No, if the recipe calls for half-pints, that is what was tested. You can't increase the jar size, but you can always decrease it and process for the next bigger size. There is no way to know what the processing time would be if you scale up. It isn't just about the density, but how long it takes the heat to penetrate to the center of the jar. Obviously, it would take longer on a pint than a half-pint. You're better off to find a recipe that uses the jar size you want. Escpecially with salsas as they are already borderline on acidity because of the low acid ingredients. Deanna

dear canology, interesting moniker, since this reply is about the study of plastics, and it doesn't look good ! first,excuse me for injecting some heaviness into a fairly lighthearted post. i'll agree that plastic containers are more convenient. but that is not the whole picture. there are several or more studies that point in a frightening direction. i won't be surprised if it's learned that the obesity epidemic is caused not just by diet and lack of exercise, but by what our parents and grandparents used in daily life. there's no hiding from all the "un-natural" thousands of compounds made, but i choose not to put my food in them, or microwave or cook with them . of course, how glass is made is probably not the same as 100 years ago. but that's digging too deeply even for me ! here's one paper to refer to. plastic or glass ? your choice. Mohan Manikkam, Rebecca Tracey, Carlos Guerrero-Bosagna, Michael K. Skinner. Plastics Derived Endocrine Disruptors (BPA, DEHP and DBP) Induce Epigenetic Transgenerational Inheritance of Obesity, Reproductive Disease and Sperm Epimutations. PLoS ONE, 2013; 8 (1): e55387 DOI: 10.1371/journal.pone.0055387

Hi Dave, I'm interested in your comments about the book not being a Ball publication and not meeting USDA guidelines. How can they do that??? Nowhere does it say anything about it being a Canadian book; in fact, it was printed in the US and is a Time, Inc. book. Also, the welcome says, in part, the following: "Since 1884, the Ball name has been recognized as the most reliable authority in home food preservation and is associated with the science, tools, knowledge, and tried, true, and safe recipes that help home cooks preserve and savor the fresh goodness of their kitchen gardens year after year. At the Fresh Preserving Test Kitchen, we take our trusted role very seriously and have developed precise and documentable testing standards for all of our recipes to ensure the safety of each and every one. We've worked closely with the engineers on The Jarden Home Brands Quality Assurance Team in Muncie, Indiana, to ensure every recipe is not only wholesome and delicious but also as safe as possible." All this, along with the title, had me thinking it used Ball test kitchens in the US and tested under USDA guidelines. Geez!!!! How can I tell if a recipe is or, more importantly, ISN'T safe?? Okay, that's a rhetorical question (unless someone has an answer). It's just frustrating that they are selling the book as one thing and it's another. Okay, I'll stop spouting now. :) Kathy

It would have a much higher fat content so density and processing time could become an issue. The ideal and safest solution is to add additional ham or ham broth AFTER opening the jar for serving. If you wish to use broth then I'd suggest you stick with vegetable broth. Dave