Salsa canning question
I'm fairly new to canning. I steam-canned whole tomatoes for the first time last year and it worked great! I'd like to can my salsa recipe, but I'm wondering what method of canning I should use. I understand that non-acidic veggies should be canned in a pressure cooker. My salsa has peppers and onions in it, so does it need to be pressure-canned? Or will the acidity in the tomatoes ensure that it will not spoil?
Also, can anyone recommend a good pressure canner?