If the cooker can hold at least 4 quart jars, and if it has a dial or an adjustable weight, you can use it for canning. Some cookers only have one setting, and that won't work. As Frank said, the recipes take into account the time it takes to heat up the whole works.
Another vote for Extension--to find your local office, google 'Extension, your state, your county' for the phone number. The Ball Blue Book is great, as is this site: National Center for Home Food Preservation | USDA Publications
The U. of Georgia site has recipes for pickled peppers, and they are waterbathed.