Jelly tomatoes for the winter - a great treat for culinary gourmets. On how to choose the right tomatoes, what tips and features of cooking tomatoes are the most successful, read on in the article.

How to choose and prepare tomatoes

The quality of the product will depend on how well you handle the task of choosing tomatoes for your recipe. To preserve the tomatoes in jelly for the winter, when choosing them, you must follow certain criteria. Pay attention to:

• smoothness of the skin (preferably without cracks and bruises);
• density, not pronounced juiciness of the pulp (however, at the same time, the maturity of the tomato);
• lack of green inclusions and growths;
• lack of sugary odor;
• the same fruit size - for uniform impregnation with marinade (it is better to take small or medium fruits);
• green ones are suitable only for conservation, so take pink, yellow and red.

Best jelly tomato recipes

For those who do not prefer tomatoes floating in a jar, they came up with a jelly brine recipe. Tomatoes in jelly keep their shape perfectly and retain their rich taste perfectly. You can create awesome tomato dishes in jelly using culinary talent, as well as following the step-by-step cooking instructions.

Important! Do not choose tomatoes on the leg - they are not fully ripe. When the tomato has ripened, it falls away from it.

A simple recipe with onions

The recipe is in special demand among the housewives and their household because of the ease of preparation and special pleasant taste characteristics that enhance the aroma of onions.

Video: cooking tomatoes in jelly

Ingredients:

• tomatoes (yellow, red, pink);
• bow;
• garlic;
• water;
• parsley;
• dill umbrellas;
• allspice;
• salt;
• sugar;
• vinegar (7 percent);
• gelatin.

Important! Tomatoes with a transformed form (for example, fused, with growths) are species that have mutated. They appeared due to hormonal fertilizing and chemical fertilizers.

Phased recipe:

1. We sterilize liter jars, wash the lids.
2. Cut the onion into circles, not too small and not too large parsley. Halve the tomatoes.
3. First, put a dill umbrella, a couple of cloves of garlic in a jar, then parsley and chopped onion. Sprinkle 5-6 peas of allspice. Then tightly lay the tomatoes (preferably yellow mixed with red - it will be more beautiful). We put the onions after 2/3 of the cans have already been filled. Spread the tomatoes on top.
4. When everything is laid out in banks, we make a pickle. Pour 3 liters of water into the pan, boil it. Without removing from the heat, pour sugar (9 tablespoons) into the pan and stir, then 4 and a half tablespoons of coarse salt. After sugar and salt dissolve, turn off (minutes after 2-3).
5. Put a little less than a tablespoon of gelatin in jars.
6. Remove the pan from the stove. Add 3 tablespoons of vinegar to the brine and pour it into jars.
7. Gelatin is soluble.
8. We take a pan in which we will sterilize the banks. We put a towel on the bottom and put the cans in warm water. Fill with hot boiled water and cover the banks with a lid. Turn on the fire for 20 minutes. Remove the lids from the cans and remove them from boiling water, holding them with a dry towel. Roll up the jar.
9. We put closed cans on another wide towel upside down. Wrap up.

It is not necessary to put dill umbrellas, parsley is enough, but with them the taste will be more aromatic. Put in the refrigerator for 2-3 hours before serving. Very tasty tomatoes with onion taste will turn out.

With carrots

For lovers and connoisseurs of carrots, there is a recipe for tomatoes in jelly with carrots.

Ingredients:

• gelatin;
• salt;
• sugar;
• vinegar;
• water;
• carrot;
• Tomatoes
• peppercorns
• Bay leaf .

1. Soak 30 g of gelatin in warm water for 40 minutes or heat the water in a glass until hot. Add gelatin there and mix until it is completely dissolved in water.
2. Cut 1 kg of tomatoes into large pieces and arrange them in jars.
3. Finely chop 200 g of carrots (can be diced).
4. Make a marinade: boil water in which pour sugar, salt, peppercorns, bay leaf.
5. Pour the mixture with gelatin into the boiling marinade and dip the carrots prepared for the recipe. Let the brine boil for 4-5 minutes.
6. We spread all the ingredients as tightly as possible in the jars, fill everything with the marinade.
7. We roll up the jar and put it on a towel, turning upside down, then wrap it.

No sterilization

To preserve tomatoes with the richest bouquet of vitamins and nutrients, they are closed without sterilization. How to do this, read below.Ingredients:

• tomatoes (you can "cherry");
• gelatin;
• salt;
• sugar;
• bay leaf;
• vinegar.

The recipe in stages:

1. Dissolve gelatin in water (the principle is the same as in the recipe above).
2. Thoroughly wash cans with a capacity of 1 liter, as well as tomatoes.
3. Cut tomatoes into slices and put in a jar (you can add sliced ​​red or yellow bell pepper).
4. Lay out tomatoes in layers.
5. Pour boiling water over the cans, let it stand for 10-15 minutes.
6. Pour water from the cans into the pan and cook the marinade for 5-10 minutes, adding sugar, salt, peppercorns, bay leaf to taste to the water. So that the jars are not empty, pour boiling water into them and cover. Remove the pan with the marinade from the heat and pour 30 g of gelatin into it. Stir (it should completely dissolve).
7. After pouring water from the cans, fill them with marinade.
8. We roll up / screw the cans and leave them until the morning.
9. No need to turn the cans over.

What if the marinade does not turn into jelly

There are unsuccessful cases of cooking tomatoes in jelly - the marinade does not turn into jelly. This can happen if the jars are not cleaned in a cold environment. Jelly tends to melt if warm. The reason may be that the banks were not closed hermetically. You need to carefully check how well you screwed / rolled them up.

Did you know? For cooling, the jar is turned upside down so that a decrease in temperature does not provoke a sharp increase in pressure inside the jar and cannot allow even a small amount of air to penetrate the swirl. This balances the flow of pressure and prevents harmful microorganisms from entering the can.

If the marinade has not frozen, put the tomatoes in the marinade in a deep plate and let them freeze in the refrigerator. The finer the dishes, the better and faster the gel will thicken. Thanks to the oblate shape of the container, it will be easier for the mass to turn into jelly. If nothing happens, then you can briefly put a plate of tomatoes in the freezer.

How to store and how much

There are several secrets of proper storage. Of particular importance is the specifics of storing jelly with tomatoes:

1. Place the cans in a dark, cold place (cellar / fridge / dimly lit balcony).
2. The total shelf life in a cold environment is one year, pasteurized jelly can be stored for a year and a half.
3. Non-rolled tomatoes in jelly are stored for 3 to 7 days.
4. They are stored in the freezer for up to 2 months, and at room temperature - a maximum of 1 day.
5. Unpasteurized jelly must be wrapped and stored for up to 3 days.
6. The storage temperature of jelly according to GOST requirements is from 0 ° С to +25 ° С and air humidity up to 75%. But it is better that the temperature is up to +10 ° С.

Useful Cooking Tips

Cooking jelly with tomatoes has its own subtleties. These tips come in handy:

1. Make sure that the gelatin does not overheat and does not boil.
2. Choose the highest quality and freshest products.
3. Sterilize cans better in water with a temperature of +70 ° C for up to 10 minutes.
4. Please note that during sterilization the water does not extend beyond the cans.
5. In jelly, it is better to cut onion rings, the red variety will look original.
6. In order not to crack the glass, put a jar of hot marinade exclusively in hot water.
7. If suddenly a cloudy film forms on the surface of the jelly, it must be removed to avoid the multiplication of pests and the appearance of mold.

Following these tips, you can achieve the best result. Tomato jelly is not a very common dish, so you should definitely try it. The unusual taste of the original recipe will pleasantly surprise you and your household.

Video: tomatoes in jelly