Tomatoes in jelly for winter

Prepare the ingredients. Let's start with gelatin. Gelatin is poured with warm boiled water (100 ml) and left to swell. Meanwhile, carefully wash the tomatoes, throw them into a colander so that the excess water runs off. Tomatoes are better to take a small size, strong, but ripe and sweet, so that they do not fall apart during the pickling process. Onions are cleaned and cut into halves of rings. Bulgarian pepper is washed, remove the core with seeds and cut into half rings.
You need to prepare the jars in advance. It is better to take small cans. I wash the cans with soda solution and sterilize them in any usual way: in a water bath, in an oven at a temperature of 150 degrees for about 15 minutes (but we put the cans in the oven with the neck down), or in the microwave. The lids are washed and boiled, dried.
At the bottom of the sterilized and dried jars we put a couple of bay leaves, a few peas of black pepper and a few pieces of onion and bell pepper.
We put tomatoes in a jar, put them tightly, carefully "trowel". Top with a few pieces of onion and bell pepper.
We prepare the marinade, pour water into a saucepan, add sugar and salt, pour gelatin. Put on the fire, bring the mixture, stirring with a spoon, to a boil. Pour in the vinegar. Turn off the fire.
Pour boiling marinade over the contents of the jars to their hangers.
We cover the jars with lids and put them to be sterilized in a saucepan with water, but you need to put a cloth on the bottom so that the jars do not burst. Sterilize 1 liter jars for about 15 minutes. Roll up the jars and let them cool at room temperature upside down and under a blanket. It is better to leave them overnight. In the morning, we put it in a cold pantry for storage. Tomatoes in jelly are ready for the winter.
Bon appetit!