We harvest tomatoes in jelly for the winter

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Ingredients

Three liter cans

1. Tomatoes 2-2.5 kg
2. Parsley 1 bunch
3. Bay leaves 6 pieces
4. Garlic 1-2 cloves in each jar
5. Black peppercorns to taste
6. Allspice to taste
7. Coriander to taste

For brine:

1. Water 1 liter
2. Sugar 6 tablespoons
3. Salt 1.5 tablespoons
4. Vinegar 100 grams
5. Gelatin 1 sachet

• Main Ingredients Tomato
• Portion 3 liter cans

Inventory:

3 liter cans, 3 lids, board, knife, pan for sterilization.

Cooking:

1. Soak gelatin in 1 cup of cold water. 2. Put bay leaf, parsley, garlic, pepper, coriander at the bottom of sterilized cans. 3. Cut the tomatoes into halves and put them in the cans with the cut down. 4. Dissolve gelatin in a water bath, pour into hot brine, mix. 5. Pour tomatoes with this solution, sterilize liter jars for 40 minutes and preserve.

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