Tomatoes in jelly without sterilization

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. For such a preparation, you can take tomatoes of any size. Large tomatoes can be cut into pieces, slices or circles. But it is still better to use small fruits, they turn out elastic, firm, moderately soaked in marinade and beautiful in a jar, the juice does not flow out of them in a jar.

2. Step 2:

   

   Let's start cooking by soaking gelatin in cold water, you don't need to pour a lot of water into the bowl, the main thing is that it allows the gelatin to swell.

3. Step 3:

   

   Tomatoes are well washed under running water, thrown into a colander and dried in a bowl.

4. Step 4:

   

   Bulgarian pepper is well washed, remove the core with seeds. Cut the pepper into rings or halves of rings. Parsley and dill greens are well washed and dried on a paper towel.

5. Step 5:

   

   Peel the onion and cut it into thin rings.

7. Step 6:

   

   Peel the garlic and cut the cloves into thin plates. We sterilize the jars in a favorite way: in a water bath or in an oven. Boil the lids. We dry the jars and lids. It is better to take small cans: half-liter or liter.

8. Step 7:

   

   Cooking marinade. Pour a liter of water into an enameled saucepan. Turn on the fire, let the water boil. Add sugar, salt, pepper, bay leaf. Turn down the heat and boil the filling for 5 minutes. Then pour in the swollen gelatin, mix so that the gelatin dissolves and disperses, turn off the fire. Pour in the vinegar, mix.

9. Step 8:

   

   Put a few sprigs of dill and parsley at the bottom of each jar. Put a few onion rings and garlic cloves on top.

10. Step 9:

    

    We put tomatoes, we spread them quite tightly, but we do not crumple the fruits. We put rings of Bulgarian pepper on top, if the place allows a few more tomatoes, onion and garlic again, sprigs of parsley and dill.

11. Step 10:

    

    Now we pour the tomatoes with hot marinade so that it covers the tomatoes completely, but it is not higher than the shoulders of the jar itself. Immediately roll up the jars with lids. Turn upside down and cover with a warm blanket, let them cool completely and put them in a cold storage room. Before serving to the table, such a blank should be kept in the refrigerator so that the jelly freezes well. Bon appetit!