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pressure cookers vs pressure canners

Ok, I'm a little confused. I understand from researching online that pressure cookers can only be used to can using the water bath method, but not for low acid canning. My question is, can a pressure canner be used as a pressure cooker? Or is it ONLY for low acid canning?

I had ideally wanted something that could do both. I only make stews and roasts in winter, and tend to can in the summer, and wanted one machine to do both things, both to save costs and storage space. Do such things exist, and if so, any recommended brands?

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  1. this is a site that might help you:


    There's also a book on "pressure cooking for dummies" that might help

    I have 2 pressure cookers that i love, but i don't do any canning any more. In those days, I used a regular water bath canner

    1. A pressure canner is just a really big pressure cooker. It may have gadgets that facilitate canning--a rack that holds the jars off the bottom of the cooker, a basket that holds the jars, etc., but the mechanism isn't any different.

      But if you want to can quart jars, you're going to need at least a 16-quart model. And that kind of size is going to seriously hurt your versatility. In the first place, it's just way too big for day-to-day cooking. Most people find 6 to 8 quarts to be an ideal pressure cooker size. And because the canners are so large, they're almost always made of aluminum (steel would just be too heavy), which creates problems if you want to make an acidic sauce. And talk about storage space problems--my 30-quart canner wants its own parking space in the garage. (Okay, it's not quite that big, but you get the picture.)

      So if you want to can the occasional pint or half-pint jar, a regular pressure cooker can do double duty. But for serious canning, you need a separate canner.

      I'd start with the pressure cooker. 6-8 quart, stainless steel with a sandwich bottom for braising. I love my Kuhn Rikon, but they're kind of expensive. Fagor and Magafesa also make good cookers that cost somewhat less. Although many people still use them, I'd avoid the first-generation jiggle-top cookers still sold by Presto, Mirro, and Hawkins (India). They work, but they lose a lot more steam, so you have to start with a lot more water than with the modern spring valves.

      Using a minimum of water is ideal for pressure-steaming, which will have you using the beast a lot more in the summer. A chicken, a couple of pounds of potatoes, or a bunch of artichokes will be ready in just a couple of minutes, so you heat the kitchen up a lot less than if you use conventional methods. And if you shred that chicken and make it into tacos or enchiladas, you can make a batch of pinto beans to go along side them in half an hour or less. Which is what I'm doing as we speak. (Mmmm, flat chicken enchiladas with green chile sauce...)

      16 Replies
      1. re: alanbarnes

        thanks for your detailed response, Alan.

        Basically, I'm relatively new to canning, but last summer I canned 30 pounds of tomatoes (some as sauce, some whole but peeled) in three batches, using the water bath method in a pot on my stove. I used pint jars, not quart jars.We ate all the tomatoes over the winter, and loved it.

        So this summer, I want to do it again (at least 40 pounds this time!), and some pickles. Which I know can both be done in a water bath, but I was hoping to speed up the process (40 minutes boiling on the stove is very steamy, and the electricity costs are notable) and also experiment with low acid foods (I'd love to can my own tuna, for example, as well as meat sauces).

        Do you think I'd stil need a 16-quart model for pint jars? And am I right in saying low acid canning cannot be done in a pressure cooker, and can only be done in a pressure canner? Doesn't anyone make a device which is both?

        1. re: Gooseberry

          We're new to canning, too, only we started this summer. So, we're a year behind you. We have both a pressure canner and a waterbath canner. We also have a pressure cooker. Agree with Alan that the pressure canner is too big for cooking and the pressure cooker is too small for canning.

          I am a firm believer in using the pressure canner to speed up the process of canning even those high acid items (such as tomato sauce, whole tomatoes, and salsa) vs. using the waterbath canner. However, I will say, we haven't had any luck finding any recipes for canning salsa or whole tomatoes using the pressure canner! All the recipes we've found so far are strictly for a waterbath canner. Maybe I'm just a goober or haven't looked extensively enough or whatever, but we now have 3 books on canning and have visited lots of University Extension websites and just haven't found pressure canner recipes for those two items: salsa and tomatoes. (Tomato sauce, yes.) So, my advice is, if that's your primary purpose in buying a pressure canner, make sure you know of some recipes first (and then post a link to them for me, please! HAHAHA!) If the only recipes you can find for the things you want to can call for a waterbath canner, no point in buying a pressure canner. But, yes, if you're going to do any low-acid canning, you'll need to do that under pressure (I'll defer to someone else as to whether that has to be a pressure canner or if a pressure cooker would work, too.)

          Apologies if this isn't a direct response to your question, but it's something that surprised me that I thought I would pass along in case it made a difference.


            1. re: alanbarnes

              Awesome, thank you! Interestingly enough, the link you provided does not provide a pressure canner recipe for salsa, only a waterbath canner recipe. But, it does get me a pressure canner recipe for the whole and stewed tomatoes, etc. so I'm getting closer to realizing my dream of ultimate canning efficiency!

              Thank you!


              1. re: The Dairy Queen

                Check out the "Mexican Chile Pepper Sauce" recipe. Looks like salsa to me.

                1. re: alanbarnes

                  Oh, terrific! Thank you. I will try it!


          1. re: Gooseberry

            A pressure cooker and a pressure canner are the same thing, except for size. So low acid canning can be done in a pressure cooker. But there are two problems

            The first is the number of jars you can fit in the cooker at a time. A typical pressure cooker will hold 2 or 3 pint jars. So you'd have to do 14 to 20 batches to process 40 pounds of tomatoes. That's one long weekend in the kitchen. Fagor makes a stainless 10-quart pressure cooker / canner that occasionally gets put on sale for $30 at Amazon.com. It's a little bigger than ideal for day-to-day use, but it will handle 4 pint jars. So you're down to 10 batches. If you want a compromise, this is it.

            A 16-quart canner is designed around the shape of a quart jar; the interior is three times the width and a bit taller, so it'll hold 7. It will also hold 10 pints, but the 22-23-quart models are your better bet on that front; they cost about the same as the 16s, but are just a little taller, allowing you to stack pint jars two high, so you can process 20 at a time. For maximum time and energy efficiency canning pint jars, the 23-quart is the way to go.

            The second problem is that processing times are calculated using full-sized pressure canners. Food canned in a pressure cooker will cool down more quickly because there's less thermal mass, so you won't kill as many bugs using a 6-quart cooker as you will using a 16-quart canner. You can certainly can in a pressure cooker, but there's a no data out there to tell you how long you have to process food before it's safe.

            By the way--when it comes to a canner, ignore all my advice about the pressure cooker (stainless, sandwich bottom, second-generation pressure control). It's probably best to buy a name brand (Presto, Mirro, etc.) so that you can find replacement parts in the future, but an $80 aluminum jiggle-top will do the job just fine.

            ETA: Mirro may be a problem for quart jars. Apparently a recent redesign shrunk the inside so that 7 quart jars don't fit. Brilliant, eh? http://www.pressurecooker-outlet.com/...

            1. re: alanbarnes

              Thanks Alan. This is exactly the sort of info I need.

              In terms of canning in batches, the past summer (of 30 pounds of tomatoes' fame!) I did it in three batches (10 pounds at a time) over the course of the summer. looking at my notes, 10 pounds tomatoes equalled 6 1-pint jars, because I roasted the tomato halves before canning (for richer flavour, and instant sauce use). So didn't have as many jars to process as I would have if cold packing the jars (which is what I assume your estimated yields are based on).

              So if I kept the same schedule with my next tomato canning project, I would need to run two batches of three pint jars through a pressure cooker at a go. While you correctly point out this is not the most efficient system (compared to getting a big ass canner), it is probably worthwhile considering I'm just canning for two of us, and not terribly intensely, and would like to use a pressure cooker for cooking as well. Which means I would still need a SS sandwich bottom etc. machine.

              So in conclusion, I should try get a largish pressure cooker which fits 3 pint jars (would I need a rack, to keep them secure during pressure cooking?), and is good quality (second generation, etc) so I can also use it for pressure cooking. And before I do all this, I must check that I can find instructions on canning in a smaller cooker. Does that sound about right?

              1. re: Gooseberry

                Sounds like you've got it. Good luck!

                1. re: alanbarnes

                  one last question: do I really need a rack? I've been water bathing all of my jars in a pot without a rack, and using a jar lifter to get them out. Can I continue doing this with low acid canning in a pressure cooker, or do I HAVE to buy a rack? Thanks.

                  1. re: Gooseberry

                    You definitely need something to keep the jars up off the bottom of the canner; glass heats up more slowly than metal, and jars are liable to crack unless they're sitting on something. Otherwise, I don't know whether a rack / basket serves any practical purpose other than allowing you to lower the whole batch into the water at once.

                    1. re: Gooseberry

                      you can use a trivet, a dish towel, a cooling rack, or just about anything else that will keep the stuff off the bottom.

                      1. re: vanillagorilla

                        thanks. I suspected as much. A dish towel it is, then...

            2. re: alanbarnes

              30 quart canner! How do you have enough room on your stove top, especially with all the other things you have to have boiling on your stove?


              1. re: The Dairy Queen

                All canning (and most summer cooking) is done on the back patio on propane burners. Heating up the house is a bigger issue than stovetop space.

                Appropos of nothing, I punched the model number of the canner into a website (the pressure regulator appears to have gone AWOL) and it turns out it's a 23-quart, not a 30-quart. Still and all, it's BIG.

                BTW, if you're pressure-canning you don't need so much other stuff boiling on the stove; the heat is high enough that there's no need to pre-sterilize the jars, lids, or rings.

              2. I would not use a pressure cooker! Pressure-canned foods must be processed at a precise pressure for a precise amount of time. I know of no pressure cooker that displays the amount of pressure being produced.

                2 Replies
                1. re: pikawicca

                  Huh? My Kuhn Rikon pressure cooker has a stem that pops up as pressure builds, with lines marked to indicate the amount of pressure. My pressure canner, on the other hand, just has a weight that jiggles when the selected amount of pressure (5, 10, or 15 pounds) has been reached.

                  I disagree that pressure-canned foods must be processed at a "precise pressure for a precise amount of time." Extra pressure or extra time will not compromise the safety of the processed food. Regardless, though, it's my cooker, not my canner, that displays the amount of pressure being produced.

                  1. re: pikawicca

                    Not a big deal at all. Most pressure cookers will tell you in the manual what pressure they achieve. The 6qt fagor is a popular choice, and it creates 15psi. It's obvious when using the thing when you get to full pressure. All pressure cookers are going to get to at least 240F which is what you need. The fagor hit's 250.

                    If you were truly worried put in a thermometer and take the temp. It's a fairly trivial calculation to turn temp into pressure.

                    The reason to use a pressure canner is for the size. A 6qt pressure cooker simply can't hold very man jars, or even a single tall jar.

                  2. I also am new to canning and I am so confused. I want to can salsa. It seems almost impossible to do it safely. I would be terrified to eat my own canned salsa. I have a pressure COOKER and from a reply it seems like that would be okay. Am I wrong? Also, Can I use my own homemade recipe for salsa and then use my COOKER to create the heat needed to kill any botulism that might be present? Thanks.

                    9 Replies
                    1. re: vllamas08

                      Please don't be terrified; that makes it harder to take in the information you need to make safe decisions. There is a fair amount of information to understand, and it can be confusing early on.

                      For salsa, I'd strongly recommend to begin with a recipe that is tested for safety, and get practice at the canning process, before thinking about working with your own recipe.

                      Pressure canners are pressure cookers, but not all pressure cookers have the ability to be used safely as pressure canners. What pressure does your pressure cooker reach, and what is its capacity? Have you used it enough for other cooking to be confident and comfortable with your ability to keep it at full-but-not-excessive pressure? {If not, try some of alanbarnes' recommendations above; you'll get experience with your p.c., with a bonus of cutting down on the heat in the kitchen!}

                      1. re: ellabee

                        I'm in no way an expert, but have used, to good effect, the following two resources:

                        - http://www.uga.edu/nchfp/index.html and the USDA canning book they produce
                        - http://canningpantryforum.yuku.com/ - Nice forum that ALSO has informed members eager to help.

                        Primarily use my Presto 16-quart pressure canner for canning stocks (chicken, beef, crawfish) but have also used it to make some really tasty recipes - The Italian Beef in the Presto recipe book turns out nicely.

                        Downside, then, is that I have to handwash the beast. Much more intensive than just rinsing it out subsequent to a canning session.

                        1. re: ellabee

                          Most pressure cookers sold in the USA use 15psi. That's especially true of brands like Presto. There are some low cost imports that only go to 10psi. Check the bottom or manual.

                          1. re: paulj

                            I read in my book a sentence that says" processing times at 15 pound pressure" so I'm guess that means 15psi? As I said earlier my cooker is a 5qt phiippe richard pressure cooker.

                            1. re: paulj

                              It's not just low-cost imports that only go to 10 lbs psi; some high-cost imports also top out there, such as the old-fashioned clamp-style Fagor and Magefesa cookers, both from Spain. On the other hand, those are supposedly good for making fried (or "broasted") chicken, which shouldn't be attempted at 15 lbs psi. The Europeans don't seem to have adopted the US standard of 15 lbs psi, and even many high-end European cookers of modern design have a top pressure of around 12 lbs psi. Does anyone know why? I'm curious.

                              1. re: Miss Priss

                                15 psi is 1 bar, roughly atmospheric pressure. Of course pressure given relative to atmospheric. In any case it is a nice 'round' number, and it isn't surprising that some manufactures would adopt it.

                                My guess is that the European and American markets were, until the past couple of decades, entirely separate, so developed their own standards. The American standards may have been influenced more by canning practices, including guidelines developed by federal government and state extension services. However large home canners have a dial gauge, so can be operated at a variety of pressures.

                                The lower pressure common in Europe is better when cooking more delicate foods, including fish. But it could also have been the practice of one manufacturer that came to dominate the market.

                                Europe and the USA have different electricity standards, different electric plugs, and different railway gauges, so it isn't surprising that there a differences in pressure cooker standards.

                                1. re: paulj

                                  Thanks for sharing your thoughts; they certainly make a lot of sense. By the way, on re-reading my post, I see that it comes across as rather US-centric. Let me clarify that I didn't intend to suggest--nor do I believe--that the Europeans should have adopted the US standard.

                            2. re: ellabee

                              I use my pressure cooker quite often but I've only used it for beans. I have no problem/fear using it. How can you tell if it's at an optimum pressure or over pressurized (excessive pressure)?

                              1. re: vllamas08

                                You follow the instructions in the owners manual.

                                A web search for this 'brand' (only at JC Pennys?) shows that it often is missing a manual, or an on line manual is hard to find.

                                is the manual for a pressure cooker distributed GSI Outdoors. The handles, lid, and pressure regulator appear to be the same, suggesting the same manufacturer. This is the 'rocking regulator' type of PC. Cooking times are the same as ones given in a US standard Presto cooker.

                                better manual source?

                                The correct 3000 ft instruction is: adjust the cooking times when using above 3000 ft (the manual gives the adjustment rate).

                          2. I've been asking myself the same question.. although I realise this is a rather old post, this might help someone else...

                            Pressure cookers and pressure canners are essentially the same, except for size and a gauge, but that is the information you find out easily.

                            The only real difference in cooking that I found, is the technique to release steam for 10 minutes at the beginning of the canning process in order to bring the temperature up even higher, than the cooker would do if you just bring the pressure up from scratch. Conclusion: if you have a cooker that can release steam (not all do, but many have three positions, steam release, low pressure, high pressure) then you should be able to use it in exactly the same way as a pressure canner. Note that I have not tried this, and even if I did, we would have no way to know if it "works" or not.

                            To understand that concept, it helps to know that pressure acts to cook food in itself, i.e. if you can bring pressure up, your food can cook at a lower temperature and still achieve the same result. If you want to achieve higher temperatures, then you need to release some of the pressure, through those initial 10 minutes venting and then can close the system to raise and maintain pressure at 15 psi as required for canning.

                            Pressure cookers do not normally have a gauge (not one with a needdle, anyway) but they have a regulating mechanism to ensure pressure stays at 15 psi (typical for the high setting) and will indicate if it is loosing pressure.

                            The other option, of course, is to buy a smaller canner that will have no problem to act as a "cooker"

                            By the way, I do not understand the physics of "venting" as I'd imagine more steam is made of the remaining water inside after we have "vented" for 10 mins, but anyway... the guides say to do it like that...

                            1. No, there really is a big difference between pressure cookers and pressure canners. Pressure cookers are capable of cooking food quickly. But the key work is "cooking." On the other hand, pressure canners are used for "canning" or preserving food for later consumption. In order to safely preserve foods, pressure canners have to reach higher temperatures than merely pressure cookers. Those higher temperatures are required to killed harmful bacteria that cause food to spoil over time. So pressure canners and pressure cookers serve two distint functions. Having said that, you may use a pressure canner to cook food but you should not use a pressure cooker to can food, unless you are attempting to can "high acid" foods (most fruits are high acid foods). For more infomation on pressure canners go to http://www/canology.com/CanningBasics.

                              16 Replies
                              1. re: Canology

                                A pressure canner can act as a pressure cooker, a pressure cooker should not be used as a pressure canner.

                                Do I have that summary accurate, please?

                                1. re: Canology

                                  I guess times have changed. I am very happy with my purchase of a pressure cooker/canner, 10 quarts, that might be too small for serious canners making big batches, but it works for me, and it is a very good and solid pressure cooker, that is big but not unmanageable.

                                  If you feel so strongly this is not the case, better write to Fagor and Amazon who are selling them :).

                                  Maybe other cookers don't reach 15psi, though I doubt that very much, but all the Fagor models do, they have at least two 10 quart models that can be used for canning. I went with the Futuro because I like the smaller handles.

                                  1. re: anigriv

                                    Anigriv said what I would have.

                                    Pressure cookers that can safely be used to can low-acid foods need to be able to reach and maintain 15psi while holding at least four quart mason jars -- the volume is important because it establishes a minimum amount of time during which the food will be heated, in addition to the amount of time that it needs to spend at full pressure (which is where it reaches and holds a high enough temperature to to kill botulinum spores).

                                    In practice, that's 10-qt or larger models. The Fagor Chef 10qt is sold as a pressure cooker/canner. Kuhn-Rikon doesn't label it as such, but their 12-qt 'hotel pan' holds 5 quart jars and can maintain 15psi. Both of these cookers have indicators that allow users to make sure that the contents are at full pressure during the entire required amouint of processing time. Yet neither cooker is so large that it can't be used for regular family cooking -- unlike the behemoths that are sold as pressure canners.

                                    For those of us with modest canning needs and who cook with a pressure cooker regularly, these models can fill both functions.

                                    1. re: ellabee

                                      eliabee, thank you for your comment. Do you have experience using the Kuhn-Rikon 12 qt. for pressure canning? I am looking to pressure can quarts (low acid) on my induction and that seems like the only choice. I've read conflicting things on this. I guess it would just help to hear that someone has done this and it works well for them. thanks.

                                      1. re: teresamarshall

                                        You can also buy a stand alone plug in version so you don't have to worry about induction capabilities or not.

                                        Something like this.


                                        Which by the way has one of the funniest descriptions I've read recently.

                                        " Please kindly note: We only have 220V machine in stock now, if you use 110V power supply, you can use coal as heat source"

                                        1. re: Pwizduo

                                          Thanks! The coal description is funny. I've been using a wood fire for my water bath canning, since that canner won't work on induction. The water heats up really fast and I feel like such a pioneer! The soot on my canner is the only drawback.

                                        2. re: teresamarshall

                                          I have a Fagor 10-qt pressure cooker/canner, which I've used to pressure can 4 pints of tomatoes at a go (it could handle quarts, but the wide-mouth pints are the best size and shape for my cooking purposes). I use it on a portable 1800-watt induction unit, which maintains the 15psi pressure at power setting 2. I add 2-3 minutes to the processing time to account for the fact that the cooker reaches the desired pressure/temp faster on induction than it would on a gas or electric burner.

                                          I can't imagine why the Kuhn-Rikon 12-liter model, which has the same easily readable pressure indicator as the Fagor Chef, wouldn't work just as well or even better (reports are that K-Rs maintain pressure at a lower setting than Fagors).

                                          1. re: ellabee

                                            Thanks eliabee! Your experience is helpful. I'm going to order the Kuhn-Rikon!

                                            1. re: ellabee

                                              Thanks eliabee! Your experience is helpful. I'm going to order the Kuhn-Rikon! I'm looking forward to this new canning experience using Tattler lids... and going to order Weck jars also!

                                            2. re: teresamarshall

                                              I agree with Ellabee's last comment. This is my second year to use the Fagor 10-qt pressure cooker/canner. It works great for my needs. I've processed anything but quarts in it and so I do have a question. Is it safe to can say, 3 quarts? or 3 pints? I like to can as soon as possible after harvesting my vegetables and sometimes don't have enough to can more than 3 quarts or pints.

                                              1. re: alamarie

                                                Thanks alamarie! Perhaps just adding a few extra minutes for processing your smaller batches would do the trick?

                                              2. re: teresamarshall

                                                I'm copying and pasting a little further down because I think I posted in the wrong area. I've posted on here before but I really want to use a family salsa recipe and I see everyone talking about low acid foods. Are you using any of your own recipes for this? Here is the "pasting" from my new post.
                                                2 minutes ago

                                                I'm so excited to see everyone talking about canning low acid foods because I want to can salsa and have been terrified after reading all the info on botulism. What is it that you are all doing to make sure your food is safe? For salsa I saw on a youtube video that it said to add 4 tablespoons of BOTTLED lemon juice to each qt. But I was still terrified. I have the 23qt canner (and am now too afraid to use for the purpose that I purchased it) with the 15lb weightand it would be amazing if you could give me any more information on canning low acid food. Now on to my other question. I did make a small batch of salsa just for the heck of it knowing I would be using the pint jars fairly soon but when I removed them afterwards all the liquid was gone from the jars. Does anyone know what I did wrong?

                                                1. re: vllamas08

                                                  You probably released the pressure too fast. Turn the heat off and let the canner cool without touching it. It will take an hour or so.

                                                  If you want to be sure your food is safe, use recipes that are USDA approved. They are lab tested for safety. Follow the directions precisely. Some of it is overkill, but better that than getting sick. Botulism is not any fun.

                                                  This website is full of instructions and recipes. http://nchfp.uga.edu/publications/pub...

                                          2. re: Canology

                                            I'm so excited to see everyone talking about canning low acid foods because I want to can salsa and have been terrified after reading all the info on botulism. What is it that you are all doing to make sure your food is safe? For salsa I saw on a youtube video that it said to add 4 tablespoons of BOTTLED lemon juice to each qt. But I was still terrified. I have the 23qt canner (and am now too afraid to use for the purpose that I purchased it) with the 15lb weightand it would be amazing if you could give me any more information on canning low acid food. Now on to my other question. I did make a small batch of salsa just for the heck of it knowing I would be using the pint jars fairly soon but when I removed them afterwards all the liquid was gone from the jars. Does anyone know what I did wrong?

                                          3. My family used a regular water bath canner for years and no one ever got sick. They used it to can everything. So there is a safe method in the old type canners. I myself have used the old method many times and no one ever got sick either. After all how did the pioneers can without the fancy gadgets of today, and they didn`t die?

                                            3 Replies
                                            1. re: Sunnylea

                                              If what you're canning is acidic enough (pH < 4.6), water bath canning is very safe. If not, things like cooking the contents of your cans before eating them mitigates some of the dangers. In any case, it's not that botulism contamination is particularly common; it's that it's particularly deadly if and when it does happen.

                                              1. re: Sunnylea

                                                That's exactly how I see it Sunnylea but reading online all the stuff that can go wrong terrifies me.

                                                1. re: vllamas08

                                                  "go wrong"

                                                  presuming proper hygiene and preparation, there's only two things that can go wrong:

                                                  (1) the "cooker" - by any other name - does not achieve the required pressure/temperature.

                                                  (2) the prescribe time was not observed. this is 1000% user error.

                                                  when boiling water under pressure, temperature and pressure have a well proven relationship.

                                                  if you do not know how much pressure is in the "cooker" - yes, you have a problem. "guessing" and/or "assuming" is not a really good idea -

                                                  although for some/most vegetable stuff adding acid can make the atmospheric "water bath canning method" acceptable - but you must follow the longest time recommendations - so a cooker with unknown pressure is not much of an advantage over a plain old boiling pot.

                                              2. Here's a link to a post explaining how a pressure cooker might be used as a pressure canner:

                                                It's mostly just an FYI kind of deal, and if you're not very confident of your equipment and each part of the process, you should just stick to a pressure canner.

                                                1. I recommend looking into a pressure cooker/canner. Fagor makes a really nice one (it's the Duo 10L) which has a stainless steel base in which you can cook directly and is large enough to fit FDA's tested pressure canning processing times.

                                                  Yes, you can cook in a pressure canner BUT many of them have reactive aluminum bases and are impossibly large and bulky to use and handle - so it won't be any fun and you'll be limited to cooking things without any acids (tomatoes, wine, vinegar, lemon juice, etc.) and salt.

                                                  No, you cannot pressure can in a pressure cooker. Although "theoretically" it could work (because the science is the same), there is no data available to prove it. There is plenty of data on the dangers of botulisim poisoning (partial or nearly full paralyzation and a lifetime of trouble)from improperly pressure canned foods so I don't recommend taking any chances using a vessel smaller than what is recommended by the FDA. This includes the newfangled 8L electric pressure cooker that is currently running on infomercials claiming it can pressure can.