Can you pressure can in the Power Pressure Cooker XL?

Last reviewed July 2026.

The authorities say no — on the record. The rare case where the advertising has been put on a thermometer: the manufacturer shipped canning instructions, and Utah State University Extension's study found the Power Pressure Cooker XL did not reach temperatures adequate to destroy botulism spores in low-acid canning. NCHFP's warning against pressure canning in electric multi-cookers covers exactly this appliance — advertised canning modes included.

The facts on file

Sources — read them yourself

• USU Extension — Study finds electric pressure cookers not consistently safe for canning
• USU Extension — Food safety of low-acid pressure canning in electric cookers (PDF)
• NCHFP — Canning in electric multi-cookers (the on-record position)

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.