Yes, you can use the 4 ounce jars. Since there is no time given for the 4 ounce jars, I'd process them for the same amount of time as the half pints.

Happy canning!

Annie

I believe that the fresh basil presents a serious problem since fresh herbs change the pH. Perhaps someone who knows the specifics can jump in here.

@ laceyvail- I leave out the fresh basil the recipe calls for and use dried mixed herbs instead. I like the flavor better that way and the pH is ok.

I've done this sauce before in pints and half pints according to the directions times. It's a nice basic sauce. It's just making up the calzones it seemed like kind of a waste to crack open a half pint jar to use only half of it or less to make dinner. I'm not always good about remembering a half jar of sauce in the fridge to use up later.

I kind of figured I should be ok with sizing down the jars and keeping the half pint processing time, but like to double check.

laceyvail, that's a Ball recipe that she linked to, so it should be tested, approved and OK as written, as Ball is a trusted source.

Annie

I guess I had it backwards--thought she was replacing dried herbs with fresh basil. And just wanted to add, when i have to open a jar and use just half of it, I freeze the rest until I need it. Lasts longer than leaving a half jar in the fridge and trying to remember to use it before it goes bad.