Tomatoes in jelly for the winter

Any housewife has many recipes for vegetable pickles for the winter. Tomato preparations are very popular. To diversify your usual recipes, we have prepared the top 16 delicious tomato preparations in gelatin.

Gelatin is rich in collagen, strengthens hair and nails, so this method of preparing tomatoes will not only decorate your table, but will also serve your beauty and health.

Cooking rules

To make the marinade harden into a jelly, you need to use gelatin. This product can be purchased in powder (granules) or plate form. Which option to prefer is up to you. The properties of the products differ slightly.

Typically, gelatin needs to be soaked in cold water for about 20 minutes. During this time it will increase significantly in volume. Then the gelatin is dissolved by placing the container with it on low heat. It is necessary to warm up, stirring constantly until completely dissolved. It is convenient to “dissolve” gelatin in the microwave, but in any case, it is important to ensure that the solution does not boil, otherwise it will lose its gelling properties.

Then the gelatin solution is poured into the prepared marinade, already removed from the heat. You cannot pour the solution into a boiling liquid; the jelly will not harden.

There are other options for preparing tomatoes in jelly. So, in some recipes it is recommended to pour dry gelatin into jars of vegetables, and then pour in the marinade. After the jars are closed, you will need to put the jar on its side and roll it on the table a little so that the gelatin dissolves.

Tomatoes in jelly are prepared without additives or with the addition of garlic and onions. Spices are definitely used; they add flavor to the marinade and tomatoes.

Gelatin is collagen in its pure form, so eating dishes with this ingredient is useful for maintaining the beauty of the skin and strengthening hair and nails. In addition, gelatin is very beneficial for joints.

Tomatoes in jelly - a simple recipe for a liter jar

First, you should master a simple recipe for the preparation. The marinade is prepared without soaking the gelatin. The tomatoes turn out to be strong, lightly salted, and slightly sweet. Here is a recipe for a liter jar.

500-600 gr. tomatoes;
0.5 onions;
1 clove of garlic;
2 bay leaves;
1 tablespoon of edible gelatin powder;
5 peas of allspice;
0.25 teaspoon of citric acid;
2 tablespoons granulated sugar;
1 tablespoon salt.

We wash the tomatoes, cut them into large slices, cutting out the places where the stalks attach. It is enough to cut a medium-sized tomato into four parts.

Advice! If you don’t have citric acid at home, then this ingredient can be replaced with 1 teaspoon of table vinegar (9%).

We prepare liter jars. We thoroughly wash the jars, then sterilize them over steam or any other convenient method. We wash the lids, fill them with water and place them on the stove. Sterilize them in boiling water for a couple of minutes.

At the bottom of the prepared jars we place a clove of garlic cut in half lengthwise, as well as an onion cut into thick rings. Then lay out the tomato slices, filling the jar to half the volume. Sprinkle the tomatoes in the jar with gelatin, and then fill the jar with the remaining tomatoes to the shoulder level.

Tomatoes in jelly “Unification”

I have a few more recipes with photos of tomatoes in gelatin for the winter - you'll lick your fingers! Guests really like the version with parsley and onions, as well as garlic. For canning, I take small tomatoes – cherry or “Slivka” varieties are ideal. It’s easy and pleasant to make these pickled tomatoes in half-liter jars.

Another recipe: Cucumbers in adjika - a savory appetizer for your table

Ingredients for three 0.5 liter jars:

1 kg of small tomatoes;
1-2 pcs. onions;
3-6 sprigs of parsley;
3 pcs. cloves of garlic;
2-3 peas of allspice;
1 liter of water;
1 tbsp. spoon of gelatin;
3 tbsp. spoons of sugar;
1.5 tbsp. spoons of salt;
1 teaspoon of vinegar essence (70%).

Preparation:

We begin the process by soaking the gelatin in half a glass of cool water. Let it swell for 40-50 minutes.
We sterilize jars and lids.
We process the onions and garlic: wash, peel, cut. Chop the onion into half rings, cut the garlic in half lengthwise.
Lightly pierce the tomatoes in several places. You can also cut them into slices, cutting each fruit into four parts.
Place parsley and a clove of garlic at the bottom of the jars. Fill halfway with tomatoes. Then lay out a layer of onions, then again tomatoes. Place onions and peppercorns on top.
Let's prepare the marinade: dissolve salt and sugar in heated water, bring to a boil, turn off the stove. Now add vinegar essence, soaked gelatin, and stir.
Pour the marinade over the vegetables and cover with lids. Sterilize for 10 minutes.
We take the jars out of the pan, wipe them with a towel, and roll them up. Turn it over and leave it overnight, covered with a blanket.

Small tomatoes in gelatin with onions are simply delicious and are always a hit. Not a single jar has gone to waste, everything is instantly eaten after opening.

Tomatoes in gelatin slices

Another option for preparing canned tomatoes in slices in jelly, the difference is that we will first “dissolve” the gelatin in water.

1-1.2 kg of tomatoes;
100 gr. onions;
1 clove of garlic;
3 peas of allspice;
3 black peppercorns;
2 tablespoons gelatin;
0.5 liters of water;
1 tablespoon sugar;
1 tablespoon salt;
60 ml table vinegar (9%).

From this quantity of products two half-liter jars of canned food are obtained. Wash the tomatoes well, dry them and cut them into two or four parts depending on the size, cut out the stalks. Peel the onion and garlic, cut the onion into rings, garlic into slices.

We prepare the jars as usual - wash them well and sterilize them. Boil the lids. Place the tomato slices into the prepared jars as tightly as possible, but do not compact them, otherwise they will wrinkle. Place chopped onion and garlic on top of the tomatoes.

Soak gelatin in a glass of cold boiled water. Usually, 20-30 minutes are enough for gelatin to swell. Dissolve the gelatin by placing the container with it in the microwave or heating it on the stove. Stir occasionally and make sure that the solution does not boil.

Let's fill. To do this, boil water, add salt and sugar, let it simmer for a couple of minutes. Then pour in vinegar and turn off the heat. Add the hot gelatin solution to the hot marinade and stir well. Pour the filling into jars and cover with boiled lids.

Sterilize half-liter jars in boiling water for 10 minutes. Then immediately roll it up. Cool in air by turning the jars upside down.

Top 16 best recipes for cooking tomatoes in gelatin for the winter

Tomatoes in gelatin with onions

Ingredients:

tomatoes - 600 g;
onion - 2 pcs.;
dill - 1 bunch;
black pepper - 10 peas;
water - 0.5 l;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar - 3 tbsp. l.;
gelatin - 1.5 tbsp. l.

Preparation:

To prepare tomatoes for the winter in gelatin, wash them, let them dry and cut them in half (large ones into 4 parts). Cut the onion into half rings.

Place dill, a few black peppercorns, onions and tomatoes into pre-sterilized jars. Alternate tomatoes and onions.

We dilute gelatin in water so that it swells. We put the water to boil, adding sugar and salt to it. While boiling, add gelatin and stir until completely dissolved, pour in vinegar.

Fill the filled jars with the prepared marinade and roll up. It is better to store the workpiece in a cool place so that the jelly thickens.

Tomatoes in jelly with mustard

To prepare you will need:

tomatoes - 700-750 g;
water - 1 l;
bell pepper - 1/2 pcs.;
garlic - 1 clove;
cloves - 1 pc.;
peppercorns - 2 pcs.;
bay leaf - 1 pc.;
mustard powder - 1 tsp;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l.;
gelatin - 1 tbsp. l.;
vinegar 9% - 1 tbsp. l.

Recipe:

Wash the tomatoes and cut them if necessary. Soak the gelatin in cool water. At this time, wash and cut the bell pepper into thin strips.

At the bottom of the prepared jars we place peeled garlic, peppercorns, bay leaves, cloves and a little bell pepper. Next, put the tomatoes in the jar and continue alternating them with bell peppers.

For the marinade, dissolve sugar, salt and mustard in boiling water. Stir until the ingredients dissolve. Remove the marinade from the heat, add the swollen gelatin and vinegar to it, mix.

Pour the prepared marinade into the jars and roll up the lids. When the jars have cooled, put them in a cool place.

Tomatoes with gelatin and parsley

Ingredients:

tomatoes - 700 g;
onion - 1 pc.;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
gelatin - 1 tbsp. l.;
parsley - a few sprigs;
cloves - 1 pc.;
peppercorns - 3 pcs.;
garlic - 2 cloves.

Preparation:

First, wash the tomatoes and chop them if necessary. Cut the onion into rings. Wash the parsley and leave to dry.

Place onion rings and parsley in prepared jars, add a little garlic. Next, put the tomatoes in the jars.

The marinade is prepared simply: dissolve sugar and salt in boiling water. Remove the marinade from the heat, add gelatin and vinegar to it, stir.

We roll up the jars. After cooling, put them in a cool place.

Tomatoes in jelly without sterilization

To prepare you will need:

tomatoes - 600 g;
water - 1 l;
onion - 1 pc.;
salt - 1.5 tbsp. l.;
sugar - 2 tbsp. l.;
vinegar 9% - 1 tsp;
gelatin - 1 tbsp. l.;
spices - to taste.

Recipe:

This recipe does not involve sterilizing the jars, which significantly reduces the preparation time. To cook tomatoes in jelly without sterilization, wash the vegetables well and cut them. We also cut the onion into half rings. Place tomatoes in jars, alternating with onions.

Tomatoes in jelly for the winter according to this recipe can be obtained without soaking, since the cooking technology changes slightly. For the marinade, boil 1 liter of water, dissolving salt, sugar and spices in it. Lastly, add vinegar.

Add gelatin and marinade to the jars. Shake well, close the lid and keep in a water bath for 15 minutes. Next, cool the workpieces and put them in the refrigerator.

Tomatoes in gelatin with garlic

Ingredients:

tomatoes - 1.5 kg;
garlic - 2 heads;
peppercorns - 5 pcs.;
water - 1 l;
salt - 1 tbsp. l.;
gelatin - 1 tbsp. l.;
vinegar 70% - 1 tsp;
sugar - 2 tbsp. l.

Preparation:

Soak gelatin in water to swell. Peel the garlic and cut into thin slices. Wash and chop the tomatoes.

Place tomatoes in prepared jars and garlic on top. Add pepper.

For the marinade, mix sugar, salt, swollen gelatin and vinegar in boiling water. Pour the resulting marinade into jars and seal. We put it in a cool place.

Sweet marinated tomatoes in gelatin filling

To prepare you will need:

tomatoes - 2.5 kg;
garlic - 1 head;
water - 1 l;
gelatin - 10 g;
vinegar 70% - 1 tsp;
salt - 40 g;
sugar - 130 g;
cloves - 3 pcs.;
peppercorns - 5 pcs.;
a bunch of parsley.

Recipe:

When preparing this recipe, you will get a sweet and tender snack. Soak the gelatin in warm water. Wash and chop the tomatoes and parsley.

Peel the garlic and cut it into 4 parts. Add tomatoes and garlic to sterilized jars, sprinkle with parsley. Pour boiling water into the jars. After 10 minutes, drain the liquid.

Prepare the marinade by adding salt, sugar, other spices and gelatin to boiling water. Boil for 10 minutes.

Pour vinegar into the jars, followed immediately by the resulting marinade. We roll up the jars, cool them and put them in the refrigerator or other cool place.

Spicy tomatoes in jelly with carrots

Ingredients:

tomatoes - 1 kg;
carrots - 150-200 g;
water - 1 l;
sugar - 80 g;
salt - 45 g;
chili pepper - 1-2 pods;
peppercorns - 5 pcs.;
bay leaf - 2 pcs.;
vinegar - 1 tbsp. l.

Preparation:

Pre-soak the gelatin in a glass of water. Wash the tomatoes and cut into small slices. Three carrots on a grater (they are not an independent product here, but an additive for brine).

Pour a liter of water into a saucepan, add all the herbs and spices, and put it on the stove. When it boils, add gelatin, pieces of hot pepper and grated carrots. Cook for 5 minutes, then add vinegar.

By this time, the jars should already be sterilized and filled with tomatoes. Pour in the hot marinade, close the lids loosely, and send them to sterilize in a water bath. Time: 10 minutes for small jars, 15-20 minutes for those from 2 liters. Next, screw on the lids and cool. After cooling, the jars can be refrigerated.

Tomato jelly for the winter

To prepare you will need:

freshly squeezed tomato juice - 200 ml;
zucchini - 100 g;
gelatin - 8 g;
green onions - 3 pcs.;
lemon juice - 1 tbsp. l.;
black pepper - to taste;
salt - to taste;
spices - to taste;
tomato paste - 50 g;
sugar - to taste.

Recipe:

To obtain 200 ml of tomato juice you will need approximately 5-7 tomatoes.

Add gelatin to 1/3 of the juice volume and leave to swell. Finely chop the zucchini and green onions. Add lemon juice to them. Add spices, salt, sugar and tomato paste to tomato juice. Heat the tomato juice with gelatin until the gelatin dissolves.

Pour this mixture into tomato juice with spices, stirring constantly. Place the resulting mixture in the refrigerator for a short time to thicken. Add the vegetable mixture to the tomato jelly and stir. We put this mixture into molds and put it in the refrigerator for several hours.

To successfully remove frozen jelly from glass containers, dip them in hot water for a few minutes, then turn them over onto a plate - they will easily come away from the walls of the mold.

A simple recipe with dry gelatin and spices

Ingredients:

tomatoes - 2 kg;
gelatin - 175 g;
water - 2 l;
vinegar 9% - 1 glass;
bay leaf - 5-6 pcs.;
cinnamon (ground) - 1 tsp;
cloves (whole) - 20 pcs.;
peppercorns - 20 pcs.;
sugar - 0.5 cups;
salt - 0.75 cups;
onions - 2 pcs.

Preparation:

There is no need to soak the gelatin in advance for this recipe. It is added to the jars immediately before adding the marinade.

Wash and cut the tomatoes in half and place tightly in jars. Cut the onion into rings and place on top of the tomatoes.

To make the marinade, mix sugar, salt and spices in boiling water. Boil for another 5 minutes. Add vinegar. Pour dry gelatin into jars. After this, immediately add the marinade. Sterilize the filled jars for 15 minutes, then close and cool.

Tomatoes in gelatin “Awesome”

To prepare you will need:

water - 3 l;
tomatoes - 800 g;
onion - 1 pc.;
garlic - 2 cloves;
bay leaf - 2 pcs.;
black peppercorns - 3 pcs.;
sugar - 30 g;
gelatin - 40 g;
salt - 2 tsp;
vinegar - 100 ml;
You can add various greens if you wish.

Recipe:

First, wash the tomatoes and soak them in cold water for 30 minutes. Next, chop the tomatoes if necessary. Peel the onion and garlic and cut into small slices.

Place onions, garlic, peppers, bay leaves in sterilized jars and add tomatoes. The next step is preparing the marinade. Bring the water to a boil, add salt and sugar. Mix well and add vinegar.

Fill the contents of the jars with marinade and sterilize for 20 minutes. After this, we roll up the jars, cool and put them in a cool place.

Recipe for green tomato gelatin

Ingredients:

green tomatoes - 700 g;
onion - 1 pc.;
water - 1 l;
bay leaf - 5 pcs.;
peppercorns - 5 pcs.;
garlic - 5 cloves;
gelatin - 2 tbsp. l.;
vinegar 9% - 50 ml;
sugar - 100 g;
salt - 100 g;
greens - to taste.

Preparation:

First, soak the gelatin in warm water for about 40 minutes. Wash the tomatoes and remove the roots. We cut the fruits into slices. Cut the onion and garlic into slices.

Place spices, onions and garlic at the bottom of the jar. Place tomato slices tightly on top. For the marinade, boil water with added salt and sugar. Next, turn off the heat and add vinegar and gelatin. Mix everything until dissolved.

Pour the prepared marinade into a jar with tomatoes. After this, the jar can be twisted and put in a warm place, turning the bottom up.

Recipe for canning cherry tomatoes for the winter

To prepare you will need:

cherry tomatoes – 2 kg;
water - 1 l;
onions - 3 pcs.;
garlic - 2 cloves;
sugar - 5 tsp;
salt - 3 tsp;
gelatin - 35 g;
peppercorns - 5 pcs.;
dill whisks.

Recipe:

We sterilize the jars in a water bath. Place dill, onion, cut into half rings, and cloves of garlic on the bottom. We place the cherry tomatoes, having first pierced the place of the stalk with a regular toothpick so that the tomatoes do not crack during heat treatment. Soak the gelatin.

Add salt, sugar, peppercorns to the marinade water and bring to a boil. Cool a little. Add soaked gelatin to the marinade and heat until it dissolves, without bringing the liquid to a boil.

Fill the cherry tomatoes placed in jars with marinade. Cover with sterile lids. We sterilize jars. Roll up the lids.

Recipe for tomatoes in jelly with currant and cherry leaves

Ingredients:

tomatoes - 800 g;
water - 1 l;
salt - 45 g;
sugar - 50 g;
garlic - 3 cloves;
bell pepper - 1 pc.;
bay leaf - 4 pcs.;
peppercorns - 8 pcs.;
vinegar - 80 ml;
black currant leaves - 4 pcs.;
cherry leaves - 4 pcs.

Preparation:

Line the bottom of the jar with berry leaves. Cut a medium-sized sweet pepper in half (you don’t have to remove the insides) and also put one half in the jar. Followed by peeled garlic cloves.

Fill the container tightly with tomatoes and continue alternating the ingredients in the same order as at the bottom of the jar. Pour boiling water over all the products, cover with lids that have also been doused with boiling water. Wrap the jar in newspaper and a warm blanket for 15-20 minutes.

After this, you can drain the resulting liquid into a container for preparing brine. Add salt, sugar and vinegar. When it boils, pour the solution into the jar. Then traditionally roll up the lid. Leave the inverted jars until the morning, then put them in a cool place.

Tomatoes for the winter in gelatin with bell pepper

To prepare you will need:

tomatoes - 1.5 kg;
bell pepper - 1 kg;
onion - 0.3 kg;
water - 3 l;
salt - 3 tbsp. l.;
gelatin - 3 tbsp. l.;
sugar - 6 tbsp. l.;
vinegar 70% - 3 tsp.

Recipe:

We dilute gelatin in 0.2 liters of water. While it dissolves, peel the onion and chop into rings. Carefully cut out the insides of the pepper and also cut into rings. Cut the tomatoes into circles 1 cm wide. Place everything in a jar, alternating layers.

For the marinade, mix everything, add diluted gelatin and bring to a boil. Cook for exactly 2 minutes, pour into jars, cover with lids and sterilize in a saucepan with water for 5 minutes. We close it and place it upside down under a blanket, and after cooling, in a cool place.

Delicious tomatoes in jelly “Latvian”

Ingredients:

tomatoes - 700 g;
garlic - 2 cloves;
onion - 1 pc.;
bay leaf - 1 pc.;
peppercorns - 5 pcs.;
dill - 2-3 sprigs;
gelatin - 25 g;
sugar - 2 tbsp. l.;
salt - 2 tsp;
vinegar 9% - 1 tbsp. l.;
water - 600 ml.

Preparation:

Pour gelatin into a glass of boiled water. Let it swell. Wash the vegetables well. Peel the onion and garlic, chop into rings. Cut the tomatoes into slices. Pour water into a saucepan and bring to a boil. Add sugar and salt. Next, add gelatin, stir thoroughly and pour in vinegar.

Place dill, bay leaf and peppercorns into prepared jars. Place the tomato slices tightly, adding onion and garlic. Pour the marinade over the tomatoes and cover with lids. Sterilize for 10 minutes, then screw on the lids. Turn over and wrap with a warm blanket.

After a couple of days, the jelly in the tomatoes will finally reach the desired condition. Then you can transfer the jars to a cool place for storage.

Tomatoes with gelatin “Spicy”

To prepare you will need:

tomatoes - 1 kg;
bell pepper - 2 pcs.;
garlic - 5-6 cloves;
onions - 1 pc.;
horseradish - 1 leaf;
currant leaves - 4-6 pcs.;
cherry leaves - 4-6 pcs.;
cloves - 2 pcs.;
allspice - 4 peas;
black pepper - 6 peas;
dill - 2 umbrellas;
mustard seeds - 1 tsp;
ground coriander - 1 tsp;
a piece of hot pepper;
salt - 2 tsp;
sugar - 1 tbsp. l. (can be replaced with honey);
vinegar 70% - 1 tsp;
gelatin - 2 tsp.

Recipe:

Sterilize jars and lids for cooking. Wash the vegetables, dill and leaves and let them dry. Cut the onion into half rings. Bell pepper - long pieces. Cut tomatoes and garlic in half.

In each jar we put half of the indicated ingredients: an umbrella of dill, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Add coriander and mustard seeds. Now lay out the tomato halves, alternating them with pieces of sweet pepper, onion and garlic. Pour salt and sugar on top of each jar.

Boil water in a kettle and pour it over vegetables in jars. Cover with lids and let stand for 5 minutes. Then carefully pour the brine back into the kettle or pan. Boil again, pour in a second time, also for 5 minutes. Pour the brine again to boil. Before the third filling, you need to pour gelatin into the jars.

Fill with hot brine, add vinegar, and roll up.

Cooking with onions without sterilization

This version of the tomato and onion preparation is prepared without sterilization. To prepare three cans of canned food (can volume 0.75 liters), prepare:

1.2-1.5 kg of small tomatoes, for example, cream varieties;
3 small onions;
9 bay leaves;
18 black peppercorns;
6 cloves of garlic;
3 sprigs of dill;
25 gr. powdered gelatin;
3.5 glasses of water;
45 gr. salt;
40 gr. Sahara;
60 ml table vinegar.

We sterilize the jars and lids in advance; by the time you start preparing the product, the container should be completely dry.

Wash the tomatoes and cut them in half. Cut the onion into half rings about 0.5 cm wide, cut the garlic into slices. We wash the dill sprigs.

At the bottom of the prepared jars we put a little garlic, a sprig of dill and 6 peppercorns each. Place the tomatoes cut side down, trying to pack them as tightly as possible. Layer the tomato layers with chopped onion and garlic. The top layer should be onions. Place bay leaves on top of the onion. Fill the jars with boiling water and leave for 15-20 minutes.

Pickling tomatoes with gelatin in a jar in a simple way

Tomatoes canned in the simplest way are distinguished by a pleasant bouquet of herbs and spices, which only emphasize and do not interrupt the taste of the tomato.
Before you prepare a snack, you need to stock up on the following products:

tomatoes (meaty ripe) – 1 kg;
a pair of onions;
sugar – ½ cup;
salt without additives – 65 g;
about 2 liters of water from the filter;
gelatin – 5 tbsp. l.;
9% vinegar – 1 tbsp. l.;
2-3 laurel leaves;
pea mixture of different types of peppers - 1 tbsp. l.;
clove buds – 4-5 pcs.

You can preserve chopped tomatoes according to the following scheme:

I fill the gelatin with water for 30 minutes to swell.
I divide the washed tomatoes into quarters, and cut the onion into half rings.
I put tomatoes and onions in sterile jars, and at the same time I cook the brine. I pour water into the pan, add salt and sugar, and put cloves, bay leaves and pepper in there.
I boil it, after 5 minutes I add gelatin and vinegar and stir.
I fill the jars with boiling marinade, cover them with lids, and leave to brew for 10 minutes.
Next, I pour the brine back into the pan, boil it again, and fill the jars with it again.
To guarantee, you need to do 2-3 fills.
After this, I screw the jars with sterile lids, turn them upside down, and wrap them until they cool.

The result is beautiful, even whole or chopped (optional) tomatoes under an even layer of aromatic transparent jelly.

Spicy cherry tomatoes in jelly with garlic and pepper

If you want to cook whole tomatoes in jelly, then choose cherry tomatoes. These small fruits are great for canning; let's cook them with garlic and hot pepper.

1.5 kg cherry tomatoes;
1 pod of hot pepper;
6 cloves of garlic;
25 gr. instant gelatin;
1 liter of water;
1 tablespoon salt;
2 tablespoons sugar;
4 tablespoons vinegar (9%);
10 peas of allspice;
4 currant leaves.

The indicated product norm is designed for 2 liter jars. Wash the tomatoes, carefully removing the green stems. We wash the hot pepper, remove the seeds, and peel the garlic cloves.

We sterilize jars in any convenient way. At the bottom of each jar we place washed currant leaves (2 pieces per jar), half a hot pepper, distribute black peppercorns and garlic cloves, which need to be cut in half.

Place the tomatoes tightly in the jar, but under no circumstances compact them. Pour boiling water into the jars to the top, cover with boiled lids, and leave for 20 minutes. Boil a liter of water for the marinade, adding salt and sugar to it. Remove the marinade from the heat, add instant gelatin and stir vigorously until it is completely dissolved.

We drain the water from the jars, pour vinegar into them, and pour the gelatin filling into the jar. Immediately close tightly. We put them on the lids for half an hour to check the tightness of the closure. Then we turn the jars over to their normal position and wrap them tightly with a blanket. Leave under the blanket until completely cool.

Tomato salad with gelatin “You'll lick your fingers”

Tomato salad with gelatin is prepared for the winter, and it turns out to be so tasty that you will lick your fingers.
Salting is convenient, since even the largest specimens can be placed in slices into a jar. Preservation for 2 jars of 3 liters each requires the following food set:

juicy ripe tomatoes - about 1.8 kg;
bell pepper – 4 pcs.;
head of garlic;
onion heads – 4 pcs.;
gelatin powder – 6 tbsp. l.;
salt of large fractions without impurities - 3 tbsp. l. without slide;
sugar – 1 tbsp. l. with top;
spices to taste: bay leaf, dill seed, a couple of clove buds.

I can preserve salad in 3 liter jars in steps:

Before pickling, I peel the onion and cut it into rings, remove the seeds from the pepper, chop it into half rings, and slice the garlic.
I cut large tomatoes into 2 parts, and cut small ones in half.
I mix all the prepared vegetables, put them in sterile jars, and fill 3 liter containers with 3 tbsp. l. powdered gelatin.
I cook the marinade. I boil about 2.5 liters of water, throw salt, sugar and spices into it.
I cook the filling for another 5 minutes, and fill the container to capacity with marinade.
I roll up the jars with tin lids and wrap them for slow cooling.

Recipes for tomatoes in jelly without sterilization are amazingly delicious, finger-licking, in addition, this method of preservation allows you to preserve the maximum amount of vitamins contained in the fresh vegetable.

Tomatoes and cucumbers in jelly

You can prepare assorted vegetables in jelly, which includes tomatoes, cucumbers, bell peppers, and garlic.

1 kg of tomatoes;
1 kg of cucumbers;
500 gr. onions;
500 gr. bell pepper;
1 bunch of greens;
5 cloves of garlic (one per jar);
spices if desired - cloves, bay leaves, peppercorns.

Marinade:

1.5 liters of water;
6 tablespoons sugar;
3 tablespoons salt;
50 gr. gelatin;
50 ml vinegar.

Let's prepare the jars - wash and sterilize them. For the specified amount of products you will need 5 half-liter jars. Boil the lids.

Wash all vegetables clean and dry. Remove seeds from peppers. Place a peeled clove of garlic on the bottom of the jars. Cut the cucumbers into circles, put the cucumbers in a layer in jars. Cut the pepper into rings or strips 0.5 cm wide. Place a layer of peppers on top of a layer of cucumbers.

Recipe with citric acid

You can prepare a marinade for tomatoes in jelly without vinegar; we’ll make the filling with citric acid. For a liter can of canned food.

700-800 gr. tomatoes;
1 onion;
3 cloves of garlic;
1.5 teaspoons gelatin;
2 tablespoons sugar;
1 level tablespoon of salt;
400 ml water;
1/3 part citric acid;
3-4 peas of allspice;
1 dill umbrella;
2 currant leaves.

We prepare the containers, wash and sterilize the jars. Boil the lids. At the bottom of the prepared container we place a dill umbrella, a currant leaf and allspice peas.

Cut the washed and dried tomatoes into large slices. Fill the jars with tomato slices, placing the pieces as tightly as possible. Place half of the jar, then sprinkle the tomatoes with gelatin. Then add 3-4 onion rings and garlic cut into slices. And fill the jars with tomatoes to the level of the jar hangers.

Boil the water for the brine, add salt, sugar and citric acid to the boiling water, stir until completely dissolved. Pour the boiling brine into the jars in a thin stream. Cover with boiled lids. Sterilize the jars in boiling water for 15 minutes. After this, close it tightly.

Advice! To make canned food look especially beautiful, you can use tomatoes of two colors - red and yellow.

Tomatoes in jelly for the winter with parsley

Another preparation option is tomatoes in jelly with parsley. To prepare six half-liter jars you will need:

3 kg of ripe tomatoes;
1 bunch of parsley;
1 liter of water;
1.5 tablespoons salt;
5 tablespoons of sugar;
10 tablespoons of vinegar (9%);
1 teaspoon gelatin.

We prepare the jars, wash them in hot water and soda, and sterilize them in any way that is convenient for you. Wash the parsley, dry it, and cut off the stems. Wash the tomatoes, cut them in half or into slices depending on the size.

Place the tomatoes cut side down in the jars. It should be laid tightly, but not compacted. Place parsley sprigs between the tomato slices.

Prepare the brine. To do this, boil water with added salt and sugar, boil for a couple of minutes. Then pour in the vinegar and immediately turn off the heat. Add gelatin and stir vigorously until gelatin dissolves. Pour the brine into jars and cover with boiled lids. Place the jars in a sterilizer and sterilize in boiling water for 15 minutes. Then carefully remove the jars and immediately close them tightly.