Preservation is a favorite pastime of many housewives in the harvest season. And pickled tomatoes are considered one of the most popular and favorite dishes on our tables.
One way to preserve this vegetable is to harvest tomatoes in
jelly for the winter
. The recipes are a bit unusual, but already verified by many housewives. Therefore, we will consider several options that are not particularly difficult so that conservation causes only positive emotions.
Onions and tomatoes
We will harvest tomatoes in jelly for the winter, without cutting them into pieces. For this you need a small spoonful of gelatin, tomatoes, bay leaves, onions, three large spoons of sugar, a spoonful of coarse salt, a small spoonful of 70% essence, a tablespoon of vegetable oil. We start with the preparation of gelatin. Fill it with one liter of water and set aside. Let's prepare the vegetables. Peel the onion and cut into half rings. We wash the tomatoes and cut out their stalks. We wash and sterilize the banks. At the bottom of the container we put a bay leaf. After that, lay the tomatoes with onions. We lay in layers to make it beautiful. Now put on the pan a pot of gelatin and bring the contents to a boil. Add salt, vinegar, granulated sugar and vegetable oil to it. Pour jars with tomatoes and onions in a hot mixture.
Be sure to remember that gelatin can not be boiled, otherwise it will lose its properties.
Jellied tomatoes should be sterilized for 15 minutes. Then tightly roll them with lids. When cooled, move them to a cold place for the winter. Tomatoes in jelly will be a great snack in the cold.
Pepper and tomato
This recipe is slightly different from the previous one. For winter, tomatoes in jelly can be cooked with sweet pepper. To do this, take a liter of water, 4 large tablespoons of sugar, 150 milliliters of vinegar (9%), a large spoonful of salt and gelatin, currant leaves, garlic, bay leaf, dill and peas. Naturally, the main ingredients are tomatoes and bell peppers. All proportions are given for three cans with a capacity of 0.5 liters. We wash the vegetables and leaves of currant . Pepper clear of seeds. At the bottom of each jar we put a bay leaf, currant leaves, garlic, dill and peas. Pour gelatin in half a glass of water for swelling. Cut the tomatoes into 4 parts, and the pepper is not too thin straws. Now put these two ingredients in jars. Next, prepare the marinade. Pour water into the pan and add salt, sugar, vinegar and gelatin. Bring it to a boil, but do not boil. All ingredients must dissolve. Immediately pour the marinade into the jars and close them with lids.
Another recipe
For the winter, tomatoes are harvested in jelly in another way. We take tomatoes, onions, a large spoonful of salt, three tablespoons of vinegar, two tablespoons of sugar, cloves, allspice and two tablespoons of gelatin. Pour gelatin immediately with a small amount of water for 1 hour. Wash the tomatoes and cut them into thick circles. Peel the onion and cut into rings. We spread the tomatoes with onions in layers in jars. Now we cook the marinade, mixing a liter of water with salt, vinegar and sugar. Put spices in jars. Add gelatin to the fill. Bring it to a boil and pour it into jars.