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Electric Pressure Canning — Still not Recommended? #893116

Asked February 24, 2025, 11:53 PM EST

Hello, This question concerns pressure canning in an electric multicooker, such as the Instant Pot Max. Some models like the Max are discontinued but similar are out there like the Pro and its Presto and Nesco counterparts. While the USDA still has a Q&A for these appliances as of January 2025 that says they are not approved, it is unclear if USDA tests/endorses any product (even the standard variety of stove-top canner). See: https://ask.usda.gov/s/article/Can-I-do-home-canning-in-an-electric-pressure-cooker Several years ago, there were references to Instant Pot working with McGill University to safety test the Instant Pot Max. There are numerous blog and extension posts from that period, including your own extension topic, that link to McGill but while the page is still there with a URL that refers to electric pressure canning, the page is entirely blank. See: https://nchfp.uga.edu/publications/nchfp/factsheets/pressurecookers.html . Similarly, there are references to a University of Utah study at various elevations where the Instant Pot canning function was said not to perform consistently but I can't seem to dig up the actual data. Logic would seem to dictate that the Consumer Product Safety Commission or some other government agency would have lobbied for a recall if it was unsafe to use electric pressure canning. Similarly, one might expect that if Instant Pot had ever been sued for damages caused by their "smart canning" feature, either a recall would have occurred or a strongly worded statement by the company lawyers urging consumers to discontinue the use of this feature. However, more than five years have passed and there is no evidence that anyone faced any harm or took any legal actions. The Max was discontinued like any other model, not recalled, and while this electric pressure canning function is not widely available there are products out there from Instant Pot and others that continue to allow for it in 2025. Even though these multicookers are still found in consumer homes and occasionally even sold new on the Internet, I have been unable to find the data on past or even current models. With this in mind, an update to "Canning with an Instant Pot?" would be very much appreciated. See: https://extension.oregonstate.edu/ask-extension/featured/canning-instant-pot Thank you.

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

Jared Hibbard-Swanson Replied February 28, 2025, 6:03 PM EST

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