CAREY DPC-9SS Smart Electric Pressure Cooker and Canner, Stainless Steel, 9.5 Qt

I've been canning for several years and already owned just about every type of canner out there (water bath, steam, & pressure). I had this on my wishlist for several years wondering if it would be worth it for me. Well, it definitely *is* and I only wish I had gotten it sooner.The major pro here is the worry-free and (almost) hands off pressure canning. No more anxiously checking the stove and the gauge. No more setting and resetting and hoping you didn't your forget timers.For me, this outweighs the major con - the small capacity. (The Carey holds just about half as many jars as a standard stovetop pressure canner). Because it's so easy, I don't mind using it more often. I also think the small capacity will inspire me to can more of my small garden harvests this summer as I often end up freezing green beans and other veggies when I feel I don't have enough to make firing up the pressure canner worth it.The steam canning function also works well, but stovetop steam canning is so easy that it's not a huge selling point for me. I'm glad it's there and I have used it a few times, but I personally would not have purchased the Carey just for that.I have not tried the water bath function as I quit water-bathing a couple of years ago. I have not tried the slow cooker function as I already own a Crock-Pot.In summary, this electric canner is well priced. It is simple to use, heats up quickly, and is a valuable tool even for those who are already experienced and fully equipped home canners. I highly recommend it and if I had to start my canning journey over, this would be my first purchase.

I've been canning with two stove top canners for a few years and became curious about digital canners after watching 'that woman with a gadget' on the Red Rose Homestead YouTube videos as she compared the various models. She said the Carey/Nesco is simple to use so I started looking at them and the Carey I bought was an 'Amazon Renewed Unit' so the price was darn reasonable. I was relieved to find that, other than the box not being original, all parts were wrapped in plastic and in 'like new' condition. Even the owners manual has no appearance of use. I notice in illustrations of the Carey, they show a detachable power cord and what I have has a permanently wired power cord so maybe this is a first generation unit or something. All I know is that it works just fine. Yesterday I canned four quarts of Yak with Wine Sauce. Ball Blue Book calls for beef but Yak is just a long haired bovine, it's what I have on hand, and it worked just fine. I followed the instructions and yes, once it has vented for 10 minutes you can walk away and relax. I usually work up a sweat during the prep and clean up so first thing I want is to get in the shower. It is so nice to not have to open the bathroom door, sometimes still wet, and check to make certain pressure is still where it needs to be, yea, a great advancement of civilization has taken place with digitalization of the home canning process. After reading many reviews, I think Carey should have used a V for 'vent' rather than an E for 'exhaust' in the digital read out, this is confusing some people who instantly think they have an error code. Having said that, my suggestion to eliminate most people's confusion is, READ THE INSTRUCTIONS, DO WHAT THE INSTRUCTIONS TELL YOU TO DO, WHEN THE INSTRUCTIONS SAY TO DO IT. Yes, it can be a bit intimidating doing something for the first time with steam puffing out and a digital readout zipping around in a circle but the instructions plainly say, be patient, wait for a beep or another signal before doing anything. I felt that everything is very clearly explained in the instructions. I like that the lid is hinged and comes off, again following the instructions, quite easily. Many people do not care for the non-stick coating of the pot, I have no strong feelings about that. I had two jars siphon quite a bit and it cleaned up very easily. I'll probably continue to use my Instant Pot to pressure cook in anyway. OK, just one use but like so many others, I'm positively impressed and just might be buying another digital canner. The next one could be a Carey or it might be something else, just to try something different. My daughter always wonders what to get 'the guy who has everything' for Christmas, I'll be letting her know how she could 'surprise me'. Have continued to pressure can and pressure cook, very satisfied with this unit. Update, I have pressure canned five pints of baked beans, worked great. Used as pressure cooker and found that for myself, single person, Carey is larger than necessary, Instant Pot (6 qt) is more appropriate size, families may find Carey very much to their liking. Used slow cooker mode for warming leftovers, again, worked great. Very much like that there is much less heat and humidity released than with stove top canners, don't have steamed up windows in the winter and while I try to do my canning during winter, if I do fish that I have caught in summer (when air conditioning is on) it is not such a big deal. Used the Carey for water bath canning and not so impressed, a great amount of steam came out of this unit the whole time, pint jars can tip over using the canning rack (checked manual to make sure I was using the right rack), water level was well below, I'd say one and a half inch, the top of the jars when canning (tomatoes in own juice) was done. All jars sealed but also had considerable siphoning in two (out of five) of the jars. I now have a Presto digital canner and for water bath canning, that is definitely my preference over the Carey.

I did considerable research on electric canners before purchasing this canner. I could only find one that was recommended by the government agencies as safe. There are many videos on youtube stating how electric canners should not be used, but they mostly are using pressure cookers or specifically call out that they are not safe for above 1000 ft. Well, I'm below 1000 ft elevation and this particular canner has a 2nd weight for use above 1000 ft sea level.There is actually a youtuber that has purchased the testing electronics for testing the temps inside the jars when canning for her own peace of mind, and I feel like the pressure cooking sites just have not tested enough of the new canners on the market. In either case, thousands are using this canner and no one is publishing illnesses.I have tried a stove top pressure cooker before and it was took too much attention for me to actually use it, so when I later tried an electric cooker, I was thrilled at how easy it was to use. I have the same experience for this pressure canner. It is really easy to set up and click start.Of all the electric pressure canners I located for sale, this one is the best value. You can spend the same for another brand that is smaller and holds fewer jars. I highly suggest you get this one that holds more jars. There is another that is larger, but you will spend twice as much for that one and you only get enough extra room for a jar or 2 to can. I was willing to save lots of money to get one that holds less.There are only a couple of items to be aware of - canning takes quite a bit of time but much of it is hands off. Once jars are in the canner, you put the weight on exhaust setting and you enter time and start. The display will have a revolving square until the water starts to boil, then it changes to an exhaust countdown of 10 minutes. E10, is not an error. It is 10 minutes left to exhaust. It will change to E09, E08, until E00 displays when it will beep. That is when you set the weight to pressure. Do not touch the display buttons - once pressure builds, the countdown for the timer will begin and most often you'll run the unit for 75 or 90 minutes. It will stop by its own and you may need to let it pressure down on its own or you'll flip the weight to exhaust. You'll need to refer to instructions for what you are canning for times and whether to slowly or quickly remove pressure.It will take about 25 minutes for the exhaust cycle to complete so you will need to hang around to this long to flip the pressure weight. It's mostly hands off, but a required step. As long as the canning recipe states to allow the canner to release the pressure on its own, you can go about your day.I suggest you start with recipes when starting. I've learned that sage should not be canned because it becomes bitter in recipes. And pastas and rice are not recommended to can because they will boil over and prevent sealing.So far I'm really enjoying the simplicity and the results.