<<Does anyone know at what temperature a pressure cooker cooks?>>


I think that it varies.  But pressure cookers are required for canning
low-acid foods (pH above 4.5).  Only pressure cookers will achieve the
temperature necessary to kill the spores of clostridium botulinum (the
bacteria that produces the botulism toxin under anaerobic conditions).

And yes, I think that I am guilty of linear analytic thinking, falling prey
to the fear, once again.

Rob