Can you pressure can in the Carey DPC-9SS Smart Pressure Canner & Cooker?
Last reviewed July 2026.
Only the manufacturer says so. Carey markets canning programs; the claim's backing is the manufacturer's. NCHFP's position on this appliance class is on record: 'we do not support the use of the USDA canning processes in the electric, multi-cooker appliances' even where manufacturers include canning buttons, because 'our pressure process directions have not been developed for that type of appliance.' No published independent thermal validation for this model was located (checked 2026-07-13).
The facts on file
| Verdict | Manufacturer claim — Manufacturer claim — no authority behind it |
| Type | electric · digital multi-cooker with canning programs |
| Capacity | Multi-cooker form factor marketed with canning programs. |
| Marketed as | “Marketed as a "Smart Canner" — canning programs built in” |
Sources — read them yourself
- NCHFP — Canning in electric multi-cookers
- USU Extension — Why electric pressure cookers are not pressure canners
How to read this
The line that matters in home canning equipment is who stands behind the claim. USDA process schedules were developed on stovetop pressure canners — NCHFP describes the equipment class and has stated plainly that those processes were not developed for electric multi-cookers. A manufacturer's own thermal validation can be genuine engineering and still not be an authority's recommendation — see what "meets USDA guidelines" does and doesn't mean. And a boiling-water canner is the right tool for high-acid foods and the wrong one for everything else.
See every canner we track, verdict by verdict →
Canning Score indexes what NCHFP, USDA and university extension programs have on record about canning equipment, with attribution — we publish no process times and no safety advice. Verdicts describe the state of the authority record for an appliance class, not a guarantee about any jar. For tested recipes and process schedules, use NCHFP (nchfp.uga.edu), the USDA Complete Guide, or your state extension office — or the Seal canning guides, which work food-by-food from the same sources. If an authority publishes new guidance, the page changes — the authority always wins.
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