So, I'm planning to use my tomatoes and peppers to make and can homemade salsa. The canning book I read didn't specify whether to use a pressure canner or not. But it did have a chapter on what type of method to use for what.
Now, I've got two people telling me yes, I need to use a pressure canner, and 2 people telling me I don't. I really don't want to make anyone sick, so which method do I use?