OH boy. My Nephew just got a 3d printer as an early Christmas present 
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well being so thick you probably don’t have to worry too much.
the idea behind headspace as I understand it. I am getting ready to start pressure canning meat, for quick meals. is that you have room for expansion of the contents during the processing. if it expansds too much it forces out through the lid and prevents proper sealing. if the lid pulls down you should be ok.
I love to can but canning is a science and it needs to be respected. You do not want to get botulism from your canned fruit. I highly recommend you read this book. This is the Bible for canning.
I always due 2 sterilizations. All jars, lids, tools, etc. go in the dishwasher. Then I boil the jars and lids on the stove. Have a stack very clean dish towels.
Have a nice clean sterilized sheet pan to hold your tools.
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You will never win a blue ribbon at the Iowa State Fair, I can tell you that. They use micrometers I think to make their judgements.
Mainly it is to allow for expansion during the canning process but if you are not pressure canning, it’s not that big of deal for jams. But if they do every get hot, they can expand and pop the lid.
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great recommendation! Thanks!
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I’m at the fair to eat all the fried things on sticks!
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Thanks! Everything has sealed well and I have good sterile technique.
Great! Glad to hear of your success.