(Note: As discussed frequently on this website, the re-use of "disposable" bottles of almost all types was common up until the early 20th century; food bottles were likely no different and were frequently re-used.) Canning jars likely warrant a separate typology page (as has been suggested by some reviewers) but have been addressed here for simplicity since they are a category within the broad group of "food" bottles though often treated separately by many authors.
In addition, these typing pages can only scratch the surface of the diversity of any group - including canning jars.
The organization of this typology page is based on a mix of shape, dominant design, contents, and/or closure type - often within the same category.
Some other types - like milk bottles - naturally fall out into their own category.
In short, there are many ways to divide and classify the universe of "food" bottles (also called "culinary" bottles by some authors) and the author makes no claim that his way is necessarily better than those used by other authors (Munsey 1970; Switzer 1974).
Contrary to most other food bottle categories, canning jars have indeed received significant attention from researchers.
The incredible variation in jar brands, and in particular, the hundreds of different closure types, has piqued the interest of collectors and researchers for decades and inspired many authors to approach this category with zeal and research depth (Toulouse 1969; Creswick & Rodrigues 1969; Roller 1983; Creswick 1987; others).
For instance, the first category - "Sauces & Condiments" - has sub-categories based on a design theme ("Gothic", "Club"), shape ("Ribbed"), contents (Ketchup/Catsup), or a combination of two like design and contents ("Barrel Mustard").