Knowledgebase
Electric Pressure Canning — Still not Recommended? #893116
Asked February 24, 2025, 11:53 PM EST
Wheeler County Oregon
Expert Response
Hi Diana,
Thank you for your question on canning in electric multicookers. Our advice against using electric multicookers for home pressure canning follows guidance from the National Center for Home Food Preservation and is not based in research done originally by any OSU lab.
I believe that the NCHFP stance was motivated, in part, by research done at Utah State University. This research found that various models of electric multicookers did not reach high enough temperatures to kill all Clostridium botulinum spores in home canned products. USU has a research summary from their project still posted here: https://extension.usu.edu/preserve-the-harvest/files/foodsafetyelectricpressurecookers.pdf
New models of electric multicookers and digital pressure canners arrive on the market every year, and because these devices are self-monitoring for pressure and temperature, the user cannot independently verify the pressure or temperature inside the device. Instead, the user must trust that the manufacturer has constructed the device properly to achieve the target temperature that the USDA/NCHFP processing times and procedures were designed to achieve. As the Utah State study shows, the manufacturers have not always done their due diligence and some devices have been faulty.
Fortunately, there has not been a botulism case tied to one of these devices to date to my knowledge, but we do know that many cases of botulism have been tied to home canned foods that were under-processed. Equipment that does not reach sufficient temperature to kill C. botulinum spores puts the consumer at risk, and this is the risk the USU research highlights in electric multicookers.
Unfortunately there is little-to-no funding for the USDA, the NCHFP, or Extension Services to independently test new devices that we have seen proliferate in recent years. Buyers are relying on the manufacturers' testing and product development.
The recipes developed by the USDA, the NCHFP, and Extension Services were all originally developed for use in stovetop canners, and fortunately we have well developed advice about how to select, use, and maintain these traditional styles of canners. For example, see this publication on stovetop pressure canner maintenance: https://extension.oregonstate.edu/catalog/pub/pnw-421-use-care-operation-your-pressure-canner
Thanks for using Ask Extension!
Jared