Are Electric Pressure Canners Safe? What the Experts Say

Good question. It deserves more than a quick yes. New test results could change this picture either way.

Which machine do you mean?

People mix up five kinds of machine. Here is what the experts say about each. Our guide to electric canner types explains them.

• Multi-cooker, such as an Instant Pot. The National Center for Home Food Preservation (the US canning experts at the University of Georgia, "the National Center" from here on) does not support USDA canning instructions in them, even with a canning button. The CDC says not to use them.
• Cooker-canner combo, such as the NESCO NPC-9. Penn State's extension service (free local food-safety advice from the university) says it can't recommend these, because research on their safety is missing. It names no brand. Putting the NPC-9 in this group is our own reading. We found no statement from the National Center naming NESCO or Carey.
• Plug-in canner made just for canning, such as the Presto Precise. The experts differ. See the next section.
• Electric water bath canner, such as the Ball EasyCanner. It has no pressure setting. The USDA says low-acid foods must go in a pressure canner. The CDC says a boiling water canner does not protect against botulism in them.
• Stovetop pressure canner. The National Center says its instructions were written for this type. Penn State says dial and weighted models work equally well when used correctly.

What do the experts say about the Presto Precise?

• Presto says its machines follow USDA guidelines and that it did a lot of testing to match stovetop temperatures. Nobody outside the company has seen that testing. Asked if the USDA and the National Center approve its canner, Presto answers no. Neither one approves any canner.
• University of New Hampshire says the USDA and the university recommend only traditional stovetop canners for low-acid foods. This was written before Presto's machine existed.
• The National Center, through Kansas State University, says the USDA or a university lab has not checked the machine. You have to trust the maker, and Presto's research is not available. It does call Presto's attention to a minimum temperature a good sign. The round badge on Presto materials is Presto's own.
• Penn State repeats that Presto's research can't be checked. It says to follow only the manual that comes with the digital canner.
• North Dakota State University treats the machine as a usable option, if you follow its instructions and use tested recipes.
• Individual experts at Ask Extension (a free question service) do not speak for their schools, and they vary. One says Presto's instructions seem to line up with the USDA's, but there is no data to check. One stresses that no outside testing or USDA endorsement exists. The newest we found says research does not yet support calling electric pressure canners safe for low-acid food, and does not recommend them.

So there are no outside test results, and the experts' opinions differ. We won't settle that for you. Be careful with any page that does.

Who has tested what?

• Utah State: tested three electric cookers it did not name, at three altitudes. Many batches were under-heated and results varied. It is not a test of any named canner.
• Presto: says it tested a lot, but the results are not published.
• Oregon State and the National Center: one expert reply says they are working on it. We found no published results.
• The older Ball Automatic Home Canner: the National Center says the heating work was done, for high-acid foods only. It applies to that machine only.
• Taste of Home: a staff writer used the 12-quart Presto at home. No jar temperatures were reported.
• America's Test Kitchen: we found no test of electric pressure canners. That is not proof there is none.

What can you do while the experts disagree?

Careful people land in different places. Your choices:

• Want the type the instructions were written for? Choose a stovetop canner. The electric vs. stovetop comparison shows what you give up.

Our pick for stovetopAd

Presto

Presto 23-Quart Stovetop (01781)

A pot for your stove, the kind the USDA's canning steps were written for.

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Type

Stovetop pressure canner with dial gauge

Pressure canning

Yes

Water bath

Yes, quarts and smaller, per Presto

Liquid capacity

23 quarts

Jars per load

7 quarts, or 20 regular-mouth pints stacked

Altitude

You raise the pressure by altitude from the USDA tables. Water bath times also change with altitude.

Price class

Mid-range

Stated in: Presto Canner Comparison Guide (2025), read 2 November 2026

Why here: It belongs to the type the National Center says its instructions were written for.

Best for: You want to pressure can low-acid foods (vegetables, meat, chicken, fish) and can stay near the stove.

• The National Center's advice was written for stovetop canners
• Seven quart jars, or up to 20 regular-mouth pints stacked, says Presto
• Also works as a water bath canner for quarts and smaller, says Presto
• Works on gas and on electric coil and smooth-top ranges, says Presto

• You watch the gauge and adjust the heat yourself
• The dial gauge needs an accuracy test every year, says Presto
• Presto does not list induction for this pot. The 01784 is its induction version

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• Chose a Presto Precise? Advice on recipes conflicts. Presto says tested stovetop recipes work. The National Center (through Kansas State) and Penn State say to follow only the manual. North Dakota State says to use tested recipes from the National Center or your state's extension office. Read your current manual and ask Presto's customer service.
• Ask your state's university extension office. It may know of newer results.
• Learn the warning signs. Our botulism page explains what the CDC and USDA say.

Want the exact words of the National Center? See what the National Center says. Is a listing claiming approval? See the USDA approval question.