Usually, for the preparation of domestic preparationsuse is not very large, small tomatoes. This is due to the fact that a large fruit is not always placed in the banks, and even if put, it is not much. The recipe tomato jelly is very well suited for those cases when you have accumulated a large number of large, slightly damaged or burst of fruit.
Ingredients for "Tomatoes for the winter in jelly":
Tomatoes - up to 1 kgOnions - 1 pcGarlic - 1-2 clovesBay leaf - 1-2 pcGelatin - 1 package or 1 tbsp. a spoonVinegar 9% - 1 teaspoon (or 1/4 teaspoon of citric acid.).Salt - 1 tbsp. a spoonSugar - 2 tbsp. spoonsWater - how much will go into 1 liter jar
Recipe "Tomatoes for the winter in jelly":
The recipe tomato jelly
On the one-liter jar you will need several pieces of large or very high-grade tomatoes.
They need to put in a colander, wash, drain off the excess water and cut into slices.
Canning tomatoes in jelly - a great way to cook an original appetizer for the holiday table.
Onion peel and cut into rings or half-rings.
Fill the jar Reza tomatoes and onions, add garlic - to your taste.
Separately need to prepare the marinade.
In a saucepan pour the salt, sugar, pepper, bay leaf and other spices - optional. Cover with water, move and bring to a boil.
For the filling you can use ordinary gelatin, as wellyou can take instant. Using instant, add it to the boiling marinade, mix well, add the vinegar and remove from heat. Plain gelatin will need to pre-fill with warm water and leave for a few minutes for the swelling.
Tomatoes in jelly without sterilization is very goodstored as gelatin and bite and so are good preservatives. However, do not forget to properly prepare the banks - they need to warm up over the steam or hold a few minutes in the oven.
Tomatoes for the winter in the jelly will be well stand at room temperature, but try not to put the banks in the sun.
Pour hot tomato marinade and immediately roll. Tomatoes need to cool slowly, for this you need to turn over the banks to wrap up well and warm cloth.
Tomatoes can be ready to try after 21 days - 3 weeks. Bon Appetit!