I have about 5 lbs of beautiful tomatoes that I'd like to can into salsa in the next few days. I'm an experienced canner, but I haven't been entirely happy with the salsa recipes I've tried so far. One objection is that many are too vinegary for my tastes. I know this is for food safety reasons, but I'm wondering if someone has one that's been tested for safety but has as little vinegar as possible. Or maybe lime juice would be tastier? I just don't love for my salsa to taste "pickled."