Cook the tomatoes in jelly for 1 hour.
How to make tomatoes in jelly
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 rounded tablespoons
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 for the gelatin to swell.
2. Wash the tomatoes, dry them, cut each tomato into 4-6 slices or 1 centimeter thick circles. If the tomatoes are small, chop each one with a toothpick.
3. Peel the onion and cut into rings.
4. Wash carrots, peel and cut into thin slices.
5. Prepare the marinade filling: bring 1,5 liters of water to a boil, reduce heat, add salt, sugar, vinegar.
6. Add the soaked gelatin.
7. Add carrots and simmer for another 3 minutes.
8. Put spices at the bottom of the jars: peppercorns, bay leaves, garlic.
9. Add chopped tomatoes, alternating with onions to the very top of the jars.
10. Fill the jars with hot gelatinous fill.
11. Immerse the cans in a hot water pot covered with a towel so that the fill level of the cans corresponds to the fullness of the pot with water. 12. Bring the water to a boil and sterilize the pickled tomatoes for 10 minutes.
13. After sterilization, carefully remove the jars and seal them with sterile lids.
Delicious facts
– For canning in the usual way suitable tomatoes small sizes (those that go into the neck of the jar) or large, cut into pieces. In both cases, tomatoes with thin skin or cracked skin are good.
– Gelation is necessary then, to preserve the juiciness and texture of the tomatoes. Without the gelling, tomatoes would give all their juice to 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.
– Amount of salt in a gelatinous filling, it is taken in the expectation that the gelatinous mass does not so actively give its salt to tomatoes. And the tomato slices themselves remain slightly salted, sweetish – very similar in taste to fresh tomatoes.
– Gellied tomatoes are great as snack, especially for dietary meats such as lamb and rabbit meat: tomatoes will add juiciness to them.