I’ve always canned with the kind that have the weight that “jiggles”. Make sure the vent hole is open and the lid is locked on. The main thing is, count the seconds between the jiggles. You need about 5 seconds or even a little more between jiggles to keep from blowing it up. Start out on high and when it starts whistling start backing down the heat until you get a few seconds between whistles. Once you get the correct temp going it will be fine. Also, make sure to put exactly the right amount of water in the pressure cooker. Too much is bad. I’ve done a lot of pressure canning and so far have never blown up the canner but my grandmother has and she said it’s awful trying to get all the beans off the ceiling. ROTFL It’s also dangerous.
When the canning time is finished, remove the canner from the heat source and don’t even think about opening it until it depressurizes. Mine has a lock on the lid that won’t allow it to open until it is depressurized. Don’t just jerk the weight off the top either. Let it depressurize naturally before removing the weight and opening the lid.
It’s better to turn off the heat than try to move a fully loaded HOT pressure canner.
It takes about an hour for mine to cool enough to handle it without getting burned.
The newer pressure cookers will not “blow up” per say- they have rubber relief plugs that will blow out so they don’t. One of my daughters blew out a plug while cooking beans, the juice sprayed out of that thing in a fine mist of bean juice all over my kitchen. It would have been hazardous if someone had been close enough to get hit by the hot spray as it left the cooker but we were lucky there. We had to scrub every inch of kitchen and everything in it and still I found places and things later that we missed. Worst mess I ever dealt with.