Tomatoes in gelatin without pasteurization. Tomatoes canned in jelly - just awesome (harvesting for the winter)

Jellied marinades bring variety to traditional preparations. Cherry tomatoes are the most suitable vegetables for gelling. It should be borne in mind that gelatin always “pulls” salt onto itself and softens the taste of the marinade. The density of the jelly filling can be adjusted: if the tomatoes are stored in the cellar, then the frozen marinade is collected with a spoon. To get a thick elastic jelly, you need to hold a jar of pickled cherry tomatoes in the refrigerator before serving.
We will make a preparation with cherry tomatoes, we will close the preservation in liter and half-liter jars. Small jars are convenient to use at one time. To prepare tomatoes in gelatin for the winter, you can use any other small tomatoes, even yellow ones, but try to choose unripe ones so that the tomatoes do not crack from boiling water and do not lay them too tightly, which can also cause them to burst.

TIME: 1 hour 30 min.

Light

Servings: 6

Ingredients

  • cherry tomatoes - 1.2 kilograms,
  • Bulgarian pepper - 1 piece,
  • hot pepper - 1 piece,
  • garlic - 3 cloves,
  • bay leaves - 4 pieces,
  • sweet pea pepper - 1/2 teaspoon.
  • Marinade:
  • water - 750 milliliters,
  • salt - 1.5 teaspoons,
  • sugar - 3 teaspoons,
  • gelatin 20 grams,
  • vinegar 9% - 2.5 tablespoons.

The total volume of the future harvest is one and a half liters. You can distribute the tomatoes in three half-liter jars, or fill different containers: one liter and one half-liter. If you decide to close larger tomatoes, then you can all fit them in one and a half liter jar. Guests and we find these tomatoes very tasty, awesome, tomatoes in a jelly marinade make a difference among the more familiar preservation. Our step by step recipe very simple, due to the fact that the tomatoes are closed without sterilization, it will not take much time to harvest.


Cooking

Cherry tomatoes are different: miniature and quite "solid". You can marinate in gelatin any, the main indicator is ripeness and the absence of damage.
The stalks are torn off from the tomatoes, the vegetables are washed under running cold water.

Laurel leaves, garlic cloves and peppercorns are placed in sterilized jars. You can put an equal amount of spices in a half-liter jar, and in a liter jar. And then determine what degree of spiciness you will like. A pod of red hot pepper is cut into rings, put in each jar.


Bulgarian pepper is cut into arbitrary pieces, focusing on your taste. Some prefer thin straws, others prefer squares. Layers of cherry tomatoes and slices of sweet pepper are placed in jars.


Banks are filled with boiling water. Usually cherry tomatoes tolerate such a “bathing” without problems, the skin bursts only on some tomatoes. Cover the tomatoes with a lid, leave to warm up for 10-15 minutes.


Pour water from cans into a saucepan, add salt, sugar. You can throw a couple of bay leaves and a few peppercorns, enhancing the "entourage" of spices. Marinade is boiled for 5-7 minutes. Jars with tomatoes should not be empty at this time, they are filled with boiling water and covered with a lid.


The pan with the marinade is removed from the heat, powdered instant gelatin is poured into it. Vigorously stir the marinade with a spoon until all the grains are completely dissolved.


Now you need to act quickly so that the jelly marinade does not have time to cool. Water is poured out of the jars. One tablespoon of vinegar is poured into a half-liter jar, and one and a half tablespoons into a liter jar.


Hot jellied marinade is poured into jars.


Cans are rolled up or screwed down.


Banks are covered with a towel and left until the next morning. Billets with gelled marinade do not turn over.


When the gelled filling cools down, it will be seen that it is thicker than the usual marinade.
Cherry tomatoes in a jelly marinade can be stored for up to a year.


For such an exquisite snack, you need to use only the best, red, elastic and small tomatoes. Especially if it is a variety of cream, then they fit just perfectly. But in fact, for the preparation of pickled tomatoes in gelatin, you can also take those vegetables that have not “passed the selection” for conservation, that is, large or cracked ones - the tomatoes are still cut into slices. But for the first time it is better to take good tomatoes.

Recipe for tomatoes in gelatin without sterilization

Ingredients:

  • tomatoes,
  • approximately 700 ml of water (or how much will fit in a liter jar after filling),
  • salt - 2 tablespoons,
  • sugar - 3.5 tablespoons,
  • 9% vinegar - 1 tablespoon,
  • granulated gelatin - 10 gr.,
  • one bay leaf,
  • black pepper - 3-4 peas.

All ingredients are indicated in average quantities, in the process of gaining experience, each housewife can change them or add something new.

Cooking:

Step 1. First of all, when using ordinary gelatin, it is poured into water and left to swell. Instant gelatin can be poured directly into the marinade.

Step 3 Tomatoes are washed well with water, then cut into slices or in half and put in a jar.

Step 4 The next step is to prepare the marinade. To do this, pour water into the pan, add all the remaining ingredients: salt, sugar, bay leaf and pepper, mix well, put on fire, bring to a boil, add gelatin - instant or already swollen - mix the resulting liquid again, add vinegar and you can turn off the fire.

Step 5 Pour the tomatoes with boiling marinade, roll up - and you're done. The jar is turned over, left to cool completely and put away in the "bins" or simply in the basement. The jar should cool slowly so that it can be wrapped in a warm cloth. Complete cooling time is approximately 12 hours or a day, and complete cooking time is 3 weeks.

Tomatoes in jelly can be stored even at home, for their preparation, subject to proper “training”, you will not spend more than one hour, and ordinary dishes with such an exquisite snack will acquire a new taste and will certainly please your guests.

Unusually tasty tomatoes are obtained if edible gelatin is added to the filling. Pickled tomatoes with onion slices in such a filling retain their bright color and shape, and if you put the jar in the refrigerator before serving, the filling solidifies and you get a very tasty jelly with a spicy aroma. Therefore, the contents are consumed with great appetite. Tomatoes in gelatin for the winter are best done in small jars.

For canning, small-sized fruits are taken, with dense pulp, not spoiled. They should be ripe, but not overripe. Sterilization preparation.

step by step photo recipe for pickled tomatoes in gelatin filling

From this amount of products, four jars with a capacity of 0.72 liters are obtained.

Ingredients:

  • 1,650 kg of tomatoes,
  • 0.1 kg of onions,
  • 1 liter of water
  • 8-9 pcs. laurel leaves,
  • 20 gr. edible gelatin,
  • 30-40 gr. table salt,
  • 40-50 gr. granulated sugar,
  • 100 ml vinegar 6%,
  • 10-12 pcs. allspice peas.

Cooking process:

To swell gelatin pour cold water.



Wash the tomatoes. Cut into slices. Small fruits into two parts, larger ones into four.


Remove the husk from the onion. Cut into circles.


Wash glass containers for storing canned food with detergent and rinse thoroughly in running water. At the bottom of each jar, lay a circle of onion, bay leaf and a couple of peppercorns. Lay the tomato slices cut side down.


Shake the jar periodically to compact the contents. Fill with tomato slices up to the neck, lay a circle of onion on top.


Boil water with sugar and salt for pouring. Remove saucepan from heat, pour in vinegar. Allow the water to cool slightly and add the swollen gelatin.


After its dissolution, pour the gelatin filling into jars with tomatoes.


Cover with lids, put in a container with warm water for sterilization.


Boil jars with a capacity of 0.7 liters for 15 to 18 minutes over low heat so that the water in the jar does not boil. Remove the finished canned food from the tank and cork. Cool by wrapping in a thick cloth. Store in a cool place.


How to do canned tomatoes with gelatin told Elena Medovnik

Every housewife, of course, knows dozens of recipes for rolling tomatoes for the winter and has a whole arsenal of her secrets. But did you know that you can pickle tomatoes not only in brine, but also in jelly? This unusual method will help keep your tomatoes whole and elastic, even if they were slightly beaten or damaged, and you cut them into slices - which will not work in the case of ordinary brine, because only perfect whole fruits should be used for rolling in it, otherwise your the seaming will look like a mess.

In order for you to be able to try and evaluate tomatoes with gelatin-based marinade, we have selected not one step-by-step recipe, but several at once.

Tomatoes in jelly for the winter with onions

Ingredients

Servings: - + 10

  • tomatoes 1 kg
  • onion 80 g
  • garlic 2 cloves
  • Bay leaf 1 PC.
  • black pepper (peas) 8 pcs.
  • water 3 l
  • salt 140 g
  • sugar 200 g
  • gelatin 23 g
  • vinegar (9%) 30 ml

per serving

Calories: 25 kcal

Proteins: 0.6 g

Fats: 0 g

Carbohydrates: 5.6 g

1 hour. 10 min. Video recipe Print

    First of all, you need to soak the gelatin - for this you should take a glass of boiled water, add instant granules there, mix thoroughly and leave for about half an hour.

    In the meantime, we are engaged in tomatoes - we wash them under a running stream, cut them in half and carefully remove the place where the stem is attached.

    We clean the onion and cloves of garlic, getting rid of the husks, wash them well and chop them - chop the onion into rings, and the garlic into large cloves. We lay out in clean, pre-sterilized jars, put bay leaves and black peppercorns there.

    Then tightly pack the tomatoes cut side down.

    Now let's deal with the brine - for this, take a large enameled container, pour three liters of water and leave it on medium heat until it boils. As soon as this happens, pour in the amount of salt and sugar indicated in the recipe, dissolve them and remove the liquid from the heat.

    Dilute in hot water pre-soaked gelatin and 30 milliliters of vinegar and diligently stir all the ingredients together so that there are no grains and lumps.

    Pour the jars of tomatoes to the top with the finished marinade and cover them, without clogging, with sterile metal lids.

    It remains only to sterilize the seaming itself - to do this, place cans of tomatoes in a deep spacious pan on a rag or stand, fill the dishes with warm water just above the middle of the containers. Boil for approximately 15 minutes.

    Having done this step, we roll up the tomatoes, and leave them to cool upside down, wrapped in a warm blanket.

    Advice: if desired, gelatin can be replaced with agar-agar, which is of vegetable origin, is tasteless, requires less consumption and freezes much faster.

    Tomatoes in gelatin for the winter without sterilization

    Time for preparing: 45 minutes

    Servings: 15

    The energy value

    • calorie content - 29.5 kcal;
    • fats - 0;
    • proteins, 0.7;
    • carbohydrates - 6.7.

    Ingredients

    • tomatoes - 1.5 kg;
    • water - 3 l;
    • salt - 180 g;
    • sugar - 270 g;
    • vinegar (9%) - 30 ml;
    • gelatin - 30 g;
    • bay leaf - 3 pcs.;
    • black pepper (peas) - 12 pcs.

    Step by step cooking

  1. First of all, soak the gelatin in warm boiled water according to the proportions indicated in the instructions, for about 20-30 minutes.
  2. While the granules swell, we send the tomatoes into a deep container and fill them with cold water. Let it soak for about 10 minutes and then thoroughly wash all the tomatoes under a running stream, cut them in half or, if large ones are caught, in quarters and remove the place where the stem is attached. We tightly lay out the chopped tomatoes in sterile jars.
  3. Then we start preparing the brine. To do this, pour three liters of water into the container allocated for its cooking, and when the liquid boils, we pour in all the spices indicated in the recipe - sugar, salt, black peppercorns and bay leaves. Boil everything together for about 5 more minutes and remove from heat. At the very end, add pre-prepared gelatin and vinegar, mix everything thoroughly.
  4. We pour the resulting brine into jars with tomatoes to the top, roll them up and, after cooling, take them to a cool place for storage - this can be a pantry, basement, refrigerator.

Advice: for rolling tomatoes for the winter, always choose the most ripe and juicy fruits, so your preservation will turn out even tastier.

Tomatoes in jelly with parsley for the winter

Time for preparing: 1 hour

Servings: 14

The energy value

  • calorie content - 40.5 kcal;
  • fats - 0;
  • proteins, 0.9;
  • carbohydrates - 9.2.

Ingredients

  • tomatoes (varieties "cream") - 1.4 kg;
  • allspice (peas) - 3 pcs. to the bank;
  • cloves - 1 pc. to the bank;
  • parsley - 50 g;
  • water - 2 l;
  • salt - 90 g;
  • sugar - 300 g;
  • vinegar (9%) - 60 ml;
  • gelatin - 30 g.

Step by step cooking

  1. First of all, we thoroughly wash the tomatoes under a cold running stream and cut them in half, while removing the place where the stem is attached.
  2. We take 1 liter jars sterilized for preservation in advance, and throw allspice and cloves into each, as well as chopped parsley.
  3. Then we lay the tomatoes there, tamping them tightly - try to put the tomatoes cut down.
  4. Then we start cooking the brine - to do this, pour two liters of water into a large saucepan with a thick non-stick bottom, bring it to a boil and add salt, sugar and gelatin there, mix thoroughly and cook until all the ingredients are completely dissolved. Once everything has dissolved, remove the marinade from the heat and add the amount of vinegar indicated in the recipe, stir again.
  5. Pour jars of tomatoes with hot brine and cover with sterile metal lids, send them to a deep container with warm water, sterilize for about 10 minutes from the moment it boils.
  6. Roll up the preservation and, turning it upside down, wrap it with a warm blanket until it cools completely - this will take about one day.

Advice: to quickly sterilize all the jars, you can use the oven - for this, wet containers (moisture is a prerequisite, otherwise the jars may burst), put them upside down in a cold oven and leave there for about 15 minutes at a temperature of 120 ℃.

We hope that among these simple delicious recipes Tomatoes in jelly you will find your favorite and will definitely spoil your family and friends with it. We wish you more new culinary discoveries and bon appetit!

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

Several simple recipes tomatoes with gelatin and tomatoes in jelly with a photo, gelatin breeding rules and others helpful tips can be found in the article.

AT classic version For 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 photo cooking)

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 pepper 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 our delicious preparation harden for the winter - 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!

Enjoy your meal!

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