Well I got my Victorio and canned some salsa this past Sunday. It works great but I learned that I need to sit a colander over the bowl so the juice drains as I'm processing the tomatoes, that way it only takes a few mins on the stove. Remember I make mine purée style so to much juice is bad.
Here are some pics. I got 10 jars of salsa and 5 jars of soup base from around 50 lbs of tomatoes. Making a mild batch tonight. The batch pictured has 15 jalapenos, 10 habaneros, and a few cayenne. It is wonderful but far to spicy for most. I did notice a few bits of skin made it through the salsa screen which was a little disappointing but it didn't hurt the flavor so no biggie and not having to blanch/peel saved me a lot of trouble. Thanks for the education everyone!
