I bought a pressure cooker/canner specifically to can my homemade salsas, tomato sauce etc. When I look at the published recipes for salsas though, all directions are for water baths. What is the reason for this? Is there a generic psi and processing time for salsas or tomato sauces? Thank you.
Washington County Oregon
Pressure canning salsas would make the contents of salsas very soft, so boiling water canning is recommended to retain some texture to the ingredients. All of our recipes are tested for safe water bath canning.
Testing has not been done to determine a pressure canning option for salsas.
Our Canning Tomatoes and Tomato Products PNW 300 does have a pressure canning option for tomato sauce.
I hope this helps,