I was always afraid this would explode!

Grandparents had a big one my grandmother used for canning. They once tried to cook beans in it and it exploded. Made a mess of their little kitchen but no one was hurt fortunately. Today, I use a modern pressure cooker to fix stews, soups, roasts, chicken dishes, etc. They're much different with a number of sensors and safety features. If you follow the instructions religiously, there's a much better chance of getting hit by lightning than having one explode on you. I would not use one of the old ones.
 

I have used one, as did my mom.

Do take comfort though, Ronni, todays versions have come a long way and are miles safer than yesteryears versions.

Modern pressure cookers have auto-valves, locking lids, and some even come with manual safety release valves.

Nevertheless, there's good reason to be fearful of the thought of a pressure cooker pot exploding, because they have and do, and the end result can range from severe burns, to amputations, blindness, concussions, broken bones, disfigurement, even death.

My advice to any/all who are looking to invest in pressure cooker, don't cheap out.
 
My wife used to use our pressure cooker more frequently as it's about the only way to safely can non-acidic foods (peaches, pears, beans, &c.). She still uses a non-pressure type canner to put up acidic foods like tomatoes and some pickles, but most other foods simply go into the freezer now. Like most tools, pressure cookers are quite safe IF well maintained and used properly.
 
My mom & dad had one. It was a big thick walled pot & lid. You put this round thing on top, which blew out steam and jiggled. When I was a little kid, they were cooking beans, and the pressure cooker exploded sending beans all over the place. It took a day to clean all the beans off the ceiling, walls, etc. It was one of my parents favorite stories. We still had the pressure cooker, but my mom would not use it.
 
My mother canned every summer, but I admit I've been afraid to ever try using a pressure cooker. Though, I don't have any need for one because the Jolly Green guy takes care of it (not that I like canned food anymore - its so soft and faded, I use frozen now).
 
My mom had one but I have always been afraid of them. I do not want more things in my kitchen anyway. A couple of years ago, we were in a store and instant pots and other small appliances were on sale. My husband wanted to know if I wanted an instant pot but I told him, I would rather get the air fryer and I have not been sorry.
 
I use the Presto 16 quart Pressure Cooker a few times a month. This is just like they used in the old days with the rocker valve on the top. Bought it from Walmart for $78.00 a few years ago. I tried the new pressure cookers and I don't like them. No explosions so far. :ROFLMAO: :ROFLMAO: I replace the gasket and rubber safety valve every year. My wife don't like it, she stays out of the kitchen when I'm cooking with it when the rocker valve starts rocking. But she does like the food that comes out of it. (y):)

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It was not beans for my mom. She was making applesauce and piece of apple skin got stuck in the valve. There was a line of applesauce on all the walls.
 
On our farm we had two 2 quart size and one canning pressure cooker. I have used both of them for over 20 years and replaced the rubber gaskets a couple of times. I used the small ones to cook meats mainly about twice a week, and we put up about 80 quart jars, including tomatoes, jam/jelly, green beans, beets, relishes, Italian sauce, salsa, pickles, etc.... We have two steamers that are used often and we used those to freeze corn, and a variety of greens. So I guess using them properly, or just getting lucky, I was never injured by one.
 
I've used both old fashioned pressure cookers and canners without blowing one up.

Got this beauty several years ago and love! it! Lots of safety features built in. The metal is precision cut which results in lid and pot fitting together so well that there's no need for rubber gaskets that fail over time.

All American 21 Quart Pressure Canner

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Every summer, the pressure cookers came out in my Grandmother's, Mother's and most of my aunt's homes. All of them had large gardens and lots of fruit trees so there was plenty to can. By this time, freezer lockers were everywhere so not much meat canning was done.
 
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Our Prestige pressure cooker was a wedding present, it's still in use. I make steak & kidney pie by cooking the meat in the pressure cooker. It comes out so tender, then, having made short crust pastry, I fill the pie and cover, cooking just long enough to cook the pastry through. If you like a golden brown pastry, separate an egg and brush the pastry with the yolk, making sure it's covered all over. Golden brown pastry every time.
 

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