Tomatoes in gelatin step by step recipe. Tomatoes in gelatin - recipe

And someone came up with the idea of adding gelatin to the usual marinade for preservation! The thing turned out to be very strange, but, surprisingly, useful and very tasty. Absolutely everything is eaten from the can! No ownerless brine with a lone tomato floating in it, which is rearranged back and forth, so as not to pour it out and wash the jar after itself. The jelly filling disappears almost before the vegetables themselves - it turns out so appetizing. And the canned tomatoes themselves, thanks to the thick "environment", perfectly retain their shape and rich taste. In a word, you should definitely prepare at least for samples tomatoes in jelly for the winter - awesome, fragrant, spicy and original. I have tried 2 recipes so far and am happy with both.

Close up tomatoes in spicy jelly brine without sterilization

Ingredients:

Output: about 2.5 liters.

How to prepare tomatoes in transparent jelly (step by step recipe with photo):

Cut the onion into moderately thin rings or half rings. You can safely increase its amount to about 1 kg, if you like, of course. The onion is also very tasty.
Select the smallest, prettiest and ripest tomatoes. Small fruits, when rolled up without mandatory sterilization, are better saturated with boiling water and jelly filling. Therefore, they will definitely not deteriorate before winter. In addition, small tomatoes fill jars more densely. Wash the vegetable. Inspect each tomato carefully so that there are no dark spots, cracks, dents and other defects on it. Make 3-5 deep punctures with a toothpick so that the middle of the tomatoes also warms up well when pouring.
For preservation, large 3-liter jars or smaller containers are suitable - 0.75-2 liters each. Rinse the selected container well, rub it inside and out with baking soda for disinfection. Glass should "creak" under the fingers. Divide spices into jars - peppercorns of both types, dill, bay leaf and peeled garlic cloves.
Lay out a layer of tomatoes. Top with a layer of onions. Alternate vegetables until the jars are full. Boil clean water. Pour the tomatoes up to the neck. Cover with clean lids. In order for the fruits to steam well and not to ferment until winter, you need to let them stand for 15-20 minutes (depending on the volume of the container).
In the meantime, prepare the gelatin filling. Pour the gelatin into a small bowl. Add about half a cup of hot (but not boiling) water. Stir. Let the mass stand so that the granules swell and partially dissolve.
Drain the liquid from the jars. She won't be needed anymore. Prepare the jelly base. Measure out 1.5 liters of water. Pour salt and sugar into it. Bring the marinade to a boil.
Add dissolved gelatin. Stir. As soon as you see the first signs of re-boiling, remove the filling from the heat.
Pour vinegar into jars. Pour the gelatin brine over the tomatoes and onions.
Roll up and flip. Wrap up and chill. The next day, when the jelly hardens, you can remove the preservation in the cellar. When stored in the refrigerator, the gelatin brine may become slightly cloudy. But this will not affect the taste.
Personally, I have such tomatoes stored until winter in a dark, dry, cool pantry. Never exploded. Tomatoes come out juicy, fragrant, just awesome. Jelly turns out fragrant, spicy and tender.

Simply awesome tomatoes in jelly based on dry gelatin with mustard

Required products:

Step by step simple recipe with photo:

For the preparation of preservation, you can use gelatin of any kind - in plates or granules (instant). The first must be soaked in warm clean water and wait until it dissolves. The second swells quickly, in a matter of minutes. Pour in the material. Stir. While the jelly base is being prepared, take care of the other ingredients of the workpiece.
Tomatoes are better to take small, fleshy, elongated. Wash the fruits. Remove the stems. Cut the pulp into 2-4 parts, depending on the size of the tomatoes.
Remove the seeds from the pepper pod. Cut into rings or thin strips.
Take jars of the required capacity. Clean them out with baking soda. Rinse several times. Put a clove of garlic, a few sweet peas and a clove on the bottoms. Send a third of sweet pepper there.
Fill the container with tomato slices, alternating them with the remaining pieces of bell pepper.
Prepare the marinade. The calculation of ingredients is given for 1 liter. If you need to make 3 liters of tomato brine, triple the amount of all ingredients. Pour water into a saucepan. Add mustard powder, salt and sugar. Cook over low heat until the marinade boils. Stir to speed up the dissolution of dry ingredients. Do not increase the heat intensity to bring the brine to a boil faster. Mustard at a rapid boil will give abundant foam.
Remove the liquid from the stove. Immediately pour in the swollen gelatin. Stir until smooth.
Pour in a spoonful of vinegar.
Pour the hot mustard jelly over the tomato halves. Cover with lids. Sterilize in a large pot of boiling water for 12 minutes (liter jars). It takes 18 minutes to sterilize preservation in a 3-liter container. The countdown starts after the liquid boils in the sterilization tank.
Seal the workpiece hermetically. Turn upside down. Wrap up with a blanket. When the preservation has cooled, put it in a cold place before winter.

Tomatoes in gelatin constantly divide the invited guests into two camps - some are absolutely indifferent to them, for the sake of others I reopen another jar. Tomatoes prepared in this way are very unusual for us both in appearance and taste. The gelatin makes them look fresher. They bear little resemblance to marinated, maybe a little bit like salted or sour.

This blank is great as a snack, lovers will sweep it off the table first. Very dense, unlike other types of canned tomatoes, which allows them to stand out from other canned tomatoes.

Tomatoes in gelatin for the winter in liter jars: a recipe with a photo step by step

This recipe is slightly sweet and would rather complement potatoes and meats than alcoholic beverages. Harvesting is more like children and women. Optionally, for more piquancy, lay either chili pepper rings or dill inflorescences on the bottom.

Ingredients (liter jar):

tomatoes - 650 gr.;
onion - 1 small head;
bay leaf - 1 small;
black pepper and allspice peas - 5-6 pcs.;
parsley or leaf celery - 2 small sprigs;
garlic - 2-4 cloves.

Ingredients for the preparation of the marinade based on 1 liter. water:

vinegar 6% - 1 tbsp;
sugar 3 tbsp without tubercle;
instant gelatin - 1 tbsp. (15 gr.).

How to cook tomatoes for the winter in gelatin

We warm the water a little, it should be a little warmer than room temperature.
Dissolve gelatin in warm water. Mix and leave for 30-40 minutes. Such time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And you don't have to cook at all.
Tomatoes for harvesting are selected small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and middle with a sharp knife (stalk). Cut into halves.
Peel and wash a small head of onion. Cut into wide rings of 0.5 mm. thick.
Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
We prepare the jars - we wash them without detergent, but only with soda, pour over boiling water from the kettle and dry completely.
We put parsley or celery, onion rings and slices of garlic, spices in jars. We put all the seasonings, we will not put anything else on top.
Fill jar with chopped tomatoes cut side down. We do not crush tomatoes, you can only shake the jar slightly. We fill it up to the shoulders or a little higher.
Marinade preparation. Boil water and dissolve sugar and salt.
Turn off the gas, pour in water with gelatin and vinegar, mix well. The gelatin should completely dissolve. If undissolved lumps remain, strain the marinade through a fine sieve.
Pour in the marinade, slightly cover with lids, but do not roll them up yet.
Pour hot water into a large saucepan and set the jars. Water should be shoulder-deep. As soon as the water boils, we sterilize for 15 minutes.
We take out the jars and roll up the lids. In order for the workpiece to be completely ready - turn the jars upside down and cover with a blanket. Don't worry, the marinade will be liquid right away, but as it cools it solidifies.

For storage, turn over and rearrange the jars in the cellar.

Tomatoes with onions in gelatin for the winter: a recipe

For today's recipe, we need tomatoes, and we will close them not in a simple marinade, but in jelly. The recipe is interesting, tasty and not quite simple. Those who have ever rolled tomatoes will easily repeat it.

What we need:

tomatoes - 1.5 kg;
onions - 2 pcs.;
dill - inflorescences, umbrellas;
water - 700gr;
sugar - 2 tablespoons;
vinegar - 1.5 tablespoons;
black peppercorns - 3-4 pcs.;
bay leaf - 2 pcs.;
gelatin - 1 tablespoon;
salt - 1 tbsp.

How to close these tomatoes:

Tomatoes in gelatin without sterilization: a simple recipe for the winter

Dedicated to all lovers of pickled tomatoes in a jelly-like filling. This recipe is so simple that it does not even require sterilization and is perfectly stored all winter in the cellar. The taste of the marinade can be supplemented by adding more vinegar or salt. If you want the preservation to have a bright taste, then you should not reduce the number of ingredients.

Ingredients (based on a half-liter jar):

500 gr. tomatoes;
several branches of fennel constellations;
onion - 1 pc.;
purified water - 500 ml;
sand sugar half a tablespoon;
vinegar - half a tablespoon;
bay leaf - 1 pc.;
garlic - 1 pc. ;
gelatin - 12 gr.;
salt - 7 gr.

How to make tomatoes in gelatin for the winter according to this recipe

Tomatoes in jelly slices for the winter awesome

If you pay attention to the winter menu, then it always contains snacks in the form of cucumbers or tomatoes, they make our dinners varied, by and large even tastier. These vegetables are the most popular for seaming, so every housewife keeps several proven recipes in stock to make preparations for the winter. Canned tomatoes are a favorite in any home and every family cannot resist canned vegetables, especially if they are marinated according to a special recipe. This is the recipe that I present to you today. Sliced tomatoes in jelly with the addition of dry mustard are more like a salad and will be the highlight of your holiday and family feast. For cooking, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will ultimately give the tomatoes an incredible taste, and they will turn out to be truly spicy. And sweet pepper will fill everything with its aroma.

Grocery list:

700gr. ripe tomatoes;
1 small sweet pepper;
1 clove of garlic;
1-2 pcs. dried cloves;
1 tsp dry mustard;
2-3pcs peppercorns;
1 tbsp gelatin;
2 tablespoons Sahara;
1st.l salt;
1 tbsp 9% vinegar;
1 liter of water for marinade + 100 ml. for gelatin.

Cooking tomatoes slices according to this recipe:

Tomatoes in jelly filling are an unusual savory snack that will perfectly complement the festive feast. Both sliced and cooked whole, it will win the hearts of your guests, and all your friends will ask you for recipes.

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

Medium difficulty

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

Useful properties of gelatin

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

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

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

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

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

in Latvian

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

Ingredients:

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

Cooking

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

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

With greenery

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

Ingredients :

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

Cooking

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

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

Cherry tomatoes with spices

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

Ingredients :

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

Cooking

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

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

Zelenushki with carrots and onions

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

Ingredients:

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

Cooking

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

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

Assorted cucumbers

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

Ingredients :

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

Cooking

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

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

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

Other homemade recipes

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

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

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

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

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

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

We will act like this:

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

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking progress step by step:

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

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

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

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

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

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

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

Tomatoes in jelly for the winter - awesome snack

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

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

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

We will need:

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

We act in this way:

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

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

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

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

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

Tomatoes in jelly with onions - awesome preparation for the winter

You can see the whole cooking process visually here.

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

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

We will need the following components:

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

Cooking instructions are as follows:

Step 1. Sterilize jars and lids.

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

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

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

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

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

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

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

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

Bon Appetit!

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Photo gallery: Tomatoes in gelatin for the winter - recipes with photos without and with sterilization. Simple step by step recipes for delicious tomatoes in gelatin with onions and parsley

Canned fruits and vegetables allow you to significantly diversify the menu in the cold winter months, as well as replenish body reserves with vitamins. Therefore, during the harvesting season, the housewives try to “load” the pantry, cellar and other bins as much as possible - they pickle, salt, make jam and make salads. Many prefer proven twist recipes, the results of which are consistently predictable and "tested" on home and guests. And for others, the annual conservation period is an occasion for culinary experimentation with ingredients and spices. Today we will go the second way and cook tomatoes in gelatin for the winter - a great way to “attach” too large or cracked tomatoes that have not been selected for pickling. We offer you several step-by-step recipes with photos of gelled tomatoes for the winter: without sterilization and with it, with onions and other vegetables, with parsley. Delicious and original!

Tomatoes in gelatin with onions for the winter - a step by step recipe with a photo

Tomatoes in gelatin

For this workpiece, dense “meaty” small-sized tomatoes are best suited. Tomatoes preserved for the winter in gelatin go well with onions - it gives the marinade a delicate sweetish aftertaste. It turns out such an original vegetable jelly, which goes well with hot main courses, and also looks extremely impressive when served. Use our step-by-step recipe with a photo of tomatoes in gelatin - and in winter you will definitely have something to surprise your guests with! The number of tomatoes, onions, garlic, peppers and bay leaves indicated in the recipe is based on one liter jar.

Ingredients for harvesting tomatoes in gelatin with onions for the winter

tomatoes - 700 gr.
onion - 1 pc.
bay leaf - 1 pc.
black pepper - 8 peas
garlic - 2 cloves
sugar - 1 cup
salt - 0.5 cups
table vinegar - 2 tbsp.
gelatin - 1.5 tbsp.
water - 3 liters

Step-by-step instructions for cooking tomatoes in gelatin with onions

Delicious tomatoes in gelatin for the winter - a recipe without sterilization

Tomatoes in gelatin without sterilization

According to this recipe, tomatoes in gelatin are prepared for the winter without sterilization, which significantly reduces the time for canning. For blanks, you can use tomatoes of large sizes or with minor defects on the surface - the fruits are still cut into slices. Ready-made tomatoes with gelatin are delicious and fit perfectly into the “still life” of the festive table.

The list of ingredients for the recipe for tomatoes in gelatin for the winter without sterilization:

tomatoes
sugar - 3.5 tbsp.
salt - 2 tbsp.
vinegar 9% - 1 dessert spoon
gelatin in granules - 10 gr.
black peppercorns - 3 - 5 pcs.
bay leaf - 1 pc.
water - 1 liter

The procedure for preparing tomatoes in gelatin without sterilization:

Soak gelatin in water to swell.
According to the recipe, the amount of spices, salt and sugar is calculated for one liter jar, so it is better to take just such containers. Banks are thoroughly washed and sterilized in any convenient way.
We cut clean tomatoes into halves or quarters (if the fruit is large) and pack them tightly in jars.
We prepare the brine - boil water in a saucepan and add spices (salt, sugar, pepper, bay leaf). Keep on fire for another 5 minutes, and then add the prepared gelatin and mix everything together.
Pour the brine into jars, roll up the lids and, after cooling, take them to the pantry.

Delicious tomato recipe with gelatin and parsley

Tomatoes in gelatin for the winter

Tomatoes canned in jelly with spices acquire an original taste and aroma. Such a dish attracts with its appetizing appearance, so it definitely won’t be “lost” on the table - you immediately want to try it. Our Gelatin Parsley Tomatoes recipe will add a touch of sophistication to your daily and holiday menus.

Tomatoes with gelatin and parsley - ingredients for a delicious preparation

cream tomatoes
allspice
Carnation
parsley (green or root)
sugar - 6 tbsp.
salt - 1.5 tbsp.
vinegar 9% - 2 tbsp.
instant gelatin - 1 tbsp.
water - 1 liter

Delicious tomatoes with gelatin and parsley for the winter - a step-by-step recipe description

We wash the tomatoes, cut into two halves and cut off the stalks.
For canning, we take liter jars, which must first be sterilized. Pour allspice (2 - 3 peas), cloves (1 pc.) And chopped herbs or parsley root into each container. Then we lay the cut tomatoes, trying to place each slice down.
In boiling water, add salt, sugar and gelatin according to the recipe. Add vinegar and stir thoroughly.
Pour the tomatoes in jars with hot marinade and cover with lids. Now you need to sterilize in hot water for 10 minutes.
Roll up, turn over and cover with a warm blanket. A day later, the cooled cans are attributed to the rest of the blanks for the winter.