I made Garlic Dilly Beans (4), Spicy Dilly Beans (1 big one), pickled jalepeno rings (2), and pickled garlic mushrooms (1). This picture shows what a weird mishmash of jars I use, too. :) Some are from the '70's from when my mom used to can stuff from her garden, some are repurposed commercial jars, some we bought new... I use whatever works.
I've read online that you shouldn't use repurposed jars, but I've done it for years. As long as the lids and rings fit and seal, I don't see a problem with it. Somebody said it's because they are more likely to crack, but commercial jars are sterilized at higher temps than home canning, so, that doesn't really make sense.
GT canners: where do you get your jars from?