Re-canning any previously canned food is not recommended. Not only does it affect the quality of the new food it is added to as it has already begun to degrade but as the pH of it has risen over time on the shelf, it affects the pH of the new food thereby reducing the shelf life.

It also "assumes" there is no contaminants in the previously canned juice. That may or may not be the case but if there is then the new batch is now also contaminated.

Comes down to your choice. It is not recommended per the guidelines but then neither is using 1/2 gallon jars

Dave

Gotcha Dave. That makes sense. Thanks for the reply.