I think that due to the weight, shipping would be too costly to do for jars. Better to get them at the local store, or stores. That's where I get them. Usually pick up a couple cases every couple weeks when I do a large order.
I also break up large orders into smaller jars. For bulk Virginias and cakes, I can fit about 3 ounces comfortably. Remember, you want some air in there for the aging process. That's why canning is preferable to vacuum sealing in a bag. No air, not much difference in aging.
I'd still boil water in the jars for the sterilization factor. You'd hate to have a small amount of bacteria on the lid or in the jar, put your treasured baccy in, and 5 years later open up a jar of mold. It's happened.
I use this, as some others have suggested.
Foodsaver. And, I use this attachment for
mason jars.
Aside from doing a great job of sealing mason jars (I've never had one that didn't seal perfectly) it has saved me hundreds, if not a thousand dollars in food storage. Well worth the money.
WWhermit