I clearly mis-spoke. I do love reading all the corrections and anecdotes I should have said... if you buy a new pressure canner (not an old one) and use it according to the repeatedly printed instructions (making sure valve is clear every time you use it, not immersing it in water to cool, not forcing the device open until it is completely cool, and opening the lid away from you) it won't blow up. I'll also add something not in the manual... friends don't let friends drink and can.
Agreed. Most stories of canners blowing up or botulism contracted from home canned foods are a result of carelessness in the canning process or faulty equipment or supplies that someone didn't inspect before using...again, carelessness. Common sense goes a long, long way when canning food.