Recipe for tomatoes in gelatin with onions. Tomatoes in jelly for the winter recipe with photos

Selection and preparation of tomatoes for canning

Before starting canning, every housewife goes to the store or market to choose the most suitable vegetables, because according to the recipe, either meaty or juicy varieties are required for cooking. Experienced housewives recommend listening to the following advice:

• Tomatoes with smooth and elastic skin are suitable for preservation;
• the tomato should not be very juicy, juice should not spill out of it when cut;
• when cutting the fruit, the pulp should be dense and thick, without large seed chambers;
• if you pour boiling water over a tomato and its skin does not burst, then such a vegetable is quite suitable for canning;
• Red tomatoes are considered ideal for winter preparations, while tomatoes of other colors are recommended for salads;
• one jar should contain vegetables of the same degree of maturity and it is better that they are the same size. This will have a good effect on the taste characteristics of the preservation.

Important! Tomatoes for preservation must be free from deformation, rot and mold. This will preserve their taste and benefits for a long time.

Second recipe for tomatoes in jelly

For a three-liter jar we will need: tomatoes, water - 900 grams, gelatin - two tablespoons, vinegar - 60 grams, sugar - four tablespoons, salt - one tablespoon.

Cooking tomatoes in gelatin without sterilization. Divide the water into two parts. Soak the gelatin in one, and everything else in the other. Heat the gelatin to 80 degrees, bring the second half to a boil and mix everything together. We cut the tomatoes as if for a salad. Place dill, peppercorns, and parsley on the bottom of the jar, on top - onion, cut into slices, and pour hot brine. If we are going to eat the finished product soon, we can do without sterilization. In the case where preservation is intended for the winter, sterilize for 20 minutes.

Tomatoes in gelatin for the winter

Experienced housewives offer recipes on how to cook tomatoes in gelatin without sterilization and with heat treatment of jars, with the addition of aromatic spices and with a minimum amount of ingredients. Everyone can find an attractive option for themselves, and the most popular options are presented with step-by-step instructions below.

A special feature of recipes for preparing tomatoes in gelatin is the ability to eat the marinade, which is served in a jelly-like state, and not pour it out after eating the preserved food, as happens in traditional recipes. Before serving, place the jar in the refrigerator for 2-3 hours to make the jelly denser and more tasty.

Recipe 1

Ingredients:

• tomatoes (you can take vegetables of one or more colors and different sizes);
• onion;
• garlic (peeled);
• parsley;
• dill umbrellas;
• allspice peas;
• sugar;
• salt;
• vinegar 70%;
• gelatin.

Inventory:

• cans (1 l);
• covers;
• saucepan for preparing brine;
• pan for sterilizing jars.

Learn how to pickle tomatoes in a saucepan using cold and hot methods.

Recipe:

1. Sterilize the jars, rinse and boil the lids.
2. Cut the onion into rings, cut the parsley sprigs into medium-sized pieces.
3. Cut medium-sized tomatoes in half.
4. Place a dill umbrella in the bottom of each liter container. Add a few cloves of garlic, a pinch of chopped parsley, a couple of onion rings, 5–6 peas of allspice, and fill the jar with tomatoes. To cook tomatoes in gelatin with onions, you need to take 1 small onion per liter container, which under the influence of the marinade will acquire a slightly sweet taste.
5. When all the ingredients are placed in jars, prepare the brine.
6. Boil water in a saucepan and prepare brine at the rate of 3 tbsp per 1 liter of water. l. sugar and 1.5 tbsp. l. salt. Make sure all the spices are dissolved and turn off the water. Remove the pan from the stove and let the brine sit for 2–3 minutes.
7. Pour gelatin into each liter container (a little less than 1 tbsp).
8. Add acetic acid to the pan with brine at the rate of 1 tablespoon per 1 liter.
9. Fill the contents of the jars with the resulting brine to the very top.
10. In a pan for sterilizing jars, you need to put a towel on the bottom and pour a little water. Then add enough warm water to the pan so that its level does not reach the edge of the neck by about 2 fingers. Cover the containers with lids. Sterilize for 20 minutes.
11. Remove the jars from the pan. Cover with a screw cap and screw tightly.
12. Turn the canned food over and, wrap it in a blanket, set aside until completely cooled.

Video: how to cook tomatoes in gelatin (recipe 1)

Recipe 2

Ingredients:

• Slivka variety tomatoes - 3 kg;
• onions - 2–3 pcs.;
• garlic - 12 cloves;
• black currant leaves - 6 pcs. (1 piece per jar);
• dill umbrella - 6 pcs. (1 piece per jar);
• peppercorns - 6 pcs. for each jar;
• canning mixture - 1 tbsp. l. with top for 2 l. marinade (can be replaced with allspice and bay leaf);
• water - 400 ml;
• gelatin - 56 g;
• apple cider vinegar 5% - 200 ml;
• sugar - 7 tbsp. l.;
• salt - 2 tbsp. l..

Inventory:

• jars with a capacity of 1 liter - 5–6 pcs.;
• gauze;
• marinade pan;
• pan for sterilization;
• container for swelling gelatin.

Did you know? At the end of the 19th century, the US Supreme Court ruled that a tomato should be considered a vegetable because it grows in the garden, like potatoes and cabbage. However, from a botanical point of view, it is a fruit or berry because it grows from a seed and grows on a vine. In 2001, the European Union decided that the tomato is a fruit, although many, out of habit, classify it as a vegetable crop.

Recipe:

1. Cut the onion into rings. Cut the tomatoes into halves without removing the stem.
2. Dissolve gelatin in water. For 1 liter of marinade you need 30 g of gelatin, and for 2 liters - 60 g. Soak the gelatin in cold water for 20 minutes so that it swells, and then it will need to be dissolved in the marinade.
3. To prepare the marinade, pour 1,600 ml of water into a saucepan, add apple cider vinegar, sugar, and salt. Pour 1 tbsp into gauze. l. with canning spices on top, wrap it and put it in the pan. This procedure will help get rid of small spices floating in the marinade, but will saturate it with taste and aroma. Place the mixture on the stove and bring to a boil. Boil for 5 minutes.
4. Pre-wash the container and pour boiling water over it. Pour cold water over the lids, bring to a boil and leave until needed.
5. Fill the jars: put an umbrella of dill, 5-6 peppercorns, a currant leaf, 2-3 cloves of garlic, several onion rings into a liter container, fill with tomato halves.
6. Pour 1/3 of water into the sterilization pan and place a towel on the bottom.
7. Remove the pan with the marinade from the heat and add the swollen gelatin into it. Mix well until the gelatin is completely dissolved. Remove the spices from the marinade in cheesecloth.
8. Fill the jars with marinade to the very top.
9. Sterilize over low heat for 10 minutes.
10. Remove from the pan and cover with screw-on lids.
11. Send to cool under the blanket.

Video: how to cook tomatoes in gelatin (recipe 2)

Recipe 3

Ingredients:

• tomatoes;
• onion;
• garlic;
• salt.

Inventory:

• banks;
• covers;
• brine pan;
• pan for sterilization.

Cooking a dish step by step with photos

To prepare an appetizing vegetable snack, you need to consider the following subtleties:

1. They use whole tomatoes, vegetables in slices, even from spoiled and rotten fruits. Gelatin will hold the watery structure of the berry together. Thanks to this, the tomatoes remain whole and retain their sweet-salty taste.
2. The basis of the recipe is a thick, jelly-like filling.
3. Not only are tomatoes delicious when sealed, but also the marinade, which can be used in other dishes.
4. In addition to tomatoes, other ingredients are added that make the taste richer. Suitable for seaming:

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

1. Spices are also used to add flavor to the marinade:

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

For cooking, you will need not only bright red fruits, but also containers in which you will place them. Choose the size of the jar for yourself, it all depends on how many people live in your family, how often and in what quantities you plan to serve tomatoes.

When jars are purchased, they must be sterilized along with the lids. We can offer you four different options for processing containers. One of them will definitely suit you. So, you can boil the jars with their lids for fifteen minutes in a pan of boiling water. You can also put the washed jars in the oven or microwave for the same amount of time. In the first case, set it to 100 degrees, and in the second, set it to maximum power.

Having processed the jars with lids (it’s easier to keep them in boiling water all the time until they are needed), you need to start filling them. Be sure to wash and sort all fresh ingredients. Nothing spoiled should get into the containers.

Classic recipe for tomatoes in jelly

Cooking time35 minutes

calorie content per 100 grams 19 Kcal

How to cook:

1. Pour gelatin into a bowl, add water and stir;
2. Leave and do not touch until it swells;
3. Cut the peeled onion into rings of equal thickness;
4. Wash the tomatoes, cut the fruits into slices, removing the stems;
5. Place the cooked vegetables in a prepared liter jar;
6. Pour water into a saucepan, turn on the heat to bring it to a boil;
7. Add sugar, salt, black pepper, add vinegar and bay leaves;
8. Stirring, cook the marinade for five minutes;
9. Then add gelatin and let it dissolve;
10. Pour the marinade into the tomatoes, roll up the lids and put them under warm blankets.

Tip: you can use agar-agar instead of gelatin, but you will have to change the proportions.

Step 1

To prepare delicious pickled tomatoes in jelly for the winter, we will need the following ingredients: fresh selected small tomatoes, onions, drinking water, sugar, salt, gelatin, table vinegar (9%), allspice, peas and bay leaves. The quantity of products is indicated for two jars, each with a capacity of 1 liter (in the steps I photographed only one jar). Depending on the size of the tomatoes, their weight may vary, as well as the amount of water (marinade).

Step 2

To begin with, pre-soak 30 grams of gelatin in 100 milliliters of cold boiled water (take from the total volume) and leave for half an hour. It is for this recipe that I do not buy instant gelatin, but one that requires soaking (read the instructions on the package carefully).

Step 3

Next, wash and dry 1.3 kilograms of tomatoes. I personally needed this number of Slivka tomatoes to tightly fill two liter jars. Cut each tomato in half lengthwise, cutting out where the stem attaches.

Step 4

We clean a fairly large juicy onion and cut it into fairly thin slices.

Step 5

You must first sterilize the jars in any convenient way. I do this in the microwave - I wash the jars in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I simply boil the lids in water for about 5 minutes. Place the tomato halves cut side down in the jar, alternating slices with onion slices. Fill the second jar in the same way.

Step 6

Now let's make a marinade for future vegetable preparation

Important: I indicate the layout of the necessary ingredients for 1 liter of water, but in reality, with a decently dense packing of tomatoes, about 700 milliliters of filling will be required. Pour 900 milliliters of water into a saucepan (100 milliliters were used for gelatin), add 100 grams of sugar, 30 grams of table salt (not iodized), 6 allspice peas and a couple of small bay leaves

Step 7

Bring the brine to a boil and cook for 1-2 minutes. After this, turn off the heat, add the gelatin, which is already swollen, and 2 tablespoons of vinegar. Mix thoroughly so that the gelatin is completely dissolved in the marinade. If you re-boil the marinade, the gelling properties of gelatin may weaken significantly or disappear altogether.

Step 8

Pour the hot marinade over the tomatoes and onions to the very top.

Step 9

Screw the lid onto the jar, but not all the way. Or cover with a tin lid if the jar needs to be closed using a seaming key.

Step 10

For storage, this workpiece must be sterilized. To do this, take a pan of suitable volume, put a piece of fabric on the bottom (so that the jar does not burst), and place the workpiece. Fill the jar with water up to the shoulders (it can be cold, it can be warm, but not with boiling water, so that the glass does not burst from the temperature difference).

Step 11

When the time is up, take out the jar and tighten the lid tightly (close with a key).

Step 12

Turn the jar of pickled tomatoes in jelly upside down and wrap it in a blanket or blanket. Leave it until it cools completely, then store it in a cool, dry place - a basement or cellar.

Step 13

During storage, the marinade will not become jelly, no matter how hard you try - the filling will remain liquid, as in classic pickled tomatoes. To serve prepared tomatoes the day before, place the jar with the preparation in the refrigerator to allow the gelatin to work.

After cooling, the marinade will turn into jelly - tasty, piquant, perfectly balanced in salt-sugar-vinegar. The tomato slices will retain their elasticity and density, and the onion rings will have a pleasant crunch. Tanya, thank you very much for your order. I will be glad if the result does not disappoint and everyone at the table remains full and satisfied. Cook for your health and bon appetit, friends!

We invite you to familiarize yourself with Marinated tomatoes with dill and garlic

Useful tips

Each housewife has her own secrets for preparing canned food; some tricks and nuances of preparation are as follows:

• before using tomatoes for winter preparations, it is recommended to soak them in cold water for 6–7 hours, which will make the fruits more juicy;
• During the preservation process, vegetables should undergo minimal heat treatment;
• cutting vegetables should be large, which will allow them to preserve their shape and taste as much as possible;
• Hygiene standards must be observed: jars and lids must be thoroughly washed and sterilized;
• For preservation, it is better to use coarse rock salt, since sea and iodized salt can negatively affect the taste.

Important! Gelatin should not be boiled, as it loses all its unique properties.

Tomatoes in gelatin cook very quickly, and the taste and benefits will delight you in the cold season, reminiscent of the freshness, sun and aroma of summer.

Delicious recipe for tomatoes with gelatin and parsley

Tomatoes in gelatin for the winter

Tomatoes canned in jelly with spices acquire an original taste and aroma. This dish attracts with its appetizing appearance, so it definitely won’t get lost on the table—you’ll want to try it right away. Our recipe for tomatoes with gelatin and parsley will add a touch of sophistication to your everyday and holiday menu.

Tomatoes with gelatin and parsley - ingredients for a delicious preparation

• cream tomatoes
• allspice
• carnation
• parsley (greens or root)
• sugar – 6 tbsp.
• salt – 1.5 tbsp.
• vinegar 9% - 2 tbsp.
• instant gelatin – 1 tbsp.
• water – 1 liter

Delicious tomatoes with gelatin and parsley for the winter - step-by-step recipe description

1. We wash the tomatoes, cut them into two halves and cut off the stems.
2. For canning, we take liter jars, which must first be sterilized. Pour allspice (2 - 3 peas), cloves (1 pc.) and chopped herbs or parsley root into each container. Then we place the cut tomatoes, trying to place each cut side down.
3. Add salt, sugar and gelatin to boiling water according to the recipe. Add vinegar and stir thoroughly.
4. Fill the tomatoes in jars with hot marinade and cover with lids. Now you need to sterilize in hot water for 10 minutes.
5. Roll up, turn over and cover with a warm blanket. After a day, we add the cooled jars to the rest of the preparations for the winter.

How to prepare tomatoes, onions and carrots in jelly

You can't help but like the very tasty tomatoes and marinade. Bookmark the recipe.

Required for a liter jar:

• Tomatoes – 350 gr.
• Bell pepper.
• Bulb.
• Carrot.
• Garlic – a clove.
• Parsley, dill umbrella.

For 1 liter of marinade:

• Gelatin – 30 gr.
• Sugar – 70 gr.
• Salt – 50 gr.
• Vinegar 9% - ½ cup.
• Lavrushka.

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We prepare:

1. Cut the onion into rings, carrots into cubes, and pepper into slices.
2. Place a clove of garlic, parsley, onion rings, carrots, and pepper on the bottom of the sterilized container.
3. Fill with tomatoes, cover with an umbrella of dill on top.
4. Dissolve gelatin in a glass of water and wait until it swells completely.
5. Prepare the marinade by adding spices and bay leaves to boiling water. Pour in the vinegar and add the gelatin.
6. Fill the jars with hot filling. Sterilize as usual for 15 minutes.