A simple recipe for tomatoes in gelatin with photos (slices)
Many recipes tell you how to properly cook tomatoes in gelatin, but, oddly enough, not all tomato slices turn out firm. A couple of years ago I found this simple recipe for a preparation with sterilization in my mother’s old culinary notes and now I cook only according to it.
Tomatoes do not lose color, remain strong and tasty. While making the preparation, I took step-by-step photos and now I’m posting them here for everyone.
How many tomatoes you need depends on how many jars of the preparation you want to make.
To prepare the marinade you need: 40 grams of edible gelatin; 2.5 liters of water; 6 tbsp. granulated sugar and 3 tablespoons of salt; 50-60 ml table vinegar; spices – black peppercorns and cloves (1 piece per jar).
How to cook tomatoes in gelatin for the winter
Pour half a liter of water. Pour in the gelatin and let it swell for an hour.
Pour 2 liters of water into a small saucepan, add the swollen gelatin and heat until the granules are completely dissolved.
Add the required ingredients according to the recipe. Leave the marinade on very low heat.
Choose small, round, fleshy tomatoes.
Wash thoroughly, cut and remove the stalks.
In pre-washed banks lay out the tomatoes, cut into halves or slices so that the cut surfaces of the fruit touch as little as possible.
Add spices.
Pour in hot marinade and cover with lids.
Pour hot water into a large saucepan, put a cloth on the bottom and set the jars to sterilize for 20 minutes.
The water in the pan should reach the hangers of the cans and boil constantly!
Roll up the jars and wrap them in a blanket for 3 hours.
It is better to store delicious tomatoes in jelly in a cold underground or in the refrigerator.
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