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I don't usually post, but please don't use a pressure cooker for canning as it can cause botulism if the food isn't sufficiently acidic. The only safe way to ca
by throwaway9475 10y ago
I don't usually post, but please don't use a pressure cooker for canning as it can cause botulism if the food isn't sufficiently acidic. The only safe way to can non-acidic foods is with a pressure canner, not a pressure cooker.
- douche 10y agoHaving now looked up the difference between the two (I've only ever seen pressure canners, with the locking lids and real pressure gauges, but which everyone I know calls a pressure cooker), I'm now curious what in the world you would use a plain pressure cooker for? It seems like a strictly worse piece of equipment.
- maxerickson 10y agoTo cook things faster. Takes an hour or two off of a pot roast.
- unoti 10y agoYou'd use a regular pressure cooker for things like cooking a roast or chili in 45 minutes instead of 4 hours.
- bryanlarsen 10y agoYou can do that in a canner too. A canner can function as a pressure cooker, but a pressure cooker can't function as a canner.
- TorKlingberg 10y agoFor one thing, I don't see any electric pressure canners, only stovetop models.
- soylentcola 10y agoI am aware of this and I follow the official guidelines for adding citric acid if needed. Also I was using a pressure canner and not a pressure cooker so my question was more whether this device was similar in function (as I know nothing about them). Looks like you answered my question and it's not the same thing/comparable, so thanks!