By the way, on the subject of substituting kosher salt for canning salt -- I just recently found out that all kosher salt is not created equal. Google some of the discussions about Diamond vs Morton kosher salt, for example. It also appears that some kosher salt has additives that canning salt doesn't.
Here are a few links from which I've saved info if I need to do salt conversions in the future. Though having found out how much more difference there is among salts than I had realized, I think that mainly I will be careful that I have the sort of salt a recipe specifies, if at all possible.
Some salt links:
http://old.cbbqa.org/articles/Salt/index.html
(Has good links at the end of it, as well as its own content)
http://www.amazingribs.com/cooking_w...ons/index.html
http://www.dadcooksdinner.com/2012/0...by-weight.html