I'm about to head to the market to pick up some fruits for preserving. I have canned sweet fruits, pickles and preserves in the past, but this year I have decided to branch into tomatoes and plan to can some with basil leaves.
I have noticed most tomato canning recipes call for lemon juice. I understand that it serves the important function of increasing the acidity of the fruit (which is important for me because I don't have a pressure canner). However I am wondering if anyone has experience experimenting with different acids. I was considering, for example, whether some balsamic vinegar might be good, however I want to make sure that any substitutions I make will be tasty and safe.
Also, I found a tomato recipe that doesn't call for any added acid. Do you home canners think this will be sufficiently acidic for canning by water bath?
Many thanks, chowhounds!
Link to the acid-free recipe here (for those from Toronto, it's from the Healthy Butcher):