Canning jars, new lids, and metal rings

I use almost exclusively Ball, Kerr, and Mason canning jars with two-piece lids—that is, jars specifically designed for home canning, with flat dome-style lids that are held in place during processing by metal rings. The jars are sturdy and made to withstand the heat of processing. (I’ve poured fully boiling water into room-temperature canning jars without incident, and have never had one break in the pot—or, come to think of it, anywhere.) Do not use old mayonnaise or other jars if you intend to process in boiling water, and it’s always a good idea to heat glass jars by submerging in hot water before adding hot liquids or preserves.