How to pickle tomatoes in jelly. Tomatoes canned in jelly - just awesome (harvesting for the winter)

Very often, tomatoes are so large that they do not fit entirely into the neck of the jar. Fresh, in sauces and salads, they are delicious, but they are not suitable for pickling. Many housewives are faced with a similar problem. But recently, many recipes have been created that solve this issue. You can safely cut the tomatoes into pieces, take even burst ones for processing and cook them in gelatin without sterilization. You will get a very good result.

general information

The gelatin filling is quite liquid, it does not make the tomatoes the same in density, but performs a fixing function, keeps the pieces of tomatoes intact. They remain strong in it, lightly salted, sweetish in taste, do not spread. What is important for some housewives, for this recipe, you can pick up any tomatoes: substandard, but red and ripe, slightly damaged, bursting.

The prepared dish will appeal to all those who prefer original winter preparations, and are not limited to ordinary seamings. Okay, let's start cooking tomatoes in gelatin without sterilization.

The first recipe for tomatoes in gelatin filling

For a liter jar we need: tomatoes, half an onion, two cloves of garlic, two bay leaves, one tablespoon of gelatin, five pieces of black allspice, two tablespoons of sugar sand, a quarter teaspoon of citric acid and one tablespoon of salt. The recipe for how to cook without sterilization is presented below.

1. We wash the tomatoes, remove the tails and cut into slices, preferably large.
2. At the bottom of a sterilized jar we put onion rings and garlic, fill up to half with tomatoes.
3. Pour gelatin on top and then to the top - tomatoes.
4. I'm preparing the brine. To do this, pour water into a small saucepan per liter of it, pour salt and granulated sugar.
5. Add pepper and bay leaf, boil for several minutes until the salt and sugar are completely dissolved.
6. Pour the right amount of brine into a container with tomatoes and pasteurize for 15 minutes.
7. Pour in citric acid, which can be replaced with vinegar, and roll up the lids. We turn the jars over and wrap them with a blanket.
8. Once the tomatoes have cooled, store them in a cool place. Tomatoes in gelatin for the winter without sterilization are ready.

Such a dish, like eggplant salads, tkemali, is an excellent vegetable snack so that you can feed your family inexpensively and quickly in winter, adding to the side dish.

The second recipe for tomatoes in jelly

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

Cooking tomatoes in gelatin without sterilization. We divide the water into two parts. In one we soak the gelatin, in the other - everything else. We heat the gelatin to 80 degrees, bring the second half to a boil and mix everything together. Slice the tomatoes like you would a salad. We put dill, peppercorns, and parsley at the bottom of the jar, on top - onion, cut into circles, and pour hot brine. If we eat the finished product soon, we can do without sterilization. In the event that preservation is intended for the winter, sterilize for 20 minutes.

Tomatoes with pepper in jelly for the winter

Let's change our recipe a bit. We need the following ingredients: vegetables - by eye, based on size, dill umbrellas, garlic - a few cloves, currant leaves, peppercorns, bay leaf, gelatin - one tablespoon, half a glass of water; for marinade - a liter of water, bell pepper, vinegar - 150 ml, sugar - four tablespoons, salt - one tablespoon. You should get three half-liter jars.

We harvest tomatoes in gelatin for the winter without sterilization. Put garlic, dill, bay leaf and pepper in sterilized jars at the bottom, pour gelatin with half a glass of water and wait until it swells. We cut the tomatoes into four parts each, cut the bell pepper into strips. We send them to banks. Now you need to prepare the marinade: mix water with vinegar, add sugar, salt, swollen gelatin. We heat it over low heat, bring to a boil, but do not boil. Pour into jars and roll them up.

Tomatoes in gelatin filling

This recipe is a real lifesaver for those tomatoes that cannot be rolled up in the usual way: with defects, cracks, very large ones. Let's get started! We cut washed or quarters, you can also arbitrary shapes. We put a bay leaf and a few rings of onion on the bottom of the jar. You don't need much, otherwise the taste may deteriorate. We put the tomatoes. We prepare the filling: soak the gelatin in warm boiled water, based on the calculation that half a tablespoon goes into a one-liter jar.

We are waiting for swelling and dissolve. We boil the brine, while taking one tablespoon of salt and two tablespoons of sugar per liter of water. Pour the prepared gelatin into the boiling brine and immediately turn off the heat. Pour the resulting filling into jars. Add a teaspoon of vinegar to a liter jar, cover with lids and send for sterilization. Then we take it out and roll it up. Tomatoes in gelatin without sterilization will be stored, as in the previous case, for less time.

Calories: Not specified
Time for preparing: Not specified

In summer, the hot season of winter preparations begins, when the housewives try to diversify their winter menu as much as possible with various pickles and pickles. There are many interesting recipes for this, which have already been tested over the years and passed down from generation to generation.
I recommend cooking tomatoes in jelly for the winter, they turn out just awesome! The recipe without sterilization is very simple and is very popular with housewives. After all, tomatoes closed in this way are especially tasty, fragrant and festive.
You should especially pay attention to the fact that jars with tomatoes do not need to be sterilized (this is a rather lengthy and not always simple process), and canning takes place according to the triple hot pouring method. Thus, the fruits in the jar remain intact and intact, and at the same time, all the useful substances that tomatoes are so rich in are preserved to the maximum.
The taste of the marinade is quite unusual - with warm spicy notes that give it spices. But perhaps the most unusual marinade ingredient is gelatin, thanks to which tomatoes have a beautiful intact skin and look very impressive when served on a festive table. I also recommend cooking.



Ingredients:
- fruits of tomatoes (with fleshy pulp) - 800 g,
- turnip onion - 2 pcs.,
- water - 2 l,
- sugar - 100 g,
- table salt - 60 g,
- gelatin (instant) - 4 tsp,
- table vinegar (9%) - 25 ml,
- pepper (peas) - 3 pcs.,
- dried laurel leaf - 3 pcs.,
- cloves - 3 pcs.

Recipe with photo step by step:

First, we prepare the tomatoes, select small fruits with a dense skin, wash them and prick each with a toothpick (literally make a couple of punctures on each tomato).




Then we clean the onion and chop it in half rings.




Pre-fill the gelatin with cold water and leave it for an hour.




Add sugar, salt, then spices (laurel leaves, pepper and cloves) to the saucepan. Boil the marinade for 3-5 minutes, then pour in the vinegar, add the gelatin and boil it for another 3 minutes.






Now, in pre-sterilized jars, we put tomatoes and onions in layers.




Next, carefully pour in the hot marinade, cover the jars with lids, and wait until it cools completely, and then pour it back into the saucepan.




We repeat this procedure twice more, each time subjecting the marinade to boiling before pouring.




After we pour the tomatoes for the third time, close the jars with lids.
As usual, let the blanks cool upside down, and only then we take out the tomatoes in jelly for storage.






Enjoy your meal!
And be sure to spin

Harvesting tomatoes is a fertile business for those who like to open a fragrant jar of these divine fruits in winter and enjoy their taste, color and juicy structure. This time we will reveal to you a recipe for an unusual preparation - tomatoes in jelly for the winter are awesome, without sterilization, hearty and very beautiful in appearance. As you know, not all varieties of tomatoes keep their shape when seaming, however, with the addition of gelatin the vegetable retains its structure and fresh summer taste. We have selected for you several ways to harvest tomatoes in jelly, let's look at them step by step.

In one of the previous materials, we have already shown you and with a detailed description help hostesses make tasty and healthy preservation with the aroma of summer. And right now we will tell you how to close the tomatoes in jelly for the winter: these fruits are awesome both as an appetizer and as an addition to main courses.

Tomato slices in jelly: a simple recipe

This simple recipe allows you to harvest any variety of tomato that you have grown in your garden without worrying that they will fall apart or lose their appearance. Tomatoes for it are used medium in size, without soaking. They can cut into 4 parts, so the fruits absorb the marinade better and gain the desired consistency and taste. Harvesting tomatoes without sterilization will also greatly simplify the task.

We will harvest tomatoes in liter jars, so the container must first be washed and sterilized so that the workpiece does not deteriorate later. For canning tomatoes with onions and gelatin take the following ingredients:

• ripe tomatoes per one liter jar;
• a large onion;
• 10 grams gelatin;
• a liter of clean water for the marinade;
• 50 grams Sahara;
• 60 grams salt;
• laurel leaf;
• allspice;
• peppercorns.

Step by step cooking instructions

1. Pour gelatin with water until swelling. Take water at room temperature.
2. Divide the tomatoes into slices, cut the onion into rings medium thickness.
3. Place the vegetables in layers in a jar.
4. Prepare the marinade: boil water, dissolve salt and sugar in it, add spices, leave to boil for another 3-4 minutes. Add gelatin and remove from heat.
5. Pour the marinade into jars and roll up.
6. Keep the workpiece in a blanket until completely cooled, and then put it in a dark, cool place.

Awesome tomatoes in jelly for the winter

We continue to pleasantly surprise you and harvest tomatoes in gelatin for the winter: recipes with photos will help you lick your fingers to make the process not only simple, but also enjoyable.

For this recipe, you will need round fleshy tomatoes. You can also take oval fruits - they should scald with boiling water, and then dip in cold water. This method helps to soften the tomatoes when it comes to seaming whole fruits. If you cut the tomatoes in half, you do not need to soak them in water. In any case, you will need a minute to cut the tomatoes or to scald them and cool them - you can try both methods and compare which fruits come out tastier.

How to make marinade for tomatoes?

For 2.5 liters of water, prepare the following ingredients:

• 40 grams gelatin;
• 6 tablespoons Sahara;
• 3 tablespoons salt;
• 50 or 60 milliliters vinegar;
• peppercorns and one clove per jar.

Recipe step by step

1. Wet first gelatin in half a liter of water, leave it to swell.
   
   
2. Pour 2 liters of water into a saucepan, put gelatin in it and heat it.
   
3. Pour the necessary ingredients, stir and leave on low heat, not allowing to boil.
4. Put tomatoes in jars, how many will enter by quantity. If you cut in half, place the fruits so that the cut parts do not touch each other.
   
5. Add spices to the jar.
   
6. Pour hot marinade into jars.
7. Prepare a large pot: pour hot water into it and put a towel on the bottom.
   
8. Put the jars in a saucepan, making sure that the water reaches “to the shoulders”, bring to a boil and Sterilize over low heat for about 20 minutes.
   
9. Seal the jars, and then carefully wrap for 3 hours.
10. Delicious tomatoes are stored in a cold place: in the basement or in the refrigerator.

So you have learned how to preserve unusual and juicy tomatoes. To learn more about the recipe and all the nuances of harvesting "jelly" tomatoes, watch the video.

Tomatoes in jelly for the winter: step by step without sterilization

We offer you to try another original recipe for tomatoes in gelatin for the winter. For it you will need small cherry tomatoes, so later - do not confuse the workpiece with canned peaches or cherries. Given that we will be making tomatoes with onions and various spices, you definitely can’t go wrong. Another feature of this recipe: it does not require vinegar, so the tomatoes are tender and very tasty.

Gelatin is a tasteless product and does not smell of anything. May be colorless or light yellow. It is obtained from the tissues of animals, fish, which are saturated with collagen. Gelatin was first discovered in 1845. But for 50 years, no one could find any use in it, until the pharmacist Pearl Waite appreciated the unique properties of the substance. It was he who made from it one of the most popular desserts today - jelly.

Useful properties of gelatin

The use of gelatin, rich in collagen, has a beneficial effect on the general condition of the body. It contributes to the strengthening and rapid fusion of bones, restoration of joint tissues. Collagen is useful for the health and beauty of hair and nails. Therefore, gelatin is so popular in both professional and home cosmetics.

The amino acids which are a part of a product lead an organism in a tone. They help strengthen the heart muscle. Gelatin is even recommended for poor blood clotting.

In rare situations, the product may cause allergies. Therefore, you must first make sure that it is not harmful to the body. A thickener is not recommended for those who have a disturbed water-salt balance, have bladder stones.

Awesome tomatoes in jelly for the winter: variations on a theme

Not always the hostess can boast of a quality harvest. Vegetables grow too large, overripe, crack or are damaged by insects, diseases. And then the recipe for tomatoes in gelatin for the winter comes to the rescue. This is an effective option to use products that have not been selected for traditional blanks.

in Latvian

Peculiarities . A distinctive feature of the dish is that its preparation is similar to the classic recipe. The amount of ingredients is calculated per liter jar. Two containers of 500 ml are also suitable. The result is a bright preparation with a spicy taste and rich aroma.

Ingredients:

• 700 g tomato;
• one bulb;
• two cloves of garlic;
• one leaf of laurel;
• five peas of black pepper;
• dill;
• 600 ml of water;
• 25-30 g of gelatin;
• 25-30 g of sugar;
• 10-15 g of salt;
• 10-15 ml of vinegar.

Cooking

1. Pour gelatin with 200 ml of boiled cooled water. Leave for 30-40 minutes until it swells.
2. Chop the tomatoes in centimeter circles.
3. We chop the onion into rings, the garlic into thin plates.
4. Boil 400 ml of water, add sugar and salt, stirring until the crystals dissolve.
5. Add swollen thickener. The mixture should be homogeneous, without lumps. At the end add vinegar.
6. We start laying with spices. Then we fill the treated container with layers of chopped vegetables.
7. We do the filling. Cover with a sterile lid. We sterilize the container for 15 minutes.
8. We tightly close the jars, put them on the throat, warm them.

You can cut not only rings, but also slices. In this case, the laying out in layers is done with cuts down. Before use, it is advisable to put the jar with the workpiece in Latvian in the refrigerator. Thus, the jelly will set well and look beautiful when served.

With greenery

Peculiarities . Tomatoes in jelly for the winter are incredibly fragrant. Thanks to greenery, they will acquire the taste of fresh vegetables and will delight you with summer notes in the cold season.

Ingredients :

• 1 kg of tomatoes;
• two bunches of parsley;
• one bunch of dill;
• one onion;
• three garlic cloves;
• five peas of black pepper;
• 25-30 g of gelatin;
• 1 liter of water;
• 30-40 g of salt;
• 75-90 g of sugar;
• 30-40 ml of vinegar (9%).

Cooking

1. We put greens at the bottom of sterile jars, and then quarters of tomatoes. We fill the containers to the middle. We fall asleep thickener.
2. We fill the rest of the cans. The top layer is onion slices or rings. Between the tomatoes we insert garlic, chopped into thin plates, peppercorns.
3. We prepare a solution of sugar and salt, boil. Remove from stove and add vinegar.
4. Pour brine over vegetables. Set to sterilize for 15 minutes.
5. We roll up with sterile lids, turn the containers over and warm them.

The quantity of products is designed for two jars of 700 ml. Each of them has a tablespoon of dry gelatin. It is recommended to choose a product marked "instant". Otherwise, a simple recipe for tomatoes in jelly will turn into a troublesome business. Lumps may form, which will not dissolve even during sterilization.

Cherry tomatoes with spices

Peculiarities . Whole vegetables should be preserved. The main advantage of the preparation is the absence of vinegar, so children and those who have problems with the gastrointestinal tract can use it. Tomatoes in gelatin without sterilization go well with meat dishes, especially those cooked in a large amount of spices and seasonings.

Ingredients :

• cherry tomatoes (as much as will go into jars);
• one bulb;
• seven to eight peas of allspice;
• three to five black peppercorns;
• carnation;
• four to five laurel leaves;
• dill, basil, parsley;
• 3 liters of water;
• 100 g of gelatin;
• 100-120 g of salt;
• 25-30 g of sugar.

Cooking

1. We start laying with spices, herbs. Next come whole cherry tomatoes, onion rings. There should be very little space left, so the vegetables are “rammed” tighter.
2. Pour the thickener with water and leave until completely swollen.
3. Prepare the brine: boil water with salt, sugar. Mix with jelly until all components are dissolved.
4. We fill the steamed containers with filling to the brim.
5. We tightly close the container, insulate.
6. When cool, take out to a cool, dry place,

Before filling the jars, the tomatoes need to be pierced with a toothpick in several places. For what? The recipe is without pre-soaking, so the vegetables can be quite tough. There is also a risk that the peel will burst when they are poured with hot brine.

Zelenushki with carrots and onions

Peculiarities . A great option when unripe vegetables remain after the harvest. It is better to make tomatoes in jelly with carrots and onions. They will give a sweet taste. The preparation can be served with spicy meat. Tomatoes in gelatin with onions for the winter are also suitable as an independent dish, for various side dishes.

Ingredients:

• 1.5 kg of green tomatoes;
• 300 g of onions;
• 300 g carrots;
• 5 g gelatin;
• 1.6 liters of water;
• 40-50 g of salt;
• 60-70 g of sugar;
• 30-40 ml of vinegar (9%);
• spices.

Cooking

1. Soak gelatin in cold water, previously boiled. Leave until it swells.
2. Cut the tomatoes into slices. If they are small, then halves.
3. We chop the onion whole or halves of the rings, coarsely chop the carrots on a grater.
4. For the marinade: mix water with sugar and salt, and after boiling, pour in the vinegar. Then add gelatin, mixing thoroughly.
5. At the bottom of the jars lay out spices, carrots, onions. Then fill the containers with green tomatoes.
6. Pour brine over vegetables.
7. We roll up the lids, turn the containers over, warm them.

Banks require processing. They are washed in soda or soapy water, rinsed thoroughly. You can sterilize with steam over a saucepan, in the microwave or in the oven. Covers also need processing. Boil them for two or three minutes.

Assorted cucumbers

Peculiarities . Vegetables are crispy. Marinated tomatoes in gelatin with cucumbers acquire a mild sweet and sour taste. The blank will please with a kaleidoscope of bright colors.

Ingredients :

• 1 kg of tomatoes;
• 500 g cucumbers;
• 250 bell peppers;
• two bulbs;
• black peppercorns, cloves, bay leaf;
• 2 liters of water;
• 200 ml of vinegar;
• 120 g of salt;
• three tablespoons of gelatin (instant).

Cooking

1. Grind vegetables in medium circles, bell pepper - in small strips.
2. We put spices in sterile jars at the bottom, and then layers of cucumbers, tomatoes, peppers, onions. We fill in half.
3. Pour dry gelatin. We fill the banks to the brim.
4. We prepare the brine step by step: pour salt and sugar into boiling water. Remove from heat and add vinegar.
5. Pour the mixture with the marinade so that it completely covers the vegetables.
6. We roll up the lids, turn over, insulate the containers.

Based on the reviews, the number of products is better to choose according to taste preferences. Someone likes tomatoes more, and someone likes cucumbers or peppers. Sprigs of dill or parsley will add freshness to the platter.

Tomatoes in gelatin, the recipe for the winter of which you can vary on your own, are great for a festive feast. Even sliced ​​vegetables remain elastic. When buying a thickener, we prefer products presented in the form of crystals or plates. The high quality of gelatin is indicated by a golden or light yellow color. It should not contain such chemical components as odor enhancers, dyes.

Tomatoes in gelatin constantly divide the invited guests into two camps - some are absolutely indifferent to them, for the sake of others I reopen another jar. Tomatoes prepared in this way are very unusual for us both in appearance and taste. The gelatin makes them look fresher. They bear little resemblance to marinated, maybe a little bit like salted or sour.

This blank is great as a snack, lovers will sweep it off the table first. Very dense, unlike other types of canned tomatoes, which allows them to stand out from other canned tomatoes.

Tomatoes in gelatin for the winter in liter jars: a recipe with a photo step by step

This is a sweetish recipe and would rather complement potatoes and meats than alcoholic beverages. Harvesting is more like children and women. Optionally, for more piquancy, lay either chili pepper rings or dill inflorescences on the bottom.

Ingredients (liter jar):

• tomatoes - 650 gr.;
• onion - 1 small head;
• bay leaf - 1 small;
• black pepper and allspice peas - 5-6 pcs.;
• parsley or leaf celery - 2 small sprigs;
• garlic - 2-4 cloves.

Ingredients for the preparation of the marinade based on 1 liter. water:

• vinegar 6% - 1 tbsp;
• sugar 3 tbsp without tubercle;
• instant gelatin - 1 tbsp. (15 gr.).

How to cook tomatoes for the winter in gelatin

1. We warm the water a little, it should be a little warmer than room temperature.
2. Dissolve gelatin in warm water. Mix and leave for 30-40 minutes. Such time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And you don't have to cook at all.
   
3. Tomatoes for harvesting are selected small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and middle with a sharp knife (stalk). Cut into halves.
   
4. Peel and wash a small head of onion. Cut into wide rings of 0.5 mm. thick.
   
5. Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
   
6. We prepare the jars - we wash them without detergent, but only with soda, pour over boiling water from the kettle and dry completely.
7. We put parsley or celery, onion rings and slices of garlic, spices in jars. We put all the seasonings, we will not put anything else on top.
   
8. Fill jar with chopped tomatoes cut side down. We do not crush tomatoes, you can only shake the jar slightly. We fill it up to the shoulders or a little higher.
   
9. Marinade preparation. Boil water and dissolve sugar and salt.
   
10. Turn off the gas, pour in water with gelatin and vinegar, mix well. The gelatin should completely dissolve. If undissolved lumps remain, strain the marinade through a fine sieve.
11. Pour in the marinade, slightly cover with lids, but do not roll them up yet.
    
12. Pour hot water into a large saucepan and set the jars. Water should be shoulder-deep. As soon as the water boils, we sterilize for 15 minutes.
    
13. We take out the jars and roll up the lids. In order for the workpiece to be completely ready - turn the jars upside down and cover with a blanket. Don't worry, the marinade will be liquid right away, but as it cools it solidifies.
    

For storage, turn over and rearrange the jars in the cellar.

Tomatoes with onions in gelatin for the winter: a recipe

For today's recipe, we need tomatoes, and we will close them not in a simple marinade, but in jelly. The recipe is interesting, tasty and not quite simple. Those who have ever rolled tomatoes will easily repeat it.

What we need:

• tomatoes - 1.5 kg;
• onions - 2 pcs.;
• dill - inflorescences, umbrellas;
• water - 700gr;
• sugar - 2 tablespoons;
• vinegar - 1.5 tablespoons;
• black peppercorns - 3-4 pcs.;
• bay leaf - 2 pcs.;
• gelatin - 1 tablespoon;
• salt - 1 tbsp.

How to close these tomatoes:

Tomatoes in gelatin without sterilization: a simple recipe for the winter

Dedicated to all lovers of pickled tomatoes in a jelly-like filling. This recipe is so simple that it does not even require sterilization and is perfectly stored all winter in the cellar. The taste of the marinade can be supplemented by adding more vinegar or salt. If you want the preservation to have a bright taste, then you should not reduce the number of ingredients.

Ingredients (based on a half-liter jar):

• 500 gr. tomatoes;
• several branches of fennel constellations;
• onion - 1 pc.;
• purified water - 500 ml;
• sand sugar half a tablespoon;
• vinegar - half a tablespoon;
• bay leaf - 1 pc.;
• garlic - 1 pc. ;
• gelatin - 12 gr.;
• salt - 7 gr.

How to make tomatoes in gelatin for the winter according to this recipe

Tomatoes in jelly slices for the winter awesome

If you pay attention to the winter menu, then it always contains snacks in the form of cucumbers or tomatoes, they make our dinners varied, by and large even tastier. These vegetables are the most popular for seaming, so every housewife keeps several proven recipes in stock to make preparations for the winter. Canned tomatoes are a favorite in any home and every family cannot resist canned vegetables, especially if they are marinated according to a special recipe. This is the recipe that I present to you today. Sliced ​​tomatoes in jelly with the addition of dry mustard are more like a salad and will be the highlight of your holiday and family feast. For cooking, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will ultimately give the tomatoes an incredible taste, and they will turn out to be truly spicy. And sweet pepper will fill everything with its aroma.

Grocery list:

• 700gr. ripe tomatoes;
• 1 small sweet pepper;
• 1 clove of garlic;
• 1-2 pcs. dried cloves;
• 1 tsp dry mustard;
• 2-3pcs peppercorns;
• 1 tbsp gelatin;
• 2 tablespoons Sahara;
• 1st.l salt;
• 1 tbsp 9% vinegar;
• 1 liter of water for marinade + 100 ml. for gelatin.

Cooking tomatoes slices according to this recipe:

Tomatoes in jelly filling are an unusual savory snack that will perfectly complement the festive feast. Both sliced ​​and cooked whole, it will win the hearts of your guests, and all your friends will ask you for recipes.