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The basic idea is that the higher the altitude the lower the boiling point in regard to temperature. When you increase the pressure on the water by placing it in a sealed container you raise the temperature needed to boil the water.
In very high altitudes water boils at lower temperature which means it won't sufficiently kill bacteria. That's why when canning food for safety reasons it's best to use pressure canning because botulism spores need temperatures higher than 212 to die.
Bummer! So without a pressure cooker - how about eating melted snow? And in high altitudes without snow, and no pressure cooker, then what?