I need to down size the can into use able quantity's like 1/2 pint jars

was going to process it like new pizza sauce

any thought's and info will be appreciated

Doc.

you have the exact right idea, rule of thumb is to process repackaged products the same as you would
the longest cooking individual item or ingredient in the recipe.
Ex. tomato sauce alone, boiling water bath will be ok.
pizza sauce w/ meat would have to be pressure canned at same directions as meat by itself

Muad'dib, said it all.
Very easy to do.

thanks for the info

just didn't want to toss it out because of the quantity [not being able to use all at once]