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Jar Half Full or Half Empty?

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Seeing as I have not killed the garden yet, I have some small-batch
experiments that I would like to try this year.  Main thing on my
mind is various ketchup recipes (probably mustard-ish as well).

The intent had been to can them in half-pint jars.  But like most
of y'all, I haven't seen regular jar lids on sale for what seem
like forever.  I may have a dozen in a drawer, but probably fewer.
I normally don't use them much.

But a few years back I did a wide-mouth bulk order from Lehmans.com
(don't bother, they've been sold out for a year).

So is there any problem with canning (BWB or pressure, according
to recipe) half-full pints?  I can't think of one, but the in-canner
heat path has always been a bit of a mystery to me.

These will all be sauce consistencies (not too thick or chunks).

-- 
Drew Lawson            |  "But the senator, while insisting he was not
                       |   intoxicated, could not explain his nudity."

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Jar Half Full or Half Empty? drew@furrfu.invalid (Drew Lawson) - 2021-08-01 02:53 +0000
  Re: Jar Half Full or Half Empty? songbird <songbird@anthive.com> - 2021-08-01 05:55 -0400
  Re: Jar Half Full or Half Empty? Joy Beeson <jbeeson@invalid.net.invalid> - 2021-08-01 23:03 -0400
  Re: Jar Half Full or Half Empty? drew@furrfu.invalid (Drew Lawson) - 2021-08-10 20:50 +0000

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