Investing in a good pressure canner is also worthwhile.
It’s very worthwhile for vegetables and meat and soup.
I know a lot of people are hesitant to use them and I actually never stay in the kitchen while it’s going. I check the gauge periodically once it’s up to pressure, but don’t STAY in the kitchen.
The one I got was through Lehman Non-Electric Catalog, another place that sells stuff for do-it-yourselfers. It’s an Amish place.
LOL, I have worn out about 4 pressure cookers and have a big one for canning.
And I used them almost daily, the only one that ever blew the safety, was too full of beef barley soup.
There is still proof of it on the ceiling by the stove.