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Fact #1. They can produce shelf-stable foods if used properly. They also allow for food preservation without brine. This is especially beneficial for fruits and some vegetables which do not taste great when pickled. There is also concern about the correlation between eating pickled vegetables and incidence of esophageal cancers. That makes these an even more intelligent choice.
Fact #2. It's healthier than most cooking methods. That's true whether you are sauteing or steaming. Water soluble minerals are lost through normal cooking methods. This rapidly heats the food while keeping it in a closed container. Because of that, it ensures the water soluble nutrients remain in the food where they belong.
Fact #3. When putting one over a burner it is important that both the burner and the range are level. It can be damaged if the burner is putting out too much heat. With electric options the heat output is controlled automatically. But when used over a stove, it is important to keep the heat output steady. Before turning the burner on, put the rack and hot water into the canner. Longer food processes require more water. There are many recommendations from the USDA regarding shelf-safe foods. This is a good place to begin if the user has little knowledge on the topic.
Fact #4. The next step is to place the filled jars on the rack inside using a high quality jar lifter. When moving them, the tool should be securely positioned below the neck of the jar. That will keep the jar upright at all times. Tilting could cause food to spill into the sealing area of the lid. That would compromise an effective seal.
Fact #5. To keep the dial gauge at the recommended pressure, adjust the heat to maintain a steady level. This is important as loss of pressure at any time can result in under-processed or unsafe food. When the timed process is completed, turn off the heat and let the canner cool down naturally.