Pressure canning tomatoes without added acid I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor.

My understanding of the official recommendation is that it specifically relates to food safety for water bath canning.  This is further supported by statements like this:


  High acid foods can be safely canned in a water bath canner. Low acid foods may need the addition of acids like lemon juice or vinegar to acidify them enough to be canned in a water bath canner.  Non acidic foods require the pressure canner.


There are many recipes for safely canning low acid foods using a pressure canner but despite the above statement and a large volume of research to support it, I've been unable to find a single authoritative recipe outlining a safe procedure for pressure canning tomatoes without acid. I did however find a plethora of other threads about this very topic with nothing conclusive and no strong consensus, e.g.:


https://www.chowhound.com/post/pressure-canning-tomatoes-acid-646654
https://www.pa2a.org/thread-pressure-canning-tomatoes-without-lemon-juice


How can I safely can tomatoes using a pressure cooker without adding any acid?  Can I simply follow the procedure for canning another low acid vegetable like carrots or green beans? Like 10 lbs pressure / 25 minutes? Or maybe err on the side of safety and increase time and/or pressure?
According to Putting Foods By, 25th ed. (1982), you can fill tomato jars with just hot boiled tomato juice rather than requiring additional acid, and then pressure-can them:


10lbs pressure / 40 minutes for skinned whole tomatoes
10lbs pressure / 15 minutes for sliced or diced tomatoes


... with some adjustments depending on jar size.

However, their extensive (11 large pages) section on tomatoes notes that whether or not acid should be added when pressure canning is controversial.