Recipes for amazing tomatoes in jelly for the winter, with and without sterilization, you'll lick your fingers

Even in winter, you can find fresh tomatoes on supermarket shelves. However, these products aren't exactly healthy due to the abundance of nitrates and other toxic substances. Therefore, it's best to preserve tomatoes from your own garden for the winter, and this amazing recipe for tomatoes in jelly will help preserve all their nutritional value.

The intricacies of preparing tomatoes in jelly for the winter

To prepare a delicious vegetable appetizer, you need to consider the following details:

1. Whole tomatoes, sliced ​​vegetables, and even spoiled and rotten ones are used for preserves. Gelatin binds the watery texture of the berries, ensuring the tomatoes remain whole and retain their sweet and salty flavor.
2. The basis of the recipe is a thick, jelly-like filling.
3. Not only tomatoes are delicious when preserved, but also the marinade, which can be used in other dishes.
4. Besides tomatoes, other ingredients are added to enhance the flavor. Suitable for canning:

• bell pepper;
• onion;
• carrot;
• cucumbers.

5. Spices are also used in the preparation to add flavor to the marinade:

• black peppercorns;
• laurel;
• dill seeds;
• carnation;
• hot pepper.

The beneficial properties of gelatin

Gelatin, used in the preparation, is one of the most beneficial substances for humans. The component is rich in:

• carbohydrates;
• fats, fatty acids;
• vitamin PP;
• useful substances: iron, magnesium, sodium, phosphorus, potassium;
• additional fillers - water, starch, ash.

The product contains 18 amino acids responsible for increasing mental performance, strengthening the heart muscle, normalizing the functioning of the central nervous system and brain, gaining muscle mass, and losing weight.

Requirements for choosing tomatoes

For this preserve, choose ripe, bright red, and juicy tomatoes. Both large tomatoes and small, cracked, and unmarketable ones are suitable.

These tomatoes are trimmed of any rotten spots and cut into wedges. Smaller berries are used whole.

To ensure that the tomato halves fit more tightly into the jar, place the fruits cut side down.

Preparing tomatoes

Before harvesting, tomatoes need to be prepared as follows:

1. Wash and remove stems.
2. Dry the fruits on paper towels.
3. Cut off rotten, damaged areas.
4. Cut the berries in any convenient way.

How to make tomatoes in gelatin

There are many recipes for tomato preserves. But not all of them produce firm, juicy, and flavorful tomatoes. Therefore, we've compiled a selection of the best recipes with detailed descriptions of each step to help you avoid cooking mistakes and achieve a stunning result.

Finger-licking good tomatoes in gelatin with onions

Ingredients:

1. Tomatoes – 0.7 kilograms.
2. Onion – 0.5 kilograms.
3. Garlic – 3 cloves.
4. Water – 1 liter.
5. Bay leaves – 2 pieces.
6. Pepper – 6 peas.
7. Vinegar – 10 grams.
8. Sugar – 60 grams
9. Salt – 7 grams.

Preparation:

1. Cut the tomatoes into quarters or use whole berries. Peel the onion and garlic. Chop the onion into rings.
2. Place garlic cloves and onion rings in sterile bottles. Pack tomatoes on top, filling the jars halfway. Pour gelatin into the containers. Fill the jars with berries.
3. Bring water to a boil with sugar, salt, pepper, and bay leaf. Simmer the brine until the dry ingredients dissolve.
4. Fill the bottles with boiling brine.
5. Pasteurize the preparation for 15 minutes in a water bath.
6. Pour vinegar (essence) into the bottles and roll them up.
7. Cool the preserves by turning them upside down.
8. Transfer tasty tomatoes for storage.

A simple recipe for slices

Ingredients:

1. Water – 1 liter.
2. Tomatoes – 1 kilogram.
3. Sugar – 110 grams.
4. Salt – 35 grams.
5. Pepper – 6 peas.
6. Bay leaf – 1 piece.
7. Vinegar – 20 milliliters.
8. Carrots – 0.2 kilograms.
9. Gelatin – 10 grams.

Step-by-step preparation plan:

1. Place spices on the bottom of a sterile container.
2. Chop the tomatoes into slices and place them in jars.
3. Grate the peeled carrots.
4. Stir the gelatin into 250 milliliters of warm water. Bring the remaining water to a boil.
5. Add the swollen gelatin to the liquid, then add salt and sugar. Boil the mixture for 5 minutes.
6. Add carrots to the brine. Boil the vegetables for 6-7 minutes, adding vinegar.
7. Fill the tomato bottles with brine.
8. Sterilize the preparation for 10 minutes in a wide basin in a water bath.
9. Seal the vegetable preparation with lids and cool upside down.

Without soaking

Products:

1. Tomatoes – 0.7 kilograms.
2. Pepper, onion – 0.3 kilograms each.
3. Gelatin – 10 grams.
4. Water – 1 liter.
5. Bay leaves – 2 pieces.
6. Sugar – 50 grams.
7. Salt – 20 grams.
8. Pepper – 3 peas.
9. Vinegar – 10 grams.

Tomatoes should be salted as follows:

1. Fill sterile bottles halfway with tomatoes, half-rings of onions and bell peppers cut into strips.
2. Add 10 grams of gelatin powder to each liter jar.
3. Layer the remaining tomatoes, peppers and onions.
4. Prepare the marinade by boiling water with spices for 7 minutes.
5. Fill jars with vegetables with boiling marinade.
6. Sterilize the can for 15 minutes.
7. Pour vinegar into the bottles and seal them tightly with lids.
8. Turn the canned product upside down and cool under a warm blanket for 24 hours.

Without sterilization

This pickling recipe without sterilization will significantly reduce canning time. And the preserves themselves will be incredibly delicious and festive.

Components:

1. Tomatoes – 0.7 kilograms.
2. Sugar – 75 grams.
3. Salt – 35 grams.
4. Vinegar – 15 grams.
5. Gelatin – 10 grams.
6. Pepper – 4 peas.
7. Bay leaf – 1 piece.
8. Water – 1 liter.

Preparation algorithm:

1. Pour gelatin into water and leave for 20 minutes.
2. Place tomatoes whole or in slices into sterile jars.
3. Boil the brine in a saucepan with salt, sugar, and spices. Add the gelatin to the boiling mixture.
4. Pour the brine into containers with berries and seal with disinfected lids.
5. Place the jars with the lids down, cool under a blanket and store in the pantry.

Assorted cucumbers

You can prepare not only tomatoes in jelly for the winter, but also a real vegetable assortment.

Products:

1. Cucumber – 1 piece.
2. Carrot – 1 piece.
3. Tomatoes – 3 pieces.
4. Onion – 1 piece.
5. Garlic – 3 cloves.
6. Parsley - 0.5 bunch.
7. Coriander – 0.5 teaspoon.
8. Pepper – 4 peas.

For the marinade:

1. Water – 1 liter.
2. Vinegar – 10 grams.
3. Salt – 35 grams.
4. Sugar – 50 grams.
5. Bay leaf – 1 piece.
6. Gelatin – 20 grams.

Preparation:

1. Place peeled garlic cloves, washed parsley, coriander, and peppercorns into sterile bottles.
2. Peel the onion and cut into rings. Peel the carrots and cut into slices. Trim the cucumbers and slice them into wedges. Quarter the tomatoes.
3. Place the vegetables in layers in the jars, filling the containers halfway.
4. Add ½ of the gelatin to the jar. Repeat the vegetable layers again.
5. Cover the vegetables with the remaining gelatin.
6. Boil the marinade using the ingredients listed above. Pour the boiling solution into the bottles containing the mixed vegetables.
7. Pasteurize the mixture. After 10 minutes of sterilization, pour vinegar into the bottles. Continue the process for another 5 minutes.
8. Roll up the jars and turn them upside down to cool.

Recipe with cloves

Ingredients for 7 half-liter containers:

1. Gelatin – 0.2 kilograms.
2. Cloves – 8 pieces.
3. Cinnamon – 1 teaspoon.
4. Water – 200 milliliters.
5. Sugar – 100 grams.
6. Bay leaf – 5 leaves.
7. Salt – 130 grams.
8. Onions – 2 pieces.
9. Pepper – 14 peas.
10. Vinegar – 1 glass.
11. Tomatoes - according to the volume of the jar.

Preparation:

1. Pour a glass of water over the gelatin powder. Let the mixture swell for 1 hour.
2. Cut the tomatoes in half and pack them tightly into jars.
3. Place onion rings on top of the tomatoes.
4. Add sugar, salt, and spices to the marinade water. Bring the liquid to a boil, stirring until the ingredients are completely dissolved. After 2 minutes, add the vinegar.
5. Pour the marinade into the containers with vegetables.
6. Pasteurize the product and roll it up.

With basil

Products:

1. Green tomatoes – 0.3 kilograms.
2. Onion – 0.5 kilograms.
3. Pepper – 3 peas.
4. Basil – 1 sprig.
5. Bay leaf – 1 leaf.

Brine:

1. Water – 1 liter.
2. Salt – 40 grams.
3. Sugar – 40 grams.

 

Preparation:

1. Cut the green tomatoes into wedges. Chop the onion into half rings. Chop the dill and garlic.
2. Fill the disinfected bottles with tomato slices, onion rings and spices, alternating layers.
3. Pour gelatin powder into warm water. After an hour, place the container with gelatin in a double boiler. Stir constantly until the gelatin dissolves.
4. Boil the brine. Combine with the gelatin mixture, strained through cheesecloth. Boil the mixture for 2 minutes.
5. Fill the jars with brine.
6. Seal the containers, turn them upside down and cool.

Cherry tomatoes with spices

Ingredients:

1. Tomato paste, salt, sugar, gelatin – 2 tablespoons each.
2. Bay leaf – 1 leaf.
3. Cloves – 5 pieces.
4. Greens (parsley, onion) – 1 bunch.
5. Vinegar – 3 tablespoons.
6. Salt, sugar – 40 grams each.
7. Tomatoes – for a 1-liter jar.
8. Water – 1 liter.

Preparation:

1. Soak gelatin powder in a glass of water for 30 minutes.
2. Pierce the fruit with a toothpick in several places.
3. Fill the jars layer by layer with parsley, green onions and tomatoes.
4. Add water, paste, spices, vinegar, salt, and sugar to the gelatin mixture. Add chili pepper for a spicier taste.

For preparation, instead of paste, use tomato juice or fruit drink.

5. Bring the marinade to a boil and pour into jars.
6. Sterilize the can and cool.

How to properly store blanks

Store the blanks in a dry, dark and cool place at a temperature of 5-20 degrees.