Except when she made plum jam, my mom always used wide mouthed jars. She mostly canned green beans. She had a big deep freezer and froze a lot of things, too.
There was one year when she had a bumper crop of cucumbers and she had also planted some dill, so she canned dill pickles, as well as sweet pickles. Those also took wide mouthed jars.
Canning is an interesting process, and I'm afraid it's becoming a lost art in some places. My mom has an old canning and preserving guide printed by Auburn University that she always used. They still print that guide, although it has been updated, and it's still available by contacting the university. They have an excellent nutrition studies program. It's the state land grant school, so they have a big focus on agriculture and related studies. But their canning and preserving guide is considered the authority on the subject.