Pressure canner vs water bath at altitude
Nothing opinion-based about it. If you are canning anything that's "low-acid" you need a pressure canner, regardless of altitude. 

That's "higher pressure than at sea level." 

Boiling water bath does not kill botulism spores, so you either need an acidic environment or you need to process under pressure to get sufficient temperature to kill the spores.

For "acid" products you can go either way, but you'll definitely see an advantage at altitude with a pressure canner.

Example for an acid food: 30-40 minutes .vs. 10 minutes http://nchfp.uga.edu/how/general/selecting_correct_process_time.html

Temperature ranges:

http://nchfp.uga.edu/how/general/food_pres_temps.html