blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,249
Thanks @Kaneohegirlinaz I'll use it for smaller batches of fruit (like your apple sauce), and pressure cooking for beans/grains or stews.
Should I can in my electric multi-cooker appliance?
Even if there are instructions for pressure canning in the manufacturer’s directions, we do not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing "canning" or "steam canning" buttons on their front panels. Our pressure process directions have not been developed for that type of appliance, and the canner being used does matter. Our recommendations were determined for stovetop pressure canners which hold four or more quart-size jars standing upright.
Are you saying that it wouldn't be safe to water bath can in a pot that hasn't be specifically approved for canning by the USDA? I can understand that for pressure canning and for steam canning, but not for water bath canning. In terms of water bath canning, if the water in an Instant pot can cover the jars by the required inch or two, what would be the problem? Knowing when the water came to a boil for proper timing?FYI, the USDA has not approved any electronic pressure cookers as safe for water-bath canning.
Burning Issue: Canning in Electric Multi-Cookers
except GG specifically stated water-bath canning. Egro, I assumed, perhaps wrongly that was included in the article. Yes, I already understood they were saying it is not approved for pressure canning.FYI, the USDA has not approved any electronic pressure cookers as safe for water-bath canning.
Burning Issue: Canning in Electric Multi-Cookers
YesIsn't BBB out of business?
This is the question - whether the IP maintains a rolling boil for the entire time it needs to. Apparently it cycles up and down, so some models can maintain it and some can't. This method has not been tested by the USDA, so they don't recommend it, but some people use it anyway, relying on their own experience and judgment.I'm asking the same question taxy. Not having an IP it is hard for me to visualize but don't most of them have glass lids? and even if not, water bath pots don't either, only way to know is to look. If it can hold that boil for the required 10-15-20 minutes, I should not think it matters.
This is certainly true.I believe wording is a problem here. People have a tendency to say "canning" and not specify 'pressure', 'steam'. 'water bath',. The wording may start out correct but because people want to take a shortcut they will drop the all important word assuming everyone knows if you've changed methods.