Water bath canning is an easy way for the home gardener to preserve the harvest. Learn about the thermal principles of canning to get safe results.
The above requires a pH meter and Time/Temperature data logger.
With EVEN, repeatable heat source, this gives you EXACT times it takes your canned goods to reach, and sustain the temperature required to kill the bad biologicals.
The data logger allows you to substantially reduce the old time only chart cook times, and your food will come out much more like store bought. This is how production companies ensure that each batch has had enough time at temperature to be sterilized and safe.
Berlin packaging has cans, jars, bottles & lids if you are into higher volume.
I use a lot of metal cans, they are reusable with a flanger and can seamer (sealer).
Lighter weight, more durable than glass, when used more than once the price is reasonable.
I have nothing against glass jars, which work really well for high acid foods like tomatoes/tomato products.