Pressure Canning Salsa
All the information I'm finding on canning salsa recommends sticking with tested recipes and using the water bath method. I'm new to canning, but know that not having the right acid levels proves dangerous. I don't want to kill anybody.
My question is:
Can I use my own recipe and pressure can the salsa instead? If so, how long should I process it?
For the curious:
Last summer I canned one jar of my bhut jolokia peppers in vinegar. I'm itching to crack the jar open and make a big batch of salsa with store bought diced tomatoes, and then can the salsa to give away.
My recipe will be something like this:
1 #10 can of Diced Tomatoes (102 oz)
5 Cups diced onions
1 cup minced garlic
12 or so Bhut Jolokia Peppers
6 Jalapeno Peppers
A bunch of Cilantro
1/2 cup of lemon juice
Miscellaneous other seasonings such as basil, thyme, etc
I roast the garlic and tomatoes in my cast iron dutch oven and cook down the onions and peppers for a nice full flavored (and very hot) salsa. I've made smaller batches of this and it turns out great, but I've never tried canning it for later. I'm guessing this ought to make about 14 pint jars. Would it be safe to pressure can this?