Canning with a pressure cooker is it safe or worth it?

[fermentfreakfarm761]

Hey everyone, has anyone attempted canning with a standard pressure cooker instead of a pressure canner? I've come across a variety of opinions online, some folks think it's risky, while others say it works just fine for smaller batches. I'm particularly interested in preserving low-acid foods like beans and soups

I'd really appreciate hearing from anyone who has had success with this, or if it's better for me to wait and invest in a proper pressure canner

 

[Spirited_Instance_81]

I think it's best to play it safe with low acid foods. From what I know, standard pressure cookers often don't reach or hold the necessary temps consistently for safe canning. I think the investment for a proper pressure canner is worth it for peace of mind and shelf stability.

 

[Abdul Muhamed]

Jumping in here to clarify something. Water boils at 212 F. Pressure raises that temperature thus at 15 pounds/square inch pressure, water boils at 257 F .
The temp in a standard pressure cooker will be the exact same temp as in a pressure canner. The only difference is that it is a smaller pot. This smaller pot may not maintain the temperatures as long as a pressure canner, so No, I wouldn't use a standard pressure cooker for low-acid food canning.

 

[bolognesegal66]

Jumping in here to clarify something. Water boils at 212 F. Pressure raises that temperature thus at 15 pounds/square inch pressure, water boils at 257 F .
The temp in a standard pressure cooker will be the exact same temp as in a pressure canner. The only difference is that it is a smaller pot. This smaller pot may not maintain the temperatures as long as a pressure canner, so No, I wouldn't use a standard pressure cooker for low-acid food canning.

Thanks for clearing that up! A newbie question though, any tricks to help it maintain 257 F longer for safe low-acid canning?

 

[Abdul Muhamed]

Any water that reaches boiling point will not get hotter than that. on a stove, as long as it boils, it is 212 F. In a pressure canner, as long as the regulator shows 15 PSI, it is 257 F. If the jiggler begins to vent steam, you can turn down the temp on the stove as long as it still vents steam and the gauge shows 15 PSI. Green beans for example should be at 257 F for 20min. so you can actually turn your pressure canner off after about 18 min and it will maintain it's 257 F until they are done. Never release the pressure too quicken opening the canner, the pressure differential will cause what you are canning to spew out of the jars into the canner and ruin everything. Let it sit on the stove until the pressure is "zero" and the pressure lock drops down.

 

[Master Yi]

@fermentfreakfarm761 I think definitely stick with a proper pressure canner for low-acid foods. It's safer and ensures your jars actually stay preserved without risking botulism.