Instant Pot and canning safety:
The National Center for Home Food Preservation (NCHFP) does not recommend canning in the Instant Pot. There is a concern that the instant pot is unable to generate 15 psi for the duration of the processing time and therefore may not be sufficient to destroy the bacteria that can cause botulism poisoning. Furthermore, unless using the Instant Pot Max which has controls for maintaining pressure, the Instant Pot may not reach the proper temperature and pressure needed at higher elevations. Based on my experimentation canning and because I live close to sea level, I take the risk and pressure can recipes with the Instant Pot. However, this is not recommended and if you do this you do so at your own risk. The safest method remains using a traditional pressure canner.
Clearjel and canning safety:
Normally, flour is used as a thickening agent in recipes, however when canning, thickeners such as flour can prevent heat from penetrating to the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism. Clearjel is a modified cornstarch that is safe for canning, so we use it instead of flour in this recipe. Make sure you purchase regular Clearjel and not instant Clearjel, as only the former is safe for canning.
Dairy and canning safety:
No government agency has tested pressure canning cheese for safety. There is a concern that such processing may not be sufficient to destroy the bacteria that can cause botulism poisoning. In some recipes I take the risk and can dairy products in the jars. However, this is not recommended and if you do this you do so at your own risk. The safest method remains adding the dairy after unsealing and reheating at time of consumption.