Tomatoes in jelly for winter simple

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Tomatoes for such a preparation can be taken of any size, the main thing is that they are firm, not overripe, so that the pulp does not spread in the marinade. For small jars with a volume of 0.5 liters, it is better to take small tomatoes, or cut large ones into halves. Wash the tomatoes with warm water, then fill them with cold water and let them stand for half an hour.

2. Step 2:

   

   Then we dry the tomatoes on a towel and cut them into halves or leave them whole, depending on their size.

3. Step 3:

   

   Meanwhile, prepare the other ingredients. Bulgarian pepper is also well washed, remove the cores with seeds. Cut into rings or halves of rings. Bulgarian pepper can be taken in any color, green pepper will perfectly complement the color scheme in a jar with a blank.

4. Step 4:

   

   Onions are cleaned and cut into thin rings. Garlic cloves are cleaned and finely chopped with a knife. Spices for pickling can be taken to your liking, or increase or decrease their amount at will and taste. Gelatin does not need to be pre-soaked, greatly simplifies the process of preparing this workpiece.

6. Step 5:

   

   Rinse with soda and sterilize the jars in any familiar and convenient way: in a saucepan on the stove or in the oven. The lids are also sterilized or boiled. We prepare the marinade. Pour water into a saucepan. Add sugar, salt, vinegar, spices (do not add gelatin). Bring the marinade to a boil and cook for 5 minutes over medium heat.

7. Step 6:

   

   We begin to put vegetables in sterilized jars. We put garlic on the bottom. Top with some tomatoes. Next, a layer of onion rings. On top is a layer of circles of Bulgarian pepper. More tomatoes and leftover garlic and onions.

8. Step 7:

   

   Pour dry gelatin on top. Half a tablespoon of gelatin is enough for a half-liter jar. Immediately pour boiling marinade. We cover the jars with lids and put them in a saucepan with warm water, at the bottom of which we put a cloth so that the jars do not burst. Sterilize the jars with tomatoes for about 15 minutes from the moment the water boils.

9. Step 8:

   

   We take out the cans, roll them up. Turn them upside down, wrap them in a blanket and let them cool completely. Until winter, jars of tomatoes are stored in a cool place. Before serving, a jar of tomatoes should be kept in the refrigerator so that the jelly freezes well. Bon appetit!