The message continues. Do not use electric pressure cookers for canning. Research conducted at Utah State University shows that electric pressure cookers do not always reach or sustain safe temperature levels for safe canning. This is even more critical at higher altitudes.
Electric pressure cookers also have faster heat up and cool down time periods. This can affect heat transfer and pathogen destruction.
Learn more about Utah State University’s study at https://bit.ly/2Yqxhah and from Food Safety News at https://bit.ly/2JydlyO.
Photo source: Utah State University Extension
By: Ashley Svaty
