“Smart Cookers” or Electric programmable pressure cookers (EPPCs) are very popular for preparing a quick, nutritious family meal. But what about the safety of those appliances for canning foods?
Preliminary research conducted by Utah State University included testing three brands of EPPCs, three USDA low acid food canning recipes, three different altitudes to see how temperature changes, and all tests were done in triplicate. All jars were fitted with wireless data loggers to monitor temperature changes.
The results showed these appliances are not safe for canning low acid foods. The key in all canning is the temperature inside the jars during processing. For low acid foods, the “cold spot” or center of the filled jar must reach 250°F and maintain it for 2.5 minutes. None of the EPPCs reached this temperature. Altitude greatly reduced temperatures. As altitude goes up, the boiling point of water goes down. The size of these appliances also impacted the time of heat lethality.
Source: J. of the NEAFCS, Vol. 15, 2020
