As long as it is 5% or higher and used in the same amounts as called for, yes, it would be safe. But it will be a very different flavor.

Dave

Thanks, Dave.

I really prefer the flavor of Balsamic vinegar. I often don't use any sugar when I'm using it.

Cindy

I like using rice wine vinegar as it is still sweet but colorless. I don't know the acidity though so haven't used it for canning.
Be careful not to scorch with balsamic. It scorched easily.