Tomatoes in gelatin for the winter - 8 recipes you will lick your fingers

Tomatoes in jelly - a seaming that everyone is delighted with. There are enough recipes for cooking such tomatoes to find the one that suits you. The article contains 8 seaming recipes that you can make at home.

Tomatoes in gelatin for the winter without sterilization

Just pickled tomatoes and cucumbers won't surprise anyone. We suggest you try delicious tomatoes in gelatin for the winter. The use of gelatin just simplifies the cooking procedure itself and reduces the cooking time for seals.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 4.

• 
  Dissolve the gelatin in a glass of cold water and leave for an hour to swell.
• 
  Pick tomatoes for canning that are firm, ripe and undamaged. Wash the tomatoes and prick with a toothpick.
• 
  Peel the onions and cut into rings.
• 
  Next, prepare the marinade. Pour water into a saucepan and put on fire. When the water boils, add salt, sugar, peppercorns, cloves and bay leaves. Boil, marinade for 5 minutes, then pour in acetic acid, add gelatin and cook for another 3 minutes.
• 
  Put tomatoes and onions in layers in sterilized jars, pour in the marinade, cover with lids and let cool slightly. After that, pour the marinade back into the pan, boil again and pour into the jars a second time. Repeat the procedure one more time, then roll up the jars with clean lids. Cool seams upside down. Before serving the tomatoes, place the jar in the refrigerator to freeze the jelly.

Bon Appetit!

Tomatoes with onions in gelatin "Lick your fingers" for the winter

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

Cooking time: 80 minutes

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Tomatoes - 500 gr.
• Onions - 1-1.5 pcs. (or garlic 1 head)
• Vegetable oil - 1 tablespoon
• Black peppercorns - 6 pcs.
• For the marinade: (for 1 liter jar)
• Gelatin - 1 tablespoon
• Sugar - 2.5 tablespoons
• Salt - 2 tablespoons
• Cloves - 2-3 pcs.
• Bay leaves - 1-2 pcs.
• Acetic essence - 1 tsp

Cooking process:

1. Take tomatoes that are not very large, wash them and tear off the green tails. Cut the tomatoes in half.
2. Soak the gelatin in a glass of cold water for 40 minutes.
3. Wash and sterilize seaming jars. Boil the lids.
4. Cut the onions into rings.
5. Pour a tablespoon of vegetable oil into a jar and put peppercorns.
6. Then lay the tomatoes and onions in layers. The top layer should be onion.
7. Pour a glass of water into a saucepan 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 gelatinous mass and vinegar essence. Pour the hot marinade into the jar.After that, jars of tomatoes must be sterilized in boiling water. Sterilization time 15 minutes.
10. After sterilization, roll up the jars with metal lids. Turn them upside down and wrap them up in a warm blanket. In this position, allow the seams to cool completely.

Bon Appetit!

Delicious tomatoes in gelatin with onions and parsley

Canned tomatoes in gelatin will appeal to many. The cooking recipe is simple and does not take much time. Thanks to onions and parsley, the jelly is delicious and aromatic.

Cooking time: 80 minutes

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Tomatoes - 600-700 gr.
• Bulb onion - 1 pc.
• Parsley - 20 gr.
• Garlic - 2-3 teeth.
• Allspice peas - 6 pcs.
• Gelatin - 1 tablespoon
• Dill to taste.
• For the marinade:
• Water - 1 liter.
• Sugar - 3 tablespoons
• Salt - 1.5 tablespoons
• Acetic essence - 1 tablespoon

Cooking process:

1. Wash the tomatoes and parsley, peel the onion.
2. Wash and sterilize the jars, boil the lids.
3. Cut the onions into rings.
4. Slice the parsley.
5. Cut the tomatoes in half.
6. Put dill, peeled garlic cloves, a few onion rings, peppercorns and parsley in the jars.
7. Next, fill the jars with the tomatoes and leftover onions.
8. Pour water into a saucepan, bring it to a boil, add salt, sugar, stir until completely dissolved, then leave the marinade on fire for another 3 minutes.
9. Put 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, on the bottom of which lay a towel folded several times, pour in water and sterilize in boiling water for 15-20 minutes.
12. After sterilization, close the jars tightly with lids, turn them upside down and cool, covering with a blanket.
13. Refrigerate the marinade for a couple of hours before serving the seaming until the marinade hardens to a jelly state.

Bon Appetit!

Sweet tomatoes in gelatin for the winter

No store-bought canned vegetables can be compared to the hands of a caring housewife. Sweet canned tomatoes in jelly are great as an appetizer for meats and pasta.

Cooking time: 1,5 hour.

Cooking time: 70 minutes

Servings: 5-7.

Ingredients:

• Tomatoes - 1.3 kg.
• Gelatin - 1.5 tbsp
• Sugar - 5 tablespoons
• Bay leaf to taste.
• Bulb onion - 1 pc.
• Water - 1 liter.
• Vinegar 9% - 2 tablespoons
• Salt - 1.5 tablespoons

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 stalk and cut them in half.
3. Peel the onions and cut them into rings.
4. Wash and sterilize jars well. Fill the jars with onion rings and tomato halves.
5. Pour water into a saucepan, 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. Put the swollen gelatin in the marinade, stir to dissolve the gelatin completely.
7. Pour the marinade into the jars and cover them with sterilized lids.
8. Put a towel folded several times at the bottom of the pan, place jars of tomatoes on top. Pour in water until it reaches the "shoulders" of the cans. Sterilize the blanks in boiling water for 15-20 minutes.
9. After sterilization, roll up 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, place the sealers in the refrigerator for a couple of hours before serving.

Bon Appetit!

Funky tomatoes in jelly for 1 liter jar

Awesomely delicious canned tomatoes in aromatic jelly. Such a preparation will definitely attract attention at a feast and delight guests with its unique taste.

Cooking time: 90 minutes

Cooking time: 60 minutes

Servings: 5.

Ingredients:

• Tomatoes - 0.7 kg.
• Water - 1 liter.
• Sugar - 3.5 tablespoons
• Salt - 2 tablespoons
• Vinegar 9% - 1 tablespoon
• 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 one-liter jars well and scald with boiling water.
3. Wash the tomatoes and cut into wedges. Cut the onions into rings.
4. Pour water into a saucepan, bring it to a boil. Then add salt, sugar and spices, cook the marinade at a low boil for 4 minutes. Finally add the gelatin and stir the marinade until the gelatin is completely dissolved.
5. Put the tomatoes and onions tightly in the jars, lay the vegetables in layers. Pour the hot marinade into the jars, cover the jars with lids and place in a saucepan, cover the bottom of which with a towel folded several times. Pour water into a saucepan so that it does not reach 3-4 centimeters to the top of the cans. Sterilize the seams in boiling water for 15-20 minutes.
6. Close the jars tightly with lids, wrap them in a warm blanket and leave to cool completely. Tinned tomatoes in gelatin are ready, store in a cool place.

Bon Appetit!

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

If you are tired of ordinary pickled tomatoes, it's time to try something new, namely tomatoes in gelatin. This is a very interesting and tasty appetizer that is not difficult to prepare.

Cooking time: 60 minutes

Cooking time: 45 minutes

Servings: 8.

Ingredients:

• Bulb 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 leaves - 1-2 pcs.
• To fill:
• Water - 1.5 liters.
• Gelatin - 2 tablespoons
• Sugar - 100 gr.
• Salt - 2 tablespoons

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, garlic into slices.
2. Wash and sterilize seaming jars. Spread the peppercorns and bay leaves over them, then lay the tomatoes, garlic, dill, parsley and onion rings in layers.
3. Pour gelatin with a glass of water, stir and leave for 10 minutes at room temperature.
4. Pour the remaining water into a saucepan, add sugar and salt. Bring marinade to a boil and remove from heat. Then add the swollen gelatin to the hot marinade, stir and put on fire again, but do not boil.
5. Pour the tomato jars with hot marinade, cover them with lids. Place the jars in a large saucepan, cover the bottom of which 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 jars with lids, wrap them in a warm towel and let cool completely. Store sewing in a cool place.

Bon Appetit!

Chopped 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 will definitely become one of your family's favorites.

Cooking time: 90 minutes

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Tomatoes - 1.5 kg.
• Bulb 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.
• Carnation - 1 pc.
• Vinegar 9% - 1 tsp

Cooking process:

1. Pour gelatin with water and leave for half an hour at room temperature.
2. Rinse the tomatoes well with running water.
3. Peel and wash onions.
4. Wash the jars well and scald with boiling water.
5. Pour boiling water over the lids and leave for a couple of minutes.
6. Cut out the stem of tomatoes and cut them into 4 pieces.
7. Cut the onions into rings.
8. Lay tomatoes and onions in layers. Place the tomatoes on the bottom.
9. Next, layer the onion rings and continue stacking the vegetables all the way to the top of the cans.
10. Make the very last, top layer from onions.
11. Cover the blanks with lids and prepare the marinade.
12. Pour water into a saucepan and put on fire, add salt.
13. Also add sugar.
14. Measure out the required amount of dry spices.
15. Add spices to the marinade, bring it to a boil.
16. Then reduce heat and pour in the gelatinous mass, stir until it completely dissolves.
17. Next, pour the hot marinade into the jars of vegetables.
18. Place the blanks in a large pan, cover the bottom of which with a towel folded several times, pour in water and sterilize them for 20 minutes.
19. After sterilization, pour the vinegar directly into the jars.
20. Roll up the jars with lids and wrap them in a blanket until they cool completely.
21. Gelatin tomatoes can be stored in a 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. Harvesting vegetables in gelatin allows you to better preserve the integrity and taste of tomatoes. In addition, such a blank looks very appetizing. From the specified amount of ingredients, you will get 4 rolls of 750 milliliters each.

Cooking time: 90 minutes

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Cherry tomatoes - 1.4 kg.
• Bow - 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.
• Carnation - 8 pcs.
• For 1 liter marinade:
• Sugar - 4 tablespoons
• Salt - 1 tablespoon
• Vinegar 9% - 1 tablespoon

Cooking process:

1. Wash the tomatoes and prick them with a toothpick at the base of the stalk.
2. Wash seaming jars well and pour over boiling water. At the bottom of each jar, place herbs, 1-2 slices of hot pepper and a clove of garlic.
3. Fill the jars with tomatoes and onion rings.
4. Pour a teaspoon of gelatin into each jar.
5. Pour water into a saucepan, bring it to a boil, add salt, sugar and dry spices. When the salt and sugar are dissolved, remove the pan from the heat and add the vinegar.
6. Fill the jars with hot marinade and cover with clean lids. Put a towel at the bottom of the pan, put jars of tomatoes on top. Pour in water until it reaches the hangers of the jars. Sterilize the blanks in boiling water for 25 minutes.
7. Close the sterilized jars tightly with lids, wrap them in a blanket or towel and cool completely. Store the cherry tomato rolls in a cool place.

Bon Appetit!