Share 'Canning your own recipes'

Everyone's got their own personal favorite. Salsa is a great example - I have a recipe my family enjoys, and I don't like any of the recipes in the Ball Book. So how do you safely can a "homegrown" recipe? Test for pH maybe?With pressure canning, I process to length of the longest ingredient, but for stuff that only needs a water bath I'm less certain. TY!