[CH] Canning salsa question

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OK, I've got a big beautiful batch of salsa almost ready to cook. I've
been using a cross between Hobby Farmer's and Big Tom's recipes.

The question is:
One says use 4 oz. of lime juice for 16 cups of tomatoes
One says use 2 1/2 cups vinegar for 20 cups of tomatoes

I think I would like the lime flavor better but I wasn't sure if I
should really use the vinegar for proper canning.
Bigtom's recipe says, "You can add, subtract or change just about
anything except the vinegar unless you are cutting the recipe in half.

Help!

Michelle in Kansas City

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