Tomato preservation is a way to preserve the benefits and taste of summer, juicy vegetables for a long time. There are many traditional and unusual recipes for harvesting tomatoes, some of which will be discussed in the article.

Selection and preparation of tomatoes for preservation

Before canning, each housewife goes to a store or market to choose the most suitable vegetables, because for cooking, according to the recipe, either meaty or juicy varieties are required. Experienced housewives recommend listening to these tips:

• tomatoes with a smooth and elastic skin are suitable for preservation;
• the tomato should not be very juicy, juice should not spill out of it when cut;
• when cutting the fruit, the pulp should be dense and thick, without large seed chambers;
• if you pour tomato over boiling water, and its skin does not burst, then such a vegetable is quite suitable for preservation;
• red tomatoes are considered ideal for harvesting for the winter, and tomatoes of other colors are recommended for salads;
• in one jar there should be vegetables of the same degree of maturity and it is better that they be the same size. This will well affect the taste characteristics of preservation.

Important! Tomatoes for preservation should be free of deformation, rot and mold. This will preserve their taste and benefits for a long time.

Tomatoes in gelatin for the winter

Experienced housewives offer recipes on how to cook tomatoes in gelatin without sterilization and with the heat treatment of cans, with the addition of fragrant spices and with a minimum amount of ingredients. Everyone will be able to find an attractive option for themselves, and the most popular options are presented with step-by-step instructions below.A feature of recipes for making tomato in gelatin is the ability to eat marinade, which is served in a jelly-like state on the table, rather than pouring it after preservation, as is the case with traditional recipes. Before serving, put the jar in the refrigerator for 2-3 hours to make the jelly more dense and tasty.

Recipe 1

Ingredients:

• tomatoes (you can take vegetables of one or several colors and various sizes);
• bow;
• garlic (peeled);
• parsley;
• dill umbrellas;
• allspice peas;
• sugar;
• salt;
• vinegar 70%;
• gelatin.

Inventory:

• cans (1 l);
• covers;
• pot for cooking brine;
• pan for sterilizing cans.

Recipe:

1. Sterilize jars, rinse and boil the lids.
2. Cut the onion into rings, cut the parsley branches into medium-sized pieces.
3. Cut medium-sized tomatoes in half.
4. Put an umbrella of dill in each liter container. Add a few cloves of garlic, a pinch of chopped parsley, a couple of onion rings, 5-6 peas of allspice, fill the jar with tomatoes. To cook tomatoes in gelatin with onions, you need to take 1 small onion per liter container, which, under the influence of the marinade, will acquire a slightly sweet taste.
5. When all the ingredients are laid out in jars, a brine is prepared.
6. Boil water in a pan and prepare a brine based on 1 liter of water 3 tbsp. l sugar and 1.5 tbsp. salt. Check that all spices dissolve and turn off the water. Remove the pan from the stove and let the brine stand for 2–3 minutes.
7. Pour gelatin into each liter container (a little less than 1 tbsp. L.).
8. Add acetic acid to the pan with brine at the rate of: 1 tablespoon goes for 1 liter.
9. Pour the contents of the cans with the resulting brine to the very top.
10. In a pan for sterilizing cans, put a towel on the bottom and pour a little water. Then add enough warm water to the pan so that its level does not reach the edge of the neck by about 2 fingers. Cover the containers with lids. Sterilize for 20 minutes.
11. Remove the cans from the pan. Cover with a screw cap and tighten.
12. Turn preservation over and, wrapping it in a blanket, set aside until it cools completely.

Video: how to cook tomatoes in gelatin (recipe 1)

Recipe 2

Ingredients:

• Cream Tomatoes - 3 kg;
• onions - 2-3 pcs.;
• garlic - 12 cloves;
• blackcurrant leaves - 6 pcs. (1 pc. per can);
• dill umbrella - 6 pcs. to the can);
• peppercorns - 6 pcs. for each jar;
• mixture for canning - 1 tbsp. with top for 2 liters. marinade (can be replaced with allspice and bay leaf);
• water - 400 ml;
• gelatin - 56 g;
• apple cider vinegar 5% - 200 ml;
• sugar - 7 tbsp. l .;
• salt - 2 tbsp. l ..

Inventory:

• cans with a capacity of 1 liter - 5-6 pcs.;
• gauze;
• pot for marinade;
• pan for sterilization;
• capacity for swelling gelatin.

Did you know? At the end of the 19th century, the US Supreme Court ruled: consider a tomato to be a vegetable, since it grows in the garden like potatoes and cabbage. However, from a botanical point of view, it is a fruit or berry, because it grows from a seed and grows on a vine. In 2001, the European Union decided that tomato is a fruit, although many out of habit attribute it to vegetable crops.

Recipe:

1. Cut the onion into rings. Cut the tomatoes into halves without removing the stem.
2. Dilute gelatin in water. For 1 liter of marinade, you need 30 g of gelatin, and for 2 liters - 60 g. Soak gelatin in cold water for 20 minutes so that it swells, and then it will need to be dissolved in the marinade.
3. To prepare the marinade, pour 1,600 ml of water into the pan, add apple cider vinegar, sugar, and salt. In gauze, pour 1 tbsp. with top spices for canning, wrap it and put in a pan. This procedure will help get rid of small spices floating in the marinade, but will saturate it with taste and aroma. Send the mixture to the stove, bring to a boil. Boil for 5 minutes.
4. Pre-wash the container and pour boiling water over it. Pour the covers with cold water, bring to a boil and leave until they are needed.
5. Fill jars: put on a liter container with an umbrella of dill, 5–6 peas of pepper, a leaf of currant, 2–3 cloves of garlic, a few onion rings, fill with halves of tomatoes.
6. Pour 1/3 of the water into the pan for sterilization and put a towel on the bottom.
7. Remove the pan with the marinade from the heat and introduce the swollen gelatin into it. Mix well until the gelatin is completely dissolved. Get spices in marinade gauze.
8. Fill the jars with marinade to the top.
9. Sterilize over low heat for 10 minutes.
10. Remove from pan and close with screw caps.
11. Send to cool under the covers.

Video: how to cook tomatoes in gelatin (recipe 2)

Recipe 3

Ingredients:

• Tomatoes
• bow;
• garlic;
• salt.

Inventory:

• banks;
• covers;
• pot for brine;
• pan for sterilization.

Recipe:

1. Cut tomatoes into slices, onions — rings or half rings, garlic — slices.
2. Cook brine. For 1 liter of liquid, you need to take 1.5 tbsp. salt, 3 tbsp. sugar, 1 tsp. vinegar essence. Boil.
3. In prepared jars put peppercorns, garlic at the rate of 3-4 cloves per liter capacity, sliced ​​tomatoes. Put a layer of onion rings on top. Then pour in each jar of dry gelatin (1.5 tbsp. Per liter capacity).
4. After the brine has boiled, it is poured and the jars are covered with lids.
5. Put the jars in the pan with a towel and sterilize them for 20 minutes. after the water in the pan boils.
6. Tighten containers with preservation tightly, turn upside down and leave to cool completely.

Video: how to cook tomatoes in gelatin (recipe 3)

Storage rules

After the natural cooling process, preservation should be placed in a dry, dark, cool place. It can be a pantry or a closet in a city apartment. In a private house, cans of tomatoes are best placed underground or in the cellar. Before serving, a container with tomatoes in a gelled marinade is recommended to be refrigerated for several hours. Such a twist can be stored for a long time, but on condition that the marinade in the jar does not become cloudy and the lid does not swell.

Useful Tips

Each housewife has her own secrets for cooking preservation, some tricks and nuances of cooking are as follows:

• before using tomatoes for harvesting for the winter, it is recommended to soak them in cold water for 6–7 hours, which will make the fruits more juicy;
• during the preservation process, vegetables should undergo minimal heat treatment;
• cutting vegetables should be large, which will maximize their shape and taste;
• hygiene standards must be observed: jars and lids must be thoroughly washed and sterilized;
• for conservation it is better to use coarse rock salt, since sea and iodized salt can adversely affect the taste.

Important! Gelatin should not be boiled because it loses all its unique properties.

Tomatoes in gelatin prepare very quickly, and the taste and benefits will delight in the cold season, resembling freshness, sun and the aroma of summer.