Whether a tomato is yellow, red, pink, or some other color actually does not influence how acidic the fruit gets. This is because the caroteinoid (makes tomatoes have color) biopath is separate from the biopath that determines acidity. With that said, Manyel (yellow tomato) probably is not acidic enough to can safely without adding some lemon juice. I also would not can White Oxheart sans acidifier as it is distinctly not tart. Jetstar and Ace are two hybrids that a quick search turned up with high enough ph to make a difference. I would not can them without adding acid.
USDA standards specify that ph 4.6 is too high for safe canning. PH 4.0 is generally safe to can so long as canning time is appropriate. Rutgers runs ph 4.01 which means it is just about perfect for canning and eating.
University recommendations are pretty much all the same. They say to add an acidifier regardless of which tomato variety is being canned. I can understand why given that a small mistake can have deadly consequences.
With that said, I’m in the abundance of caution camp which says it is best to add a tablespoon of lemon juice to most canned tomato products. This is regardless of variety. I also pay careful attention to recommended canning times.
Note that the title of this thread is “acidic tasting tomato varieties” which is not exactly the same thing as asking how to can tomatoes safely.