Tomatoes in jelly with gelatin for winter with onions with sterilization

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. Wash the cans and metal lids well with baking soda. You can sterilize the jars in the microwave or over steam. I sterilize in the oven. To do this, put dry containers in a cold oven. Warm them up for 20 minutes at t 120°C. Cover the lids with water in a saucepan and boil for 5-10 minutes. Drain and leave to cool.

2. Step 2:

   

   First you need to soak the gelatin. Fill it with one glass of boiled cold water and leave it to swell for 30-40 minutes while you do the rest of the work.

3. Step 3:

   

   Which tomatoes are best suited? Take ripe, dense tomatoes (the "Cream" variety is ideal). Choose small fruits. It will be more convenient to place them in a jar and they will be better soaked with brine. Wash the tomatoes, cut off the stalks, cut into circles about 1 cm thick. Or just cut it in half.

4. Step 4:

   

   Wash medium-sized onions. Peel it from the husk. Cut into thin rings. To prevent onion juice from irritating the mucous membrane of the eyes, rinse the knife and onion with cold water.

5. Step 5:

   

   Peel two cloves of garlic, rinse and cut into thin slices.

6. Step 6:

   

   For the marinade, boil 2 cups of filtered quality water in a saucepan. Add sugar and salt. Stir until the salt and sugar crystals are completely dissolved.

8. Step 7:

   

   Put the spices black pepper, bay leaf, dill umbrella, garlic in a dry sterilized jar at the bottom. Then lay out the rings of tomatoes and onions alternately. If you cut the tomatoes in half, then spread them with a slice down.

9. Step 8:

   

   When the marinade boils, pour the swollen gelatin into it. Stir until it dissolves.

10. Step 9:

    

    Pour 9% salt vinegar into the marinade. Stir. Pour the hot marinade over the tomatoes. Do not top up to the edges of the containers, leave a gap of 1-1.5 cm, otherwise, during sterilization, the juice may flow out of the jar.

11. Step 10:

    

    Take a deep and wide saucepan. Cover the bottom with a kitchen towel. Put the cans in there. Cover them with boiled lids. The liquid should reach the "hangers" of the containers. Bring to a boil. Reduce the heat to minimum and sterilize for about 15 minutes. Carefully remove the jars from the pan. Seal the covers tightly with a key.

12. Step 11:

    

    Put the jars upside down, wrap with a blanket and leave to cool (for about a day). The workpiece should be stored in a cool place, for example, a cellar. Before use, cool the jar in the refrigerator so that the jelly seizes. Enjoy your meal! Have a delicious and vitamin-rich winter to you!