Salt? Canning Cherry Peppers?
This is my first attempt at canning cherry peppers. I have the ball blue book canning book. I've seen a variety of recipes for canning peppers. Some use Sugar and some don't. I thought all used salt but the first recipe for canning hot peppers in the pickling section doesn't use salt which confused me. I thought salt was required. What is the difference in the final product when you don't use salt and when you do? Does it affect how long they will last?
They have one other recipe for pickled peppers in the book but it includes sugar which i don't want.
On a side note i probably don't want a recipe with sugar in it for my cherry peppers but i might use one with sugar when i can my cajun bells.