Yes, this works great! One of the best uses I've found is I buy big cans (28 oz. ones, I think) of roasted red peppers. No way we can use that many at one time (and we don't have much success growing red peppers for roasting, so I buy them already roasted. I figure with the cost of buying peppers, time and energy to roast, peel and can factored in, it's cheaper to just buy them).

If I open a can and use one or two for a recipe, I freeze the rest in wide mouth half-pint jars - one red pepper nestles perfectly in that size jar - pour some of the liquid from the can over it to barely cover, put a lid on it (no ring) and freeze.

Same with homemade pesto. I can pull the jar out of the freezer, defrost in the microwave (ours has a defrost setting - it's an ancient microwave, so I'd assume they all do these days) and use what I need. I refreeze the pesto in the same jar, and I can't tell the difference. Caveat: I don't add cheese or nuts to the pesto before I freeze it. It's just basil, garlic and olive oil. I add the other stuff after it's defrosted.

It is a great trick!

Also, don't use jars with "shoulders." I've never had a jar that was straight up and down break.