---
title: Seasonal Preserves: 5 Fresh Recipes to Can Summer Tomatoes with an Electric Pressure Cooker
siteUrl: https://logzly.com/canningchronicles
author: canningchronicles (Canning Chronicles)
date: 2026-06-13T00:42:01.939783
tags: [preserves, canning, summerrecipes]
url: https://logzly.com/canningchronicles/seasonal-preserves-5-fresh-recipes-to-can-summer-tomatoes-with-an-electric-pressure-cooker
---


**Want to turn garden‑fresh tomatoes into shelf‑stable sauces, salsas, and spreads without spending hours over a stove?** With an **electric pressure cooker** you can safely **can summer tomatoes** in a fraction of the time while preserving peak flavor. This guide shows exactly how to [pressure‑can tomatoes](/canningchronicles/step-by-step-guide-pressure-canning-fresh-tomatoes-using-your-electric-pressure-cooker) step by step, so you can enjoy the taste of summer all year long.

## Why an Electric Pressure Cooker?

If you’ve wrestled with traditional water‑bath canning—boiling jars, juggling water levels, and praying the lids seal—an EPC (**[electric pressure cooker](/canningchronicles/upgrade-your-kitchen-choosing-the-right-electric-pressure-cooker-for-canning)**) cuts the process in half. The cooker creates steam pressure that raises the boiling point from 212 °F (100 °C) to about 240 °F (115 °C). That extra heat **destroys botulism‑producing bacteria** in low‑acid foods like tomatoes, making the method faster, more reliable, and less intimidating.

## 1. Classic Tomato Sauce

### Ingredients
- **12 lb** ripe tomatoes, peeled and chopped  
- **2 Tbsp** olive oil  
- **1** onion, finely diced  
- **3** cloves garlic, minced  
- **1 tsp** salt  
- **½ tsp** black pepper  
- **1 Tbsp** fresh basil, chopped  

### Steps
1. **Prep the tomatoes** – Blanch in boiling water for 30 seconds, then shock in ice water; skins slip off.  
2. **Sauté** – Use the EPC’s **sauté function** to heat olive oil, then add onion and garlic. Cook until translucent, about 3 minutes.  
3. **Blend** – Transfer tomatoes to a blender, pulse until smooth, and pour back into the pot.  
4. **Season** – Stir in salt, pepper, and basil. 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 psi for 35 minutes**.  

*Pro tip:* Skip the blender for a chunkier sauce and let the tomatoes cook a bit longer before jarring.

## 2. Spicy Tomato Salsa

### Ingredients
- **10 lb** tomatoes, quartered  
- **2** jalapeños, seeded and minced  
- **1** red bell pepper, diced  
- **1** small red onion, diced  
- **¼ cup** lime juice  
- **1 tsp** cumin  
- **½ tsp** salt  

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

Great on grilled fish—the heat reminds you that summer still has a bite.

## 3. Tomato‑Basil Relish

### Ingredients
- **8 lb** tomatoes, diced  
- **1 cup** fresh basil, torn  
- **¼ cup** white wine vinegar  
- **2 Tbsp** sugar  
- **1 tsp** salt  

### Steps
1. **Mix** – Combine tomatoes, basil, vinegar, sugar, and salt directly in the EPC.  
2. **Cook** – Pressure cook for **4 minutes**, then **natural release** (~10 minutes) to preserve the basil’s bright green.  
3. **Jar** – Fill sterilized quart jars, leaving **¾ inch headspace**, and process at 10 psi for 30 minutes.  

Perfect on a toasted baguette with goat cheese; it stays vivid for weeks on the shelf.

## 4. Sun‑Dried Tomato Paste

### Ingredients
- **10 lb** tomatoes, roasted until soft  
- **2** cloves garlic, roasted  
- **2 Tbsp** olive oil  
- **½ tsp** sea salt  

### Steps
1. **Roast** – Spread tomatoes and garlic on a sheet, drizzle with olive oil, and roast at 300 °F for **2 hours** until shriveled but not burnt.  
2. **Blend** – Process in a food processor into a thick paste.  
3. **Pressure can** – Spoon hot paste into sterilized 4‑ounce jars, leaving **¼ inch headspace**. Process at 10 psi for **20 minutes**.  

A pantry staple for quick pasta sauces—just a spoonful upgrades plain noodles to gourmet.

## 5. Tomato‑Garlic Chutney

### Ingredients
- **9 lb** tomatoes, chopped  
- **1 cup** brown sugar  
- **½ cup** apple cider vinegar  
- **6** cloves garlic, minced  
- **1 tsp** mustard seeds  
- **½ tsp** ground ginger  
- **¼ tsp** cinnamon  

### Steps
1. **Combine** – Stir all ingredients in the EPC.  
2. **Cook** – Pressure cook for **6 minutes**; the high pressure melds sweet, tangy, and spicy notes.  
3. **Release** – Quick release to prevent excess liquid.  
4. **Jar** – Pack into sterilized pint jars, **½ inch headspace**, and process at 10 psi for **30 minutes**.  

Serve with grilled cheese for an unexpected kick that sparks conversation.

## Safety First: A Quick Checklist

- **Acidify tomatoes** – Add **1 Tbsp bottled lemon juice** or **¼ cup vinegar** per quart before processing (tomatoes are borderline low‑acid).  
- **Use the right pressure** – Follow the recipe’s **10 psi** pressure level; too low risks botulism, too high can overcook texture.  
- **[Check seals](/canningchronicles/troubleshooting-guide-when-your-canned-goods-wont-seal-properly)** – After cooling, press the lid center; 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 recall the first summer I tried pressure canning. My EPC, a brand‑new gift, sat on the counter as the kitchen filled with the scent of simmering tomatoes, basil, and garlic. When the timer chimed, steam burst forth, revealing a ruby‑red sauce that looked like it had been waiting for a sun‑kissed day. That moment proved modern tools can honor old‑world preservation traditions.

Whether you’re a seasoned canner or just discovering the joy of turning garden bounty into pantry treasures, these five recipes give you a **clear roadmap** to savor summer year‑round. Grab your **electric pressure cooker**, fire up the burners, and let the tomatoes travel from vine to jar with a little help from technology and a lot of love.