The 10 Best Electric Pressure Cooker For Canning of 2025

Electric pressure cookers are not recommended for canning low-acid foods like vegetables, meats, and soups. While some manufacturers market electric pressure cookers with canning features, these devices may not reliably achieve or sustain the high temperatures and pressures required for safe canning. Traditional stove-top pressure canners are preferred for their ability to meet these critical conditions and ensure food safety during canning.

What Type of Pressure Cooker is Best for Canning?

For canning low-acid foods, the best type of pressure cooker is a dedicated pressure canner. These are specifically designed to reach and maintain high temperatures (typically 240-250°F or 10-15 PSI) necessary to destroy harmful bacteria like Clostridium botulinum and ensure a safe vacuum seal in jars. Stove-top pressure canners are recommended due to their reliability and ability to handle the pressures required for safe preservation.

What is the Difference Between a Pressure Cooker and a Canning Pressure Cooker?

The primary difference lies in their design and purpose:

• Pressure Cooker: Designed for cooking food quickly under pressure, typically used for recipes that benefit from tenderizing and faster cooking times. They are versatile for various cooking tasks but may not achieve or sustain the high pressures required for safe canning.

• Canning Pressure Cooker (Pressure Canner): Specifically engineered for canning purposes, capable of achieving and maintaining high temperatures and pressures necessary to safely can low-acid foods like vegetables, meats, and soups. They ensure proper sterilization and sealing of jars to prevent bacterial contamination and spoilage over time.

Do You Need a Special Pressure Cooker for Canning?

Yes, for canning low-acid foods, you need a dedicated pressure canner. These are designed with safety features and specifications to achieve and maintain the high pressures and temperatures required for safe preservation. Using a pressure canner ensures that foods are processed properly to prevent the growth of harmful bacteria and ensure long-term shelf stability.

Can You Use a Digital Pressure Cooker for Canning?

It is not recommended to use digital pressure cookers for canning low-acid foods. While some digital models may have canning programs, they may not reliably reach or sustain the necessary pressures and temperatures for safe preservation. The USDA and other food safety organizations recommend using traditional stove-top pressure canners for canning low-acid foods to ensure food safety and quality.

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