Recipe for tomatoes in gelatin. Tomatoes in jelly: recipe with onions. Delicious tomatoes in jelly “Latvian”

Tomatoes in jelly for the winter - original recipe, which will not be difficult to translate into reality even for an inexperienced housewife. The tomato dish turns out juicy, with unusual taste. Will serve great side dish, and most importantly, retains all the beneficial properties.

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

Tomatoes of any size are thoroughly washed to remove dirt and the roots are cut off. Then they need to be filled cold water and leave for 35 minutes. If the tomatoes are large, then cut them into small slices. Small fruits are suitable for whole rolling. How will it go right time, the water is poured into another container.
One onion is cut into half rings.
A couple of cloves of garlic are peeled and finely chopped using a knife or grater.
In sterilized glass jar Sprigs of dill, a couple of bay leaves, chopped garlic and onion, pepper are placed on the bottom sweet pea 3 – 4 pieces. You can additionally add bell or hot peppers for added spice.
Then they begin to lay the tomatoes. Do not put too much pressure on them when laying them to prevent cracking.
An important step is preparing the marinade. The water in which the tomatoes were soaked is put on fire. After the liquid boils, add 35 g of sugar and 10 g of salt. The fire is turned off after the grains have dissolved. Allow the marinade to cool slightly. Then pour in 90 ml vinegar and 35 g gelatin.
Fill vegetable slicing in a jar with the resulting marinade and be sure to sterilize for 25 minutes.
Roll up iron lid, turn it over and wrap it in a warm blanket until it cools completely.

Marinated tomatoes are very tasty. If you carry out all the steps step by step, then there will be no problems in the process, and everyone will like the dish.

Tomato jelly without extra effort

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

Cooking tomatoes in jelly begins by washing, removing the roots and cutting into slices if the variety is large.
Peel two medium onions and cut into small slices.
The garlic cloves are also peeled and finely chopped.
Place the prepared spices and herbs on the bottom of the prepared jar: Bay leaf, dill branches, garlic and onions.
The tomatoes themselves are laid out in dense rows.
To prepare delicious marinade, you need to put two liters of water on fire. As soon as the water boils, add 90 g of salt and sugar. 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, 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 you with their taste; the recipe without sterilization will be simple for absolutely all housewives. Onions add a certain flavor to the fruit. The amount of ingredients in the preparation is calculated for a jar with a capacity of one liter. Detailed instructions will help you cook:

To prepare tomatoes for the winter, place the tomatoes in boiling water for a couple of minutes and then add cool water to soak.
Gelatin about 10 g is poured warm water for swelling.
The soaked tomatoes are cut into rings, and the onion is cut.
In a jar that is pre-sterilized, sliced tomatoes and onions are laid out in layers.
For the marinade you will need a liter of water, to which add salt, sugar, allspice, 10 g gelatin. The marinade needs to be boiled for about four minutes, and then poured over the vegetables in the jar.
The workpiece is ready for rolling.

According to many reviews experienced housewives, dishes with tomato slices with gelatin are simply finger-licking!

Famous recipe with sunflower oil

Many vegetable growers, growing tomatoes in their beds, make preparations for the winter. Reviews from experienced housewives offer a variety of recipes:

“I’ve made tomatoes in jelly for the winter more than once. Everyone in the family loves the taste juicy dish. For pickling, I choose tomatoes that have thick skin and small size.

How to cook tomatoes is not difficult. First you need to make the marinade. To a liter of boiling water I add 45 g of salt, 60 g of sugar, a couple of cloves, and boil the whole mixture for another three minutes. Turn off the heat and let the marinade cool. After this, pour in 70 ml of vinegar.

Cut larger tomatoes into four slices. After cutting the tomatoes, I place them on the bottom of the glass container. I pour in 35 ml sunflower oil, I put a couple of bay leaves, allspice about 5 peas, 3 whole cloves of garlic. I fill half the jar with cut tomatoes and add about 45 g of gelatin. I fill the second half of the jar with tomatoes, and put onion half rings 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 time it for five minutes, then turn off the heat. You need to roll up the cans while they are hot.”

The recipe for tomatoes in gelatin has been tested by many users, so you can prepare it yourself without fear, using the recommended proportions.

Additional green component

Tomatoes in jelly for the winter will acquire an interesting taste if you add parsley. To implement the recipe for tomatoes with gelatin for the winter, select a kilogram of ripe, high-quality tomatoes, sterilize the glass container in which the products are supposed to be stored all winter.

How to prepare tomatoes in jelly without sterilization:

Tomatoes are cut into small slices.
Place two bunches of parsley and one bunch of dill at the bottom of the jars.
Place tomato slices on the greens up to the middle of the jar.
Add 40 g gelatin and fill the remaining space with tomatoes.
Place a layer of onions on top.
The marinade is easy to prepare. Bring a liter of water to a boil, add 45 g of salt, 90 g of sugar and leave to boil for another 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 ready for long-term storage!

Vegetable mix

Tomatoes in gelatin for the winter in combination with other vegetables will be remembered for their taste. You can preserve it with cucumbers and bell peppers.

The recipe is easy to follow:

Prepared vegetables are washed, roots are cut off, and chopped into slices.
A prepared set of spices (herbs, peppercorns (3 pcs.)) is placed in the jars.
Then lay tomatoes, cucumbers, onions and bell peppers in layers 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 continued by vegetable layers.
Bring two liters of water to a boil, add 100 g of salt and sugar, boil for a few more minutes and add about 180 ml of vinegar.
A jar of vegetables is filled with marinade, rolled up, turned over and wrapped in a warm blanket.

Tomato slices in gelatin, rolled together with other vegetables, have a very interesting taste that will not leave anyone indifferent.

Vegetables

Description

Tomato slices in gelatin for the winter– a unique snack that is not at all similar to similar ones winter preparations. The peculiarity of this simple recipe is that the tomatoes prepared 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 helps preserve the bright red color of tomatoes, thanks to which 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 as they cool. This is very unusual and unusual, which is what makes our preparation special. Any menu will be perfectly complemented and diversified by sliced marinated tomatoes in gelatin.

Canned according to this step by step photo recipe tomatoes can be with extra vegetables. This can be either onions or any other vegetables. Anyway additional ingredients will have the same qualities as tomatoes. It is not recommended to preserve vegetables in gelatin without sterilization, as they will certainly become cloudy and tear off the rolled-up lids. And store tomato preparations, prepared according to this recipe, only need to be in the refrigerator or other cool place.

So, let's start cooking!

Ingredients

Steps

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

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

IN hot marinade add salt and granulated sugar, as well as table vinegar in required quantity. After dissolving the ingredients, turn the heat down.

Meanwhile, prepare the tomatoes. Rinse 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. If you wish, you can supplement the preparations with your favorite spices.

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

Now place the prepared pieces in a container with a lined bottom. Fill them with water and sterilize for twenty minutes. This manipulation must be done, because it provides preservation with the possibility of long-term storage.

Seal sterilized jars of tomatoes 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 they cool completely and transfer them to a cool room for further storage. Delicious marinated tomatoes sliced in gelatin 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!

Looking for some original recipe vegetable pickles? Are you especially interested in tomatoes? So that the taste would be different, and appearance, without unnecessary hassle? All this is possible! I suggest you make tomatoes in jelly for the winter.

Yes, yes, with jelly. Usually we see gelatin in some desserts, jellied meats, jellied dishes, but to make preserves with it - even in a dream this does not occur to anyone. But seriously, this is a very popular and quite ancient technique for preparing winter preparations.

Anyone who tries this snack once will then make it again and again every year. After all, it is beautiful, tasty, unusual and very simple. This is the best thing if you want to pleasantly surprise your guests at the festive table.

Below are 3 step by step recipe(one is sweet, the second is more spicy, and the third is the simplest). There are also a couple of videos on the topic, in which everything is presented as clearly and understandably as possible. In general, I wish you in advance Bon appetit(yes, yes, I know that I will have to wait a couple of months for the tomatoes to marinate).

Recipes

A simple recipe for tomatoes in gelatin for the winter with onions

Let's start with classic recipe which most people like. The tomatoes are slightly sweet and very spicy.

Let's add a little more here for flavor. onions. Someone puts horseradish, all sorts of leaves - this is all at personal discretion.

Required ingredients:

Tomatoes – 1 kg (for 2 liter jars);
Onion – 1 head;
Water – 1 liter;
Sugar – 2 tbsp. spoons;
Salt – 1 tbsp. spoon;
Gelatin – 1 teaspoon (for each jar);
Allspice peas – 5 pcs.
Vinegar (70%) – 1 teaspoon;

Let's start cooking

Let's start by soaking the gelatin. We do everything according to the instructions written on the packaging. I will just note that the quantity should be 1 teaspoon per 1 small jar (0.7-1.5 liters).
Next we deal with vegetables. Wash the tomatoes, cut out the stalks, then cut them into slices or circles about 1-2 centimeters thick.
We do the same with onions; you don’t need to chop them too much.
Rinse the jars and dry them in the oven at low temperature.
Next, put a few peppercorns in each jar, maybe a couple more bay leaves and other spices.
Now fill the jars with tomatoes and onions. They can be made in layers, alternated with each other, or you can simply lay the entire onion on top of the tomatoes.
Let's make the marinade. Pour water into a saucepan and add the swollen gelatin. This also includes salt and sugar.
Bring to a boil, stir until all ingredients are dissolved.
Pour the hot marinade into the jars, cover with lids, sterilize for 10 minutes, then add 1 teaspoon of highly concentrated vinegar to each jar. Roll up the lids tightly - everything can be put away in a dark place until it cools completely.

Spicy tomatoes in jelly with carrots

This option is similar to the previous one, but here instead of onions there will be grated carrots, and we will also add a little chili pepper for spiciness.

Just imagine! A cold appetizer with a warming spiciness - you need to try this!

Many people are looking for recipes without soaking gelatin. I don't know what to say about this. What’s so difficult about pouring a couple of tablespoons of gelatin 20-30 minutes in advance?

Ingredients:

Tomatoes – 1 kg.
Carrots – 150-200 g.
Water – about 1 liter.
Sugar – 80 g.
Salt – 45 g.
Hot pepper – 1-2 pods;
Black peppercorns – 1 tbsp. spoon;
Lavrushka - several leaves;
Vinegar essence – 1 tbsp. spoon;

Let's start marinating

Pre-soak the gelatin with a glass of water. Usually it swells well within 30 minutes.
Wash the tomatoes and cut into small slices. Three carrots on a grater. It is here not as an independent product, but as an additive for brine.
Pour a liter of water into a saucepan, add all the herbs and spices, and put it on the stove. When it boils, add gelatin and pieces hot pepper and grated carrots. Cook for 5 minutes, then add vinegar.
By this time, the jars should already be sterilized and filled with tomatoes. Pour in the hot marinade, close the lids loosely, and send to sterilize. water bath. 10 minutes for small jars, 15-20 for those over 2 liters.
Next, screw on the lids, turn over, and cover with a thick towel. It will take 1.5-2 days to cool down, then the jars can be put into the cold.

Well, how can we not mention the wonderful homemade ones! You won't even need vinegar there.

Awesome tomatoes in jelly for the winter without sterilization

And this is the most delicious, simplest, most convenient recipe. That’s why they call him “awesome” or “finger lickin’ good.” Here optimal set spices that improve, but do not interrupt the taste of tomatoes.

And so that there is no need for long and tedious sterilization of the jars, we will simply pour boiling marinade over everything twice. Well, you can’t do without vinegar, the main preservative.

We need:

Meaty tomatoes – 1 kg.
Onions – 2 pcs.
Sugar – 110 g.
Table salt – 65 g.
Water – approximately 2 liters;
Gelatin (quick) – 4-5 teaspoons;
Vinegar (9%) – 30 ml.
Bay leaf - several;
Mixture of peppers (peas) – 1 tbsp. spoon;
Cloves – 3-5 pieces;

Canning process

Fill the gelatin with water in advance so that it swells for 30 minutes.
If the tomatoes are large, they must be cut into slices. If these are small tomatoes, then they can be laid entirely. We also cut the onion into half rings.
Rinse the jars with boiling water, then add the tomatoes and onions.
Cook the brine. Pour water into a saucepan, stir sugar and salt in it, add cloves, pepper, bay leaves. Bring to a boil, after a couple of minutes add gelatin, cook for another 3 minutes, add vinegar and stir.
Pour the boiling marinade into the jars, cover with lids and leave for 10 minutes.
Carefully pour the marinade back into the pan and bring to a boil again. Fill the jars again.
To guarantee, you can do the same operation again, but for many, two such fills are enough. So see for yourself.
The lids must be sterile and screw tightly. Next, you need to put the cans upside down and wrap them in a blanket.

Something all about red, and about red tomatoes. What if you do ? I suggest you familiarize yourself with worthy options!

In the cold winter months, canned vegetables and fruits significantly allow you to diversify the menu, as well as replenish the body with essential vitamins. Therefore, housewives try as much as possible to “load” the bins in the pantry and cellar - they cook jam, compotes, pickle vegetables, salt them, and make salads. Most people trust proven recipes that are predictable and tested on family and friends.

Others are looking forward to the preservation period in order to experiment with ingredients and spices, and discover new, interesting, and sometimes unusual recipes for their family.

As you probably already guessed from the title of the article, today we will take the second route and prepare tomatoes in gelatin for the winter - this is an excellent solution when you have cracked or overcooked ones. big tomatoes, which are not suitable for canning entirely. I present to you a selection of proven recipes for jelly tomatoes, with and without sterilization, with onions, parsley and other vegetables.

This recipe is prepared without sterilization, which significantly reduces the time for preservation and preserves useful material and vitamins, which are so important for the body during the cold season.

Ingredients:

Water – 2 l;

Sugar – 100 gr.;

Salt – 60 gr.;

Peppercorns – 3 pcs.;

Bay leaf – 3 pcs.;

Vinegar 80% - 25 ml;

Gelatin – ½ tsp;

Tomatoes – 750 gr.;

Onion – 2 heads;

Carnation.

The amount of ingredients in the recipe is indicated for 1 two-liter jar.

Preparation:

First, soak the gelatin in a glass of cold water for an hour. During this time, we will prepare the vegetables for preservation and make the marinade.

Tomatoes for canning according to this recipe should be red, firm, and without damage. They need to be washed, prick each tomato with a needle and carefully place in a bowl.

Onions, peel, rinse and cut into thin rings.

Next, let's start preparing the marinade. Pour water into the pan and put it on fire. When the water boils, add salt, sugar, pepper, bay leaf and cloves. Stir and boil for another 5 minutes, then pour in the vinegar and add the swollen gelatin, which needs to be soaked an hour before preparing the marinade, and boil for another 3 minutes.

According to the recipe, we do not sterilize the tomatoes, but the jars must be sterilized before storing the tomatoes. After we have sterilized the jars, fill them up to the hangers with layers of tomatoes and onions.

Fill the filled jars with boiling marinade and cover with a lid, let the marinade cool. Then pour the water into the pan and boil it again and pour it over the tomatoes a second time. The third time we do the same thing, only we don’t drain the water, but close the jar tightly with a lid. Turn the lid down, cover with a warm towel and leave until completely cool!

Before serving, place the tomatoes in the refrigerator to allow the jelly to thicken!

Bon appetit!

Awesome tomatoes in jelly for the winter - you'll lick your fingers. Photo recipe:

Canned tomatoes for the winter with the addition of gelatin will appeal to many people and will be remembered for a long time! In addition, the recipe is very simple, even inexperienced housewife, and the resulting taste will surprise you with its similarity to fresh vegetable! Let's start cooking...

Ingredients:

Tomatoes - 600-700 gr.

Onions - 1 pc.

Parsley - 2 sprigs

Garlic 2-3 cloves

Allspice peas - 6 pcs.

Gelatin - 1 tbsp. l.

Water - 1 liter

Sugar - 3 tbsp. l.

Salt - 1.5 tbsp.

Vinegar essence - 1 tbsp. l.

Cooking process:

First of all, we need to wash and sterilize the jars and boil the lids.

Peeled and washed onions in water, cut into thin rings.

Cut the parsley, previously washed and dried, into medium pieces.

My tomatoes are medium-sized, so I cut them in half, if they are large, then we cut them into 4 parts. I will preserve red and yellow tomatoes.

When all the vegetables are prepared, put one dill umbrella, 3 cloves of garlic, 4-5 onion rings, parsley, 3-4 allspice peas into jars.

Then fill the jar with tomatoes, placing a few more onion rings on top.

So, let's fill each jar.

Let's start preparing the marinade: add salt and sugar to boiling water and stir until completely dissolved, then turn off the heat and leave the marinade on the stove for 3 minutes.

Meanwhile, while the marinade is standing, we pour a little less than a tablespoon of gelatin into the jar. My jars are liter.

Add to the pan with the marinade vinegar essence, mix and fill the jars. Gelatin immediately begins to dissolve.

Place the jars in a deep saucepan and sterilize for 20 minutes from the moment of boiling. Don't forget to put a towel on the bottom.

Screw the lids on the jars and turn them over.

Before serving, you need to put it in the refrigerator for 2-3 hours so that the jelly hardens!

Awesome tomatoes ready in jelly! I hope you enjoy this recipe, it's my family's favorite!

Super tasty tomatoes in jelly for the winter without vinegar

Another very tasty one quick recipe preparing tomatoes in jelly for the winter.

Ingredients:

Tomatoes - 700-800 gr.

Onion - 1 medium onion

Garlic - 3 cloves

Gelatin - 1.5 tsp.

Sugar - 2 tbsp. spoons

Salt - 1 tbsp. spoon without slide

Water - 400 ml

Citric acid - 1/3 teaspoon

Allspice peas

Cooking process:

Dill umbrella (ripe)

Currant leaf - 1 pc.

The amount of ingredients is indicated for 1 liter jar.

Cooking process:

At the bottom of a clean, sterilized jar, we pick dill seeds and put them in the jar, they add interesting taste tomatoes. Then we place onion, currant leaf, and a few peas of allspice on the bottom.

Cut the tomatoes into four parts and fill the jar. I took red, yellow and green tomatoes and layered them. They taste different and look beautiful when served on the table.

When the jar is more than half filled, add 1 dessert spoon of gelatin. I don’t soak it, but immediately pour it into the jar.

Then we put 3-4 onion rings, garlic and fill the jar up to the shoulders with tomatoes.

Prepare the brine: pour water into a saucepan and put it on the stove; when the water heats up, add sugar, salt, citric acid, stir until completely dissolved and let the brine boil.

Fill the filled jar with tomatoes, close it tightly with a lid and send it to sterilize for at least 15 minutes so that the gelatin dissolves.

Turn the jars upside down, cover with a warm towel and leave until completely cool.

Before serving, be sure to refrigerate for 2 hours.

Bon appetit!

Tomatoes in gelatin with onions for the winter. Real jam!

Ingredients:

Tomatoes (strong) 700 g

Onion (small onion) 1 pc.

Parsley (sprigs) 2-3 pcs Black pepper (peas) 5 pcs

Salt ( dessert spoon) 1 PC

Sugar (dessert spoon) 3 pcs

Acetic acid 1 tsp.

Gelatin (dessert spoon) 1 pc.

Dill (sprigs) 2-3 pcs

Mustard seeds 2 pinches

Allspice (peas) 3 pcs

The calculation in the recipe is for a 1 liter jar.

Preparation:

At the bottom of the jar we put half the greens, onions cut into thin rings and peppercorns.

We cut clean tomatoes into halves or quarters, if the tomatoes are large, and compact them tightly into jars, topping them with the remaining herbs. When the jar is full, add mustard seeds.

Pour boiling water and leave for 15 minutes.

Soak gelatin in 3 tablespoons of water. Pour boiling water over the tomatoes again for 15 minutes. Then pour the water into the pan, add sugar and salt. Bring the brine to a boil, then add gelatin and add acetic acid.

Pour the marinade over the tomatoes.

Then the jar with the workpiece must be sterilized. I have adapted to sterilize in microwave oven at a power of 700W - 2 minutes, then I reduce the power by 500W and sterilize for another 3 minutes. The time depends on the power of the microwave; you need to look at least once how long it takes to boil and immediately reduce the power. Or sterilize in a saucepan with water for 15 minutes from the moment of boiling. Don’t forget to place a wooden stand or kitchen towel at the bottom of the pan so that the jar doesn’t burst while it’s boiling.

Before serving this appetizer, place the can of tomatoes in the refrigerator for several hours to allow the jelly to thicken.

Good luck with your preparations!

Take care of yourself and your loved ones!

Tomatoes in jelly for the winter are amazingly tasty. The fact is that jelly, unlike conventional marinades, perfectly preserves the taste and aroma fresh fruits. Tomatoes, even if cut into slices, will remain elastic and juicy. There are many recipes for preparing these tomatoes; here are the most popular ones.

To make the marinade harden into a jelly, you need to use gelatin. This product can be purchased in powder (granules) or plate form. Which option to prefer is up to you. The properties of the products differ slightly.

Typically, gelatin needs to be soaked in cold water for about 20 minutes. During this time it will increase significantly in volume. Then the gelatin is dissolved by placing the dishes with it on small fire. It is necessary to warm up, stirring constantly until completely dissolved. It is convenient to “dissolve” gelatin in the microwave, but in any case, it is important to ensure that the solution does not boil, otherwise it will lose its gelling properties.

Then the gelatin solution is poured into the prepared marinade, already removed from the heat. You cannot pour the solution into a boiling liquid; the jelly will not harden.

There are other options for preparing tomatoes in jelly. So, in some recipes it is recommended to pour dry gelatin into jars of vegetables, and then pour in the marinade. After the jars are closed, you will need to put the jar on its side and roll it on the table a little so that the gelatin dissolves.

Tomatoes in jelly are prepared without additives or with the addition of garlic and onions. Spices are definitely used; they add flavor to the marinade and tomatoes.

Gelatin is collagen in pure form, therefore, eating dishes with this ingredient is useful for maintaining the beauty of the skin and strengthening hair and nails. In addition, gelatin is very beneficial for joints.

Tomatoes in jelly - a simple recipe for a liter jar

First, you should master a simple recipe for the preparation. The marinade is prepared without soaking the gelatin. The tomatoes turn out to be strong, lightly salted, and slightly sweet. Here is a recipe for a liter jar.

500-600 gr. tomatoes;
0.5 onions;
1 clove of garlic;
2 bay leaves;
1 tablespoon edible gelatin in powder;
5 peas of allspice;
0.25 teaspoon citric acid;
2 tablespoons granulated sugar;
1 tablespoon salt.

We wash the tomatoes, cut them into large slices, cutting out the places where the stalks attach. It is enough to cut a medium-sized tomato into four parts.

Advice! If you don’t have citric acid at home, then this ingredient can be replaced with 1 teaspoon table vinegar (9%).

We prepare liter jars. We thoroughly wash the jars, then sterilize them over steam or any other convenient method. We wash the lids, fill them with water and place them on the stove. Sterilize them in boiling water for a couple of minutes.

At the bottom of the prepared jars we place a clove of garlic cut in half lengthwise, as well as an onion cut into thick rings. Then we post tomato slices, filling the jar to half its volume. Sprinkle the tomatoes in the jar with gelatin, and then fill the jar with the remaining tomatoes to the shoulder level.

Read also: Assorted cucumbers and tomatoes for the winter - 8 recipes

Pour 1 liter of water into the pan, add salt and sugar. Bring to a boil, add bay leaves and peppercorns, boil for three minutes. Pour the brine into the jar (we prepared the brine with a reserve, all of it will not go in). Cover with a boiled lid.

Place the can of tomatoes in a sterilizing pan, heat to a temperature of 85-90 degrees and let stand for 15 minutes. Then we take out the jars, carefully lift the lid, pour in vinegar and immediately seal the jar hermetically. We place the jars upside down, wrap them in a warm blanket for slower cooling and leave for a day. Then we take it out for storage. Canned food can be stored at room temperature.

Tomatoes in gelatin slices

Another cooking option canned tomatoes slices in jelly, the difference is that we will first “dissolve” the gelatin in water.

1-1.2 kg of tomatoes;
100 gr. onions;
1 clove of garlic;
3 peas of allspice;
3 black peppercorns;
2 tablespoons gelatin;
0.5 liters of water;
1 tablespoon sugar;
1 tablespoon salt;
60 ml table vinegar (9%).

From this quantity of products two half-liter jars of canned food are obtained. Wash the tomatoes well, dry them and cut them into two or four parts depending on the size, cut out the stalks. Peel the onion and garlic, cut the onion into rings, garlic into slices.

We prepare the jars as usual - wash them well and sterilize them. Boil the lids. Place the tomato slices into the prepared jars as tightly as possible, but do not compact them, otherwise they will wrinkle. Place chopped onion and garlic on top of the tomatoes.

Soak gelatin in a glass of cold boiled water. Usually, 20-30 minutes are enough for gelatin to swell. Dissolve the gelatin by placing the container with it in the microwave or heating it on the stove. Stir occasionally and make sure that the solution does not boil.

Let's fill. To do this, boil water, add salt and sugar, let it simmer for a couple of minutes. Then pour in vinegar and turn off the heat. Add the hot gelatin solution to the hot marinade and stir well. Pour the filling into jars and cover with boiled lids.

Sterilize half-liter jars in boiling water for 10 minutes. Then immediately roll it up. Cool in air by turning the jars upside down.

Cooking with onions without sterilization

This version of the tomato and onion preparation is prepared without sterilization. To prepare three cans of canned food (can volume 0.75 liters), prepare:

1.2-1.5 kg of small tomatoes, for example, cream varieties;
3 small onions;
9 bay leaves;
18 black peppercorns;
6 cloves of garlic;
3 sprigs of dill;
25 gr. powdered gelatin;
3.5 glasses of water;
45 gr. salt;
40 gr. Sahara;
60 ml table vinegar.

We sterilize the jars and lids in advance; by the time you start preparing the product, the container should be completely dry.

Wash the tomatoes and cut them in half. Cut the onion into half rings about 0.5 cm wide, cut the garlic into slices. We wash the dill sprigs.

At the bottom of the prepared jars we put a little garlic, a sprig of dill and 6 peppercorns each. Place the tomatoes cut side down, trying to pack them as tightly as possible. Layer the tomato layers with chopped onion and garlic. The top layer should be onions. Place bay leaves on top of the onion. Fill the jars with boiling water and leave for 15-20 minutes.

Read also: Soup dressings for the winter - 14 simple recipes

We dissolve boiled gelatin pre-soaked in cold water by heating the dishes with it on the stove. You need to constantly stir the solution and not allow it to boil. Cook the filling by boiling water with sugar and salt. Pour vinegar and hot gelatin solution into the boiling mixture, stir and immediately remove from heat.

We drain the water from the jars and immediately pour in the filling we just removed from the stove. We close the jars hermetically and leave them to cool “under the fur coat”.

Spicy cherry tomatoes in jelly with garlic and pepper

If you want to cook whole tomatoes in jelly, then choose cherry tomatoes. These small fruits are great for canning; let's cook them with garlic and hot pepper.

1.5 kg cherry tomatoes;
1 pod of hot pepper;
6 cloves of garlic;
25 gr. instant gelatin;
1 liter of water;
1 tablespoon salt;
2 tablespoons sugar;
4 tablespoons vinegar (9%);
10 peas of allspice;
4 currant leaves.

The indicated product norm is designed for 2 liter jars. Wash the tomatoes, carefully removing the green stems. Rinse hot pepper, clear it of seeds, peel the garlic cloves.

We sterilize jars in any convenient way. At the bottom of each jar we place washed currant leaves (2 pieces per jar), half a hot pepper, distribute black peppercorns and garlic cloves, which need to be cut in half.

Place the tomatoes tightly in the jar, but under no circumstances compact them. Pour boiling water into the jars to the top, cover with boiled lids, and leave for 20 minutes. Boil a liter of water for the marinade, adding salt and sugar to it. Remove the marinade from the heat and add it instant gelatin and stir vigorously until it is completely dissolved.