Steam Canning In Electric Pressure Cookers: Is It Possible?

Electric pressure cookers are incredibly versatile, but can they be used for steam canning? The short answer is yes, but there are some important safety considerations to keep in mind. Firstly, electric pressure cookers are not suitable for pressure canning, as they cannot reach and maintain the precise temperatures and pressures required for safe canning. They are also typically too small to hold jars in the same way as a pressure canner. Additionally, some pressure cookers have not been tested for canning and should be used with caution.

For steam canning, electric pressure cookers can be used for high-acid foods such as fruits, jams, jellies, and pickles. However, it is important to follow proper preparation steps, such as inspecting jars for nicks or cracks, washing them with hot soapy water, and keeping them hot until ready to fill. It is also crucial to avoid canning low-acid foods like meats and vegetables in an electric pressure cooker due to the risk of botulism.

Electric pressure cookers are not recommended for canning

Secondly, there is no way of knowing when the pressure inside the cooker has reduced and the cooling process has started. This is important because canning low-acid foods relies on a combination of heat and pressure. The food remains at a high temperature even after the heat is turned off, which is good for killing bacteria, but it also reduces cooling time.

Thirdly, there is no way to track the actual temperature inside the jars when canning is carried out in electric pressure cookers. Even heat distribution inside the jars is essential for completely destroying bacteria. The positioning of the jars and the flow of steam can also affect the temperature inside the canner.

Finally, electric pressure cookers have not been tested with the methods posted on official sources such as the National Center for Home Food Preservation and the Ball website. Therefore, it is not recommended to use electric pressure cookers for canning, even if the manufacturers provide instructions for doing so.

Electric pressure cookers are not suitable for canning low-acid foods

Electric pressure cookers are not specifically designed for canning and have not been tested with the methods posted on official sources, such as the National Center for Home Food Preservation and the Ball website. Using untested methods may result in improperly canned food, which can provide an ideal environment for botulism, a toxin that can cause nerve damage, paralysis, and even death.

Additionally, electric pressure cookers tend to heat up and cool down quickly, and the heat transfer in this environment has not been thoroughly studied. This makes it difficult to ensure that the food inside the jars reaches the necessary temperature to destroy harmful microorganisms.

Therefore, it is recommended to use a dedicated pressure canner for canning low-acid foods, as they are specifically designed for this purpose and can maintain the high temperatures and pressure levels required for safe food preservation.

Electric pressure cookers are suitable for canning high-acid foods

Electric pressure cookers are not suitable for pressure canning, but they can be used for water bath canning and steam canning. These methods are best used for high-acid foods such as fruits, jams, jellies, and pickles.

Water bath canning involves submerging jars in a pot of boiling water for a specified processing time. Boiling water temperatures (212 F or 100 C) are hot enough to kill off mold and anything else that can live in a jam but are not hot enough to kill botulism spores, which can be deadly.

Pressure canning, on the other hand, is used for low-acid foods with a pH above 4.6, such as meat, vegetables, soups, beans, and chili. The pressure canning process involves taking food to a very specific temperature (240 F or about 116 C) and holding it at that temperature for a prescribed amount of time. The amount of time varies by the canning recipe and has to do with food density. For example, you can process broth and stock much faster than you can process meats, veggies, and soups that contain solids.

Since electric pressure cookers are not suitable for pressure canning, they cannot be used to process low-acid foods. However, they can be used for water bath canning and steam canning, which are suitable for high-acid foods.

When using an electric pressure cooker for water bath canning or steam canning, it is important to follow the necessary preparation steps. These include inspecting jars and lids for nicks or cracks, washing the jars with hot soapy water, and keeping the jars hot until you are ready to fill them. It is also important to follow the recipe and fill the jars with hot food, leaving the correct headspace specified in the recipe.

While electric pressure cookers may not be the perfect tool for canning, they can still be used for canning high-acid foods such as fruits, jams, jellies, and pickles. By following the proper preparation and canning methods, you can safely preserve these high-acid foods using your electric pressure cooker.

Electric pressure cookers are not suitable for pressure canning

The NCHFP guidelines exist because pressure canning is a tightly controlled process. Low-acid foods can provide an environment for deadly bacteria, such as Clostridium botulinum, to grow. This bacteria can cause botulism, a rare but serious illness. Pressure canning uses high temperatures, above the boiling point of water, to sterilise the food within the jars and ensure their safety. The temperature, altitude, and processing times for pressure canning are carefully calculated based on the type of food being preserved.

Electric pressure cookers have not been tested with the methods posted by official sources such as the NCHFP and the Ball website. Therefore, it is not recommended to use them for pressure canning as there is no guarantee that the food will be preserved properly. Improperly canned foods can provide an environment for botulism spores to grow, which can cause nerve damage, paralysis, and even death.

While electric pressure cookers may be convenient for cooking, they are not designed for pressure canning. It is crucial to follow the manufacturer's instructions and only use appliances that are intended for canning to ensure food safety.

Electric pressure cookers are suitable for water bath canning

Electric pressure cookers are not suitable for pressure canning, but they can be used for water bath canning.

Water bath canning is a method of preserving food that involves submerging jars of food in a pot of boiling water. This process is suitable for high-acid foods, such as fruits, jams, jellies, and pickles, which have a pH level below 4.6.

Electric pressure cookers can be used for water bath canning because they are capable of boiling water. However, it is important to note that water bath canning is not suitable for preserving low-acid foods such as meat, vegetables, and soups, which have a pH level above 4.6.

To use an electric pressure cooker for water bath canning, follow these steps:

• Place the electric pressure cooker on a stable surface near an outlet.
• Inspect the cooker to ensure all parts are in place and intact.
• Plug in the cooker and add the inner pot along with a canning trivet.
• Add enough water to the cooker to cover the jars by 1 to 2 inches.
• Turn on the cooker and select the "water bath canning" setting.
• Pre-warm the jars by placing them in the cooker for a few minutes.
• Fill the jars with hot food, leaving the correct headspace as specified in your recipe.
• Cap the jars with 2-part canning lids, tightening them finger-tight.
• Load the jars into the cooker, ensuring they are covered by 1 to 2 inches of water.
• Place the lid on the cooker and bring the water to a rolling boil.
• Start counting the processing time once the water reaches a rolling boil, following the recipe instructions.
• When the time is up, turn off the cooker, remove the jars, and place them on a rack to cool.

While electric pressure cookers can be used for water bath canning, it is important to follow proper canning procedures to ensure the safety of your preserved food. This includes inspecting and preparing your jars, using proper headspace, and allowing the jars to cool properly after processing.

Frequently asked questions