I grew up with my mom cooking in her Presto every week. When I married I bought a pressure canner to can vegetables we grew and were given by our neighbors. I always sat in a chair right in front of the stove to monitor the pressure gauge while canning and never had a problem with the canner or the jars of food that I had canned.
Now I have a Presto second generation cooker that I use all the time. I follow the directions, don’t overfill the cooker, lower the heat after the pressure is reached. use a timer, and follow correct cool-down procedures. I’ve never had a problem. Frothy and spitting foods like beans and applesauce can clog the pressure vent! It is a good idea to add a tablespoon or two of oil when cooking beans for this reason. I never cook applesauce in a pressure cooker.
It is very probable that most home accidents are caused by user mistakes than cooker malfunctions.
Sounds like people think it’s like a crock pot. They think you are supposed to put food in & walk away. That is usually never the case.
nope, you do have to monitor the cooking and adjust the temperature accordingly. i find that if i’m cooking something for 30 minutes, for the first 10 minutes under pressure i have to gradually turn the heat down every couple of minutes to maintain a steady, slow venting ‘rythym’, for lack of a better term… but once the rythym is stable you almost could walk away from it for maybe 10-15 minutes at a time if you’re cooking something that takes a long time to cook.