[coronabarb]

Worth is right in that today's canners will blow the pressure plug and release pressure before it will explode. The contents of the cans will release too. And turkey/fish fryers are way too hot to use. The Camp Chef stoves we use are over 12,000 and I couldn't get the pressure below 15 lbs even on the lowest setting. Now, I put a diffuser plate on it or raise the canner up a bit with a stove grate. That helps to regulate the temp better.