At one point in my life, when I had a lot of wine, I got a craving for artichokes, which I steamed in a pressure cooker. Wine + pressure cooker = a lot of experience in malfunctions, all with old Mirro cookers
"Go boom" is dramatic. I heard a "pop and whistle". Even old Mirros and Prestos had a safety plug
that blew out and released the pressure long before the pot went boom. The plug
popped, and the escaping steam whistled as the contents sprayed, messy, but not fatal.
Overloading the cooker can get food plugging the hole for the jigglier. This results in blown safety
plug, no booms.
Opening the lid before all the pressure is released causes a pop and jumping boil out of contents. This is probably most of the explosions talked about. To avoid it, just let all the steam pressure out before you open the lid.....not brain surgery.
A cooker really abandoned on the hot burner boils out all the water
, and turns artichokes (or other contents) to charcoal. The rubber seal burns beyond use, conveniently releasing any remaining pressure. The safety seal may or may not blow. Screw in new plug, buy new seal, back in business.
I saw a lid from an exploded pressure cooker. A blown out safety plug had been replaced with a self tapping bolt, defeating the safety design. This was hardly the pressure cooker's fault. It caused a genuine BOOM!
The old cookers
are thick aluminum
. They spread out the burner heat, and you really have to try hard (or drink a lot of wine) to burn food in them.
I would avoid pressure cooking on a vigorously rocking boat.
Some good preserved foods are available from restaurant supply housed like powdered eggs, dried veggies, onion or garlic chips, and potato chiplets or powder. The quality is good enough to serve the public, and the prices are wholesale.
Mexican tortilla bakeries often sell thin dried beef sheets
. This can be snipped into small pieces and stored a long time. Dried beef, onion, and potato hash has carried me through many a long trip.
Butter can be clarified, and stored in a jar.
Old timey sailors kept fresh meat in a brine barrel for several days, without refrigeration
. They said the brine stunk, but the washed off meat tasted good. I haven't done it. My Philippino crewmen sun dried fish
for several days before cooking it. They preferred it that way, and nobody died.