Pressure canning own salsa recipe?
I'm expecting my new pressure canner to arrive any day now. So excited! Anyhow, I have some questions about pressure canning salsas. I have read about only using approved recipes, acidity, etc. Also, I'm imagining a salsa recipe using plenty of tomatoes, garlic, onion, peppers, cilantro, and black eyed peas. It would be pressure canned. How long would I need to can it for? I'm assuming for as long as the least acidic ingredient (b.e. peas?) requires? I don't plan on adding thickening agents, dairy, or other no-no ingredients. I really don't want to limit myself to a few tested recipes though. I want to be creative while keeping everything safe. Thanks!