Examining the Safety of Low Acid Canning in "Smart Cookers"
Date & Time
Friday, March 12, 2021, 2:00 PM - 2:20 PM
Paige Wray

The current popularity of electric programmable pressure cookers (EPPCs) raises concerns regarding the safety of pressure canning in EPPCs. Under processed low acid foods are at risk to develop deadly botulism toxins. Knowing the popularity of EPPCs, it is vital to examine risk factors of using them for pressure canning.

Session Type
Concurrent Track Session
Virtual Session Link