Pressure Canners

• Pressure canners reach higher temperatures than do open stock pots. In fact, rather than reaching 212 degrees F, temperatures within a pressure cooker reach higher than that. This higher temperature is required to kill any microorganisms present within the cans. There is an inherent danger in using pressure cookers, particularly when they are not used properly. If lids are not seated properly or a seal is faulty, steam can escape rapidly or even cause parts, such as lids or gauges to fly off forcefully.
  
  

Food spoilage

• If something goes awry during the canning process, microorganisms may remain within the food. In this case, they will reproduce and lead to food spoilage. Some microorganisms, like the one that causes botulism, are particularly dangerous. If the seal on your canned meat has broken or the lid is bulging, discard the meat. Bubbles formed around the top of the meat or a foul smell also indicate spoilage.
  
  

Steam burns

• Because the steam generated within the pressure canner needs to vent off, there is a danger of burning yourself if your arm or hand gets in the way. Likewise, taking the lid off the pressure cooker can release a lot of steam capable of causing burns.
  
  

Other Injuries

• Injuries can occur while canning meat. When jars are finished processing they remain hot for some time. You could burn yourself if you do not allow them to cool sufficiently before handling. Jars can also crack or break, leading to cuts. This happens more frequently when using jars not made specifically for canning.