Tomatoes in gelatin for the winter

Tomatoes in gelatin are a recipe that everyone is delighted with. There are enough recipes for preparing these tomatoes to find one that suits you. The article contains 8 recipes for seaming that can be made at home.

Tomatoes in gelatin for the winter without sterilization

You won’t surprise anyone just with pickled tomatoes and cucumbers. We invite you to try delicious tomatoes in gelatin for the winter. The use of gelatin simplifies the preparation procedure itself and reduces the cooking time of the rolls.

1. 
   How to prepare tomatoes in gelatin for the winter without sterilization “You’ll lick your fingers”? Dissolve gelatin in a glass of cold water and leave for an hour to swell.
2. 
   Select tomatoes for canning that are firm, ripe and without damage. Wash the tomatoes and prick them with a toothpick.
3. 
   Peel the onions and cut into rings.
4. 
   Next, prepare the marinade. Pour water into the pan and put on fire. When the water boils, add salt, sugar, peppercorns, cloves and bay leaf. Boil, marinade for 5 minutes, then pour in vinegar.
5. 
   Place tomatoes and onions in layers in a sterilized one and a half liter jar, pour in the marinade, cover with a lid and let cool slightly. After this, pour the marinade back into the pan, boil again and pour into the jar a second time. Repeat the procedure a third time, but this time pour gelatin along with the marinade, then roll up the jar with a clean lid. Cool the seam upside down. Before serving the tomatoes, place the jar in the refrigerator to allow the jelly to set.

Bon appetit!

Tomatoes with onions in gelatin “You'll lick your fingers” for the winter

Canned vegetables allow you to diversify your menu in winter and provide the body with essential vitamins. Tomatoes are the most common vegetables for making rolls; you can try a wide variety of culinary experiments with them. For example, you can cook tomatoes and onions in gelatin.

Cooking time: 80 min.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Tomatoes – 500 gr.
• Onions – 1-1.5 pcs. (or 1 head garlic)
• Vegetable oil – 1 tbsp.
• Black peppercorns – 6 pcs.

For the marinade: (per 1 liter jar)

• Gelatin – 1 tbsp.
• Sugar – 2.5 tbsp.
• Salt – 2 tbsp.
• Cloves – 2-3 pcs.
• Bay leaf – 1-2 pcs.
• Vinegar essence – 1 tsp.

Cooking process:

1. Take tomatoes that are not very large in size, wash them and tear off the green tails. Cut the tomatoes in half.

2. Soak gelatin in a glass of cold water for 40 minutes.

3. Wash the seaming jars well and sterilize.Boil the lids.

4. Cut the onions into rings.

5. Pour a tablespoon of vegetable oil into a jar and add peppercorns.

6. Then layer tomatoes and onions. The top layer should be onion.

7. Pour a glass of water into the pan and bring it to a boil. Add salt, sugar and spices, cook the marinade for 10 minutes.

8. Place the swollen gelatin in a water bath and dissolve it.

9. Two minutes before the marinade is ready, add the gelatin mass and vinegar essence. Pour the hot marinade into the jar. After this, the jars of tomatoes must be sterilized in boiling water. Sterilization time 15 minutes.

10. After sterilization, seal the jars with metal lids. Turn them upside down and wrap them in a warm blanket. In this position, let the seams cool completely.

Bon appetit!

Delicious tomatoes in gelatin with onions and parsley

Canned tomatoes in gelatin will appeal to many people. The recipe is simple and does not require much time. Thanks to onions and parsley, the jelly turns out tasty and aromatic.

Cooking time: 80 min.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Tomatoes – 600-700 gr.
• Onions – 1 pc.
• Parsley – 20 gr.
• Garlic – 2-3 teeth.
• Allspice peas – 6 pcs.
• Gelatin – 1 tbsp. in every liter jar
• Dill - to taste.

For the marinade:

• Water – 1 l.
• Sugar – 3 tbsp.
• Salt – 1.5 tbsp.
• Vinegar essence – 1 tbsp.

Cooking process:

1. Wash the tomatoes and parsley, peel the onions.

2. Wash and sterilize the jars, boil the lids.

3. Cut the onions into rings.

4. Chop the parsley.

5. Cut the tomatoes in half.

6. Place dill, peeled garlic cloves, several onion rings, peppercorns and parsley into jars.

7.Next, fill the jars with tomatoes and remaining onions.

8. Pour water into the pan, bring it to a boil, add salt, sugar, stir until completely dissolved, then leave the marinade on the fire for another 3 minutes.

9. Place a tablespoon of gelatin in each jar.

10. Add vinegar essence to the marinade and pour it into jars.

11. Cover the jars with sterilized lids, place them in a large saucepan, cover the bottom with a towel folded several times, pour in water and sterilize in boiling water for 15-20 minutes.

12. After sterilization, tightly close the jars with lids, turn them upside down and cool, covering them with a blanket.

13. Before serving, keep it in the refrigerator for a couple of hours so that the marinade hardens to a jelly state.

Bon appetit!

Sweet tomatoes in gelatin for the winter

No store-bought canned vegetables can compare with those prepared by the hands of a caring housewife. Sweet canned tomatoes in jelly are great as a snack for meat dishes and pasta.

Cooking time: 1,5 hour.

Cooking time: 70 min.

Servings: 5-7.

Ingredients:

• Tomatoes – 1.3 kg.
• Gelatin – 1.5 tbsp.
• Sugar – 5 tbsp.
• Bay leaf - to taste.
• Onions – 1 pc.
• Water – 1 l.
• Vinegar 9% – 2 tbsp.
• Salt – 1.5 tbsp.

Cooking process:

1. Pour gelatin with 100 milliliters of cold water and leave for half an hour to swell.

2. Wash the tomatoes well, remove the stem and cut them in half.

3. Remove the skin from the onion and cut it into rings.

4. Wash the jars well and sterilize. Fill the jars with onion rings and tomato halves.

5. Pour water into the pan, add salt and sugar, add peppercorns and bay leaf. Boil the marinade and simmer for a couple of minutes.Then pour in the vinegar and remove the pan from the heat.

6. Place the swollen gelatin into the marinade, stir until the gelatin is completely dissolved.

7. Pour the marinade into the jars and cover them with sterilized lids.

8. Place a towel folded several times on the bottom of the pan and place cans of tomatoes on top. Pour in water until it reaches the shoulders of the jars. Sterilize the workpieces in boiling water for 15-20 minutes.

9. After sterilization, seal the jars with metal lids. Turn the rolls upside down, cover with a blanket and cool completely. Store the tomatoes in gelatin in a cool place; before serving, place the rolls in the refrigerator for a couple of hours.

Bon appetit!

Awesome tomatoes in jelly for a 1 liter jar

Amazingly delicious canned tomatoes in aromatic jelly. This preparation will definitely attract attention at the feast and will delight guests with its unique taste.

Cooking time: 90 min.

Cooking time: 60 min.

Servings: 5.

Ingredients:

• Tomatoes – 0.7 kg.
• Water – 1 l.
• Sugar – 3.5 tbsp.
• Salt – 2 tbsp.
• Onions – 1 pc.
• Vinegar 9% – 1 tbsp.
• Gelatin – 10 gr.
• Bay leaf – 1 pc.
• Black peppercorns – 3-5 pcs.

Cooking process:

1. Dissolve gelatin in cold water and leave for 20 minutes to swell.

2. Wash liter jars well and scald with boiling water.

3. Wash the tomatoes and cut into slices. Cut the onions into rings.

4. Pour water into the pan and bring it to a boil. Then add salt, sugar and spices, cook the marinade at low boil for 4 minutes. Finally, add gelatin and stir the marinade until the gelatin is completely dissolved.

5. Place the tomatoes and onions tightly in the jars, lay the vegetables in layers.Pour a tablespoon of vinegar into each jar. Then pour the hot marinade into the jars, cover them with lids and place in a saucepan, the bottom of which is covered with a towel folded several times. Pour water into the pan so that it does not reach 3-4 centimeters to the top of the jars. Sterilize the rolls in boiling water for 15-20 minutes.

6. Close the jars tightly with lids, wrap them in a warm blanket and leave until completely cool. Canned tomatoes in gelatin are ready, store them in a cool place.

Bon appetit!

Step-by-step recipe for preparing tomatoes in gelatin with garlic

If you're tired of regular pickled tomatoes, it's time to try something new, namely tomatoes in gelatin. This is a very interesting and tasty snack that is very easy to prepare.

Cooking time: 60 min.

Cooking time: 45 min.

Servings: 8.

Ingredients:

• Onions – 500 gr.
• Tomatoes – 2 kg.
• Dill – 2 pcs.
• Parsley - 2 branches.
• Garlic – 4-5 teeth.
• Allspice peas – 3 pcs.
• Black peppercorns – 3 pcs.
• Bay leaf – 1-2 pcs.

For filling:

• Water – 1.5 l.
• Gelatin – 2 tbsp.
• Sugar – 100 gr.
• Salt – 2 tbsp.

Cooking process:

1. Wash the tomatoes and prick them with a toothpick. Wash and dry the dill and parsley. Peel the onion and garlic, cut the onion into rings, and the garlic into slices.

2. Wash the seaming jars well and sterilize. Scatter peppercorns and bay leaves over them, then layer tomatoes, garlic, dill, parsley and onion rings.

3. Pour a glass of water over the gelatin, stir and leave for 10 minutes at room temperature.

4. Pour the remaining water into the pan, add sugar and salt. Bring the marinade to a boil and remove from heat.Then add the swollen gelatin to the hot marinade, stir and return to the heat, but do not boil.

5. Pour the hot marinade into the jars of tomatoes and cover them with lids. Place the jars in a large saucepan, cover the bottom with a towel folded several times, pour in water and put on fire. Sterilize the workpieces in boiling water for 10-15 minutes.

6. After sterilization, roll up the lids of the jars, wrap them in a warm towel and let them cool completely. Store the seams in a cool place.

Bon appetit!

Sliced ​​tomatoes in gelatin for the winter

Canned chopped tomatoes in gelatin are easy to prepare and store well in the cellar. This is a great snack that is sure to become one of your entire family's favorites.

Cooking time: 90 min.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Tomatoes – 1.5 kg.
• Onions – 3-4 pcs.
• Gelatin – 2 sachets.

For 1 liter of marinade:

• Salt – 30 gr.
• Sugar – 150 gr.
• Bay leaf – 1 pc.
• Allspice peas – 6-8 pcs.
• Cloves – 1 pc.
• Vinegar 9% – 1 tsp.

Cooking process:

1. Pour gelatin with water and leave for half an hour at room temperature.

2. Wash the tomatoes well with running water.

3. Peel the onions and wash them.

4. Wash the jars well and scald with boiling water.

5. Also pour boiling water over the lids and leave for a couple of minutes.

6. Cut out the stem of the tomatoes and cut them into 4 pieces.

7. Cut the onions into rings.

8. Place tomatoes and onions in layers in jars. Place tomatoes on the bottom.

9. Next, make a layer of onion rings and continue layering vegetables to the top of the jars.

10. Make the very last, top layer from onions.

11. Cover the preparations with lids and prepare the marinade.

12.Pour water into the pan and put it on fire, add salt.

13. Also add sugar.

14. Measure out the required amount of dry spices.

15. Add spices to the marinade and bring it to a boil.

16. Then turn off the heat and pour in the gelatin mass, stir until it is completely dissolved.

17. Next, pour the hot marinade into the jars of vegetables.

18. Place the workpieces in a large saucepan, cover the bottom with a towel folded several times, pour in water and sterilize them for 20 minutes.

19. After sterilization, pour vinegar directly into the jars.

20. Roll up the jars with lids and wrap them in a blanket until they cool completely.

21. Tomatoes in gelatin can be stored in the cellar or refrigerator.

Bon appetit!

Cherry tomatoes in gelatin for the winter without sterilization

How nice it is to open a jar of delicious pickled cherry tomatoes in winter. Preparing vegetables in gelatin allows you to better preserve the integrity and taste of tomatoes. In addition, this preparation looks very appetizing. From the specified amount of ingredients you will get 4 rolls of 750 milliliters each.

Cooking time: 90 min.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Cherry tomatoes – 1.4 kg.
• Onions – 4 pcs.
• Garlic – 5 teeth.
• Gelatin – 6 tsp.
• Dill – 4 pcs.
• Horseradish leaves – 8 pcs.
• Cherry leaves – 8 pcs.
• Allspice peas – 8 pcs.
• Black peppercorns – 40 pcs.
• Hot red pepper – 1 pc.
• Cloves – 8 pcs.

For marinade per 1 liter:

• Sugar – 4 tbsp.
• Salt – 1 tbsp.
• Vinegar 9% – 1 tbsp.

Cooking process:

1. Wash the tomatoes and prick them with a toothpick at the base of the stalk.

2. Wash the seaming jars well and pour boiling water over them. Place herbs, 1-2 cloves of hot pepper and a clove of garlic at the bottom of each jar.

3.Fill the jars with tomatoes and onion rings.

4. Pour a teaspoon of gelatin into each jar.

5. Pour water into the pan, bring it to a boil, add salt, sugar and dry spices. When the salt and sugar have dissolved, remove the pan from the heat and add the vinegar.

6. Fill the jars with hot marinade and close tightly with scalded lids, wrap in a blanket or towel and cool completely. Store cherry tomato rolls in the refrigerator or cellar.

Bon appetit!