Canning Question

I think the principal is the same, but they are different. Not really sure about the differences though. I know that with pressure canning you can get the temps up higher than just a water bath canner. I really don't know much about pressure cookers though.

The differences between canner and cookers are :

Canners usually are larger in size to hold 1 or 2 layers of jars and may have different pressure increments (5-10-15 psi) on the weight/jiggler to allow for a wider range of pressures. Some have both the weight and a gauge for measuring the pressure. Most canners are made of cast aluminum.

Cookers are usually smaller and may only come with a 5-10 lb. weighted jiggler which is insufficient for canning in most areas of this country. The higher you live above sea level, the higher the psi you need to can at. Check with your local university extention office for the correct weight/psi for your area. Cookers can be made of either aluminum or stainless steel.

I have a SS cooker for everyday cooking and an aluminum canner for canning. I didn't want the cooker made from aluminum due to the research linking aluminum exposure to alzheimer's disease. You have minimal risk with the canner because the food is in glass jars and not in direct contact with the aluminum.