converting from boiling water bath to pressure canner
I'm not one for changing recipes, but I wonder if I could change this one a little. I'm going to try the tomatillo salsa recipe in the Ball Blue Book. It calls for 15 minutes in a boiling-water canner. I really like using my pressure canner better. Could I switch to the pressure canner? Would it be for the same amount of time at 10lbs? Also, the recipe calls for 1 cup vinegar and 1/4 cup lime juice. Could I use 1 1/4 cups lime juice instead? If I'm using the pressure canner, could I reduce the total amount of vinegar/lime juice?