The cool thing about using an electric pressure cooker is that you can make literally any dish without time-consuming preparations. For example, you can cook beans without presoaking them. Most people don’t need to put up 19 quarts at a time, but if you do, you’ll want to use something like the 40-quart All-American Brand Pressure Canner. Cool just enough to handle without burning yourself, then remove skins, and trim off stems and roots.” [2] https://nchfp.uga.edu/how/can_04/beets.html

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Yes, electric pressure canners are great! I’ve been canning for more than a decade, and I’ve used jut about every type of pressure canner on the market, and I absolutely love the Presto Electric Pressure Canner. Is there a USDA-approved Electric Pressure Canner?In truth, the temperature is what matters for pressure canning, and the added pressure of altitude adjustments are just a workaround that we have to do manually. This canner does everything automatically, no matter where you live! The main difference here is that you never put on the pressure regulator, so the chamber doesn’t come up to pressure. You’re still going to prewarm the jars, load the food, put on the lid, and process the jars in the chamber. It’ll just be boiling water instead of pressurized. The reason for the extra cool down time is that the electric canner is much more insulated than your average pressure canner, so that’s a good thing generally, as it uses less power to maintain pressure…but the downside there is you have to wait a bit longer for it to cool. Electric pressure cookers are not designed to maintain precise temperatures and pressures, and they’re not accurate enough for pressure canning. They also don’t allow you to vent the chamber before canning to ensure even heating. The first and foremost benefit is that pressure cooking allows you to preserve nutrients due to the shorter cooking time. In other words, though the cooking temperature is higher, you will get a more nutritious meal granted that you won't boil, braise, or steam it for too long. One more reason the cooked foods are more nutritious is that you can use less water for cooking compared to other cooking methods because the pot is sealed and the steam is trapped inside. Vitamins and nutrients dissolve in the water you cook the ingredients in. So, unless you are making a broth, it is more preferable to steam foods rather than boil them. That's exactly what an electric pressure cooker offers.

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You’re right in that it’s different if the celery is called for in a tested recipe that has tested for its presence. So that’s why Ball can call for it. There are a few other pressure canning recipes that call for celery such as the USDA’s spaghetti sauces, some of their stewed tomato mixes, etc.While it does “beep” at each step, that’s when you’re actively tending the canner, filling jars, and otherwise fussing with it anyway. Once the final “processing” beep happens, it gets the job done without another peep. Doesn’t Use Stovetop Space Great inventions are often based on simple physics laws. And one of them says that temperature and pressure are directly proportional. In a heated sealed vessel, evaporated steam is trapped inside so it builds up the pressure which makes the water boiling point and the cooking temperature, accordingly, rise. This means, your foods will be cooked faster with less electricity involved. According to presto, the machine vents the chamber before canning, and maintains precise temperatures throughout the canning process. The machine is so precise that you don’t even have to adjust for altitude, as the electric pressure canner automatically adjusts for altitude using its temperature sensor inside the chamber.