Pressure cookers vs pressure canners

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    red horse
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    Hi all. I’ve been researching canning, and have done a bit with vegetables in the past, but I still have one nagging question. I see occasional references to using a pressure canner, vs using a pressure cooker for some types of canning. I’m getting a lot of contradictory information here, and am trying to sort it out. When is it recommended to use the pressure canner instead of a pressure cooker? There’s a huge cost difference, and the little bit of canning I do has been perfectly acceptable with the pressure cooker.

    Thanks!

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