When that recipe was tested, it was only tested using the 11 pounds of pressure common in this area, it has never been tested at 5 lbs of pressure. However, given that it has the additional acidity required for waterbath processing and is processed for the same period of time as a waterbath processed batch, I don't see what the problem could possibly be.

Annie

Normally when you pressure can and lose liquid it is either due to the fluctuation in pressure is too quickd during processing or not enough headspace. It would be 1/2 inch for salsa.
In my opinion, you should process it still for the full time and pressure if you chose to use the pressure canner. There is no conversion chart that I know of that would assure you 100 % that it is safe to use the lower pressure and time.
Just my 2 cents worth.

There are many reasons for venting from jars. One is opening the pressure canner too soon. Be sure the pressure is absolutely down to zero, give it an extra minute or so and then remove the jars.

Also try not to tilt the jars when removing them from the canner.

Here's a thorough list of reasons for venting from Washington State Extension:

Reasons for Liquid Loss From Jars

1. Leaving wrong amount of headspace when filling jars. Leave: 1 inch headspace for LOW ACID foods such as most meats and vegetables. 1 ¼ inch headspace for chicken and rabbit. ½ inch headspace for HIGH ACID foods such as fruits, tomatoes, and fruit juices. ¼ to ½ inch headspace for pickles and relishes as directed. ¼ inch headspace for jams and jellies. Check USDA instructions for each food.

2. Food packed so tightly that liquid did not fill the spaces between pieces of food.

3. Starchy foods may absorb some of the liquid.

4. Liquid added to cover cold raw food was not hot enough when placed in canner.

5. Air bubbles not removed at time of packing. Use a plastic spatula around the inside of the jar to remove air bubbles.

6. Jars processed in boiling water bath not covered with 1-2 inches of water.

7. Pressure canner not sufficiently exhausted.

8. Allowing pressure to fluctuate or sudden lowering of temperature during processing.

9. Too sudden changes in temperature when processing period is over. (If the canner cools too quickly while the contents of the jar remain at a much higher temperature, the liquid will boil over. The contents of the jar and the canner have to cool down gradually from 240°F to 212°F. The "coming down" period should be gradual and even.)

10. Opening the petcock before the pressure has returned to zero. (When the pressure has returned to zero, open the petcock very cautiously and if steam escapes, close and wait a few minutes. This avoids cooling the atmosphere around the jars too fast which causes liquid to boil over.)

11. Letting the canner stand too long after pressure returned to zero. It should be opened within a couple of minutes after it returned to zero pressure.

Carol

Linda Lou,

I confess, I am puzzled by your answer. Like Annie, I see absolutely no reason why Chris can't process as she described. She is using the full cup of vinegar as in water bath processing, and is processing the same length of time required for water bath processing, but doing it at a higher pressure, thus resulting in an ambient temperature outside the jar higher than 212 degrees obtained in water bath processing. A conversion chart would only be required if she were not using the water bath recipe with the full cup of vinegar.

Petro