This article is for informational purposes only. Before canning any food, make sure you research the proper technique and use a recipe that is specific for canning. Processing times vary and it is important to follow the recipe exactly.

Pressure canning is used for low acid foods like meat, most vegetables (except tomatoes), and seafood. An important thing to remember is if you are mixing a high acid food, like tomatoes with a low acid food like meat or other veggies, you need to treat this combination as a low acid food and use a pressure canner.

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Until thermo testing is done of the contents inside the jars that are being pressure canned in an electric pressure cooker, it isn't guaranteed that the temperatures are hot enough and regulated enough to SAFELY pressure can low acid foods.

Safety is so important when canning low acid foods because when done incorrectly, the food can contain the bacterial spores that produce botulism toxin. The botulism toxin cannot be seen, smelled, or tasted and just one bite of food contaminated with the botulism toxin can be deadly according to the CDC article on Home-Canned Foods.

The bottom line is, you CANNOT safely PRESSURE CAN with the Ninja Foodi or other type of electric pressure cooker even if the manufacture says you can. It has not been tested thoroughly enough.

I love the idea of pressure canning foods for use during the winter months and I look forward to learning all I can about pressure canning by reading and following the guidelines written by the USDA. Here is a link to that article if you want to explore pressure canning: USDA guide to home canning.

You have to have constant steam coming from the vented valve to ensure the contents reach the correct temperature that will kill any bacteria. This is one of the main reasons I would not try to steam can in the Ninja Foodi or any other electric pressure cooker that is not specifically designed for steam canning.

You need to use hot food in hot jars to properly steam can. The processing time is different if you are using colder food and there is also a risk of the jars breaking from the quick changes in temperature.

There are some people that say it is safe to steam can using an electric pressure cooker. Personally speaking, this isn't a method of canning that I am willing to chance. I use the steam function on the Ninja Foodi a lot and I have never seen a constant level of steam being produced for a prolonged period of time. While I guess it is possible to use the pressure mode to steam can which would build the steam inside of the pot, I don't recommend it until there is more testing done to ensure safety of foods processed this way.

Important things to remember when water bath canning are: the water must be boiling the entire processing time; the jars need to be heated in the boiling water BEFORE filling with food; the food being canned needs to be hot already; and you MUST follow an approved canning recipe for high acid foods only.

There is a lot of information being passed around on the internet that it is NOT safe to can using an electric pressure cooker and this is true if you want to can low acid food that requires pressure canning. It is perfectly safe to water bath can in the Ninja Foodi as long as you follow a tested recipe and process for the specified time.

First, make a tested recipe from a reputable source. I recently adapted a recipe from America's Test Kitchen for Strawberry Preserves that was incredible. My version (recipe video below) is NOT intended for canning with any method, but you can use the Ninja Foodi to make their recipe by using the sear/saut function.

You can ONLY water bath can high acid foods, so be sure make sure your recipe is safe for water bath canning. I recommend purchasing the Ball Blue Book: Guide to Preserving if canning is something you want to explore further.

Once you have the recipe you want to make, check to see the volume it makes. You may have to do several batches because of space constraints in the Ninja Foodi. What I found is that I can can six 8 ounce jars using the basket in the 8 quart.

Since you have to have 1-2" of water over the jars, the height of the 6.5 qt is just not tall enough. I tried with the basket and the rack. You can use 4 ounce jars in the 6.5 qt Ninja Foodi and that will allow the water level to go over the top of the jar.

You have to use something to raise the jars off of the bottom of the inner pot or the jars could break from the direct heat generated at the bottom. They will also bounce around and could cause them tip over. You want your jars upright when canning. I found that the basket worked just fine

Getting the right level of water is important and here is how I went about it. I put the basket in the inner pot of the Ninja Foodi and the canning jars in the basket. I left the lids off of the jars and began filling the pot and the jars with hot tap water. When the water level was 2" above the top of the jars, I turned the sear/saute function to high and brought the water to a boil.

I then removed the jars with a handy jar lifter. Please do not try to do this with tongs! You can remove the empty jars just fine with tongs, but after you are done canning the tongs slip a lot on the lids and I almost lost a few jars.

Fill the jars to the specified amount depending on the recipe. The one I used for Strawberry Preserves left " head space in the jar. This means leave " of room between the food and the lid. This allows room for the food to expand during processing and is different depending on the recipe.

Put the jars back into the basket and add water if needed to bring the water level to 1-2" above the jars. Bring the Ninja Foodi back up to a boil using the sear/saut function. Once the water begins to boil, process for the time stated in your recipe.

Are you an experienced canner that follows the guidelines from the National Center for Home Food Preservation? I'd love hear your thoughts on canning in the Ninja Foodi and other options for home canning that you have found successful! Leave a comment below.

It really isn't, but because of the limited size of the Ninja Foodi (especially the 6.5 qt) it might not be as efficient as using a large pot on the stove. You can also use a pressure canner for water bath canning, you just don't bring it under pressure.

I did can 6 jars of Strawberry Preserves, but I wanted to do another batch with basil. Since I don't know how basil will affect the acid level and I'm so new to canning, I decided not to can this batch and instead made it in the Ninja Foodi using the pressure cook setting and boy is it good!

Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full time.

Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.

Pressure cooking/canning has nothing to do with the type of vessel you are using, but solely depends on the pressure. Low acid foods require canning at a temperature of 240 degrees, which can be attained at a pressure of 10 lbs. 10 lbs of pressure in a Ninja Foodi is the same as 10 lbs in a pressure canner. This has nothing to do with approval and everything to do with science. In summary, I have canned french onion soup in an electric pressure cooker, such as a Foodi and after almost two years, it was still great.

The Salted Pepper is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

HISTORY 

 In 2015, the Lake County General Health District (LCGHD) obtained a five-year FDA grant to create... uniformity in the food safety program in Lake County. Included within the grant was the requirement to create an innovative food safety intervention directed at food establishments. LCGHD food staff reached out to a local professor in search of a community collaboration to create this educational intervention. Steven Gutierrez, of the Cleveland Institute of Art (CIA), created an animation course designed around this grant. His students along with LCGHD food staff members created The Food Safety Ninja. The CIA students designed the first 6 animated food safety videos. Steven Gutierrez created a webpage to host these animated videos. This website served as an educational intervention that licensed food establishments were sent to for remedial education when certain food safety violations were found during a routine inspection. LCGHD has removed the mandatory remedial education portion of the website but the education videos and quizzes remain for use by anyone desiring food safety training. At the completion of the FDA grant, LCGHD continued to keep the website active with further collaboration with Steven Gutierrez and the creation of two additional videos. In 2022, we decided that the webpage needed to be reformatted into a site that is usable by not only the regulated food community but also the general public. By adding additional videos, new content, and interactive sections, we hope that the page will be found useful by many people from around the world.Read more

Question: I saw a worker, at my local pizza place, making pizza without wearing gloves. It made me not want to buy the pizza from there. Doesn't everyone need to wear gloves if they are going to touch food? 

Answer: All ready to eat foods that will be consumed without further cooking or heating cannot be handled with bare hands. Items such as breads, lunch meat, and cookies that will be eaten as is must be handled with gloves, deli tissue or utensils. Items such as vegetables that are being chopped to be used in a soup are ready to eat but will be cooked thoroughly. Ready to eat foods that will be cooked or heated to at least 145F can be handled with bare hands. Pizza toppings such as cheese, pepperoni, and vegetables are ready to eat but can be handled by bare hands because the pizza will be cooked in a pizza oven to over 145F, typically even over 200 degrees! Therefore safe to eat. 152ee80cbc

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