Now Ali and Kathleen have done baked beans, and Ali can't bottle enough for her family they go so quickly... I'm thinking of doing some, but as we don't eat a lot of baked beans would more than likely put them in small jars (with the twist tops).
For fruit that I use the whole jar I like the vacola size 20, for soup I like the wide mouth 1 pint mason. And for my pasta sauce I use the recycled pasta sauce jars with new lids.
We all end up after a while just working out our sizes and what works best for us.
If you do something like meatloaf the wide mouth jars are best so it can come out easily.
Year before last I made salsa and used mashed up tabasco chilli (a tablespoon) DH nearly choked when I told him, it was really hot but boy was it good. So now we want to create the same... as it's been here for us weather and time wise probably next season.
He makes his tabasco sauce and this year all the bushes turned their toes, probably so much rain, so next year we'll have to plant more... luckily he's got enough to last.
To get a quick start though I'd go with the screw top jars (bulk buy) and they come with lids from memory, then overtime work out what ones you like best. I got a lot of vacola bottle off ebay some time back, but really most I don't and probably never will use so I will probably look at selling them some time.