Question
I want to can cherry peppers. i saw a recipe of 3 cups vinegar, 3 cups water and 2 T of canning salt. Is regular salt OK instead? Also, do I cut the tops off and seed the peppers before canning? I had wanted to stuff them with vinegar-based cabbage slaw, but is that not recommended to stuff them before canning? Thanks for your help!

Answer
Dear Kathy,
Regular salt is probably okay, but I just always use canning salt, so I don't have experience with table salt.  I don't know, really, if there is any actual difference.  Canning salt is not terribly expensive at all.  I leave cherry peppers whole with about 3/4" stem when canning.  Equal parts vinegar and water is pretty standard.
Enjoy the peppers and enjoy the canning process.  I just love canning.
Kind Regards,
KD Liz
www.thelandofgoshen.us