Any jar with a pop up lid can be used for home canning. Here you see the pears I just canned using a variety of jars – mostly Trader Joe’s Pasta sauce. These lids can be used over and over and are more reliable and easier to work with compared to traditional canning jars with the two part lids. Apple juice can be easily preserved in old glass juice bottles. Those usually always have a pop up on the lid.
I put the clean dry jars in the oven at 275 F for 20-30 minutes and take them out one at a time and fill them with the boiling hot fruit. The utensils, funnel, etc I use have been boiled for 5-10 minutes in water.
I add the boiling hot fruit slices or applesauce, pear sauce, chutney to the jars with a canning funnel and then use a rag dipped in the boiling water to clean off the rim. Using sterilized tongs I take a lid out of the boiling water and screw it on.
The pop ups on the top will all be up while the jar is hot, but you will hear them popping down as the jars cool. When they are cool, you can press on the pop up button and it should be in the down position with no movement. If they didn’t seal and the pop up is up, it means the lid wasn’t screwed on tight enough. The contents are still good, just put it in the fridge and use it up.
If the pop up comes up during storage it means some bacteria is growing and producing gas. The gas pressure forces the button up. These you want to discard. I’ve never had that happen. Items high in fruit sugar tend to preserve easily.