Canning/bottling/preserving

I've built up a stock of 49 kilner jars. The hardest part for me is removing the skins as Chris doesn't like then in cooking. but apart from that, I just heat them up to 99C in a big pan on the stove, about 6kg at a time. I generally add a dash of lemon juice to slightly increase the acidity and then put into hot 1L jars. I warm the jars up same as for jam, I have one full of water about 60C probably which I empty into a cold one when it has had a minute to warm up then fill it with boiling water. I warm up subsequent jars using these 2.