Cooking for the winter tomatoes in jelly

Preservation is the favorite occupation of many housewives in the season of harvesting. And pickled tomatoes are considered one of the most popular and favorite dishes on our tables. One way to preserve this vegetable is to prepare tomatoes for jelly for the winter . Recipes a bit unusual, but tested by many housewives. Therefore, consider several options that are not particularly complex, so that conservation only causes positive emotions.

Tomatoes with onions

We will prepare tomatoes in jelly for the winter, without cutting them into pieces. To do this, you need a small spoonful of gelatin, tomatoes, bay leaf, onions, three large spoons of sugar, a spoonful of large salt, a small spoon of 70% of essence, a spoon of vegetable oil. We begin with the preparation of gelatin. Fill it with one liter of water and set aside. We will prepare the preparation of vegetables. Onion is peeled and cut into half rings. We wash the tomatoes and cut out the peduncles. My banks and sterilize. At the bottom of the container we put a laurel leaf. After that, we lay tomatoes with onions. Lay in layers to make it beautiful. Now put the pan on the fire with gelatin and bring the contents to a boil. Add to it salt, vinegar, sugar and vegetable oil. With a hot mixture, fill the jars with tomatoes and onions. Be sure to remember that gelatin can not be boiled, otherwise it will lose its properties. Tomatoes, preserved in jelly, must be sterilized within 15 minutes. Then tightly roll them with lids. When cool, move them to a cold place for the winter. Tomatoes in jelly will be an excellent snack in cold weather.

Tomatoes with pepper

This recipe is slightly different from the previous one. For the winter, tomatoes in jelly can be prepared with sweet pepper. To do this, take a liter of water, 4 large spoons 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 Bulgarian pepper. All proportions are given on three cans with a capacity of 0.5 liters. Vegetables and currant leaves are washed. Pepper is purified from seeds. At the bottom of each jar we put a laurel leaf, currant leaves, garlic, dill and peppercorn. Gelatin fill with half a glass of water for swelling. Tomatoes are cut into 4 parts, and the pepper is not too thin straws. Now we put these two ingredients in cans. Then we prepare marinade. Pour the water into a saucepan and add salt, sugar, vinegar and gelatin. We bring it to a boil, but do not boil it. All ingredients must dissolve. Immediately pour marinade into jars and close them with lids.

Another recipe

For the winter, tomatoes in jelly are harvested in one more way. We take tomatoes, onions, a large spoonful of salt, three tablespoons of vinegar, two tablespoons of sugar, cloves, sweet pepper and two spoons of gelatin. Gelatin immediately pour a small amount of water for 1 hour. Tomatoes washed and cut into thick circles. Onions are cleaned and cut into rings. Put tomatoes and onions in layers. Now cook the marinade, mixing a liter of water with salt, vinegar and sugar. Spices we put in banks. In the filling, add gelatin. We bring it to a boil and pour it into jars.