Tomatoes in jelly cook for 1 hour.
How to make jelly tomatoes
Products for 5 liters
Tomatoes – 3 kilograms
Carrots – 2 pieces
Onions – 2 heads
Garlic – 8 cloves
Peppercorns – to taste
Bay leaf – to taste
Vinegar – 1 teaspoon
Sugar – 3/4 cup
Salt – 3 tablespoons with a slide
Gelatin – 2 tablespoons
Water – 2.5 liters
How to cook tomatoes in jelly
1. Pour a liter of cold water into a saucepan, add gelatin granules (or gelatin powder), mix, leave for 40 minutes to swell the gelatin.
2. Wash the tomatoes, dry them, cut each tomato into 4-6 slices or slices 1 cm thick. If the tomatoes are small, prick each with a toothpick.
3. Peel the onion and cut into rings.
4. Wash the carrots, peel and cut into thin circles.
5. Prepare the filling-marinade: bring 1.5 liters of water to a boil, reduce heat, put salt, sugar, vinegar.
6. Add soaked gelatin.
7. Add carrots and boil for another 3 minutes.
8. Put spices on the bottom of the jars: peppercorns, bay leaf, garlic.
9. Add chopped tomatoes, interspersed with onions to the very top of the jars.
10. Fill jars with hot gelatin filling.
11. Lower the jars into a pot of hot water lined with a towel so that the fill level of the jars corresponds to the fullness of the pan with water. 12. Bring the water to a boil and sterilize the marinated tomatoes for 10 minutes.
13. After sterilization, carefully remove the jars and close them tightly with sterile lids.
– For canning in the usual way , tomatoes of small sizes (those that enter the neck of the jar) or large ones, cut into pieces, are suitable. In both cases, thin-skinned or cracked-skinned tomatoes are good.
– Gelling is necessary then to preserve the juiciness and structure of the tomatoes. Without gelling, the tomatoes would release all their juice into the marinade.
– Gelatin filling for such salting is created in proportions that allow it not to become as thick as classic jelly, but only to create a light semi -liquid jelly-like structure .
– The amount of salt in the gelatin filling is taken based on the fact that the gelatinous mass does not actively give up its salt to the tomatoes. And the tomato slices themselves remain lightly salted, sweetish – very similar in taste to fresh tomatoes.
– Jellied tomatoes are great as an appetizer , especially with dietary meats such as lamb and rabbit meat: tomatoes will give them juiciness.