Yes, like going from pint to quart takes more time. Haven't done 1/2 gallon size, but has to take longer. Assume google would be your friend on this.
Actually quick google search says 1/2 gallon jars not recommended for low acid canning. Maybe there was a reason they were so cheap. I'd use quart size for meat and meat products.
An answer he isn't going to like.
But....what if you were to add some tomato juice, would that help with the acidity? It's very good.
