The new project this year has been canning and pickling. All has been going well, until I did a little too much research. Now I need help from experienced canners and picklers... substitutions for canning and pickling salt. Canning and pickling salt simply does not seem to exist in my area. I've used Morton Kosher as a substitute but read that Morton is not best due to the anti-caking additives. I read that Diamond Crystal is better (more pure) so I got a box. I read that salt all weighs differently so doing weigh conversion is important to get the right balance for the pickle recipe. I hope I'm not reading too much! The Wisconson Pickling Guide (http://learningstore.uwex.edu/assets/pdfs/b2267.pdf) gives some ratios that seem reasonable on page 7. Basically that canning and pickling salt weighs so much, and Morton Kosher is lighter per volume, and Diamond Crystal is even lighter. But then I look at the side of the Morton Kosher box and it says use 1-for-1 in replacement of Morton Canning and Pickling salt. How can that be... Morton Kosher is the lightest of the salts! What do experienced canners and picklers substitute for gen-u-wine canning and pickling salt when the real-deal is not available?