Power Pressure Cooker XL8 qt/6 qt not for canning

[solargeek]

I have been wanting an electric pressure canner/cooker as I have a glass top new stove that says not to can on it. I have the Weck Electric WB canner but would love to do more and get one of these "one-touch" wonders I see advertised.

Well, after reading at least 50 reviews, 10 websites and the source documents, NO matter what the manufacturers are saying, NONE of the electric pressure cooker/canners (known as multi-cookers) has FDA or any other reputable approval for PRESSURE CANNING. They are fine for WB canning apparently.

Sigh.... I sure hope they (manufacturers) do the requisite testing and prove whether they are safe or not

Here are the citations

www.hippressurecooking.com/consumer-alert-no-pressure-canning-in-un-tested-multi-cookers/

"November 2014, the National Center for Home Food Preservation (NCHFP), an offshoot of the United States Department of Agriculture (USDA), posted an announcement warning consumers against using digital multi-cookers for pressure canning –

even if they are advertised as being able to do so. Specifically, they said.. Even if there are referrals to the National Center for HFP in the instructions for canning in the manufacturer’s directions, we do not currently support the use of the USDA canning processes in electric, multi-cooker appliances."

Here is the complete article -- and it says to throw out any food and the jars you may have "pressure" canned in one of these multicookers/canners.

preservingfoodathome.com/2014/11/25/can-i-can-in-a-multi-cooker/

[TommyIce]

Well that's disappointing. I just got one (not specifically for canning) and was looking forward to trying it out for that. A friend of mine, who's a chef, recommended it. He loves his.

[solargeek]

I know, I was really disappointed. But maybe the manufacturer will perform the tests necessary to get approved by FDA and the NCHFP. Since what they are telling us is so very wrong, botulism is a huge concern. If you get a chance, read the links I provided.

[TommyIce]

I did read the links--that's what got me really sad. Guess I will have to finally put my big gurl panties on and learn to use that Presto I've got. LOL

[Raeven]

Apr 9, 2015 2:54:29 GMT TommyIce said:

I did read the links--that's what got me really sad. Guess I will have to finally put my big gurl panties on and learn to use that Presto I've got. LOL

<koff>  Better late than never.  Sometime before the gasket wears out would be good. 

[TommyIce]

I really am. I really am.

Anyone got a link for Skype for Canning Cowards?   

[elkhound]

yall just need to get after it with them pressure canners...they are easy peasy to operate.

jiggle jiggle...steam steam...jiggle jiggle....steam steam....couple times a minute is a plenty.

[calliemoonbeam]

What Elk said!  It's not that hard and as long as you follow the directions it's perfectly safe.  If you're nervous about ruining the food the first time...can water!     It's good practice and helps you get more comfortable with the process.  

I'm trying to get away from electrical appliances as much as possible, but you can even can over a wood fire if you know what you're doing.  

[Deleted]

Apr 9, 2015 4:55:02 GMT calliemoonbeam said:

What Elk said!  It's not that hard and as long as you follow the directions it's perfectly safe.  If you're nervous about ruining the food the first time...can water!     It's good practice and helps you get more comfortable with the process.  

I'm trying to get away from electrical appliances as much as possible, but you can even can over a wood fire if you know what you're doing.  

My husband bought one of the harbor freight wood stoves to put in the garage/work shop area. It's little but perfect for cooking and canning on during the summer. I also use a camp stove for canning as a way to not heat the house. Just some ideas for those with the glass top stoves.

[oldmania]

I refused to get a glass top stove because I occasionally use a pressure canner and I use my pressure cooker about once a week. I only found one model in stainless that was not a glass top. The problem with pressure canning with wood heat is that variations in temperature don't maintain safe consistent pressure and can force water out of the jars. In the old days, my mom canned outside in a washtub over an open wood fire, boiling low acid foods like green beans for over 4 hours. None of us got botulism.