Instant Pot Pro for low acid pressure canning

[Miss bezos]

just getting my feet wet with canning and I've got a question for the pros. so been doing water bath canning for jams using my Instant pot pro (yep, the one with the steamer rack), and it's worked fine so far. But now I'm kinda eyeing pressure canning low acid stuff like potatoes and maybe even carrots. The instant pot pro hits 15psi on max which is the same as what I've read proper pressure canners do. So I'm wondering… is that really safe for low acid foods, or do I need to invest in a full on pressure canner? would love to hear from anyone who's tried this or learned the hard way hehe

 

[Stellar]

Welcome to the canning crew, I think your Instant Pot's cool, but for low-acid stuff, it's safer to go with a real pressure canner...it is better safe than sorry, trust me

 

[maybe]

Sorry, my bad

 

[cake by the ocean]

just getting my feet wet with canning and I've got a question for the pros. so been doing water bath canning for jams using my Instant pot pro (yep, the one with the steamer rack), and it's worked fine so far. But now I'm kinda eyeing pressure canning low acid stuff like potatoes and maybe even carrots. The instant pot pro hits 15psi on max which is the same as what I've read proper pressure canners do. So I'm wondering… is that really safe for low acid foods, or do I need to invest in a full on pressure canner? would love to hear from anyone who's tried this or learned the hard way hehe

Okay, Instant Pot hitting 15psi is cool cool cool but you still have to be wary because canning pros? They're not really trusting of this device and they say it's not like pressure canners we grew up using. Botulism is scary. If you're serious about canning potatoes or carrots, a real pressure canner is an investment.

 

[dance the night away]

just getting my feet wet with canning and I've got a question for the pros. so been doing water bath canning for jams using my Instant pot pro (yep, the one with the steamer rack), and it's worked fine so far. But now I'm kinda eyeing pressure canning low acid stuff like potatoes and maybe even carrots. The instant pot pro hits 15psi on max which is the same as what I've read proper pressure canners do. So I'm wondering… is that really safe for low acid foods, or do I need to invest in a full on pressure canner? would love to hear from anyone who's tried this or learned the hard way hehe

Ok before anything, what's this guy @maybe doing over here saying just that? LOL. Anyway... you're actually on the right track. Instant Pot hitting 15psi is pretty good for low acid canning. But make sure you follow the tested recipes and processing times okay? Like @cake by the ocean is saying here, we don't want botulism in the house.

 

[JarredUp]

I really love all the feedback on this topic, thanks for being honest about safety. The Instant Pot is awesome for making jams and quick meals, but I totally agree with you all… when it comes to low-acid foods, it's wise to stick with a proper pressure canner. You definitely don't want to take chances with botulism. Great advice all around