Tomatoes in gelatin

There is a huge amount (known more than a hundred) of ways of home preserving tomatoes. This is explained by their use and excellent taste qualities. They are salted in barrels or glass jars, marinated, made in spicy pouring, in their own juice or harvested tomatoes in gelatin.

Jelly-like gelatinous products based on food colloidal solution, which contains gelatin or pectin, are very tasty and healthy for the body. With the use of this technology, not only meat or fish dishes are made, but also blanks for the winter, among which tomatoes in gelatin are very popular.

Gelatin (from the Latin word "gelatus") is a clear, colorless, brittle, tasteless solid, derived 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 marshmallow, in jelly, sometimes in ice cream and yoghurts. There are several names of gelatin that can be added to food: some immediately, and others must be soaked in water in advance.

Recipe 1

This recipe is designed for canning in 800-gram glass jars. Tomatoes in gelatin, prepared in this way, are especially fragrant. Ingredients:

For canning (per one can):

• Tomatoes are optional;
• 1 onion, cut into rings;
• 3 leaves of laurel;
• 6 peas of black pepper;
• 6 cloves of garlic are not finely chopped;
• 1 sprig of dill.

To fill:

• 3 ½ cups of water;
• 1 ½ tablespoons of table (without top) salt;
• 1 ½ tablespoons of sugar (without top) sugar;

For gelatin solution:

• 2 table spoons (top) of gelatin;
• 1 cup of cold boiled water.

Prepare a gelling solution. Gelatin is poured with water and left for an hour for swelling. Put on the fire and heat until the gelatin is completely dissolved (but not boiled). Filter through tissue napkin.

Prepare the fill. Dissolve salt and sugar in water, boil for a minute, add the entire gelatin solution and bring it back to the boil.

In cans tightly stacked, alternating with onion and spices, large slices of tomatoes. Pour hot solution with gelatin. They are sealed with metal lids, the cans are turned over, they are left to cool. Transfer to the refrigerator.

Recipe 2

This way for an amateur, when preparing tomatoes in gelatin, you can adjust the taste, changing the ratio of the amount of spices. Ingredients:

For canning:

• Tomatoes;
• Onions, cut into rings;
• Garlic, cut each slit across;
• dill;
• Cloves;
• Peas of black pepper.

For 1 liter of brine:

• 3 table spoons of gelatin;
• 3 tablespoons sugar;
• 1 tablespoon table salt;
• ¼ teaspoon of tea vinegar essence.

Gelatin insists in a small amount (about one glass) of water for an hour or two.

Boil the brine until the salt and sugar dissolved, cool. Add gelatin, heat until it dissolves and filter through a dense tissue tissue. Pour into the prepared solution of vinegar essence.

Tomatoes, cut into quarters, are placed in cans, shifting onions and spices. Pour hot brine, sterilize and tightly seal. Store in a cellar or a refrigerator.

Recipe 3

According to this recipe, tomatoes are harvested for future use in jelly, using a minimum of ingredients. The tomatoes are ripe and large. For canning you will need products:

• Tomatoes, in the amount necessary to fill the prepared glass jars, cut into quarters;
• Onions are cut into rings;
• 1 tablespoon dining room 9% vinegar per liter of pouring.

To fill:

• 1 liter of purified water;
• 1 tablespoon table gelatin;
• 3 tablespoons sugar;
• 1 tablespoon table salt.

Prepare the fill. Gelatin is poured cold with boiled water, aged for about forty minutes, salt is added and brought to a boil, stir to dissolve all the gelatin. Fill the filter through several layers of gauze.

In the cans layers are laid out tomatoes and onions. Pour hot filling, pasteurize, add vinegar and roll up with metal covers. Tomatoes in gelatin are stored in the refrigerator or in the cellar.