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Funky tomatoes in jelly for the winter

Funky tomatoes in jelly for the winter


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Tomatoes in gelatin are not such a common snack, but that doesn't make it any less delicious. These are the same pickled or salted tomatoes that housewives are used to harvesting for the winter throughout Russia, only with the addition of gelatin. It perfectly retains the shape of the fruit and prevents them from becoming soft and shapeless. How to cook tomatoes with gelatin and various other ingredients can be learned correctly from this article. Here you will also be given colorful photos of finished products and a detailed video on what and how to do.

How to cook tomatoes in gelatin

The advantage of this original canning method is that any ripe tomatoes can be used for harvesting, not just whole and dense ones, like for pickling or pickling. Gelatin makes the fruits strong, and they do not soften, but remain as firm as they were, and the marinade, if done correctly, turns into jelly. Its consistency can be different, it all depends on the concentration of gelatin, which each housewife can put as much as her taste tells her.

Therefore, if there are rotten, damaged, broken tomatoes available, then they can be preserved according to one of these recipes. Whole and dense, but too large tomatoes, which because of their size do not fit into the neck of the jars, are also suitable for this - they can be cut into slices and pickled in jelly, which will be described in detail in one of the recipes.

For canning fruits in jelly, in addition to tomatoes, you will need a variety of spices commonly used in home canning, vegetables such as turnips (yellow or white sweet varieties) or bell peppers, spicy herbs, ingredients for making the marinade (salt, sugar and vinegar ) and dry gelatin granules.

Advice! It can be closed in jars of any volume, from 0.5 liters to 3 liters. The choice of container depends on the size of the tomatoes (cherry tomatoes can be preserved in small jars, in the rest - tomatoes of common varieties).

Before use, the container must be washed in warm water with soda, well cleaned all contaminated places with a plastic brush, rinsed in cold water several times, and then sterilized over steam and dried. Sterilize the lids by dipping them in boiling water for a few seconds. The lids can be lacquered tin, which are sealed with a seaming wrench, or screw, screwed onto the thread on the necks of the cans. Do not use plastic.

The classic recipe for tomatoes in gelatin

In order to cook tomatoes using gelatin according to a recipe considered traditional, you will need the following list of ingredients (for a 3 liter jar):

  • 2 kg of ripe red tomatoes;
  • 1-2 tbsp. l. gelatin (the concentration of the jelly is optional);
  • 1 PC. sweet pepper;
  • 3 garlic cloves;
  • 1 pod of hot pepper;
  • 1 tsp dill seeds;
  • laurel leaf - 3 pcs.;
  • sweet peas and black pepper - 5 pcs.;
  • table salt - 1 tbsp. with a slide;
  • granulated sugar - 2 tbsp. with a slide;
  • vinegar 9% - 100 ml;
  • water - 1 l.

Step-by-step explanation of how to cook tomatoes in gelatin in jars:

  1. Dissolve the gelatin in a small volume of water and leave to swell for about 0.5 hours.
  2. During this time, wash the tomatoes under running water.
  3. Put spices and pepper cut into strips on the bottom of each jar.
  4. Place the tomatoes on top under the neck.
  5. Prepare a marinade from sugar, salt and vinegar, add gelatin to it, stir until smooth.
  6. Fill them with cans.
  7. Place them in a large saucepan and sterilize in it for at least 10-15 minutes.
  8. Roll up, put to cool under a blanket for 1 day.

The next day, when the tomatoes have completely cooled down and the brine turns into jelly, take the jars of tomatoes to a permanent place in the cellar.

Tomatoes in gelatin "lick your fingers"

According to this original recipe for tomatoes in jelly, you need to take:

  • ripe, red, but strong tomatoes - 2 kg;
  • 1-2 tbsp. gelatin;
  • 1 large onion;
  • parsley;
  • 50 ml of vegetable oil;
  • seasonings and ingredients for the marinade, as in the traditional recipe;
  • 1 liter of water.

Cooking sequence:

  1. Put the gelatin to infuse, as in the previous recipe.
  2. Peel the onion, wash, cut into rings or half rings, wash the parsley and cut it too.
  3. Put the spices in steamed jars, top with layers of tomatoes, sprinkling them with onions and herbs.
  4. Prepare the marinade, add gelatin and oil to it.
  5. Sterilize as in the classic recipe.

You can store tomatoes in jelly both in a cold cellar and in an ordinary room at room temperature, but in this case, the jars must be protected from sunlight so that they are not exposed to light.

Tomatoes with gelatin for the winter without sterilization

Required for conservation in a 3 liter can:

  • medium, hard tomatoes - 2 kg;
  • 1 liter of water;
  • 1-2 tbsp. gelatin;
  • 1 full art. salt;
  • 2 full art. Sahara;
  • 2 glasses of vinegar;
  • bay leaf - 3 pcs.;
  • dill seeds - 1 tsp;
  • 3 garlic cloves.

The sequence of cooking tomatoes in jelly:

  1. Pour gelatin with water and leave to infuse.
  2. Cut the tomatoes into halves or quarters.
  3. Put spices on the bottom of each container.
  4. Lay the tomatoes on top tightly, one by one.
  5. Pour boiling water over them.
  6. Leave on for 20 minutes until the water starts to cool.
  7. Drain into a saucepan and boil again, adding marinade ingredients and gelatin.
  8. Pour liquid into jars and seal them.

Store in a dark and always cool place.

Tomatoes in jelly for the winter with sterilization

The ingredients are the same as for the tomato recipe without sterilization. The sequence of actions is somewhat different, namely:

  1. Wash tomatoes and containers.
  2. Add seasoning to the bottom.
  3. Put tomatoes in jars.
  4. Pour in warm marinade with gelatin diluted in it.
  5. Place the container in a large saucepan, cover with water and leave to sterilize for 15 minutes.
  6. Roll up.

After the jars of tomatoes in jelly have cooled, take them to the cellar.

Jelly tomatoes with onions

To prepare tomatoes in jelly according to this recipe, you will need to prepare in advance:

  • 2 kg of tomatoes;
  • 1-2 tbsp. gelatin;
  • 1 large onion;
  • parsley or dill, young herbs - 1 bunch each;
  • spices and ingredients for the marinade as in the classic recipe;
  • 1 liter of water.

You can cook tomatoes in jelly with onions using the classic technology. After cooling, it is preferable to store the finished preservation before use in a cold cellar, but it is also permissible in a cool, dark room in the house if there is no underground storage.

Tomatoes for the winter in gelatin without vinegar

The ingredients you will need to make tomatoes in jelly using this recipe are the same as in the traditional recipe, with the exception of vinegar, which is not included in the brine. Instead, you can slightly increase the amount of sugar and salt. Tomatoes can be used whole or cut into large pieces if they are fairly dense.

The method of cooking tomatoes in jelly without using vinegar is also not much different from the classic one:

  1. First, boil the gelatin in a separate bowl.
  2. Fold the seasoning and pepper into pieces on the bottoms of the jars.
  3. Fill them with tomatoes to the very top.
  4. Pour with brine mixed with gelatin.
  5. Put in a saucepan, cover with water and sterilize no longer than 10-15 minutes after the liquid boils.

After natural cooling, store jars in the cellar or in a cold room, pantry.

Attention! Tomatoes in jelly without vinegar can be eaten even by people for whom pickled tomatoes are contraindicated precisely because of the acid.

Whole tomatoes in gelatin for the winter

According to this recipe, you can preserve small plum tomatoes or even cherry tomatoes with gelatin. For very small tomatoes, small jars are suitable, for example, 0.5-liter, and for larger ones, you can take any suitable container.

Composition of tomatoes in gelatin for the winter on a can of 3 liters:

  • 2 kg of tomatoes;
  • 1-2 tbsp. gelatin;
  • 1 bitter and sweet pepper;
  • spices (laurel, peas, ground red and black peppers, dill or caraway seeds);
  • dill twigs and parsley, 1 small bunch;
  • components for the marinade (kitchen salt - 1 glass of 50 ml, table vinegar and sugar, 2 glasses each, 1 liter of water).

You can cook small cherry tomatoes according to the classic recipe. If tomatoes in gelatin are canned in 0.5 liter cans, then they need to be sterilized in less than 3-liter - only 5-7 minutes. You can store tomatoes in the cellar, and 0.5 liters of containers in the refrigerator.

Cherry tomatoes in gelatin with basil

According to this tomato recipe, purple basil is used in the jelly to give the fruit an original flavor. For a 3 liter jar, it will need 3-4 medium-sized branches. You don't need to use any other seasonings.

The rest of the ingredients:

  • 2 kg of ripe dense cherry tomatoes;
  • 1-2 tbsp. dry gelatin;
  • 1 sweet yellow or red pepper;
  • salt - 1 glass;
  • sugar and apple cider vinegar 2 glasses each;
  • 1 liter of water.

When cooking cherry in jelly with basil, you can follow the classic technology. The workpiece will be ready for use in about 1–2 months, after which it can already be taken out and served.

How to make tomatoes in gelatin with garlic

For a 3 liter jar, you will need to collect the following ingredients:

  • 2 kg tomatoes, whole or cut into halves or wedges;
  • 1-2 tbsp. gelatin;
  • 1-2 heads of large garlic;
  • spices (sweet and black peas, laurel leaf, dill seeds);
  • components for the marinade (1 liter of water, sugar and 9% table vinegar, 2 glasses each, table salt - 1 glass).

The technology for cooking tomatoes in jelly according to this recipe is classic. When laying tomatoes, the cloves of garlic should be distributed evenly throughout the entire volume of the jar, placing them on each layer of the tomato so that they are better saturated with the garlic aroma and taste. Tomatoes in gelatin wedges should be stored in a cold and dry room or in a household refrigerator.

A simple recipe for tomatoes in gelatin for the winter

This simple recipe for tomatoes in jelly for the winter implies some difference in the sequence of preparation of the workpiece from the classic recipe, namely: gelatin is not pre-soaked in water, but poured directly into jars. Standard ingredients:

  • 2 kg of ripe tomatoes, but not overripe, that is, dense and strong;
  • gelatin - 1-2 tbsp. l .;
  • 1 PC. bitter and sweet pepper;
  • 3 cloves of garlic;
  • dill seeds, bay leaves, allspice and black peas;
  • for the marinade vinegar and sugar - 2 glasses, salt - 1 glass (50 ml), 1 liter of water.

The sequence for cooking tomatoes in jelly for the winter - according to the classic recipe.

Delicious tomatoes for the winter in gelatin with bell pepper

Bell peppers are the main ingredient in this recipe, apart from tomatoes, of course. You will need a 3 liter cylinder:

  • 2 kg of tomatoes;
  • large sweet peppers - 2 pcs.;
  • 1-2 tbsp. gelatin;
  • turnip onions - 1 pc.;
  • garlic - 3-4 cloves;
  • dill seeds, laurel leaf, sweet peas, red and black pepper;
  • components for the marinade (vinegar - 1 glass, table salt and sugar - 2 each, water 1 liter).

The classic cooking method is also suitable for these tomatoes. Storing tomatoes preserved in this way in jelly is also standard, that is, they need to be kept in a cellar or in a cold room in a house, in a city apartment - in the coldest place or in a refrigerator in the kitchen.

Spicy tomatoes in gelatin without sterilization

This recipe for tomatoes under gelatin differs from others in that sterilization after placing tomatoes in jars is not applied. Instead, a pasteurization method is used. And also by the fact that the seasonings include hot pepper, which gives the fruit a burning taste. List of products for a 3 liter can:

  • 2 kg of tomatoes, ripe red, not yet fully ripe or even brown;
  • 1 PC. sweet pepper;
  • 1-2 tbsp. gelatin;
  • 1-2 large chili pods;
  • spices to taste;
  • ingredients for the marinade are standard.

Step-by-step sequence of actions:

  1. Arrange the seasonings and pre-prepared tomatoes in jars, which must have been warmed up over steam before.
  2. Pour boiling water over them, let them stand for 15–20 minutes, until the water starts to cool.
  3. Drain it into a saucepan, boil again, add gelatin, salt, sugar and when it boils, pour in vinegar, stir the liquid and immediately remove from heat.
  4. Pour the tomatoes to the top with hot liquid.
  5. Roll up with tin lids tightly or tighten with screw caps.

Turn the container upside down, put it on the floor or flat surface and be sure to cover it with a warm thick blanket. Take it off in a day. Store jars in a cellar, basement, any other cold and dry room, for example, in a barn, summer kitchen, in an apartment - in a closet or in an ordinary refrigerator.

Tomatoes in jelly for the winter: a recipe with cloves

The ingredients are the same as for tomatoes in jelly according to the classic recipe, but the composition of the spices usually used for pickling is complemented by 5–7 fragrant cloves. for a 3 liter jar. The rest of the seasonings can be taken at will, based on personal preference, and in the amount that you want. You can cook tomatoes in jelly with the addition of cloves according to the traditional recipe.

Recipe for tomatoes in jelly with currant and cherry leaves

This recipe for tomatoes in jelly also uses standard ingredients and spices, but blackcurrant and cherry leaves are also added to them. They give canned fruits a peculiar smell and taste, make them strong and crunchy. For a 3 liter jar of tomatoes in gelatin, you need to take 3 fresh green leaves of both plants. The technology of preparation and storage of the finished product is classic.

Tomatoes in gelatin with spices

This recipe can be recommended to lovers of fragrant tomatoes, because it uses a lot of different spices, which give them their lasting indescribable aroma. Seasoning composition for a 3 liter jar:

  • 1 head of garlic;
  • 1 teaspoon fresh dill seeds;
  • 0.5 tsp caraway;
  • 1 small horseradish root;
  • 3 laurel leaves;
  • black and sweet peas - 5 pcs.;
  • cloves - 2-3 pcs.

In addition to the listed herbs and spices, you can also add dill, basil, celery, parsley, cilantro, but this is optional. Otherwise, both the components and the method of preparation of the workpiece remain standard and unchanged. How tomatoes in gelatin, made according to this recipe, look like, can be seen in the photo.

How to close tomatoes in gelatin with mustard for the winter

This recipe is similar to the previous one, since its components are almost identical, with the only difference that mustard seeds are also included in the spices. Components for a 3 liter can:

  • 2 kg of ripe strong tomatoes;
  • 1-2 tbsp. gelatin;
  • 1 hot pepper and 1 sweet pepper;
  • 1 small garlic;
  • mustard - 1-2 tbsp. l .;
  • the rest of the spices to taste;
  • salt, granulated sugar, vinegar and water for the marinade, according to the classic recipe for tomatoes in gelatin.

Cook according to a traditional recipe. After the jars are completely cool, store them in a cool and always dry place. You can start eating tomatoes with mustard in jelly no earlier than a month after the day when they were closed.

Conclusion

Tomatoes in gelatin are not very common in home canning, but, nevertheless, a very tasty and healthy snack that can please any person, decorate an everyday lunch or dinner, as well as a festive feast, give ordinary dishes a peculiar taste and make it more harmonious ... Cooking them is very simple, the process is practically no different from the preparation of ordinary pickled tomatoes and does not take much time, so it can be done by any housewife, both experienced and beginner.


Watch the video: Canning Tomatoes For Winter (December 2022).

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