yes, helen, what we are calling a pressure canner is indeed the same as a
pressure cooker. usually, for canning, you have a great big one to fit the
large jars into. for cooking, they are smaller. for pressure canning, the
increase due to altitude is to increase the pressure, not the time necessarily
(sometimes both). i live at 5,000 feet (gosh, i just don't know how many
liters high that is, you know us un-metric types), and everything gets canned
at 15 pounds pressure.

carol brussel IBCLC
mile high in denver