Do half pints need to be processed for less time than pints? I’m assuming yes since quarts call for more time than pints but I can’t find any info on half pints.
I always did pints at 12lb for 90 minutes. Recently did a test batch of half pints for 75 minutes and they had a better texture than when they’d been done for 90, firmer and less cooked down.
If you care about texture you should try browning rather than raw packing. I mention that only because most here are completely uninterested in improving flavor.
