I am aware of this and I follow the official guidelines for adding citric acid if needed. Also I was using a pressure canner and not a pressure cooker so my question was more whether this device was similar in function (as I know nothing about them). Looks like you answered my question and it's not the same thing/comparable, so thanks!

Having now looked up the difference between the two (I've only ever seen pressure canners, with the locking lids and real pressure gauges, but which everyone I know calls a pressure cooker), I'm now curious what in the world you would use a plain pressure cooker for? It seems like a strictly worse piece of equipment.

You'd use a regular pressure cooker for things like cooking a roast or chili in 45 minutes instead of 4 hours.

You can do that in a canner too. A canner can function as a pressure cooker, but a pressure cooker can't function as a canner.

For one thing, I don't see any electric pressure canners, only stovetop models.

To cook things faster.

Takes an hour or two off of a pot roast.