There are many (over a hundred known) methods of home canning of tomatoes. This is explained by their benefits and excellent taste. They are salted in barrels or glass jars, pickled, made in a spicy fill, in their own juice or tomatoes are harvested in gelatin.
Jelly-like, gelatinous-looking products based on food colloidal solution, which contains gelatin or pectin, are very tasty and healthy for the body. Using this technology, they make not only meat or fish dishes, but also preparations for the winter, among which tomatoes in gelatin are especially popular.
Gelatin (from the Latin word "gelatus") is a transparent, colorless, brittle, tasteless solid obtained from collagen, animal products. It is widely used as a gel-forming product in the preparation of culinary products: it is found in some sweets, in marshmallows, in jellies, sometimes in ice cream and yoghurts. There are several types of gelatin that can be added to food: some immediately, while others need to be soaked in water in advance.
Recipe 1
This recipe is designed for canning in 800g glass jars. Tomatoes in gelatin prepared in this way are especially aromatic. Ingredients:
For canning (per one can):
- tomatoes optional;
- 1 onion, sliced in rings;
- 3 leaves of laurel;
- 6 peas of black pepper;
- 6 cloves of garlic are chopped not finely;
- 1 sprig of dill.
To fill:
- 3 ½ cups of water;
- 1 ½ tablespoons (without top) of salt;
- 1 ½ tablespoons of sugar (without top) sugar;
For gelatin solution:
- 2 tablespoons of gelatin (with top);
- 1 cup cold boiled water.
A gelling solution is prepared. Gelatin is poured with water and left to swell for an hour. Put on fire and heat until gelatin is completely dissolved (but do not boil). Filter through a tissue napkin.
Prepare the fill. Dissolve salt and sugar in water, boil for a minute, add the entire gelatin solution and bring to a boil again.
In banks tightly stacked, alternating with onions and spices, large segments of tomatoes. Pour in a hot solution with gelatin. Cork with metal lids, turn the cans over them, leave to cool. Transferred to the refrigerator.
Recipe 2
This method is for everybody, when cooking tomatoes in gelatin, you can adjust the taste by changing the ratio of the number of spices. Ingredients:
For canning:
- Tomatoes
- onions, cut into rings;
- garlic, cut each slice across;
- dill;
- cloves;
- peas of black pepper.
For 1 liter of brine:
- 3 tablespoons of gelatin;
- 3 tablespoons sugar;
- 1 tablespoon of salt;
- ¼ teaspoon of vinegar essence.
Gelatin is insisted in a small amount (approximately one glass) of water for two hours.
Boil the brine until the salt and sugar dissolve, cool. Gelatin is added, heated until it dissolves and filtered through a dense tissue. Pour vinegar essence into the prepared solution.
Tomatoes cut into quarters are laid out in jars, shifting with onions and spices. Pour hot brine, sterilize and tightly cork. Store in a cellar or refrigerator.
Recipe 3
According to this recipe, tomatoes in jelly are harvested for future use using a minimum of ingredients. Take ripe and large tomatoes. For canning products will be required:
- tomatoes, in the amount necessary to fill the prepared glass jars, are cut into quarters;
- onions are cut into rings;
- 1 tablespoon of 9% vinegar per liter of filling.
To fill:
- 1 liter of purified water;
- 1 tablespoon of gelatin;
- 3 tablespoons sugar;
- 1 tablespoon of salt.
Prepare the fill. The gelatin is poured with cold boiled water, kept for forty minutes, salt is added and brought to a boil, it is stirred to dissolve all gelatin. The fill is filtered through several layers of gauze.
Tomatoes and onions are laid out in cans in layers. Fill it with hot pouring, pasteurize, add vinegar and roll it with metal covers. Tomatoes in gelatin are stored in the refrigerator or in the cellar.