Testing the Presto Digital Canner

We did scientific testing of the Presto Digital Canner using four different foods with each food tested in both pints and quarts. We measured the temperature of the food inside the jars during the entire processing and cool down time to see if it was in the "kill zone" for botulism spores for a long enough duration based on the USDA standards.

Products:
Presto 12 Quart Electric Pressure Canner https://amzn.to/3vz4ypp

Several people have asked for the algorithm I use to determine whether or not the food inside the jars during pressure canning has reached the "kill zone" for a long enough duration. This algorithm represents a log 12 reduction. Here it is:
Log t – log F = m(121-T) = log t/F
where t is the thermal death time at temperature T, F is the thermal death time at temperature 121°C and m is the slope of the graph.


OOPS! A viewer (Thank you, Sue!) spotted an error I need to correct. The correct canning time for quarts of pinto beans is 90 minutes! On my data chart that I show in the video I mistakenly wrote 40 minutes processing time even though I actually processed that batch for the correct time. And then I said "40 minutes" in the video. Sorry for misspeaking!

Here is the information on the logger. I purchased the HiTemp 140 logger with the 2" stem and no shield from Thermoworks in American Fork, Utah. You will also need the connection kit and a windows computer. The software is a free download from their site. Call and talk to them--they were very helpful--great customer service.
https://www.thermoworks.com/hitemp140...

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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.