I bought some 1 1/2 pint jars a while ago simply because I sometimes have less than a full quart of tomatoes left for a batch, plus it is just me here so sometimes I could just use a little bit smaller portion to open for something. I used one that I processed with a batch of all quart jars of tomatoes. I think I pressure canned those. I did not realize until a while afterwards that the ball book says 1 1/2 pint jars are not recommended for the tomato recipes, just quarts and pints. Does anyone know why in heavens not? Do I really need to toss these and not use the rest of the jars? They are the same height as the Quarts just a little narrower, like the pints. Since they are neither taller nor thicker than the other sizes and I put the same amt of citric acid in them and processed them for the same amt of time as the Quarts, what could be wrong?

Scratching my head on this one...