Tomatoes in jelly without sterilization. Tomatoes in jelly for the winter “Awesome. Covering tomatoes in a spicy jelly brine without sterilization

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Even in winter you can find fresh tomatoes on supermarket shelves. But such products cannot be called healthy due to the abundance of nitrates and other toxic substances. Therefore, it is better to prepare tomatoes from your garden for the winter, and an awesome recipe for vegetables in jelly will help preserve all the usefulness of tomatoes.

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 and salty taste.
  2. The basis of the recipe is a thick, jelly-like filling.
  3. Not only are tomatoes tasty 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;
  • carrot;
  • cucumbers
  1. Spices are also used to add flavor to the marinade:
  • black peppercorns;
  • laurel;
  • dill seeds;
  • carnation;
  • hot pepper

Useful properties of gelatin

Gelatin, used in preparation, is one of the most useful substances for humans. Saturated component:

  • 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

To prepare the preparation, choose ripe, bright red and juicy tomatoes. In this case, both large fruits and small ones that have burst and are not marketable are suitable.

Such tomatoes are trimmed from spoiled areas and cut into slices. Small berries are used whole.

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


Preparing tomatoes

Before harvesting, tomatoes must be prepared as follows:

  1. Wash and separate from the 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 preparing tomatoes. But not all recipes produce tomatoes that are firm, juicy and aromatic. Therefore, a selection of the best recipes has been prepared with a detailed description of each stage in order to avoid mistakes when cooking and get an “amazing” result.


Tomatoes in gelatin with onions “You'll lick your fingers”

Ingredients:

  1. Tomatoes - 0.7 kilograms.
  2. Onion – 0.5 kilograms.
  3. Garlic – 3 cloves.
  4. Water – 1 liter.
  5. Laurel – 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. Tamp the tomatoes on top to half the jar. Pour gelatin into containers. Top up the jars with berries.
  3. Boil water with sugar, salt, pepper and bay leaves. Boil the brine until the bulk components dissolve.
  4. Fill the bottles with boiling brine.
  5. Pasteurize the workpiece for 15 minutes in a water bath.
  6. Pour vinegar (essence) into bottles and roll up.
  7. Cool the preserves by turning them upside down.
  8. Transfer delicious tomatoes to storage.

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. Laurel – 1 piece.
  7. Vinegar – 20 milliliters.
  8. Carrots – 0.2 kilograms.
  9. Gelatin – 10 grams.

Procurement plan step by step:

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

No soaking

Products:

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

You need to salt the tomatoes as follows:

  1. Fill sterile bottles halfway with tomatoes, onion half rings and julienned bell peppers.
  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 seamer for 15 minutes.
  7. Pour vinegar into bottles and seal tightly with lids.
  8. Turn the seam upside down and cool under a warm blanket for 24 hours.

Without sterilization

A pickling recipe without sterilization will significantly reduce the canning time. And the preparation itself will turn out incredibly tasty 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. Laurel – 1 piece.
  8. Water – 1 liter.

Procurement algorithm:

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

Assorted cucumbers

You can cook not only tomatoes in jelly for the winter, but a real assortment of vegetables.

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. Laurel – 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. Cut the stems off the cucumbers and chop the vegetable into slices. Cut the tomatoes into quarters.
  3. Place vegetables in layers in jars, filling the container halfway.
  4. Add ½ part of gelatin to the jar. Repeat the vegetable layers again.
  5. Cover the vegetables with the remaining gelatin.
  6. Boil the marinade from the indicated ingredients. Pour boiling solution into bottles with assorted vegetables.
  7. Pasteurize the workpiece. 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

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

  1. Cut green tomatoes into slices. Chop the onion into half rings. Chop 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 water bath. Stirring constantly, dissolve the gelatin.
  4. Boil the brine. Combine with gelatin mass, strained through cheesecloth. Boil the mixture for 2 minutes.
  5. Fill the jars with brine.
  6. Seal containers, turn upside down, and cool.

Cherry tomatoes with spices

Ingredients:

  1. Tomato paste, salt, sugar, gelatin - 2 tablespoons each.
  2. Laurel – 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 1 liter jar.
  8. Water – 1 liter.

Preparation:

  1. Soak gelatin powder in a glass of water for 30 minutes.
  2. Prick the fruits with a toothpick in several places.
  3. Fill the jars in layers: parsley, green onions and tomatoes.
  4. Add water, paste, spices, vinegar, salt, sugar to the gelatin mass. For spiciness, use chili pepper.

For preparation, instead of paste, take tomato juice or juice.

  1. Boil the marinade and pour into jars.
  2. Sterilize the seam and cool.

How to properly store workpieces

Store the workpieces in a dry, dark, cool room at a temperature of 5-20 degrees.

Tomatoes pickled in gelatin for the winter are a chic and original preparation for the winter. With the help of a recipe with a photo, you will prepare not only a festive and elegant, but also an incredibly tasty snack that will simply lick your fingers.

This appetizer goes well with any meal, and you can simply enjoy it without anything. Before eating, it is recommended to keep the preserved food in the refrigerator for several hours. Then the brine will completely harden and turn into a real tasty vegetable jellied meat.

Ingredients (makes a full liter jar of tomatoes):

  • tomatoes - approximately 700 g.,
  • sweet pepper – 0.5 pcs.,
  • onion – 1 pc.,
  • gelatin – 1 tbsp. l.,
  • water – 1000 ml.,
  • granulated sugar – 2 tbsp. l.,
  • coarse kitchen salt - 1 tbsp. l.,
  • bay leaf – 1 pc.,
  • peppercorns – 2 peas,
  • vinegar - 1 tbsp. l./per 1 liter.

Cooking tomatoes in gelatin for the winter

It is best to take ripe plum tomatoes. They are tight and dense, retain their shape well and are not too large. Another great option is cherry tomatoes. True, the price is more expensive, but it looks very impressive. We wash the fruits; if the tomatoes are large, then cut them into two parts (leave the cherry tomatoes whole).

Place tomatoes in a sterilized jar. Fill the container halfway, then add a ball of chopped onions, and then add slices of sweet pepper. Next, sprinkle the vegetables on top with dry gelatin. For a liter jar, one heaping tablespoon will be enough.


We fill the rest of the space in the jar with tomatoes and onion rings.


Cook the brine: in a suitable vessel, mix a liter of water, kitchen salt, granulated sugar, bay leaf, peppercorns.


Pour the hot brine into a jar and place it in a container with a covered bottom to sterilize. We carry out sterilization for 15 minutes, and if you took cherry tomatoes, then 5-10 minutes. Next, pour a portion of vinegar into the jar and seal with steamed lids.


Store in a cool place. Before serving, keep in the refrigerator for a couple of hours.


Bon appetit.

And someone came up with the idea of ​​adding gelatin to a regular marinade for preservation! The thing turned out to be very strange, but, surprisingly, healthy and very tasty. Absolutely everything from the jar is eaten! No ownerless brine with a lonely tomato floating in it, which is moved back and forth so as not to pour it out and wash the jar after itself. The jelly filling disappears almost before the vegetables themselves - it turns out so appetizing. And the canned tomatoes themselves, thanks to the thick “environment”, perfectly retain their shape and rich taste. In a word, you should definitely prepare tomatoes in jelly for the winter, at least for testing - awesome, aromatic, piquant and original. I have tried 2 recipes so far and am happy with both.

Covering tomatoes in a spicy jelly brine without sterilization


Ingredients:

Exit: about 2.5 l.

How to prepare tomatoes in transparent jelly (step-by-step recipe with photos):

Cut the onion into moderately thin rings or half rings. You can safely increase its amount to about 1 kg, if you like, of course. The onion also turns out very tasty.

Select the smallest, most beautiful and ripe tomatoes. Small fruits, when rolled without mandatory sterilization, are better saturated with boiling water and jelly filling. Therefore, they definitely won’t spoil before winter. In addition, small tomatoes fill jars more tightly. Wash the vegetable. Inspect each tomato carefully to ensure there are no dark spots, cracks, dents or other defects. Make 3-5 deep punctures with a toothpick so that the center of the tomatoes also warms up well when pouring.

Large 3-liter jars or smaller containers - 0.75-2 liters each - are suitable for preservation. Rinse the selected container well, rub the inside and outside with baking soda to disinfect. The glass should “creak” under your fingers. Distribute spices into jars - peppercorns of both types, dill, bay leaf and peeled garlic cloves.

Place a layer of tomatoes. On top there is a layer of onions. Alternate vegetables until the jars are completely filled. Boil clean water. Fill the tomatoes up to the neck. Cover with clean lids. In order for the fruits to steam well and not ferment until winter, you need to let them stand for 15-20 minutes (depending on the volume of the container).

In the meantime, prepare the gelatin filling. Place the gelatin in a small bowl. Add about half a cup of hot (but not boiling) water. Stir. Let the mixture sit until the granules swell and partially dissolve.

Drain the liquid from the jars. She won't be needed anymore. Prepare the jelly base. Measure out 1.5 liters of water. Pour salt and sugar into it. Bring the marinade to a boil.

Add dissolved gelatin. Stir. As soon as you see the first signs of re-boiling, remove the pouring from the heat.

Pour vinegar into the jars. Pour brine with gelatin over the tomatoes and onions.

Roll up and turn over. Wrap and cool. The next day, when the jelly has hardened, you can put the preserved food in the cellar. When stored in the refrigerator, the gelatin brine may become slightly cloudy. But this will not affect the taste.

Personally, I store these tomatoes until winter in a dark, dry, cool pantry. Never exploded. The tomatoes come out juicy, aromatic, and simply awesome. The jelly turns out aromatic, spicy and tender.

Simply awesome tomatoes in jelly based on dry gelatin with the addition of mustard


Required Products:

Step-by-step simple recipe with photos:

To prepare preservation, you can use any type of gelatin - in plates or granules (instant). The first one must be soaked in warm, clean water and wait until it dissolves. The second one swells quickly, in a matter of minutes. Pour in the substance. Stir. While the jelly base is being prepared, work on the other ingredients of the workpiece.

It is better to take tomatoes that are small, fleshy, and elongated. Wash the fruits. Remove the stems. Cut the pulp into 2-4 parts depending on the size of the tomatoes.

Remove the core and seeds from the pepper pod. Cut into rings or thin strips.

Take jars of the required capacity. Clean them with baking soda. Rinse several times. Place a clove of garlic, a few sweet peas and cloves on the bottoms. Add a third of the sweet pepper there.

Tomatoes in gelatin for the winter are an original and unusual preparation. Its difference from pickling tomatoes in the usual way is that gelatin filling is used instead of the usual marinade. Preparing such tomatoes will not be difficult even for novice housewives. The dish turns out juicy, the tomato pieces will retain their dense structure and beneficial properties.

The more gelatin, the stronger the jelly will be. But the tomatoes will take longer to marinate. Tomatoes can be rolled whole or cut into halves.

Ingredients:

  • tomatoes - 2 kg;
  • onion - 50 g;
  • sweet peas - 30 pcs.;
  • bay leaf - 6 pcs.;
  • garlic - 2 heads;
  • water - 2 l;
  • gelatin - 30 g;
  • vinegar (70%) - 2 tbsp. l.;
  • sugar - 2 tbsp. l.;
  • salt - 1.5 tbsp. l.

Cooking steps:

  1. Soak the gelatin. The instructions are indicated on the bag.
  2. Next, prepare the tomatoes. Rinse, leave whole or cut into slices.
  3. Peel the onion, chop into rings or half rings.
  4. Cut the garlic cloves in half.
  5. Prepare the marinade: pour water into a saucepan, add sugar, salt, put on fire, boil for 5 minutes, add vinegar, remove from heat to cool.
  6. Place a few peppercorns and a couple of bay leaves into the jars.
  7. Add 4 garlic halves.
  8. Place tomatoes mixed with onions.
  9. Melt the swollen gelatin in a water bath.
  10. Pour into the marinade, put on fire without bringing to a boil.
  11. Pour hot brine into jars with tomatoes.
  12. Close the lids and place the containers to sterilize.

You can try pickled tomatoes no earlier than three weeks later.

Video: “Tomatoes in jelly”

In this video you will learn how to cook tomatoes in jelly.

"You'll lick your fingers"

This is an original, but very simple recipe for preparing tomatoes in jelly for the winter.

Ingredients:

  • 2 kg of tomatoes;
  • 4 pcs. bell pepper;
  • 2 pcs. onions;
  • 6 garlic cloves;
  • 3 liters of water;
  • 4 tbsp. l. gelatin granules;
  • 4 tbsp. l. salt;
  • 200 g sugar;
  • vinegar (9%) - 4 tbsp. l.;
  • dill, peppercorns, bay leaf, parsley - to taste.

Preparation:

  1. Fill the gelatin granules with water as indicated in the instructions.
  2. Let's prepare sterilized containers and lids.
  3. Prick the tomatoes with a toothpick; if they are large, cut them into halves.
  4. Wash the sweet peppers and remove the seeds. Chop into strips.
  5. Cut the onion into rings or half rings.
  6. Cut the garlic into thin slices.
  7. Place spices and herbs on the bottom of the jars.
  8. Place tomatoes, peppers, and onions in layers. Finish everything with garlic.
  9. For the marinade, heat water to a boil. Add salt, sugar, vinegar and gelatin.
  10. Fill the jars with brine.
  11. Close the lids and sterilize in a large container for 10 minutes.
  12. Roll up. Turn upside down. Let cool.
  13. Put away for winter storage.

Spicy

Spicy tomatoes are marinated using various seasonings and spices.

List of ingredients:

  • 3 kg of tomatoes;
  • 6 bell peppers;
  • 2 heads of garlic;
  • 3 pcs. onions;
  • 3 horseradish leaves;
  • 10 leaves of currant and cherry;
  • 6 buds of cloves;
  • 12 peas of allspice;
  • 18 black peppercorns;
  • 4 dill umbrellas;
  • hot pepper - 1 tsp;
  • 12 tsp. salt;
  • 6 tbsp. l. Sahara;
  • 30 ml of vinegar essence (70%);
  • 20 g dry gelatin.

How to cook:

  1. Soak gelatin granules in water to swell.
  2. Rinse vegetables and herbs.
  3. Cut the tomatoes in half.
  4. Cut the bell pepper into long strips.
  5. Cut the onion into rings. Garlic in half.
  6. Prepare pre-sterilized jars.
  7. Place seasonings and herbs on the bottom.
  8. Place chopped tomatoes, pepper strips, pieces of garlic and onion into jars.
  9. Prepare brine for pouring. Place a container of water on the stove, add sugar, salt and swollen gelatin. Bring to a boil.
  10. Pour marinade over vegetables. Add vinegar essence.
  11. Allow each jar to sterilize for 15 minutes.
  12. Roll up the lids.

Latvian

Tomatoes in Latvian style are a very tasty, simple and original snack with a rich aroma.

What you will need:

  • 1.5 kg of tomatoes;
  • 2 onions;
  • 2 carrots;
  • black peppercorns;
  • 1.5 liters of water;
  • 50 g gelatin granules;
  • 3 tbsp. l. Sahara;
  • 2 tbsp. l. salt;
  • 50 ml vinegar.

Cooking method:

  1. Pour the food additive with boiled cool water in advance. Leave for 30-40 minutes until it swells.
  2. Wash the tomatoes. Cut into halves, large ones into quarters.
  3. Peel the onions and chop into half rings. Grate the carrots.
  4. Place peppercorns, onions, and grated carrots on the bottom of the jars.
  5. Next add the tomatoes.
  6. Place a layer of onions and carrots on top.
  7. Boil a brine of salt, sugar and vinegar. Cool.
  8. Add gelatin to the marinade and mix thoroughly.
  9. Pour the prepared brine over the vegetables.
  10. Sterilize half-liter jars for 5 minutes, liter jars for 10 minutes, two-liter jars for 15 minutes, three-liter jars for 20 minutes.
  11. Roll up the jars with lids and turn them over. Wrap up. Store for winter.

Preparing tomatoes is a rewarding experience for those who love 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, nourishing and very beautiful to look at. As you know, not all varieties of tomatoes keep their shape when seamed, but when gelatin is added the vegetable retains its structure and fresh summer taste. We have selected for you several ways to prepare 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 they help housewives make tasty and healthy preserves with the aroma of summer. And right now we’ll tell you how to seal tomatoes in jelly for the winter: these fruits are amazing both as a snack and as an addition to main courses.

Tomato slices in jelly: a simple recipe

This simple recipe allows you to harvest any variety of tomatoes that have grown in your garden without worrying about them falling apart or losing their appearance. Medium-sized tomatoes are used for it, without soaking. They can cut into 4 parts, so the fruits will better absorb the marinade and obtain the required consistency and taste. Preparing tomatoes without sterilization will also greatly simplify the task.

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

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

Step-by-step cooking instructions

  1. Pour gelatin with water until it swells. Take water at room temperature.
  2. Divide the tomatoes into slices, cut the onion into rings medium thickness.
  3. Place vegetables in a jar in layers.
  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 it cools completely, and then place it in a cool, dark place.

Awesome tomatoes in jelly for the winter

We continue to pleasantly surprise you and prepare tomatoes in gelatin for the winter: finger-licking recipes with photos will help 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 be scald with boiling water and then plunge into cold water. This method helps soften the tomatoes, if we talk about rolling whole fruits. If you cut the tomatoes in half, there is no 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 will taste better.

How to prepare a marinade for tomatoes?

Prepare the following ingredients for 2.5 liters of water:

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

Step by step recipe

  1. Wet first gelatin in half a liter of water, leave it to swell.

  2. Pour 2 liters of water into a saucepan, add gelatin and heat it.
  3. Add the necessary ingredients, stir and leave on low heat, without letting it boil.
  4. Place tomatoes in jars, how much will be included in 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 the hot marinade into jars.
  7. Prepare a large saucepan: Pour hot water into it and place a towel on the bottom.
  8. Place the jars in a saucepan, making sure the water reaches the shoulders, bring to a boil and sterilize over low heat for about 20 minutes.
  9. Seal the jars and then wrap them carefully for 3 hours.
  10. Delicious tomatoes are stored in a cool place: in the basement or refrigerator.

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

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

We suggest trying another original recipe for tomatoes in gelatin for the winter. For it you will need small cherry tomatoes, so in the future, do not confuse the preparation with canned peaches or cherries. Considering 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.

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