I’ve used pressure cookers for cooking and canning for 40 plus years. Watched my mother and grandmother use them 25 years before that. Never had a single accident. Common sense prevents that.
Most pressure cookers have a weight type system to vent steam. you can release the pressure by slightly tilting the weight. Once the pressure is gone (assuming you turned off the heat in the process) there will be no way to have the contents explode.
I love to make Red Beans with a ham bone in a large pressure cooker. Cooks in less than an hour and the beans are tender but firm. Add some green chili’s and you have something special.
Love me some pressure-cooked beans, yum...
I still chuckle when my wife, a millenial, saw my pressure cooker. Still doesn’t make sense to her and using it is like I’m practicing some lost culture native american tribal dance to her.
Same with my stove top percolator. These devices boggle the mind.
Ruh roh! You just said red beans. Guess we gotta order up another few pounds of Camilla red beans from Lousiana.
The late wife and myself use to do some canning when the kids were small. We would also do some Tuna Fish canning that we purchased right off of the boats when in season. BONES & ALL, the pressure cooking would reduce the bones to all most nothing. Taste was awesome, I miss that.
We had the weight type system to vent steam. This is so obviously a slip & fall lawsuit. If the pot was under pressure, she'd not have been able to open said pressure pot period.