Sheesh, sorry, I did it again....
had a whole post about big pressure cookers and small pressure cookers and then deleted it all~~~.....
Basically!!! if you have a small one, the size of a sauce pan or small stock pot, it is usually used to cook raw ingredients, not for food processing. You can use this size of cooker to initally cook your sauce ingredients, but it will usually not be used for the actual PROCESSING of the sauce.
"Processing " meaning the preservation method used to keep the food safe for human consumption. "processing" could mean...dehydrating, freezing,
canning, pickling, salting, fermenting........
Larger kettle-type pressure cookers are intended for food preservation where the food is put into glass jars with metal lids and rings, and then cooked ...under pressure (according to the manufacturers directions) for specific time and temps. It depends on where you are in elevation and other factors as to the exact time and the exact temp. For your own health safety, you should follow the instructions that come with the PC you get.
This larger type pf pressure cooking is not normally utilized by sauce makers as it requires glass containers and metal lids and rings. Usually, sauces made and put into glass bottles with plastic lids is done with "hot packing"...there are lots of threads talking about this on THP and elsewhere, it's late, and I'm headed to bed, sorry I can't post a direct link.
Here's some more info about canning in general and canning salsas-
http://www.freshpres...g.com/home.aspx
all the best, hope this helps~~~~ salsalady