(That We May Eat, 1975)

In the early 1970’s, home canning began to make a comeback as the back-to-nature and do-it-yourself movements gained popularity. During this same period, pressure canners were redesigned in terms of safety features.

(Community Canning Centers, 1935)

Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids….Most modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gasket.

--National Center for Home Food Preservation. (n.d). Preserving foods: using pressure canners. Retrieved from  http://nchfp.uga.edu/publications/uga/using_press_canners.html

(That We May Eat, 1975)

Modern models, however

have removable racks, an automatic vent/cover lock, a vent pipe (steam vent), and a safety fuse. Use only canners that have the Underwriter’s Laboratory (UL) approval to ensure their safety.

--National Center for Home Food Preservation. (n.d). preserving foods: using pressure canners. Retrieved from  http://nchfp.uga.edu/publications/uga/using_press_canners.html