Seasonal Preserves: 5 Fresh Recipes to Can Summer Tomatoes with an Electric Pressure Cooker

Summer is a fleeting burst of sunshine, and that means the tomatoes on the vine are at their peak of flavor. I swear, there’s nothing like the smell of a garden‑fresh tomato hitting the cutting board on a lazy afternoon. Yet, if you wait until the first frost, those ruby gems turn into mushy memories. That’s why I’m sharing five easy, safe ways to lock in that summer taste using the electric pressure cooker (EPC) that sits on my countertop like a quiet kitchen sidekick.

Why an Electric Pressure Cooker?

If you’ve ever tried traditional water‑bath canning, you know the dance of boiling jars, monitoring water levels, and praying the lids seal. An EPC cuts the time in half and gives you precise pressure control at the touch of a button. The key is “pressure” – the cooker creates steam pressure that raises the boiling point of water from 212°F (100°C) to about 240°F (115°C). That extra heat is what destroys the botulism‑producing bacteria in low‑acid foods like tomatoes. In short, it’s faster, more reliable, and a little less intimidating.

1. Classic Tomato Sauce

Ingredients

• 12 pounds ripe tomatoes, peeled and chopped
• 2 tablespoons olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh basil, chopped

Steps

1. Prep the tomatoes – I always blanch them in boiling water for 30 seconds, then shock them in ice water. The skins slip right off.
2. Sauté – Using the EPC’s sauté function, heat olive oil, then add onion and garlic. Cook until translucent, about 3 minutes.
3. Blend – Transfer the tomatoes to a blender, pulse until smooth, then pour back into the pot.
4. Season – Stir in salt, pepper, and basil. Let the mixture simmer on low for 10 minutes.
5. Jar it – Ladle hot sauce into sterilized pint jars, leaving ½ inch headspace. Wipe rims, apply lids, and process at 10 pounds pressure for 35 minutes.

Pro tip: If you like a chunkier sauce, skip the blender and let the tomatoes cook a bit longer before jarring.

2. Spicy Tomato Salsa

Ingredients

• 10 pounds tomatoes, quartered
• 2 jalapeños, seeded and minced
• 1 red bell pepper, diced
• 1 small red onion, diced
• ¼ cup lime juice
• 1 teaspoon cumin
• ½ teaspoon salt

Steps

1. Combine – Toss all ingredients in a large bowl; let sit for 15 minutes so the flavors meld.
2. Cook – Transfer to the EPC, set to “pressure cook” on high for 5 minutes.
3. Release – Use a quick pressure release (turn the valve to vent). This keeps the salsa bright.
4. Jar – Pack hot salsa into sterilized half‑pint jars, ½ inch headspace, and process at 10 pounds for 25 minutes.

I love this salsa on grilled fish. The heat is just enough to remind you that summer still has a little bite left.

3. Tomato‑Basil Relish

Ingredients

• 8 pounds tomatoes, diced
• 1 cup fresh basil, torn
• ¼ cup white wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Steps

1. Mix – Combine tomatoes, basil, vinegar, sugar, and salt in the EPC.
2. Cook – Set to “pressure cook” for 4 minutes, then let the pressure release naturally (about 10 minutes). This gentle release preserves the bright green of the basil.
3. Jar – Fill sterilized quart jars, leaving ¾ inch headspace. Process at 10 pounds for 30 minutes.

This relish is perfect on a toasted baguette with a smear of goat cheese. It’s my go‑to for picnics because it stays vivid even after weeks on the shelf.

4. Sun‑Dried Tomato Paste

Ingredients

• 10 pounds tomatoes, roasted until soft
• 2 cloves garlic, roasted
• 2 tablespoons olive oil
• ½ teaspoon sea salt

Steps

1. Roast – Spread tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast at 300°F for 2 hours, until they’re shriveled but not burnt.
2. Blend – Transfer to a food processor, blend into a thick paste.
3. Pressure can – Spoon the hot paste into sterilized small jars (4‑ounce), leaving ¼ inch headspace. Process at 10 pounds for 20 minutes.

I keep a jar in the pantry for quick pasta sauces. The flavor is concentrated enough that a spoonful can turn a plain bowl of noodles into a gourmet dish.

5. Tomato‑Garlic Chutney

Ingredients

• 9 pounds tomatoes, chopped
• 1 cup brown sugar
• ½ cup apple cider vinegar
• 6 cloves garlic, minced
• 1 teaspoon mustard seeds
• ½ teaspoon ground ginger
• ¼ teaspoon cinnamon

Steps

1. Combine – In the EPC, stir together all ingredients.
2. Cook – Set to “pressure cook” for 6 minutes. The high pressure melds the sweet, tangy, and spicy notes.
3. Release – Quick release to keep the chutney from becoming too liquid.
4. Jar – Pack into sterilized pint jars, ½ inch headspace, and process at 10 pounds for 30 minutes.

I serve this with grilled cheese for a surprise kick. It’s a conversation starter at any summer gathering.

Safety First: A Quick Checklist

• Acidify tomatoes – Even though the EPC raises the temperature, tomatoes are borderline low‑acid. Add 1 tablespoon of bottled lemon juice or ¼ cup of vinegar per quart of tomatoes before processing.
• Use the right pressure – Follow the recipe’s pressure level (usually 10 pounds for a modern EPC). Too low and you risk botulism; too high and you may overcook the texture.
• Check seals – After cooling, press the center of each lid. If it doesn’t flex, the jar is sealed. Store sealed jars in a dark, cool pantry; refrigerate any that didn’t seal.

A Summer Memory

I still remember the first summer I tried pressure canning. My EPC was a brand‑new gift from a friend, and I was determined to prove I could do it without a stovetop. The kitchen filled with the scent of simmering tomatoes, basil, and a hint of garlic. When the timer finally chimed, I opened the lid to a burst of steam and a bright, ruby‑red sauce that looked like it had been waiting for a sun‑kissed day. That moment cemented my belief that modern tools can honor old‑world preservation traditions.

So, whether you’re a seasoned canner or just discovering the joy of turning garden bounty into pantry treasures, these five recipes give you a roadmap to savor summer all year long. Grab your EPC, fire up the burners, and let the tomatoes travel from vine to jar with a little help from technology and a lot of love.