Standard mason jars are recommended for home canning. Commercial food jars that are not heat-tempered, such as mayonnaise jars, break easily. Sealing also can be a problem if sealing surfaces do not exactly fit canning lids. Be sure all jars and closures are perfect. Discard any with cracks, chips, dents or rust.
Defects prevent airtight seals.
Before use, wash jars in hot soapy water and rinse well. Keep jars warm until ready to fill and place in canner. Prepare two-piece metal canning lids. Lids can be used only once, but the screw bands can be reused as long as they are in good condition. Read the manufacturer's instructions for heating the lids.