garlic.
• 2 bay leaves.
• 1 tablespoon of salt.
• 5 peppercorns.

How to cook tomatoes with citric acid and jelly:

1. Peel the fruits, cut into large pieces.
2. Sterilize jars, put onion rings, chopped garlic on the bottom. Lay out up to half the capacity of the tomatoes.
3. Sprinkle the ingredients with gelatin, fill the jar with the remaining tomatoes to the brim.
4. Take a liter pot of water, add sugar, salt. Add pepper, bay leaves, boil the filling for several minutes until the seasonings dissolve.
5. Fill containers with tomatoes with brine, pasteurize for 10-15 minutes.
6. Add vinegar and seal the workpiece for the winter. Turn the jars upside down, leaving them to cool under the warm material.

Whole cherry tomatoes with tomato paste, like fresh

The recipe for cherry tomatoes with jelly filling is very unusual, such an appetizer will definitely appeal to everyone who tastes it. This dish should be served both for a regular lunch and for a festive table. The appearance of vegetables marinated in jelly is very original, compared to the usual salted tomatoes, so they will become a real decoration of any feast. Below is a recipe for cherry tomatoes with jelly tomato paste.

Ingredients:

• 2 tablespoons of tomato paste.
• Cherry tomatoes.
• 2 tablespoons of salt, sugar, gelatin.
• Bay leaf (1 pc.).
• Parsley, green onions (any amount).
• Apple cider vinegar - 2-3 tablespoons.
• 5 carnations.

A step-by-step recipe for a royal appetizer with cherry tomatoes and gelatin:

1. Soak gelatin in a small amount of warm water for half an hour.
2. Wash, dry and lightly prick the tomatoes with a toothpick to prevent the fruit from tearing during sterilization.
3. Fill sterile jars with ingredients, alternately laying out parsley sprigs, green onions, and tomatoes.
4. Add a liter of water, salt, sugar, tomato paste, vinegar, allspice, cloves to the gelatin. If you like spicy snacks, season the brine with chili. An alternative to water can be tomato juice - so the snack will be even tastier.
5. Put the marinade on a quiet fire, wait until it boils and immediately remove the dressing.
6. Fill the jars with brine, seal and sterilize. To do this, you will need a large pot, lined with a towel. Fill it with water, place jars of snacks inside. When the water boils, mark 10 minutes and turn off the fire.
7. Banks should be carefully turned upside down, covered with warm material. After cooling, store pickled cherry tomatoes in the basement.

Green tomatoes with garlic and herbs without vinegar

Unripe tomatoes can be rolled up for the winter in different ways: whole, in the form of stews, salads, stuffed, etc. Snacks with green fruits are no less varied than those with red tomatoes. However, to make an original preparation for the winter, you should try to cook such a vegetable dish as green tomato slices in jelly. This preservation will diversify your diet and help surprise guests. How to close green tomatoes with jelly for the winter?

Ingredients:

• 300 grams of unripe tomatoes.
• 500 grams of onion.
• 3-4 peppercorns.
• 2 cloves of garlic.
• 4 grams of gelatin.
• 1 sprig dill or basil
• 1 bay leaf.

Recipe for green tomatoes with garlic in jelly:

1. Peel and cut the tomatoes into slices.
2. Not very coarsely chop the dill, garlic. Chop the onion into half rings.
3. Fill washed, sterilized jars with tomato slices, onion rings and spices, alternating layers.
4. To prepare the filling, take 2 full tablespoons of gelatin, pour a glass of warm water and set aside for an hour.
5. Put a container with gelatin in a water bath, stirring constantly, dissolve it.
6. For the brine, add 40 grams of sugar and salt to 4 cups of water. Combine the liquid with the gelatin mixture, after straining the latter with a cloth.
7. Boil the resulting mixture for 1-2 minutes. Its quantity is enough for seaming a two-liter jar.
8. Fill the jars with the snack with the resulting brine, cork them, turn them upside down, leaving to cool.

Assorted jelly salad of tomatoes and cucumbers with sweet peppers

Fans of winter pickles will love the recipe for making a jelly salad with tomatoes, bell peppers and cucumbers. The rich, fresh taste of the snack will remind you of summer, and the spicy, unusual pickle will be appreciated by even the most biased gourmets. Vegetable salad with jelly will be an interesting decoration of the festive table and will delight you with its excellent taste. Below is a step-by-step recipe for making assorted jelly salad.

Ingredients for 3 cans of 1.5 liters:

• A kilogram of tomatoes, yellow sweet peppers, cucumbers.
• 3 bulbs.
• 6 cloves of garlic.
• 2 liters of water.
• A bunch of parsley.
• A teaspoon of mustard.
• 3 tablespoons of vinegar.
• 80 grams of gelatin.
• 4 tablespoons of salt.
• 6 tablespoons of sugar.
• Sunflower oil (5-6 tablespoons).

How to cook a salad with tomatoes, cucumbers and peppers for the winter:

1. Boil two liters of water, select 1 glass, cool and refrigerate. Dissolve the gelatin in this cold water.
2. Dissolve sugar and salt in the remaining boiling water. Boil the brine for another 5 minutes.
3. Cut peppers and onions into strips, cucumbers and tomatoes into rings.
4. Place on the bottom of the jar of peppercorns, cut into several pieces of garlic cloves (divide all the ingredients into three jars).
5. Lay out layers of vegetables and herbs. Each ingredient should have 2 layers in a jar.
6. Put the swollen gelatin on the fire, do not bring to a boil, dissolve it. Mix gelatin with brine, mixing thoroughly.
7. In jars, add a tablespoon of vinegar, two tablespoons of sunflower oil. Pour brine over vegetables.
8. Cover the jars with lids, sterilize in a large saucepan, bringing the water to 80 degrees. Close the pan with a lid and keep on fire for another 20 minutes, no longer.
9. Take out the jars, cork, leave to cool.

Latvian-style sliced ​​tomatoes with carrots

Thanks to the recipes for home preservation for the winter, we can save the most delicious memories of the summer season. Numerous marinades and pickles will be welcome treats during the absence of fresh vegetables. To prepare interesting, original snacks for the winter, try making Latvian-style tomatoes in jelly. This spicy dish is sure to please all household members.

Ingredients:

• Litere of water.
• A kilo of red tomatoes.
• 3-4 tablespoons of sugar.
• 20 ml of vinegar.
• Carrot.
• 2 tablespoons of salt.
• 10 grams of gelatin.
• 5 peppercorns.
• One bay leaf.

Recipe for Latvian-style tomatoes with jelly:

1. Sprinkle the bottom of the jar with spices.
2. Cut the tomatoes into slices, put in containers.
3. Dissolve the gelatin in one glass of water.
4. Peel, cut carrots into strips.
5. Boil the rest of the water, add sugar, salt, swollen gelatin. Bring the liquid back to a boil.
6. Dip the carrot slices into the pan, let them boil for about 7 minutes.
7. Fill the jars with the prepared filling, cover with lids and sterilize the snack for 10 minutes. After that, the jelly tomatoes can be corked.

The recipe for delicious tomatoes with cinnamon - you just lick your fingers

Marinade plays a big role for canned snacks. To make delicious cinnamon tomatoes, choose small, firm, juicy, ripe tomatoes. It is better to cut them in half - this way it will be more convenient to eat the appetizer, besides, in this form, the vegetables will fit more densely in jars. Lay the tomato halves cut side down, which also saves usable dish space. The recipe below is for 7-8 half-liter jars.

Ingredients:

• 175 grams of gelatin.
• A teaspoon of cinnamon.
• Tomatoes (the quantity is regulated, depending on their size and the capacity of the jars).
• 200 ml of water.
• Carnation - 8-9 pcs.
• 100 grams of sugar.
• 5 bay leaves.
• 130 grams of salt.
• 2 bulbs.
• 15 peppercorns.
• A glass of vinegar 9%.

Recipe for Tomatoes with Cinnamon in Jelly:

1. Pour the gelatin with a glass of water, leaving it for 60 minutes.
2. Cut the peeled tomatoes in half, pack tightly into the jars, leaving a little space on top.
3. Cut the onions into rings, put on top of the tomatoes.
4. Add salt, spices, sugar to the water for the marinade. When it boils, add gelatin and stir it until completely dissolved.
5. When the water with gelatin boils for a couple of minutes, add vinegar.
6. Pour the containers for blocking with the prepared marinade, sterilize them. The appetizer is ready to seal.

Video recipes: how to make awesome tomatoes in gelatin for the winter

With the onset of autumn, many summer residents, gardeners or city dwellers who have the opportunity to buy natural tomatoes seek to save more tasty, healthy, vitamin-rich vegetables for the winter. And in order to diversify the standard set of blanks, housewives often resort to experiments. Tomatoes in jelly will be an excellent, original addition to the winter menu. This unusual recipe combines ease of preparation and rich, pleasant taste. After watching the video, you will learn how to make spicy tomatoes with gelatin.

Salting with vinegar

A simple recipe with dry gelatin and spices

Jellied marinades bring variety to traditional preparations. Cherry tomatoes are the most suitable vegetables for gelling. It should be borne in mind that gelatin always “pulls” salt onto itself and softens the taste of the marinade. The density of the jelly filling can be adjusted: if the tomatoes are stored in the cellar, then the frozen marinade is collected with a spoon. To get a thick elastic jelly, you need to hold a jar of pickled cherry tomatoes in the refrigerator before serving.
We will make a preparation with cherry tomatoes, we will close the preservation in liter and half-liter jars. Small jars are convenient to use at one time. To prepare tomatoes in gelatin for the winter, you can use any other small tomatoes, even yellow ones, but try to choose unripe ones so that the tomatoes do not crack from boiling water and do not lay them too tightly, which can also cause them to burst.

Taste Info Tomatoes for the winter

Ingredients

• cherry tomatoes - 1.2 kilograms,
• Bulgarian pepper - 1 piece,
• hot pepper - 1 piece,
• garlic - 3 cloves,
• bay leaves - 4 pieces,
• sweet pea pepper - 1/2 teaspoon.
• Marinade:
• water - 750 milliliters,
• salt - 1.5 teaspoons,
• sugar - 3 teaspoons,
• gelatin 20 grams,
• vinegar 9% - 2.5 tablespoons.

The total volume of the future harvest is one and a half liters. You can distribute the tomatoes in three half-liter jars, or fill different containers: one liter and one half-liter. If you decide to close larger tomatoes, then you can all fit them in one and a half liter jar. The guests and we find these tomatoes very tasty, awesome, tomatoes in a jelly marinade make a difference among the more familiar preservation. Our step-by-step recipe is very simple, due to the fact that the tomatoes are closed without sterilization, it will not take much time to harvest.

How to cook tomatoes with gelatin for the winter without sterilization

Cherry tomatoes are different: miniature and quite "solid". You can marinate in gelatin any, the main indicator is ripeness and the absence of damage.
The stalks are torn off from the tomatoes, the vegetables are washed under running cold water.

Laurel leaves, garlic cloves and peppercorns are placed in sterilized jars. You can put an equal amount of spices in a half-liter jar, and in a liter jar. And then determine what degree of spiciness you will like. A pod of red hot pepper is cut into rings, put in each jar.


Bulgarian pepper is cut into arbitrary pieces, focusing on your taste. Some prefer thin straws, others prefer squares. Layers of cherry tomatoes and slices of sweet pepper are placed in jars.


Banks are filled with boiling water. Usually cherry tomatoes tolerate such a “bathing” without problems, the skin bursts only on some tomatoes. Cover the tomatoes with a lid, leave to warm up for 10-15 minutes.


Pour water from cans into a saucepan, add salt, sugar. You can throw a couple of bay leaves and a few peppercorns, enhancing the "entourage" of spices. Marinade is boiled for 5-7 minutes. Jars with tomatoes should not be empty at this time, they are filled with boiling water and covered with a lid.

The pan with the marinade is removed from the heat, powdered instant gelatin is poured into it. Vigorously stir the marinade with a spoon until all the grains are completely dissolved.


Now you need to act quickly so that the jelly marinade does not have time to cool. Water is poured out of the jars. One tablespoon of vinegar is poured into a half-liter jar, and one and a half tablespoons into a liter jar.


Hot jellied marinade is poured into jars.


Cans are rolled up or screwed down.


Banks are covered with a towel and left until the next morning. Billets with gelled marinade do not turn over.


When the gelled filling cools down, it will be seen that it is thicker than the usual marinade.
Cherry tomatoes in a jelly marinade can be stored for up to a year.

So, everyone is good! And tomatoes with gelatin without soaking, and a classic recipe in jelly, with onion rings, with herbs, with additives, and sliced, halves, and whole cherry tomatoes. Eyes run wide from the choice, but the taste is true to itself - awesome! That's exactly the word. Canned tomatoes in jelly will delight your guests! Neatly stacked on top of each other, they look very beautiful, and even tasty - sour-sweet, dense and fragrant. The only recipe that I do not advise you, although it is often found on the Internet, is without sterilization. These tomatoes won't last long, don't risk it!

Jelly can be served at the table along with vegetables.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 liters

Tomatoes in jelly for the winter: a simple recipe

I bring to your attention a very simple recipe for tomatoes with gelatin for the winter. Preparing an appetizer is elementary, you just need to pour the gelatin powder into jars, and then pour hot marinade and sterilize the jars for 15 minutes. It turns out whole tomatoes, which perfectly retain their shape and do not boil soft.

Do you want the marinade to freeze completely and turn into a dense jelly? Then transfer the seaming to the refrigerator for 6-8 hours (overnight) - the tomatoes in the gelatin filling will gradually harden like jelly, and you can serve not only pickled vegetables, but also the original sweet and sour jelly.

Ingredients

for 1 liter jar:

• tomatoes - about 700 g
• bell pepper - 0.5 pcs.
• onion - 1 pc.
• gelatin - 10 g (1 tablespoon with a slide)

for marinade (enough for 2 jars of 1 l)

• water - 1 l
• sugar - 2 tbsp. l.
• salt - 1 tbsp. l.
• bay leaf - 1 pc.
• peppercorns - 2 pcs.
• 9% vinegar - 1 tbsp. l. in each liter jar

How to cook tomatoes in jelly for the winter

All vegetables should be washed and dried from excess moisture. I recommend choosing dense tomatoes for harvesting so that they can be cut and they “did not flow”, they kept their shape well. The “cream” variety is suitable, just take, please, red and ripe fruits, in no case green ones, so that the marinade salts them properly. You can also roll up cherry tomatoes - they will look very appetizing in jelly, remain whole and will explode on the tongue.



Banks must first be sterilized in any convenient way. A 1 liter container (or 0.5 liter for cherry tomatoes) is best suited. Approximately to the middle of the jar, I stack the tomatoes, cut lengthwise into 2 parts. In order for them to keep their shape better, I try to arrange them tightly and always with the cut down - it will be more convenient to serve the dish when the jelly hardens. On top of the tomatoes I spread a layer of chopped onions (rings or half rings) and bell peppers (circles or straws).



It's time to add the gelatin. For each 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 slide. You don't need to dissolve the gelatin. I just pour it into jars, evenly distributing it on top of a layer of vegetables.



Next, I put the remaining tomatoes, peppers and onions to the top. I prepare the marinade: for 1 liter of water I add 2 tbsp. l. sugar, 1 tbsp. l. salt, bay leaf, peppercorns. In principle, you can use your favorite marinade, which you usually pour over tomatoes for the winter. Someone likes it sweeter, someone spicier and so on.



Boiling marinade pour jars filled with vegetables. I divide peppercorns and bay leaves between banks so that they hit each.



I put the jars in a pot of hot water, cover with clean lids. I sterilize one-liter jars for 15 minutes at a slight boil of water (cherry tomatoes will boil during this time, 5 minutes in a 0.5 liter container is enough for them). The countdown starts from the moment the water boils in the pan. I put a piece of cotton fabric under the bottom of the jars so that they are better fixed in the pan and the glass does not crack.



After sterilization, carefully remove the jars from boiling water. I pour 1 tablespoon of 9% vinegar into each 1-liter jar, immediately seal it tightly. I turn it upside down, wrap it in a warm blanket and leave it in this form until it cools completely for a day.

In order for the jelly to harden, preservation should be kept in the refrigerator for 6-8 hours before use. As you can see, the jelly sets perfectly and holds its shape. The main thing is to use high-quality gelatin, and no problems should arise.

Store tomatoes in jelly in the refrigerator or in another dark and cool place, for a period of 1 year.

From the editor:

Tomatoes in jelly for the winter, a classic recipe

It differs from the previous one by preliminary soaking of gelatin. There is an opinion that the jelly is distributed more evenly in this way, and a certain amount of additional hassle justifies itself. I didn’t notice the difference, but I’ll still give the recipe, especially since I want to play with the ingredients: add garlic along with onions, and instead of bell pepper, a set of herbs for pickling tomatoes. Choose according to your taste, you can also dill with parsley, tarragon and horseradish, or spicy basil with cherry, mint and currant leaves.

Sometimes they ask which is better: whole tomatoes or sliced ​​\u200b\u200b- halves and slices. Whole ones, of course, are more beautiful, cherry is ideal, but they are not always available. Large and medium ones will have to be cut, the advantage is that more of them fit in a jar.

Ingredients:

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

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

Cooking

“Awesome” tomatoes in jelly are being prepared according to the classic recipe similar to the previous one, just a little tinkering with gelatin. First, we will soak the powder in a glass of water at room temperature or as written on the bag. Leave for half an hour and prepare preservation - tomatoes, containers, marinade.

Sterilize jars and lids. We prepare the marinade from the water left after using it for gelatin. Pour the spices, bring to a boil and boil a little. Then remove from the stove, pour in the vinegar and soaked gelatin. We mix. We chop onion rings and garlic plates.

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

Many people grow tomatoes in their suburban areas. Sometimes the harvest of tomatoes is very rich, then summer residents begin to harvest this vegetable for the winter. Tomatoes go well with different foods, and people prefer not only fresh vegetables, but also canned ones. Many people know the classic closing method, but not everyone knows the way when gelatin is present in the marinade.

For this recipe you will need the following ingredients:

• 3 liters of clean water;
• 800 g of fresh tomatoes;
• 1 bulb of onion;
• 5 garlic cloves;
• 2 bay leaves;
• 3 pieces of peppercorns;
• 25 g sugar;
• 35 g of instant gelatin;
• 2 teaspoons of table salt;
• 100 ml of vinegar 9%;
• greens, Bulgarian or hot pepper to taste.

Cooking tomatoes in gelatin is quite simple. Following the correct steps, you can easily prepare tomatoes according to a new recipe.

So, firstly, the tomatoes should be soaked in water for 40 minutes. For the marinade, prepare water in which to soak the gelatin. At this time, you can start slicing the onion. It is advisable to cut the onion into slices, not too small, then the taste will be more saturated. The garlic should also be chopped and peeled. If there are peppers and greens in a jar of tomatoes, they should also be cut in advance. After 30 - 40 minutes, you can remove the vegetables from the water and start cutting.

Roots must be removed from clean and thoroughly washed tomatoes. Large fruits are cut into slices, small ones can be preserved whole.

Secondly, we prepare banks for twisting. Before pickling tomatoes, jars must be sterilized to prevent bacteria and fungi from entering the jar. Spices are placed at the bottom of the jar: chopped onion, garlic, peppercorns, herbs, bay leaf. After that, sliced ​​\u200b\u200btomatoes are stacked on the spices. On top, you can add a little onion or spices to taste.

Thirdly, we move on to the most interesting stage of this amazing recipe - to the marinade. Water with soaked gelatin for marinade should be put on fire and brought to a boil. Next, salt and sugar are added. Everything is thoroughly mixed. and you can turn off the fire. Vinegar is added to the prepared marinade, and you can start pouring the contents of the jar. After the jars, be sure to sterilize for 20 minutes. Then you can clean the jars in a warm place by turning the jars upside down. According to this recipe, tomatoes are very juicy and tasty.

A quick way to harvest tomatoes in gelatin

Easy Pickled Tomatoes Recipe in jelly for the winter. For a three-liter jar you will need:

• 1500 g of tomatoes;
• 900 g of water;
• 2 tbsp. a spoonful of gelatin;
• 60 ml of vinegar 9%;
• 4 tbsp. a spoonful of sugar;
• 1 st. a spoonful of salt.

Tomatoes need to be washed and cut, removing the roots. We soak the gelatin in water and put it on the fire, warming it up. In another container, you need to heat the water, into which, after boiling, pour the heated gelatin. Sterilize the jars in advance and lay all the spices and tomato slices. Pour the contents of the jar with the prepared marinade. For harvesting for the winter, you need to do sterilization. If you use it in the near future, then you can do without this procedure.

Tomatoes in gelatin without sterilization

When there is no time for sterilization, then you can cook tomatoes in jelly without sterilization. The taste of tomatoes will not change much from this. On the contrary, the taste is more intense..

For this recipe you will need the following ingredients:

First you need to select ripe fruits without defects. After selection, the vegetables are thoroughly washed and all dirt and roots are removed. Tomatoes are cut into slices, onions and garlic are cut into slices. Before investing in banks all components need to be sterilized. Chopped onions, garlic, parsley and currant leaves are laid out at the bottom of ready-made sterilized jars. Tomato slices are laid almost to the top, leaving a couple of centimeters empty on top. After that, pour the jars with boiling water and tighten the lids.

After everything has been infused for 10 minutes, you can drain the water. Pour 2 large spoons of vinegar into each jar. Then you can start preparing the marinade. Water is put on fire and salt and sugar are added after boiling. The liquid is boiled for only a few minutes. Gelatin is poured with 60-80 milliliters of hot water. In such water, gelatin will quickly dissolve, in just a couple of minutes, the main thing is to stir it thoroughly. Water prepared with gelatin, add to the water in the pan and boil for another 5-7 minutes. The jars filled with marinade are rolled up and cleaned in a warm place, setting upside down.

Green tomato gelatin recipe

If the tomatoes did not have time to turn red before harvesting, then you can use green tomatoes for blanks in jelly. For this you need:

Initially, you need to soak the gelatin in warm water for 40 minutes. Tomatoes should be washed and rid of the roots. The fruits are cut into slices. Onion and garlic are cut into slices. Spice, onion and garlic are laid out at the bottom of the jar. Slices of tomatoes are tightly stacked on top. For the marinade, boil water with the addition of salt and sugar. Next, turn off the heat and add vinegar with gelatin. Mix everything until dissolved. The prepared marinade is poured into a jar of tomatoes. After that, the bank you can twist and clean in a warm place, turning the bottom up.

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