Yep, cider vinegar is apple cider vinegar. Do look closely at the label and make sure it says 5% acidity. Most are, but some store brands are not.

Canning recipes are tested with 5% vinegar. Vinegars are interchangeable in recipes, but they do have different tastes. White vinegar is sharper, cider vinegar is more fruity and mellow but can darken some things like pickles, and red wine vinegar goes with tomato sauces really well.

As long as they are at least 5% acidity, you can use any vinegar. I've started experimenting with malt vinegar in chutneys, for example, which adds another level of flavor.

And stay away from the vinegars labeled "apple cider flavored" as they aren't 5%. The 5% acidity will be clearly stated on the label. If not, don't use it.

Dave