Why Electric Pressure Cookers Are Not Pressure Canners

Authors

Cathy Merrill, Utah State UniversityFollow
Karin E. Allen, Utah State UniversityFollow
Susan Haws, Utah State UniversityFollow
Teresa Hunsaker, Utah State UniversityFollow
Patricia Mathis, Utah State UniversityFollow
Paige Wray, Utah State UniversityFollow
Ellen Serfustini, Utah State UniversityFollow

Document Type

Factsheet

Publisher

Utah State University Extension

Publication Date

2-2020

Abstract

Electric Programmable Pressure Cookers, such as the "Instant Pot, are being used for small batch pressure canning. This fact sheet explains research showing why this is a food safety hazard, with a high risk of producing home canned foods that could develop the deadly botulism toxin. Other Frequently Asked Questions about these cookers are also addressed.

Recommended Citation

Merrill, Cathy; Allen, Karin E.; Haws, Susan; Hunsaker, Teresa; Mathis, Patricia; Wray, Paige; and Serfustini, Ellen, "Why Electric Pressure Cookers Are Not Pressure Canners" (2020). All Current Publications. Paper 2081.
https://digitalcommons.usu.edu/extension_curall/2081