As long as all proportions are the same, is there any reason I can't decrease the ingredient amounts in a canning recipe? For example, if a recipe calls for 8 cups of berries and I only have 4, can I halve all ingredients in the recipe without compromising safety (obviously yield would also be impacted)? I feel like the answer should be "yes" but don't want to make any assumptions when dealing with food safety. Thanks in advance!