The standard recipe? No sorry. Jar size is crucial, even in jams and jellies when working with low acid foods rather than the usual high acid foods. AFAIK 1/2 pints is the standard for Hab-Gold and the rule of smaller jars is fine but bigger jars are not would seem to apply.

There is an alternative recipe from U of CA extension that allows for pints but it has more vinegar, less peppers, and more fruits to protect the acidity level. It calls for 20 mins. BWB processing for the pints if I recall correctly.

If you opted to use pints it would be a at you own risk sort of thing. Your choice.

Dave

Dave - thank you (again). I was hoping there was a tested version in pint sizes. I guess I'll go shopping for half-pint jars.

Cheryl

Guess I'm bound for the store, too!

jc