There is nothing more exciting than “conjuring” over new original recipes for homemade blanks. Appetizer “Tomatoes in jelly “- just such a case. It would seem ordinary tomatoes, but such magical taste and beauty! Fragrant marinade turns into extraordinary jelly! Well, what is not the magic of taste!
Canned Tomatoes in Jelly
Most of us are used to associate jellies with fruits. Fragrant dessert can be not only sweet. Original conservation of tomatoes in jelly is the ability to use both tomatoes and gelatinous aromatic mass. Unusual marinade goes well with meat, fish dishes. Yes and this appetizer looks festive.
To harvest tomatoes in jelly you will need:
- Tomatoes (mature, but with elastic dense pulp) – how much would need.
- Onion – based on a few rings per jar.
- The composition of the marinade for tomatoes in gelatin (calculation for 1 liter).
- Water – 1l.
- Sugar – approximately 60-70g (depending on the sweetness of the variety a tomato).
- Salt – not less than 30g.
- Spices: parsley, mustard seeds (1 tsp), peas fragrant (10 pcs.).
- Gelatin – 40g.
- Vinegar (9%) – 1 tbsp.
This is a “basic” set of spices. Fragrance lovers can use cloves or cinnamon. Hot peppers are not needed here. The dish should be spicy.
You can make tomatoes in jelly like this:
Select only ripe and hard tomatoes. Vegetables are required Blanching required.
Why blanch tomatoes for this recipe? With tomatoes need to remove the skin! In general, this process helps maintain color. vegetables, destroy harmful microorganisms.
Dip the selected tomatoes in boiling water for exactly 2-3 minutes. Then cool them sharply, preferably in ice water.
Put peeled tomatoes in jars, put rings on top onions, lavrushka.
Boil the marinade in all proportions. Dissolve in it previously soaked gelatin. Hot jelly marinade fill jars so that the fill covers the tomatoes completely.
Jars with tomatoes in jelly need to be pasteurized. it important.
With sterilization that takes place at t at 100 °, tomatoes can lose shape. And when pasteurizing such “damage” to the beauty of the dish is not will be. Pasteurize the jars (t – 80 °) in the following mode:
- 0.5l – 15min
- 1-2l – 25-30min
How to determine t during pasteurization? The easiest method is put the cans on medium heat, and without bringing to a boil reduce to small. Convenient kitchen thermometers appeared on sale. always come in handy on the farm.
Spin the jars of tomatoes in jelly and try to endure until winters. They are very tasty.
Tasty ideas
Appetizers in gall is not only a separate dish. Delicious pulp with jelly marinade can be used as an ingredient in gravy or sauce. Just in case, if you want searing spicy, cook Tabasco sauce.
