I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for canning over 2,000 ft sea level. I live at 6611 ft above sea level. Can I use this machine as long as I increase my cooking time by 5% per extra 1,000 feet above 2,000 ft? Or should I purchase something different to use for both home cooking & canning. Thank you.  
I've since figured it out. Gluten free bread is very particular, and the moisture has to be just right. If there's not enough water, the dough is too dense and won't rise. If there's too much water, it will rise, but in the oven, the bubbles bubble through the too, causing the loaf to collapse (I sat and stared and watched it happen). I've since learned what the dough must look like. It looks like thick cake batter. Should be smooth looking, but not soupy. 