Tomatoes in slices with gelatin for the winter harvesting. Recipe for tomatoes in gelatin for the winter: a way to "attach" overripe and damaged vegetables

29.08.2019 Healthy eating

Tomatoes in jelly for the winter is an original recipe that will not be difficult to translate into reality even for an inexperienced housewife. The tomato dish turns out to be juicy, with an unusual taste. It will serve as an excellent side dish, and most importantly, it retains all the useful properties.

For the winter, funky tomatoes in jelly can be cooked quickly and easily. A simple recipe with a detailed description of each stage will allow you to avoid mistakes and get a tasty result (the components are calculated for a three-liter jar):

Tomatoes of any size are thoroughly washed from dirt and the roots are cut off. Then they need to be filled with cold water and left for 35 minutes. If the tomatoes are large, then they are cut into small slices. Small fruits are suitable for whole rolling. As the right time passes, the water is poured into another container.
One onion is cut into half rings.
A couple of garlic cloves are peeled and finely chopped with a knife or grater.
In a sterilized glass jar, sprigs of dill, a couple of leaves of lavrushka, chopped garlic and onions, 3 to 4 allspice peas are placed on the bottom. You can additionally add Bulgarian or hot peppers for piquancy.
Then they begin to stack the tomatoes. Do not put too much pressure on them during installation to prevent cracking.
An important stage is the preparation of the marinade. The water in which the tomatoes were soaked is put on the fire. After the liquid boils, add 35 g of sugar and 10 g of salt. The fire is turned off after the grains dissolve. Allow the marinade to cool slightly. Then pour in vinegar 90 ml and gelatin 35 g.
Pour the resulting marinade over the vegetable slices in a jar and be sure to sterilize for 25 minutes.
Roll up with an iron lid, turn over and wrap with a warm blanket until it cools completely.

Pickled tomatoes are delicious. If you follow all the steps step by step, then there will be no problems in the process, and everyone will like the dish.

Tomato Jelly Effortlessly

You can prepare tomatoes with gelatin for the winter without sterilization. The recipe is even easier to execute and takes less time. Tomatoes with onions and garlic will be remembered for their taste for a long time:

Cooking tomatoes in jelly begins with washing, removing the roots and cutting into slices, if the variety is large.
Peel two medium onion heads and cut into small slices.
The cloves of garlic are also peeled and finely chopped.
Prepared spices and spices are laid out at the bottom of the prepared jar: bay leaf, dill branches, garlic and onions.
Tomatoes themselves are laid out in dense rows.
To prepare a delicious marinade, you need to put two liters of water on a fire. As soon as the water boils, add 90 g of salt and sugar each. As soon as they dissolve, add 60 g of instant gelatin and vinegar. Gelatin can be pre-soaked.
The resulting marinade is poured into a jar, and as soon as the liquid has cooled, it is poured into a container. The marinade is boiled and poured back into the jar. It is recommended to repeat these steps again. After the third repetition, the jar is closed, turned over and covered with warm clothing.

Tomatoes in gelatin with onions will delight with their taste, the recipe without sterilization will be simple for absolutely all housewives. Onions give a certain flavor to the fruit. The number of ingredients in preparation is calculated for a one liter can. How to cook, detailed instructions will help:

To prepare tomatoes for the winter, tomatoes are placed in boiling water for a couple of minutes, and then poured with cool water for soaking.
Gelatin about 10 g is poured with warm water to swell.
Soaked tomatoes are cut into rings, and the onion is also cut.
In a jar, which is pre-sterilized, cut tomatoes with onions are spread in layers.
For the marinade, a liter of water is required, where salt, sugar, allspice, gelatin 10 g. The marinade must be boiled for about four minutes, and then pour the vegetables into the jar.
The workpiece is ready for rolling.

According to the reviews of many experienced housewives, dishes with tomato slices with gelatin are easy to eat!

The famous recipe with sunflower oil

Many vegetable growers, growing tomatoes in their beds, make preparations for the winter. In the reviews of experienced housewives, a variety of recipes are offered:

“I made tomatoes in jelly for the winter more than once. All family members love the taste of a juicy dish. For pickling, I choose tomatoes, which are distinguished by their dense skin and small size.

How to cook tomatoes is no big deal. First you need to make the marinade. I add 45 g of salt, 60 g of sugar, a couple of cloves to a liter of boiling water, boil the whole composition for another three minutes. Turn off the heat and let the marinade cool. After that, pour in vinegar 70 ml.

Cut the larger tomatoes into four slices. Having cut the tomatoes, I place them on the bottom of the glass container. I pour in 35 ml of sunflower oil, put a couple of lavrushka leaves, about 5 allspice peas, 3 cloves of garlic as a whole. I fill half of the jar with cut tomatoes and add gelatin about 45 g. I fill the second half of the jar with tomatoes, and put half rings of onion on top. I fill the contents with cold marinade.

I move the jar of tomatoes into a container with warm water and put it on the fire. After boiling, I detect it for five minutes, after which I turn off the heat. You need to roll up the banks hot. "

The recipe for tomatoes in gelatin has been tested by many users, so you can safely cook it yourself using the recommended proportions.

Additional green component

Tomatoes in jelly will get an interesting taste for the winter if you add parsley. To implement the recipe for tomatoes with gelatin for the winter, they choose a kilogram of ripe, high-quality tomatoes, sterilize the glass containers in which the food is supposed to be stored all winter.

How to harvest tomatoes in jelly without sterilization:

Tomatoes are cut into small wedges.
Two bunches of parsley and one bunch of dill are placed at the bottom of the cans.
Tomato slices are laid on the greens to the middle of the jar.
Fill up with 40 g gelatin and fill the remaining space with tomatoes.
Lay a layer of onions on top.
Marinade is easy to prepare. A liter of water is brought to a boil, 45 g of salt, 90 g of sugar are added and left to boil for a couple of minutes.
Vinegar 5 ml is added after the marinade has cooled.

Vegetables and herbs are poured with marinade, turned over and wrapped in a warm blanket. Canned tomatoes are ready for long-term storage!

Vegetable mix

Tomatoes in gelatin will be remembered for the taste for the winter in combination with other vegetables. Canned with cucumbers and bell peppers.

The recipe is simple to execute:

The prepared vegetables are washed, the roots are cut off, and crushed into slices.
A prepared set of spices (herbs, peppercorns (3 pcs.) Are placed in the jars.
Then in layers, you should lay tomatoes, cucumbers, onions and bell peppers up to half the jar.
There should be a jelly layer in the middle of the contents (you need to take 60 g of gelatin).
The remaining space is further extended by vegetable layers.
Bring two liters of water to a boil, add 100 g of salt and sugar each, boil for a few more minutes and add about 180 ml of vinegar.
A jar of vegetables is poured with marinade, rolled up, turned over and wrapped in a warm blanket.

Tomatoes with slices in gelatin, which are rolled together with other vegetables, get a very interesting taste that will not leave anyone indifferent.

Few people cook 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 an interesting result as quickly as possible.

General cooking principles

For cooking, you will need not only bright red fruits, but also containers in which you will put them. Choose the volume of the can 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 container handling options. One of them will definitely suit you. So, you can boil the jars along with the lids for fifteen minutes in a saucepan of boiling water. You can also put the washed cans 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 the jars with lids (it is easier to keep them in boiling water all the time until they are useful), you need to start filling. All fresh ingredients must be washed and sorted out. Nothing spoiled should get into the container.

The classic recipe for tomatoes in jelly

Cooking time

calorie content per 100 grams

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

How to cook:

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

Quick preservation recipe without sterilization

The recipe is for those with little time or desire. Tomatoes in jelly will also be cooked here, but without sterilization. This means that the process will be completed twice as fast.

How much time is 35 minutes.

What is the calorie content - 18 kcal.

How to cook:

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

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

Spicy tomatoes in jelly with garlic

Here is a recipe for cooking spicy tomatoes in jelly. They are savory from the addition of garlic. Add chili for a more pronounced flavor.

How much time - 1 hour and 10 minutes.

What is the calorie content - 26 kcal.

How to cook:

Pour gelatin into a bowl, pour in enough water to cover one centimeter;
Stir and let it brew for 35-40 minutes;
During this time, wash the fruits, cut them into halves, remove the stalks;
Pull off the husk from the onion, wash the head at the cut where the juice is released, cut into rings of the same thickness;
Peel the garlic, remove dry ends, coarsely chop the slices;
Put onion rings, crumbled laurel leaves, garlic and black pepper at the bottom of the cans;
Next, tamp the halves of the tomatoes, set aside the banks;
Pour water into a saucepan, add sugar and salt, place on the stove;
Turn on the fire, bring the marinade to a boil;
Stir until all crystals are dissolved;
Then pour in vinegar, add gelatin and mix everything well;
Pour tomatoes, cover with lids;
Place the jars in a wide and deep saucepan;
Pour water between the cans, put everything on the stove;
Turn on the fire and let it boil, sterilize for fifteen minutes;
Then roll up the lids, put them under a warm blanket for proper cooling.

Bright preparation for cold weather

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

What is the calorie content - 25 kcal.

How to cook:

Rinse the dill and currant leaves, put them on the bottom of the jar;
Throw a leaf of laurel there and pour black pepper;
Peel the garlic, cut off the dry ends and add to the rest of the ingredients;
Pour gelatin into a glass containing 100 ml of water;
Stir with a spoon and let it swell for thirty minutes;
Wash the tomatoes at this time;
Wash peppers, cut into strips;
Put tomatoes and peppers in a pre-prepared jar;
Pour water, vinegar into a saucepan, add salt, sugar and gelatin;
Put the dishes on the stove, turn on the fire and heat the marinade, stirring the ingredients;
It is important that the marinade does not boil, otherwise the gelatin will not work;
Pour it over the vegetables, roll it up and put it 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, each of you will think that the recipe is no different from the previous ones. But the fact is that, in addition to tomatoes, carrots also go here. The recipe, by the way, is originally Latvian.

How much time - 1 hour and 20 minutes.

What is the calorie content - 23 kcal.

How to cook:

Pour gelatin into a small bowl, pour in less water and mix;
Let it brew for thirty minutes, during this time the granules should swell;
Pour most of the water into a saucepan, add sugar, vinegar and salt;
Stir, place on the stove and turn on the fire;
While stirring, bring to a boil, let the crystals dissolve completely;
Wash the tomatoes, cut them into halves or quarters - it all depends on the size of the fruit;
It is imperative to remove the stalk from each fruit;
Peel the onion, wash and cut each root vegetable into half rings;
Peel carrots with a knife or peeler;
Grate fruits;
Put black pepper, part of onions and carrots in sterilized jars;
Next, tamp the tomatoes and top off with onions and carrots;
Remove the marinade from the heat, let it cool slightly;
Stir in gelatin until completely dissolved;
When the mass has become homogeneous, pour into the jars;
Cover them with lids, put in a saucepan;
Pour water between the cans and move the saucepan to the stove;
Turn on the fire, bring to a boil;
Sterilize jars for no more than thirty minutes;
Roll up and store in a warm, dark place for proper cooling.

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

Insanely delicious vegetable snack in jelly for the winter

Again it seems that this has already happened. But no, in fact in this recipe the ingredients are slightly altered in proportion. Everyone should try this dish, it's not for nothing that the recipe was called "Awesome".

How much time is 45 minutes.

What is the calorie content - 21 kcal.

How to cook:

Wash the tomatoes thoroughly, make an incision in the form of a cross on each vegetable;
Pour a maximum of water into a saucepan or kettle, bring to a boil;
At this time, put the tomatoes in a deep bowl;
Pour boiling water over them and stand for one minute;
During this time, prepare a bowl of cold water and, after the time has elapsed, transfer the fruits into it using a slotted spoon;
Wait a minute again, remove the tomatoes or drain the water through a colander (if the house has a suitable size);
Now tomatoes can be easily peeled;
Cut "naked" tomatoes into halves or quarters using a sharp knife;
Rinse the dill, put it on the bottom of the jar;
Peel the onion, wash and cut into rings, put a part on the bottom to the dill;
Tamp the tomatoes on top of these components and put the onion again, or rather its remnants;
Then sprinkle everything with gelatin, put the rest of the tomatoes;
Pour water into a saucepan, put it on the stove, turn on the fire;
Add laurel leaf, cloves, black pepper, sugar and salt;
Mix everything and cook for ten minutes;
Remove from heat, add vinegar and stir;
Pour the marinade over the tomatoes, put the jar in the pan;
Pour water "up to the shoulders", put on the stove, turn on the fire;
Sterilize for ten minutes, roll up.

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

To get a savory workpiece, do not forget about hot additives. Of course, first of all it is garlic, or rather a lot of garlic. In addition, you can use black pepper and chili. It can be crushed, shredded or used whole. You can substitute jalapenos or cayenne pepper.

For canning, it is best to take small tomatoes, they do not burst, and they look much nicer in jars than large ones. You can leave large tomatoes for, or pour gelatin, after cutting them into pieces. This fill fixes and keeps the pieces intact. Jelly Canned Tomatoes, do not soften and do not creep, preserve the skin, acquire a sweetish slightly salty taste. This appetizer will pleasantly surprise your guests: not every housewife prepares tomatoes this way.

Tomatoes in gelatin for the winter: a recipe

Based on 1 liter jar, you will need:

tomatoes (enough to fit in a jar);
half an onion;
"> a couple of garlic cloves;
"> 2 bay leaves;
"> 1 tbsp. L. Edible gelatin;
5 peas of allspice;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1/4 tsp citric acid or 1 tsp. 9 percent vinegar.

Prepare tomatoes in gelatin in the following way.

1. First, wash the tomatoes, remove the tails and damaged areas, cut into slices if necessary.

2. To the bottom sterilized jars lay out the onion rings, garlic and half fill it with tomatoes.

3. Pour gelatin and add tomatoes to the top of the jar.

4. Now we prepare the brine. Pour 1 liter of water into a saucepan, add salt and sugar. Then add pepper and bay leaf, boil for a few minutes so that the salt and sugar dissolve. Next, pour the brine into the jars to the top and leave for 15 minutes. After 15 minutes, pour in the vinegar and tighten with metal lids.

5. Turn the closed jars upside down and leave to cool, and when they cool down, put them in the refrigerator.

Another way to cook tomatoes in gelatin for the winter

You will need:

500-600 g of tomatoes;
2 onions;
a bunch of dill;
10 black peppercorns;
half a liter of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3 tbsp. l. 9 percent vinegar;
1.5 tbsp. l. gelatin.

1. Sterilize the jars and place dill and black pepper on their bottom (5 peas per jar). My tomatoes, peel off the tails and cut in half. Peel and cut the onion into rings.

2. Lay the onions and tomatoes in layers up to the top.

3. Now you need to prepare the marinade. To do this, pour the water into a saucepan, add sugar and salt and bring to a boil. When the water boils, add the gelatin, stir to completely dissolve. Finally, add vinegar, stir again and remove from heat.

4. Pour tomatoes with marinade, roll up or close with screw lids and set to sterilize in boiling water for 10 minutes. Then we take out the cans and turn them upside down, so we leave them until they cool completely. When the jars are cool, you can put them in the refrigerator.

5. If you want your tomatoes to be spicy, add a quarter of hot chili to each jar. If you do not store tomatoes in the refrigerator, put the jar in the refrigerator for an hour or an hour and a half before serving them to allow the gelatin to thicken.

You can find a couple more recipes like these in the article .

Bon Appetit!

So, everyone is good! And tomatoes with gelatin without soaking, and the classic recipe in jelly, with onion rings, with herbs, with additives, and cut, halves, and whole cherries. Eyes run up from choice, but the taste is true to itself - awesome! That is the word. Tinned 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 recommend to you, although it is often found on the Internet, is without sterilization. Such tomatoes will not stand for a long time, do not risk it!

Jelly can be served with vegetables.

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

Jelly tomatoes 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 the jars, and then pour it with hot marinade and sterilize the jars for 15 minutes. It turns out whole tomatoes that perfectly retain their shape and do not boil over.

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

Ingredients per 1 liter can

tomatoes - about 700 g
bell pepper - 0.5 pcs.
onions - 1 pc.
gelatin - 10 g (1 tbsp. l. with a slide)

for marinade (enough for 2 cans 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 to remove excess moisture. Tomatoes for harvesting, I recommend choosing dense ones so that they can be cut and they "do not flow", keep their shape well. The "cream" variety is suitable, but take, please, red and ripe fruits, in no case green ones, so that the marinade will salt them properly. You can also roll up cherry tomatoes - they will look very appetizing in jelly, they will remain intact and will explode on the tongue.

Banks must first be sterilized in any convenient way. A container of 1 liter (or 0.5 liter for cherry tomatoes) is best suited. Approximately to the middle of the jar, I put the tomatoes, cut lengthwise into 2 parts. To keep them in shape better, I try to place them plump and always cut down - this will make it more convenient to serve the dish when the jelly hardens. On top of the tomatoes I spread a layer of chopped onions (in rings or half rings) and bell pepper (in circles or strips).

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 heaped tablespoon. There is no need to dissolve the gelatin. I just put it in jars, evenly distributing it on top of the layer of vegetables.

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

Pour jars filled with vegetables with boiling marinade. I divide the peppercorns and bay leaves between the jars so that they can get into each one.

I put the jars in a pot of hot water and cover them with clean lids. I sterilize one-liter jars for 15 minutes with a weak 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 cans so that they are better fixed in the pan and the glass does not crack.

After sterilization, I carefully remove the jars from the 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 with a warm blanket and leave it in this form until it cools completely for a day.

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

Storing tomatoes in jelly should be in the refrigerator or in another dark and cool place, the period is 1 year.

From the editor:

Jelly tomatoes for the winter, a classic recipe

It differs from the previous one by preliminary soaking of gelatin. It is believed that this way the jelly is distributed more evenly, and a certain amount of additional hassle justifies itself. I did not notice the difference, but I will still give the recipe, especially since I want to play with the ingredients: add garlic along with the onion, and instead of bell pepper - a set of herbs for pickling tomatoes. Choose to 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 chopped - halves and slices. Wholes are, of course, prettier, cherry blossoms are ideal, but they are not always there. Large and medium ones will have to be cut, the advantage is that more of them fit into the 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.

Preparation

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

We sterilize jars and lids. We prepare the marinade from the water remaining after using it with gelatin. Pour in the spices, bring to a boil and boil a little. Then remove from the stove, pour in vinegar and soaked gelatin. We mix. Chop the onion rings and garlic slices.

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

Can homemade preparations not only be a "lifesaver" to complement the winter table, but also serve our beauty and health? Of course! If you make blanks in jelly. It is known that gelatin is rich in collagen, strengthens hair, nails, as well as bones and joints of our body. I bring to your attention a slightly unusual application of this additive: recipes with a photo of tomatoes in gelatin for the winter - you will lick your fingers!

Tomatoes in jelly without sterilization "Awesome"

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

Tip: For pickling whole tomatoes, take small vegetables - they are easier to place in a jar, they are better saturated with brine.

Ingredients for two liter jars:

700 g of tomatoes;
10 g of granulated gelatin;
1 liter of water;
2 tbsp. tablespoons of salt;
3.5 tbsp. tablespoons of granulated sugar;
1 tbsp. a spoonful of vinegar 9%;
3-5 pcs. black peppercorns;
1 PC. bay leaf.

Preparation:

First, soak the gelatin in half a glass of water. We leave for an hour.
While the gelatin swells, sterilize the jars over steam. Fill the lids with boiling water for five minutes.
We process the tomatoes: clean them from the tails, wash them. If you wish, you can cut them in half.
We put the tomatoes tightly in clean jars.
Preparing the filling: pour water into a saucepan, heat over a fire. After boiling, add sugar, salt, peppercorns, bay leaf. Let it cook for 4 minutes, then add the soaked gelatin. Turn off the fire.
Stir well so that the fill becomes uniform. Add vinegar and mix again.
Pour tomatoes in jars with hot marinade, roll up the lids. Turn it over, wrap it up, leave it for a day.

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

Tip: Canned tomatoes in jelly will taste better if they are kept in the refrigerator for a couple of hours before serving.

Tomatoes in jelly: a recipe with onions

The previous recipe is good for everyone, but personally I miss the onion so much. The onion vegetable with gelatin turns out to be so crispy, and the tomatoes are tastier with it. This time we will cook with sterilization.

Ingredients:

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

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

Preparation:

Soak gelatin in a glass of water for an hour.
We sterilize the container for preservation.
My tomatoes, cut in half. If you wish, you can remove the skin from them.
We clean the onion, wash it, cut it into rings. We wash the dill, dry it.
Put some dill and onions at the bottom of the sterilized jars, then fill them tightly with tomatoes. Put the bow on top again.
For the marinade, boil water, dissolve sugar and salt in it. Add cloves, peppers, laurel leaves. Cook for 10 minutes. Turn off the heat, add gelatin and vinegar, mix well until dissolved.
Pour the tomatoes with marinade, cover with lids. Then we sterilize the cans with conservation for 15 minutes by placing them in a pot of hot water up to the hangers. Place a board or towel at the bottom of the pot.
We carefully take out the cans, roll up the lids. Turn over, wrap up.

Here is such an interesting recipe with onions. By the way, lovers of this vegetable can put more of it, it won't get any worse.

Tomatoes in gelatin "You will lick your fingers"

You can enrich the tomato recipe in gelatin with other ingredients. It will become even tastier! Please note that this time we canning without vinegar. But we will also store it in the refrigerator or cellar. If you are afraid that the workpiece will disappear, you can add 2 tbsp to the brine. l. vinegar 9%.

Ingredients:

1 kg of tomatoes;
2 pcs. bell pepper;
2 pcs. onions;
3 cloves of garlic;
1.5 liters of water;
2 tbsp. tablespoons of gelatin (25 g);
2 tbsp. tablespoons of salt;
100 g sugar;
Dill umbrellas, peppercorns, bay leaves, cloves - to taste.

Preparation:

Soak the gelatin granules in a glass of cold water for 40 minutes.
We sterilize jars, lids.
Peel the onion, wash, cut into rings.
Free the Bulgarian pepper from the insides with seeds, wash, cut into strips.
Peel the cloves of garlic, wash, cut into thin plates.
Puncture the washed tomatoes with a toothpick in several places or cut them in halves.
At the bottom of the cans we spread dill umbrellas, bay leaves, peppercorns, cloves. Then lay out the tomatoes, bell peppers and onions in layers. Put the garlic on top.
For refueling, heat the water in a saucepan to a boil, add salt, sugar, mix. Turn off the heat, add the soaked gelatin. Stir until completely dissolved and pour into jars.
Cover the jars with lids, sterilize in a wide saucepan for 10 minutes. Then we roll it up.

As you can see, this is a simple recipe, but the result will fully meet your expectations. Awesome delicious!

Tomatoes in jelly "Obedience"

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

Ingredients for three 0.5 l cans:

1 kg of small tomatoes;
1-2 pcs. onions;
3-6 sprigs of parsley;
3 pcs. cloves of garlic;
2-3 peas of allspice;
1 liter of water;
1 tbsp. a spoonful of gelatin;
3 tbsp. tablespoons of sugar;
1.5 tbsp. tablespoons of salt;
1 teaspoon of vinegar essence (70%).

Preparation:

We start the process by soaking gelatin in half a glass of cool water. Let it swell for 40-50 minutes.
We sterilize jars, lids.
We process onions and garlic: wash, peel, cut. Chop the onion in half rings, chop the garlic in half lengthwise.
Lightly pierce the tomatoes in several places. You can also cut them into wedges, cutting each fruit into quarters.
Put the parsley at the bottom of the jars, one at a time with a clove of garlic. Fill up to half with tomatoes. Then put a layer of onions, then tomatoes again. Put onions and peppercorns on top.
Prepare the marinade: dissolve salt, sugar in heated water, bring to a boil, turn off the stove. Now pour in the vinegar essence, soaked gelatin, stir.
Pour the vegetables with marinade, cover with lids. We sterilize for 10 minutes.
We take out the cans from the pan, wipe them with a towel, roll them up. Turn over and leave overnight, wrapped in a blanket.

Small tomatoes in gelatin with onions turn out to be simply delicious and always enjoyable. Not a single jar has been wasted yet, everything is instantly eaten after opening.

Tomatoes with gelatin "Spicy"

Agree, there is not always time to soak gelatin in advance. 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 delicious tomatoes in jelly in a quick way, with a variety of spices.

Tip: If you do not have the full range of spices indicated in the recipe, you can not use all of them. Focus on your taste and desire.

Ingredients (for two liter cans):

1 kg of tomatoes;
2 pcs. bell pepper;
5-6 cloves of garlic;
1 PC. onions;
1 horseradish sheet;
4-6 currant leaves;
4-6 cherry leaves;
2 carnation buds;
4 allspice peas;
6 peas of black pepper;
2 dill umbrellas;
1 teaspoon of mustard seeds;
1 teaspoon ground coriander;
A slice of hot pepper.
For the marinade for 1 liter jar:
2 teaspoons of salt;
1 tbsp. a spoonful of sugar (can be replaced with honey);
1 teaspoon of vinegar essence (70%);
2 teaspoons of dry gelatin.

Preparation:

We sterilize jars and lids for cooking.
Wash vegetables, dill and leaves, spread on a towel to dry out a little.
Cut the onion into half rings. Bell peppers - in long pieces. Cut the tomatoes and garlic in half.
In each jar we put half of the indicated ingredients: a dill umbrella, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Pour in coriander, mustard seeds.
Now we lay out the halves of the tomatoes, alternating them with slices of sweet pepper, onions and garlic. Pour salt and sugar according to the recipe on top of each jar.
We boil water in a kettle and pour vegetables in jars with it. Cover with lids, let stand for about 5 minutes. Then carefully pour the brine back into the kettle or saucepan. Boil again, pour a second time, also for five minutes. Pour the boiling brine again.
Before the third pouring, you need to pour gelatin into the jars. Fill with hot brine, pour in vinegar essence. We roll it up with a key.

For better sterilization, the jars should be wrapped upside down and left for a day.

Agree, a very simple recipe for tomatoes in jelly for the winter without soaking gelatin. We'll have to tinker a bit with the triple fill, but otherwise everything is very easy. Any beginner can handle it.

Delicious tomatoes in Latvian jelly

I will also share with you how to make slices of tomatoes in jelly - a recipe in Latvian. We take tomatoes cut into thin slices or long slices. The number of components is designed for 1 liter can or 2 half liter cans.

Ingredients:

700 g of tomatoes;
2 cloves of garlic;
1 PC. onions;
1 PC. bay leaf;
5-6 pcs. black peppercorns;
2-3 sprigs of dill;
25 g gelatin;
2 tbsp. tablespoons of sugar;
2 teaspoons of salt;
1 tbsp. a spoonful of vinegar 9%;
600 ml of water (of which 200 ml - for soaking gelatin).

Preparation:

Pour gelatin with a glass of boiled cold water. We leave for forty minutes.
In the meantime, we sterilize the containers for conservation - jars, lids.
All vegetables are well washed, dried. Peel the onion and garlic.
Cut the tomatoes into circles no more than 1 cm thick. Chop the onion into rings, cut the garlic into slices.
Pour 400 ml of water into a saucepan, bring to a boil. Pour in sugar and salt. Turn off the heat, add the gelatin, stir thoroughly and pour in the vinegar.
Put the washed dill, bay leaf, peppercorns in clean jars. Then place the tomato slices tightly, sprinkling them with onions and garlic.
Fill the tomatoes in jars with marinade, cover with lids. Sterilize in a wide saucepan for 15 minutes.
Carefully remove the cans from the hot water, wipe them off, and tighten the lids. Turn over and wrap in a warm blanket.
After a couple of days, the jelly in the tomatoes will finally reach the desired condition. Then you can transfer the banks to storage.

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

I hope you liked the recipes with photos of tomatoes in gelatin for the winter. You will lick your fingers, how delicious they are! Try to cook - and you will see for yourself. Bon Appetit!