I think it has to do with the fact that there are questions as to if the food in the middle of big jars are able to be processed long enough to be safe. There are good canning forums and groups along with the good cannning forum in this group.
Ladies canned tomatoes in half gallon jars when I was a pup. Tomatoes were more acid then then they are now. They didn't put anything in them to add acid then. They were cold packed. If you know a lady over 110 years old, she might be able to answer your questions. If you don't use them for tomatoes, they would be great for dill pickles. Half gallon jars also work well to freeze things that you want to protect from weavels or other little bugs. <>UNK
I got some 1/2 gallon jars that DH's grandma left in the barn. I am using them to put up dill pickles. I am going to make apple juice this fall, so I will try some for that also. Thanks for the input Stephen.
You're very welcome. FWIW, last winter when we were both sick at the same time I found out how quickly quarts of juice could disappear. This year I plan to utilize a great many more of my half gallons when I'm putting up juice.
My wife bought a few half gallon jars last fall at an Amish store in northern Indiana. They were Ball jars that included the lids (rings and flats)
The jars were marked down both sides with Cup measurements. They were wide mouthed jars.
The jars are available if you can get past Walmart. Lehmans would have them, but their price would be prohibitive. <> UNK
We dumped some tomatoes in gallon jars canned during WWII when grandma died back in 70s. They just didnt get used cause her kids had grown and just her and grandpa couldnt use that kind of quantity at one time. Still looked and smelled ok, but after decades gone by nobody was going to try them.
"What would you do with a brain if you had one?" -Dorothy
"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman
We can tomato juice in half gallon jars. We hot pack into hot sterile jars and then boiling water bath for 10 minutes. We have been doing this for 35+ years and haven't lost a jar to spoilage yet. We used to not boiling water bath them, but sometimes one would not seal so we figure the boiling water bath is cheap insurance. We often run a bushel or 2 of tomatoes through the juicer in the morning before work, leave 2 five gallon kettles simmer all day, and then can them when we get home. By the time they are canned they have cooked down to one 5 gallon kettle.
We pick ripe tomatos and place in gallon freezer bags in the freezer, when we want to make anything chilli, spagetti ect. the calls for whole tomatoes we just pull out what we nedd run under some water and the skin peel sright off and dice the tomatoe up. we have been doing that you several years now - no one has died or got sick.
My Complete Guide to home canning I and II by the Dept of agriculture have directions for juice, as another poster mentioned. We go thru so much juice, apple and grape, and these jars are difficult to find cheaply, that I am always looking for them. I currently have about 6 dozen, and I plan to fill them all.