Using electric pressure cookers for canning doesn't destroy botulism bacteria, study says - 05-15


PROVO — Cathy Merrill likes preserving food through canning. Although it’s a tedious process at times, she enjoys having the food ready on her kitchen shelves. It’s why Merrill, an assistant professor for family and consumer sciences at the Utah State University extension office in Utah County, said she wanted to make sure canning was done safely — and she found what she believed she might find: Using electric pressure cookers for small batch, low-acid canning may not destroy bacteria that causes botulism.