by 
The Curious Bag
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<h4 class="dechead">On One Hand: Similarities Between Cookers and Canners
Pressure canners and pressure cookers work by sealing steam inside a pot and building up pressure. Under 15 lbs. of pressure, the boiling point of water is raised almost 40 degrees to 250 F. This helps to destroy microorganisms and cook foods more quickly than in a standard pot.
On the Other: Differences Between Cookers and Canners
Pressure canners have a capacity of up to 22 qts., much more than a pressure cookers, which usually hold between 4 and 6 qts. Pressure canners frequently have dial gauges so you know exactly how much pressure has built up. Pressure cookers use weights placed on a vent in the lid calibrated to release steam at different pressure levels, frequently at 5, 10 and 15 lbs. of pressure per square inch. Some cookers have gauges labeled High, Medium and Low.
Bottom Line
The two types of cooking vessels operate in similar ways, and while you could probably use a pressure canner as a pressure cooker, you can't use a pressure cooker as a pressure canner. Even if the size of the container wasn't an issue, the lack of precise pressure measurement could lead to improperly preserved food.
Source:
University of Wisconsin-Madison: Pressure Canners: Not the Same as Pressure Cookers
National Center for Home Food Preservation: Peserving Food Using Pressure Canners
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