Yes you could even fill the pressure canner up with water to cover the jars by a couple of inches, and do the BWB there, with the cover in place but not locked down. The pressure canning may give you a softer texture product. You can also use some cider vinegar, or bottled lemon juice instead of bottled lime juice (my favorite- Nellie&Joes lime juice)

I wouldn't pressure can it - it affects the texture too much - but as Ken said simply use the PC as a BWB by leaving the lid unlocked and the jars covered. That way the processing time is unchanged. There is no way that I know of to convert BWB minutes required to equivalent PC minutes - not safe to play with the processing time anyway.

And reducing the amount of acid required isn't safe either. You can change the type of acid if you stick with approved types such as bottled lime juice, not fresh, but you can't safely reduce the amount.

Dave

If you were to reduce the acid and pressure can you would need to process longer. One of the salsa recipes I use, I have to process 35 min. in a pressure canner.
Yes, sub bottled lime juice in any recipe that says vinegar, but not the other way around. The vinegar is less acidic than the bottled lime or bottled lemon juice.
So, if you want to cut out some of the acid, then pressure can for the 35 min. That takes care of the low acid peppers and onions. You still need to add some acid, though. It would depend upon the recipe as to how much.
I don't mind pressure canned salsa as far as the texture of it. Seems fine to me.