Freezing your fruits locks in all their nutrients, so you won’t lose any of their benefits when you finally get around to canning them.
You can bubble your jars with any narrow utensil, and in my canning recipes, I often recommend using a chopstick because it’s the perfect profile and material for the job: long, thin, and usually wood or plastic.
I could use the stockpot for actual cooking (seafood boils, bone broth, and the like) and reuse the cooling rack for its intended purpose (as well as for steaming or holding hot items as a trivet).
In a steam canner, the pure steam environments gets up to 212°F, giving it the same sterilizing heat as a boiling water bath canner.
Doing so will not only keep the bands from corroding onto the lids and making them hard to get off (it happens, especially if you don’t get to the jars for a while), it’ll extend their useful life because they won’t rust as quickly.