if the jars are sealed, for best quality use it within one year.
Pressure canning may be overkill in some folk's opinions as many would use a water bath or even just seal the jars without processing for acidic products like relish/pickles/salsas that contain vinegar.
long story short, Proper pressure canning would extend, not shorten the shelf life of your salsa. enjoy!
KarenO
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