For someone who lives at a high altitude or who cans and preserves foods, a pressure cooker is an asset. In Denver, for instance, water boils at 203F instead of 212F, as it would, say in San Diego. Consequently, any given ingredient takes longer to cook in Denver. The predicament of having a relatively low boiling point for water can be solved with a pressure cooker, since it allows water to reach a temperature of up to about 250F.

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