Still using a 1930s pressure canner (from National Pressure Cooker Co.) that's been used by my family for 5 generationswindoneforme t1_j1hr5a8 wrote
Reply to comment by ubermaker77 in Still using a 1930s pressure canner (from National Pressure Cooker Co.) that's been used by my family for 5 generations by ubermaker77
Cast metals are more prone to cracking than stamped. They are more brittle due to the crystalline structure that forms with the cooling of the metal.
I'd also like to point out that a modern canner would have an additional back up pressure relief device. If anything clogs the pressure regulator (but of food, rust or other corrosion for 60-80yrs of exposure to moisture ect)on this type you're in for a kitchen remodel at best, or a casket at worst.
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