There is nothing better than winter evening open a jar of delicious tomatoes that will perfectly complement your everyday dinner or become a real decoration holiday table. To do this, it is necessary to prepare vegetables from the summer by pickling, freezing or preserving them. Every year, housewives experiment with canning recipes, creating new flavors. Recently, the preservation of tomatoes with gelatin has been considered popular, as a result of which they retain their best quality, are very tasty. Popular Recipes canning tomatoes with jelly, see below.

How to choose the right tomatoes for harvesting for the winter

In order to enjoy the exquisite taste of canned tomatoes in winter, you need to choose the right tomatoes, choose good recipe. What to look for when choosing vegetables for preservation with gelatin without sterilization:

• The fruits must be ripe, without green spots. Yellow or red tomatoes can be used for twisting, some recipes are designed for preserving green vegetables.
• For preservation for the winter, it is advisable to choose medium-sized tomatoes. This is due to several factors: they are easily placed in a jar, they are evenly saturated with marinade, which helps to get an amazing taste as a result.

• Tomatoes should be firm and free of bruises, black spots or white dots, or other damage.
• Vegetables for harvesting for the winter, if possible, it is worth choosing homemade, the correct form. Be sure to remove the tops, greens from the fruits before conservation.
• You need to carefully examine each fruit that is intended for conservation, otherwise one bad tomato can spoil the taste of the rest of the tomatoes.

For the conservation of tomatoes without sterilization for the winter in jelly, in addition to the correct choice of vegetables, an important role is played by the preparation of containers where they will be stored. So, the ideal option for harvesting tomatoes for the winter with gelatin is to use liter or two-liter jars: it is convenient, economical, and many recipes are designed for such an amount. Containers should be thoroughly washed and sterilized before storage.

Step-by-step recipes for cooking tomatoes in gelatin without sterilization

The desire to enjoy delicious, healthy tomatoes in winter, to please loved ones and surprise guests is too great for every housewife. They invent new recipes that help to make original blanks. Having tasted once the tomatoes, converted with gelatin, it is difficult to resist the temptation to repeat such a masterpiece at home. Every housewife can make a delicious preparation of tomatoes in jelly without sterilization using one of the recipes below with a photo.

Canned slices in liter jars

delicious recipe pickling tomatoes for the winter using gelatin will appeal to many and will be remembered for a long time. These tomatoes are distinguished by their exquisite taste, reminiscent of fresh vegetables and will be a great addition to any dish. A simple classic recipe is available to everyone, even young housewives or those who are just starting to learn the basics of salting and seaming can cope with it.

Ingredients for preserving tomatoes in slices for the winter:

• Medium sized tomatoes.
• One liter of water.
• Sugar - 3.5 tablespoons.
• Salt - two tablespoons.
• 9% vinegar - 1 dessert spoon, 7% - 1 teaspoon.
• Gelatin granulated - 10 grams.
• Black pepper - 3-5 pcs.
• Bay leaf - 1 piece.

Step by step recipe with photo:

• Soak granulated gelatin in water to swell.
• Prepare storage container: liter jar wash and sterilize thoroughly to destroy all microbes and microorganisms that can adversely affect the quality of the workpiece.
• Wash the tomatoes thoroughly, cut into slices, depending on the size of the tomato, into two or four parts.
• Put the ingredients in the container as tightly as possible.
• To prepare the filling, you will need: fill the pan with water, boil. Add spices, salt, sugar, boil for four minutes. Pour in the swollen gelatin, mix well.
• Pour a jar of tomatoes with hot brine, close the container and place in a dark, warm corner.
• The original tomatoes in gelatin filling are ready. To see how appetizing they look, check out the photo:

Chopped tomatoes with onion in gelatin filling

Ingredients (the indicated products and marinade components are calculated per liter jar):

• Ripe tomatoes (the amount depends on the volume of the container and the size of the fruit).
• The bulb is one big one.
• Gelatin - ten grams.
• Sugar - 50 grams.
• 60 grams of salt.
• Water 1 liter.
• Spices: bay leaf (1 pc.), Peppercorns (2-3 allspice, 1 bitter).

Step by step cooking with photo:

• To slightly soften the tomatoes, dip them in boiling water for two minutes. After hot water soak them in cold water.
• Pour gelatin with liquid at room temperature so that it swells.
• We cut the tomatoes and onions into rings no more than two centimeters thick.
• We fill a pre-sterilized jar with vegetables, alternating layers of tomato and onion.
• We prepare the marinade: pour water into an enameled container, add spices according to the recipe: salt, sugar, peppercorns, gelatin. Boil for three minutes, fill the jar, completely covering the vegetables.
• We roll up the jar, put it in a warm place to ensure gradual cooling.
• Our delicious tomatoes, real jam!

Marinated with parsley - just lick your fingers

For lovers of original pickled vegetables, the recipe for tomatoes with parsley for the winter will be ideal. It is best to pickle tomatoes at home in order to keep the maximum benefit in the harvest. There are many recipes that differ in the presence of additional ingredients, for example, citric acid, mustard, vegetable oil or tomato juice are used. Let's consider the easiest way, but the result you get is licking your fingers.

Ingredients:

• Tomatoes - one kilogram.
• Green parsley - two bunches.
• Dill - 1 bunch.
• One bulb.
• Garlic - a few cloves.
• Peppercorns - five pieces.
• One tablespoon of gelatin.
• Water - one liter.
• One and a half tablespoons of table salt.
• Sugar - three tablespoons.
• Acetic essence - 1 teaspoon.

The recipe for the phased preparation of preservation for the winter:

• Cut the washed tomatoes into slices (into 4 parts).
• We prepare containers: wash and sterilize glass jars.
• We put a lot of parsley, dill on the bottom, spread the tomatoes, filling half the jar.
• We fall asleep gelatin (if possible, it is recommended to use instant gelatin).
• Fill the container with tomatoes, put onions on top.
• Prepare the brine: add salt and sugar to boiling water, boil for several minutes.
• Remove the pan from the heat, pour in the vinegar.
• Pour in the marinade, close the lid, turn the lid down.
• Royal tomatoes are ready.

Whole spiced cherry tomatoes without vinegar

Cherry tomatoes canned for the winter with a large number of various spices and spices have a unique taste. The advantage of the recipe is that vinegar is not used for pickling, so even children or people who have a stomach problem can eat vegetables. For cooking, you need to prepare the following ingredients:

• Cherry tomatoes.
• Onion - 1 onion.
• Allspice (7-8 pieces).
• Black pepper (3-5 pcs.).
• Cloves (6-8 pieces).
• Bay leaf (4-5 pieces).
• Greens: dill, basil, raspberry sprig (if you want to get a spicier preparation, you can add a piece of red chili pepper).
• Three liters of water.
• Gelatin - 4 tablespoons.
• Salt - 4 tablespoons.
• Sugar - a tablespoon.

Recipe for step-by-step preparation of blanks for the winter:

• We prepare the ingredients for preservation: cut the onion into rings, pierce the tomatoes with a toothpick.
• Wash jars and sterilize for 3-5 minutes.
• We spread spices, herbs, vegetables (tomato, onion) on the bottom. It is advisable to lay everything so that there is a minimum of free space left in the container.
• Prepare the filling: boil water with sugar and salt, add swollen gelatin and heat until completely dissolved.
• Pour the jar with marinade to the very top, close the lid and put in a dark corner, well wrapped in a blanket.
• Amazing cherry tomatoes with gelatin are ready.

Assorted salad of tomatoes and cucumbers without gelatin soaking

For lovers of assorted vegetables with amazing taste, the recipe for cucumbers with gelatin is ideal. The indisputable advantage of such a dish is that it can satisfy the tastes of even the most demanding gourmets, and due to the presence of various vegetables in one container, each family member or guest will be able to choose the fruit to their liking. Preparing a seam is simple, it takes a minimum of time and effort, and the result will exceed all expectations.

Ingredients for preparing a blank for the winter:

• Tomatoes.
• Cucumbers.
• Bulgarian sweet pepper.
• Water - 2 liters.
• Salt - 120 grams.
• Spices: bay leaf, pepper, herbs (dill, parsley).
• Vinegar - 200 ml.
• Gelatin - 3 tablespoons.

Step-by-step preparation of salad - with a photo:

• Wash vegetables thoroughly in cold water. Cut into slices 2.5-3 cm thick, and Bulgarian pepper into small slices.
• In a prepared jar (washed and sterilized), we add spices, herbs, and then layers of cucumbers, tomatoes, peppers, onions to half the capacity.
• We fall asleep dry instant gelatin, put the remaining ingredients in turn until completely filled.
• We prepare the dressing: add salt, sugar to the water, boil for 2-3 minutes, pour in the vinegar.
• Fill the jar with brine to the very edge, close the lid and send it to a warm place, putting the lid down.
• The original assorted salad is ready.

Salted green tomatoes with carrots and onions

Salted (lightly salted) green tomatoes with gelatin have an interesting and unusual taste. Such an exquisite treat will pleasantly surprise many, even people with the most refined taste. The preparation is suitable for use with spicy dishes, various side dishes and as an independent snack. For cooking, you will need the following ingredients (calculation of products for 3 liters):

• Green tomatoes - 1.5 kilograms.
• Onion - 300 grams.
• Carrots - 300 grams.
• Gelatin - 5 grams.
• One and a half liters of water + 100 ml for soaking gelatin.
• Salt - two tablespoons.
• Sugar - three tablespoons.
• Vinegar - 2 tablespoons (9%).
• Spices: peas, bay leaf.

Recipe for green tomatoes in gelatin with vegetables for the winter:

• Gelatin is soaked in boiled cool water.
• We wash and sterilize the jars.
• We cut the tomatoes into slices, onion into rings (if large - into half rings), rub the carrots on a coarse grater.
• We put spices, carrots and onions at the bottom of the container. Next, fill the jar with green tomatoes, put vegetables on top.
• We cook the brine: pour sugar, salt into the water, and after boiling vinegar. Add the swollen gelatin and stir thoroughly until it is completely dissolved and all ingredients are combined.
• Pour jars with marinade, close the lid.
• Gourmet, delicious tomatoes are ready. Bon Appetit!

Video recipe for delicious tomatoes in jelly for the winter

It is very easy to get tomatoes that taste like fresh ones. To do this, you must use a recipe for preservation with gelatin. Before starting cooking, it is necessary to sterilize the jar, soak the gelatin and prepare vegetables for harvesting (small and regular tomatoes, parsley, garlic, cut into slices, bell peppers and dill). Next, put all the ingredients in a container, cut the tomatoes into halves so that they are better saturated with brine.

To prepare a marinade for preserving tomatoes with gelatin, add salt, sugar, vinegar (apple or wine) to boiling water (1 liter). After boiling, add gelatin, mix thoroughly and pour the container. Roll up with a metal lid, turn upside down and put in a warm place. In order to get acquainted with the recipe and the preservation procedure in more detail, watch the video:

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 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 per 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 please take 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 place them tightly and always cut down - it will be more convenient to serve the dish when the jelly has hardened. 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 heaping tablespoon. 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 saucepan with hot water I 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

Preparing "stunning" tomatoes in jelly classic recipe similar to the previous one, just tinker a little 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.

Vegetables

Description

Tomato slices in gelatin for the winter- a unique snack that is not at all similar to similar winter preparations. A feature of this simple recipe is that the tomatoes cooked according to it have a dense and strong structure, and such an amazing result is completely impossible to achieve with conventional canning at home. Gelatin also allows you to preserve the bright red color of tomatoes, so that canned vegetables come out even more appetizing and attractive.

Our tomatoes are also unique in that the brine with which they are preserved for the winter thickens to a jelly-like consistency during cooling. This is very unusual and unusual, which makes our workpiece special. Any menu will perfectly complement and diversify marinated tomatoes in gelatin slices.

Preserve on this step by step photo Recipe tomatoes can be with additional vegetables. It can be either onions or any other vegetables. In any case, additional ingredients will have the same qualities as tomatoes. It is not recommended to preserve vegetables in gelatin without sterilization, as they will definitely become cloudy and tear off rolled lids. And you need to store tomato preparations prepared according to this recipe only in the refrigerator or other cool place.

So, let's start cooking!

Ingredients

Steps

First, bring the edible gelatin to the desired state. Pour the ingredient into a deep bowl and fill it with five hundred milliliters of boiled water. Leave the gelatin like this for the next sixty minutes to swell..



Next, pour the remaining two liters of water into the pan and add the prepared swollen gelatin. Put the mass on fire and keep it there until the gelatin granules are completely dissolved, periodically stirring the mixture with a wooden spatula.



In the hot marinade, add salt and granulated sugar, as well as table vinegar in the required amount. After dissolving the components, make the fire quieter.



Meanwhile, prepare the tomatoes. Wash them thoroughly and remove the stems. Try to use small, juicy, fleshy tomatoes.



Cut the vegetables into slices or halves and place them in dry sterile jars. Attention! The cut parts of the tomatoes should touch each other as little as possible..



Add cloves and black peppercorns to the packaged tomatoes. You can add your favorite spices if you wish.



Pour the hot marinade over the future snack and lightly cover with tin lids. To simplify the process, fill the jars with marinade using a watering can.



Now put the prepared blanks in a container with a lined bottom. Fill them with water and sterilize for twenty minutes. This manipulation must be done without fail, because it provides conservation with the possibility of long-term storage.



Roll up sterilized jars of tomatoes hermetically with a special key and cover with a warm blanket for the next three hours. After this, remove the blanks from under the blanket, wait until it cools completely and transfer to a cool room for further storage. Delicious pickled tomatoes in gelatin slices are ready for the winter. Now you will definitely have something to surprise and deliciously feed your loved ones at any time of the year.



Bon Appetit!

There are a huge number (more than a hundred are known) of home canned tomatoes. This is explained by their benefits and excellent taste. They are salted in barrels or glass jars, marinated, made in spicy filling, in their own juice, or harvested tomatoes in gelatin.

Jelly-like, gelatinous-looking products based on a colloidal food solution containing gelatin or pectin are very tasty and healthy for the body. Using this technology, not only meat or fish dishes are made, but also preparations for the winter, among which tomatoes in gelatin are especially popular.

Gelatin (from Latin word"gelatus") is a clear, colorless, brittle, tasteless solid derived from collagen, an animal product. It is widely used as a gel-forming product in the preparation of culinary products: it is found in some sweets, in marshmallows, in jelly, sometimes in ice cream and yogurt. There are several types of gelatin that can be added to food: some immediately, while others must be soaked in water in advance.

Recipe 1

This recipe is designed for canning in 800-gram glass jars. Tomatoes in gelatin prepared in this way are especially fragrant. Ingredients:

For canning (based on one jar):

• tomatoes optional;
• 1 onion, cut into rings;
• 3 bay leaves;
• 6 black peppercorns;
• 6 cloves of garlic, finely chopped
• 1 branch of dill.

For filling:

• 3 ½ cups of water;
• 1 ½ tablespoons (without top) of salt;
• 1 ½ tablespoons (without top) of sugar;

For the gelatin solution:

• 2 tablespoons (with top) of gelatin;
• 1 glass of cold boiled water.

Prepare a gelling solution. Gelatin is poured with water and left for an hour to swell. Put on fire and heat until gelatin is completely dissolved (but do not boil). Strain through a tissue paper.

Ready to fill. Dissolve salt and sugar in water, boil for a minute, add the entire gelatin solution and bring to a boil again.

In jars tightly stacked, interspersed with onions and spices, large slices of tomatoes. Pour hot solution with gelatin. Cork with metal lids, turn the jars over them, leave to cool. Transferred to the refrigerator.

Recipe 2

This method is for an amateur, cooking tomatoes in gelatin, you can adjust the taste by changing the ratio of spices. Ingredients:

For canning:

• tomatoes;
• onions, cut into rings;
• garlic, cut each slice across;
• Dill;
• Carnation;
• black peppercorns.

For 1 liter of brine:

• 3 tablespoons of gelatin;
• 3 sugars;
• 1 tablespoon of salt;
• ¼ teaspoon vinegar essence.

Gelatin is insisted in a small amount (about one glass) of water for two hours.

Boil the brine until the salt and sugar dissolve, cool. Gelatin is added, heated until it dissolves and filtered through a thick cloth. Pour vinegar essence into the finished solution.

Tomatoes, cut into quarters, are laid out in jars, shifting with onions and spices. Fill with hot brine, sterilize and tightly cork. Store in a cellar or refrigerator.

Recipe 3

According to this recipe, tomatoes in jelly are harvested for future use, using a minimum of ingredients. Take ripe and large tomatoes. For canning you will need products:

• tomatoes, in the amount necessary to fill the prepared glass jars, cut into quarters;
• onion cut into rings;
• 1 tablespoon of 9% vinegar per liter of filling.

For filling:

• 1 liter of purified water;
• 1 tablespoon of gelatin;
• 3 tablespoons of table sugar;
• 1 table spoon of salt.

Ready to fill. Gelatin is poured cold and kept for about forty minutes, salt is added and brought to a boil, stirred to dissolve all the gelatin. The filling is filtered through several layers of gauze.

Layers of tomatoes and onions are laid out in jars. Pour hot filling, pasteurize, add vinegar and roll up with metal lids. Tomatoes in gelatin are stored in the refrigerator or in the cellar.

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

Tomatoes in jelly without sterilization "Awesome"

Let me share first simple recipe- how to cook awesome tomatoes in jelly for the winter without sterilization. You can pickle tomatoes whole or in halves - whichever you prefer. Gelatin will not let them fall apart: the tomatoes will turn out elastic and tasty - almost like fresh ones. We will 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. spoons of salt;
• 3.5 st. spoons of granulated sugar;
• 1 st. a spoonful of vinegar 9%;
• 3-5 pcs. black peppercorns;
• 1 PC. bay leaf.

Cooking:

1. First, soak the gelatin in half a glass of water. We leave for an hour.
2. While the gelatin swells, sterilize the jars over steam. Pour boiling water over the lids for five minutes.
3. Let's process the tomatoes: clean them from the tails, wash them. You can cut them in half if you like.
4. Arrange the tomatoes tightly in clean jars.
5. Prepare the filling: pour water into the pan, heat over a fire. After boiling, add sugar, salt, peppercorns, bay leaf. Let it cook for 4 minutes, then add the soaked gelatin. We turn off the fire.
6. Mix well so that the filling becomes homogeneous. Add vinegar and mix again.
7. Pour tomatoes in jars with hot marinade, roll up lids. Turn over, wrap, leave for a day.

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

Advice: canned tomatoes in jelly they will be tastier if you hold them for a couple of hours in the refrigerator before serving.

Tomatoes in jelly: a recipe with onions

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

Ingredients:

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

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

Cooking:

1. Soak gelatin in a glass of water for an hour.
2. Sterilize the container for conservation.
3. Wash tomatoes, cut in half. If desired, you can remove the skin from them.
4. We clean the onion, wash it, cut into rings. We wash the dill, dry it.
5. Put a little dill and onion at the bottom of sterilized jars, then fill them tightly with tomatoes. Put the onion on top again.
6. For the marinade, boil water, dissolve sugar and salt in it. Add cloves, pepper, bay leaf. Let's cook 10 min. Turn off the heat, add gelatin and vinegar, mix well until dissolved.
7. Pour the tomatoes with marinade, cover with lids. Then we sterilize the cans with preservation for 15 minutes, placing them in a pot of hot water up to the shoulders. Place a board or towel on the bottom of the pot.
8. Carefully take out the jars, roll up the lids. Turn over, wrap.

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

Tomatoes in gelatin "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 are canning without vinegar. But we will store 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. onion;
• 3 garlic cloves;
• 1.5 liters of water;
• 2 tbsp. spoons of gelatin (25 g);
• 2 tbsp. spoons of salt;
• 100 g of sugar;
• Dill umbrellas, peppercorns, bay leaf, cloves - to taste.

Cooking:

1. Soak the gelatin granules in a glass cold water for 40 min.
2. Sterilize jars and lids.
3. Peel the onion, wash, cut into rings.
4. We free the bell pepper from the insides with seeds, wash, cut into strips.
5. Peel the garlic cloves, wash and cut into thin slices.
6. We pierce the washed tomatoes with a toothpick in several places or cut them in half.
7. At the bottom of the jars we spread dill umbrellas, bay leaf, peppercorns, cloves. Then lay out the layers of tomatoes, bell peppers and onions. Put garlic on top.
8. For dressing, heat 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.
9. We cover the jars with lids, sterilize in a wide saucepan for 10 minutes. Then we roll up.

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

Tomatoes in jelly "Eating"

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

Ingredients for three 0.5 l jars:

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

Cooking:

1. We begin the process by soaking the gelatin in half a glass of cool water. Let it swell for 40-50 minutes.
2. Sterilize jars and lids.
3. We process onions and garlic: wash, clean, cut. Chop the onion into half rings, cut the garlic in half lengthwise.
4. Pierce the tomatoes lightly in several places. You can also cut them into slices, cutting each fruit into four parts.
5. At the bottom of the jars lay the parsley, a clove of garlic. Fill halfway with tomatoes. Then lay out a layer of onions, then tomatoes again. Place onion and peppercorns on top.
6. Let's 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.
7. Pour marinade over vegetables and cover with lids. Sterilize for 10 minutes.
8. We take out the jars 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 are simply delicious and always a success. Not a single jar has gone to waste, everything is instantly eaten after opening.

Tomatoes with gelatin "Spicy"

Agree, there is not always time to soak gelatin in advance. In that case I use fast option pickling without soaking gelatin. It is also called: dry gelatin recipe. I'll tell you how to make excellent tomatoes in jelly in a quick way, with a variety of spices.

Tip: if you do not have the full set of spices indicated in the recipe, you can take not all. Focus on your taste and desire.

Ingredients (for two liter jars):

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

Cooking:

1. Sterilize jars and lids for cooking.
2. Wash vegetables, dill and leaves, spread on a towel to dry a little.
3. Onion cut into half rings. Bulgarian pepper - long pieces. Cut tomatoes and garlic in half.
4. In each jar we put half of the indicated ingredients: a dill umbrella, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Add coriander, mustard seeds.
5. Now lay out the halves of the tomatoes, alternating them with slices of sweet pepper, onion and garlic. Top each jar with salt and sugar according to the recipe.
6. Boil water in a kettle and pour vegetables in jars with it. Cover with lids, let stand for 5 minutes. Then carefully pour the brine back into the kettle or pan. Boil again, pour a second time, also for five minutes. Pour the boiling brine again.
7. Before the third filling, you need to pour gelatin into jars. Pour hot brine, pour vinegar essence. We roll with the key.

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

Agree, a very simple recipe for tomatoes in jelly for the winter without soaking gelatin. You'll have to fiddle a little with the triple fill, but otherwise everything is very easy. Any newbie can do it.

Delicious tomatoes in jelly "Latvian"

I will also share with you how to make sliced ​​tomatoes in jelly - a recipe in Latvian. We take tomatoes cut into thin circles or long slices. The number of components is calculated for 1 liter jar or 2 half-liter jars.

Ingredients:

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

Cooking:

1. Gelatin pour a glass of boiled cold water. We leave for forty minutes.
2. In the meantime, we sterilize containers for preservation - jars, lids.
3. Wash all vegetables well and pat dry. We clean the onion and garlic.
4. We cut the tomatoes into circles no more than 1 cm thick. Chop the onion into rings, cut the garlic into slices.
5. Pour 400 ml of water into a saucepan, bring to a boil. Add sugar and salt. Turn off the heat, add the gelatin, mix thoroughly and pour in the vinegar.
6. Put the washed dill, bay leaf, peppercorns in clean jars. Then tightly lay the slices of tomatoes, sprinkling them with onions and garlic.
7. Pour the tomatoes in jars with marinade, cover with lids. Sterilize in a wide saucepan for 15 minutes.
8. Carefully remove the jars from hot water, wipe, twist the lids. Turn over and wrap in a warm blanket.
9. After a couple of days, the jelly in 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. I recently saw this way of preserving tomatoes in jelly. I suggest you watch it.

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