Tomatoes in jelly are awesome

Step-by-step cooking

1. Step 1:

   

   To prepare the recipe, "Tomatoes in jelly are awesome" take strong, fleshy, not watery tomatoes, onions, bay leaf, black pepper, salt, sugar, vinegar (70%) and water.

2. Step 2:

   

   Gelatin pour 2 cups of water and let it swell, this will happen while you are doing the rest of the ingredients. Sterilize the jars and lids.

3. Step 3:

   

   At the bottom of each jar, put a bay leaf, a few peas of black pepper and chopped onion rings.

4. Step 4:

   

   Then lay out the tomatoes cut into slices - we cut the average tomato into quarters, small ones in half, and large ones in similar pieces so that all the slices are about the same size. We stack the tomatoes tightly, but do not stuff them so that they do not give juice and leave room for gelatin marinade.

5. Step 5:

   

   Cover the surface of the stacked tomatoes with chopped onion and another bay leaf.

7. Step 6:

   

   Put salt in a saucepan,

8. Step 7:

   

   Add sugar.

9. Step 8:

   

   Fill with water and bring the dissolved brine to a boil. Pour in the vinegar last. Add the solution with gelatin and bring to a boil, but do not boil (although it has recently been proven that boiling does not affect the work of gelatin).

10. Step 9:

    

    Pour the tomatoes with the resulting marinade with gelatin up to the shoulders or slightly higher and put in a saucepan filled with hot water, putting a napkin on the bottom. Bring to a boil and sterilize liter jars for 15 minutes.

11. Step 10:

    

    After that, send the workpiece under the fur coat, the cans can not be turned upside down so that the jelly freezes properly. To completely solidify the jelly jars, put them in the refrigerator. From the specified amount, 4 liter jars of tomatoes in jelly are obtained.