Canning is a popular way to preserve fruits, vegetables, meats, and other foods for long-term storage. The canning process involves placing foods in sterilized jars and heating them to a temperature that destroys microorganisms and inactivates enzymes. This prevents food spoilage and allows the food to be stored for up to a year or longer.
Traditionally, canning is done using a water bath canner or pressure canner. But some people wonder if you can safely can foods using an electric multi-cooker like the NuWave Pressure Cooker. Let’s take a closer look at how canning works and whether the NuWave can be used for canning.
How Does Canning Work?
Canning works by heating food inside jars to a high enough temperature to kill any bacteria, molds, and yeasts that could cause spoilage. This heating process creates a vacuum seal, which prevents air from reaching the food and introducing new microbes after canning.
There are two main methods of canning:
- Water bath canning – Food is heated by submerging sealed jars in boiling water for a set period of time.
- Pressure canning – Food is heated inside a pressure canner, where steam builds up and increases the temperature above boiling (212°F at sea level).
Pressure canning allows food to be heated to 240°F or higher, which is necessary for low-acid foods like meat, poultry, seafood, and vegetables. The high temperatures reached in a pressure canner ensure harmful bacteria like Clostridium botulinum are destroyed.
Is the NuWave a Pressure Canner?
The NuWave Pressure Cooker uses steam to build up pressure and reach hotter temperatures than other electric multicookers like the Instant Pot. However, the NuWave only reaches around 244°F at high pressure settings.
A true pressure canner is capable of reaching temperatures of 240-250°F at 10-15 PSI of pressure. The NuWave doesn’t quite meet these standards for proper pressure canning.
Key Differences Between the NuWave and Pressure Canners:
- The NuWave has a lower maximum PSI than standard pressure canners (only 6-10 PSI).
- It may not reliably hold steady pressures needed for canning.
- The probe thermometer only reads up to 240°F.
- It lacks safety features like a dial gauge, vent pipe, and overpressure plug.
- The cooking pot is aluminum rather than stainless steel.
For these reasons, the NuWave Pressure Cooker cannot technically be considered a true pressure canner for USDA-approved canning methods.
Is Canning in the NuWave Safe?
It’s generally not recommended to use the NuWave for pressure canning. Since it can’t reach the required temps, low-acid foods like vegetables and meats may not be safely processed.
However, some people do use the NuWave cooker for canning fruits, pickles, tomatoes, and other high-acid foods. The increased steam temperature in the NuWave (compared to boiling water) may allow for safe acidified and boiling water bath canning in many cases.
When canning in the NuWave, it’s especially important to:
- Use only lab-tested canning recipes designed for a boiling water bath.
- Only can high-acid foods like fruit, pickles, and tomato products.
- Adjust processing times and PSI as needed.
- Allow the pressure to fully drop before removing jars.
- Follow all other proper canning procedures.
Keep in mind that canning in an unapproved device like the NuWave means taking on an added risk. Issues like inaccurate pressure readings, cooking hot spots, and user errors may lead to unsafe conditions. Always use extreme caution and care.
Tips for Canning in the NuWave Pressure Cooker
If you plan on using the NuWave cooker for canning, keep these tips in mind for best results:
- Only can high-acid foods like fruits, tomatoes, pickles, and preserves.
- Use proper canning jars and accessories – always use new lids.
- Follow instructions for boiling water bath canning.
- Adjust processing times – you may need to process jars longer.
- Ensure jars are fully submerged and upright.
- Allow pressure to fully drop before removing jars.
- Check jar seals after cooling completely.
- Store sealed, processed jars in a cool, dark place.
- Refrigerate and consume quickly any jars that don’t properly seal.
Recommended Processing Times for the NuWave
Since the NuWave doesn’t quite reach full pressure canning temps, you’ll need to process jars for longer than standard instructions. Here are some general guidelines:
| Food Type | Standard Time | NuWave Time |
|---|---|---|
| High-acid foods like fruits | 5-15 minutes | 20-30 minutes |
| Pickles | 10-15 minutes | 20-30 minutes |
| Tomatoes | 15-40 minutes | 45-60 minutes |
Again, only use lab-tested canning recipes designed for boiling water bath canning. And always inspect jar seals before storing.
Frequently Asked Questions
Is it safe to can vegetables in the NuWave pressure cooker?
No, the NuWave should not be used for pressure canning low-acid foods like vegetables. Its maximum temperature is too low to safely process veggies for storage at room temperature. Only can high-acid foods in the NuWave.
What types of food can you can in the NuWave cooker?
You can safely can high-acid foods in the NuWave using a boiling water bath method. This includes fruits, tomatoes, jams, jellies, pickles, relishes, chutneys, and preserves. Avoid canning low-acid vegetables, meats, fish, and poultry.
Can you use mason jars in the NuWave pressure cooker?
Yes, you can use regular mason jars in the NuWave for pressure canning as long as they are designed for home canning. Always use new two-piece canning lids and allow jars to fully cool before testing seals.
Should you make adjustments to processing times when canning in the NuWave?
Yes, it’s recommended to increase processing times in the NuWave cooker since it doesn’t reach as high of temperatures as a stove-top pressure canner. Add at least 5-15 minutes onto standard boiling water bath times for high-acid foods.
What precautions should you take when pressure canning in the NuWave?
Take these precautions when canning in the NuWave: only can high-acid foods, follow tested recipes, adjust processing times, allow pressure to drop fully before removing jars, ensure jars seal properly after cooling, and refrigerate any unsealed jars immediately.
Conclusion
While not considered a true pressure canner, the NuWave multicooker may allow for safe canning of high-acid foods using a boiling water bath method. Take care to only can fruits, tomatoes, pickles, and other acidic foods. Adjust processing times as needed and always use extreme caution. Low-acid foods require true pressure canners for safe room-temperature storage.