This home-canning tip has saved me many frustrating moments when I am knee-deep canning tomatoes, corn, carrots and venison. To prevent the lids from sticking together after they've been boiled — and to keep from burning my fingers when I'm in a hurry and trying to pry the lids apart — layer them in the pan that I heat them in, placing one lid rubber side up, and the next lid rubber side down. Instead of all sliding together in one lump, the lids slide apart and are easily picked up with tongs and laced on the rim of the jar.
— Margaret Novak, Kennan, Wisconsin
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I've been doing this for years but I found a very inexpensive tool that is in canning supplies that's about 5-6 inches long with a magnet on the end. It keeps my hands from the hot water and it places the lid right onto the jars.