Tomatoes in jelly for the winter

Sometimes in the cold season, you want to please yourself with various goodies from last summer. Unfortunately, most summer products can not be stored for a long time, so humanity had to come up with canning. This is a great and tasty way to preserve food until the next harvest, or even longer.

In addition, canned vegetables acquire in their taste characteristics all new and new various shades.

To save many of your favorite tomatoes, just pickle them or pickle. There are many ways to do this. One of them - cook tomatoes in jelly.

Recipe of tomatoes in jelly for the winter

Composition:

• Small tomatoes - 2 kg
• Onions - 3 heads
• Black peppercorns - 5-7 pcs.
• Sweet pepper peas - 5-7 pcs.
• Dill inflorescences
• Bay leaf - 3-5 pcs.
• Garlic
• Water - 1.5 L
• Sugar - 0.5 tbsp.
• Gelatin - 25 g

Cooking:

1. Wash tomatoes thoroughly before cooking. Then make punctures on all sides with a toothpick. Onion cut into rings.
2. Banks and lids must be sterilized. After the jars are sterilized, place bay leaf, garlic, peppercorns and dill on the bottom. Tomatoes and sliced ​​onions lay in a jar in layers, which should alternate with dill buds.
3. Prepare gelatin for pouring. To do this, pour it into a cup and fill it with a glass of water. In this state, leave the gelatin to swell for 40-60 minutes. In the water that you have left you need to dissolve the salt and sugar. Bring the resulting solution to a boil. Gelatin, which is already swollen, add to the solution, mix thoroughly, but do not boil.
4. The resulting marinade pour the tomatoes in banks. Then put the lids on the jars and place the container in warm water for sterilization. Bring water to the boil in it and sterilize the container in it for about 10 minutes. After this cover you need to immediately roll up. Banks turn upside down and leave to cool under a fur coat.

Tomatoes in jelly for the winter with sweet pepper

Composition:

• Tomatoes
• Sweet pepper - 3-4 pcs.
• Garlic - 1 head
• Onion - 4 pcs.
• Gelatin - 6 tbsp. l
• Salt - 3 tbsp. l
• Sugar - 1 tbsp. l
• Pepper - to taste
• Dill seeds - to taste
• Cloves to taste
• Bay leaf

Cooking:

1. Onions and peppers must be cut. Onion cut into rings, and pepper - straws or half rings. Cut the garlic into thin slices.
2. Tomatoes need to be split. Those that are smaller, cut in half, large, divided into 4 parts.
3. Before you start cooking vegetables, put the jars for sterilization. This should be done in order to save time, because you can only make tomatoes in sterile jars. If you do not know how to do this, use an aluminum teapot. Pour half a kettle of water and put on fire. Bring the water to a boil, then set the jar so that it is neck down. Thus, the three-liter jar will be sterilized for about 20 minutes.
4. Now you can put prepared vegetables in a jar. This can be done in layers or mixed.
5. It is also necessary to prepare the marinade. Take 2.5 liters of water (for 2 cans) and bring it to a boil. During the time that the water is boiling, add 3 tbsp to each jar. l gelatin.
6. Put all spices, salt and sugar in boiling water. The minimum amount of salt that needs to be added to the marinade is 3 tbsp. l Add the rest of the spices and sugar to taste.
7. Marinade must be boiled for 5 min. Then pour the contents of the jar to the neck with a ready marinade. Covers must be rolled up. Now you can put the jars in the cellar, after cooling them.

Tomatoes in jelly for the winter

Composition:

• Tomatoes
• Garlic - 1 clove
• Dill inflorescences
• Vinegar 9% - 1 tbsp. (per 1 l)
• Water
• Salt - 1.5 st.l.
• Sugar - 2 tbsp.
• Bay leaf
• Pepper Peas
• Gelatin - 1 tsp.

Cooking:

1. Banks for tomatoes in jelly for the winter must be sterilized. At the bottom of the prepared cans, place the umbrellas of dill and 1 clove of garlic. Cut tomatoes into slices (approximately 4-6 parts). Put them in a jar on top of the fennel blossoms.
2. Cook the marinade. Water you need about half a liter per liter jar of tomatoes. Thus, a liter of marinade you should be enough for 2 liter jars of tomatoes.
3. To prepare 1 liter of marinade, take the 1st fl. vinegar, 1.5 tbsp. salt, 2 tbsp. sugar, peppercorns and bay leaf. All this add to the water. Water with all the ingredients should boil. After boiling, remove the dishes from the stove, add 1 tsp to the marinade. gelatin. All components of the marinade mix thoroughly and pour the marinade over the jars. Cover the jars with sterilized lids, and sterilize the jars with tomatoes for about 10 minutes. After that, leave the tomatoes in the jelly to cool in a warm place, pre-wrapped banks.

Small tomatoes in jelly for the winter

Composition:

• Tomatoes (small) - 2 kg
• Black pepper peas - 3 pcs.
• Allspice - 3 pcs.
• Dill inflorescences (parsley sprigs)
• Bay leaf - 1-2 pcs.
• Onions - 0.5 kg
• Garlic
• Water - 1.5 L
• Sugar - 0.5 tbsp.
• Salt - 2 tbsp.
• Gelatin - 2 tbsp. (25g)

Cooking:

1. Onions must be peeled and cut into rings. Tomatoes chop toothpicks from different sides.
2. Take the sterilized jar. Place bay leaf, black peppercorns and sweet peppers in the bottom.
3. Tomatoes, onion rings and dill inflorescences lay in layers.
4. To make the marinade, pour the gelatin into a bowl and fill it with cold water (1 tbsp.), Stir and leave for 40 minutes. Add salt and sugar to the remaining water. Bring all to a boil.
5. In the hot marinade add gelatin, bring to a boil, stirring.
6. Fill the jars with tomatoes with the finished marinade and cover with sterilized lids. Banks, place in a saucepan with warm water and bring to a boil. Sterilize the jars in this way for 10 minutes.
7. Roll the lids, turn the jars upside down and leave to cool.

Tomatoes in jelly will be for you a delicious part of the winter table. In addition, they differ from the usual pickled tomatoes, so it will be especially pleasant for you to try them. Choose the best recipe for you and enjoy the wonderful taste of these canned products.

Enjoy your meal!