This is a long post, PLEASE, read it through before responding and serious responses only.

FIRST - this is not a post to give advice or recommendations. It is a discussion post to generate the questions this community would want answered, or addressed in design, regarding electric pressure canners. Please don't parrot known safety advice without adding to the discussion.

We see it on this forum at least weekly - electric pressure canners. I want to create a semi-definitive list of the shortcomings the USDA, NCFHFP, and this community sees and see if I can get a response from some of the manufacturers. Here is what I have so far.

First, the ncfhfp *does not say* that electric canners are unsafe. Frequently, this is cited as an extension based source for this claim. I'd like to focus on what it actually says, "Multifunction electric pressure cookers do not have research available to back up their use in canning." WE CAN ALL AGREE THIS IS TRUE. An Instapot and variations of it are *NOT* a canner.

However, if we go to the NCFHFP and read the most recent study there we see this.

1. No USDA thermal process work has been done with jars inside an electric pressure cooker of any kind.
2. What matters is temperature, not pressure.
3. The temperature in the canner must stay at minimum throughout the process time, so do power surges or drops with an electric canner cause the temperature to drop too low?  How will you know if that happens?
4. USDA process times rely on a combination of heat from the time the canner is coming to pressure, during the actual process time, and then during the early stages of cooling the canner and jars.

I feel that this footnote is also quite relevant, "Please note: This statement about electric cookers does NOT include the Ball Automatic Home Canner for acid foods only, which is electric, but (1) is not a "multi-cooker", but a dedicated canner, (2) comes with its own instructions and pre-set canning options for specific food preparations, and (3) has had thermal process development done specific to that canner to support the recommendations with it."

Lastly, I want to cite this update from the Penn State Extension. Which in 2021 rules out electric pressure canners, but sets criteria we should pay attention to:

To be considered a pressure canner for USDA canning processes, the canner must be able to:

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1. hold at least four quart-size jars with the jars standing upright in the canner while the lid is in place
2. the canner must have a vent to release air from inside the canner while the canner is pressurizing; and
3. a canner must have a mechanism indicating the pressure inside the canner (either a dial gauge or weighted gauge) to ensure the canner remains at the target pressure throughout the entire processing time.

As an example (comments, please bring other models, this one is just easy). Here is the Presto Digital Pressure Canner Manual (I do not own one of these, nor have I examined one - experience here would be very welcome)

As per the NCFHFP above we need to know the internal temperature throughout

As per our footnote from the Ball Electric water bath canner this fits all these requirements:

1. is not a "multi-cooker", but a dedicated canner,
2. comes with its own instructions and pre-set canning options for specific food preparations, and
3. has had thermal process development done specific to that canner to support the recommendations with it.

As per the Penn State Extension requirements (based on USDA definitions):

1. It holds 5 regular mouth or 4 wide mouth quarts.
2. Page 7, Section IV, 12-14. We can see that a manual regulator must be removed for venting and that steam will visibly exit the canner for the timer duration.
3. The Presto has a "regulator" that is placed on after venting to proceed to the canning phase.
   

So, here are the questions I have so far:

1. Does your "regulator" function as a dial or weighted gauge and how do we manually confirm that the pressure inside the canner is accurate.
2. All quality thermometers, and gauges require calibration from time to time. What is the process for calibrating the sensors in the canner?
3. Can we see an internal temperature readout on the display?
   

What other questions would we need reliable answers to, to consider electric pressure canners for standard use? I think this feedback could be useful to a manufacturer, and to more narrowly defining our valid concerns with electric canners.

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