I am still relatively new to canning, though I am not new to safety guidelines and the "what not to Do's". I'm finding some instructions don't get too specific on why you shouldn't do things. I understand with certain recipes, products, etc, you should not use a larger size jar, due to density. But is it okay to use smaller jars? I've made some fantastic Peach and Pear Chili Sauce (recipe via Better Homes and Gardens 'You CAN can" book, and some fabulous Amaretto Peach Preserves. I want to make more of these and other recipes as gifts for friends and family to sample. I wish to use either half pints or the 8 oz jelly jars. Please pardon my ignorance, this is undoubtedly a no-brainer for those of you at this a long long time! Is it okay to go smaller jars??Just wanting to learn the right way..... Thanks.