The Ball / Bernardin Complete Book of Home Preserving contains this (quirky?) mention of 1 1/2 litre (presumably originally 1 1/2 quart) jars.

1.5 litre jars are available only in Canada. These jars may be used to
process tomatoes in a boiling-water canner, but only in those recipes
for which a specific time is stated for this size of jar. 1.5 L jars are
not recommended for processing tomatoes or any food in a pressure
canner, as suitable heat processing studies to determine safe processing
times have not been established." (( Kingry, Judi and Lauren Devine.
Bernardin Complete Book of Home Preserving. Toronto, Canada: Robert Rose
Inc. 2015. Page 355. ))

(Unless I've missed something, they only give 1.5 L processing times for plain whole tomatoes in water, tomato juice and pure tomato sauce - the sauce is reduced a bit in volume and has herbs.)

I plan to stick with 1 litre / quart jars personally. But I am just "academically" curious, what the heck are 1.5 litre / quart jars? I've heard of 1.9 litre (2 US quart), but never the 1.5. Maybe it's a really old jar size from aeons ago that some people are still using, dunno?