I have searched and don't seem to find the thread I wanted to check again. On some thread I seem to remember that someone was talking about jar size and canning. I couldn't remember exactly what was said and I wanted to make sure I remember it right. We can use smaller jars than the recipe calls for but not larger correct? I don't really want pint size jars of tomato sauce and would prefer to can them in 1/2 pint jars. I seem to remember somewhere someone saying that was safe but my old brain sometimes just gets things confused. So need one of you experts to tell me again. Is it safe to can 1/2 pint jars of tomato sauce at the pint timing and pressure?