I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, and many low-acid foods require 15 PSI for a certain amount of time to reach the proper temperature (240-250 degrees fahrenheit, I believe). However, I have also read that killing spores is a function of temperature and time. So my question is, does anyone know if a lower temperature (possibly attainable by my Instant Pot) for a longer period of time would do? Does anyone know of a table that lists various times and temperatures a food must be held at to kill botulism spores (not bacteria)?
Additional information: I live at 4564 feet above sea level. I am most interested in canning chicken and beans. Here are the links I have found helpful in my search thus far.
- USDA Recommendations for meat https://nchfp.uga.edu/publications/usda/GUIDE05_HomeCan_rev0715.pdf
- USDA recommendations for beans https://nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf
- Instant Pot increase in cook times for altitude https://instantpot.com/cooking-tips/
- Resource that says that spores are killed when food is held at 121 degrees Celsius (250 degrees Fahrenheit) for three minutes. https://www.fsai.ie/faq/botulism.html