If the cooled jars have a properly tight vacuum seal, then you can prepare them for storage. Remove the screw bands and wash the jar to remove any food residue. Rinse and dry the jars. Place a label and date on the jars. They are best to be stored in a clean, cool, dark and dry place. Ideally, they should be stored between 50 and 70 degrees Fahrenheit. If you aren't canning to sell then you should only can what you'll be able to eat within a year.
Never store canned jars above 95 degrees Fahrenheit or near hot objects such as pipes, ranges or furnaces. You should never leave then in an uninsulated attic or places with direct sunlight. Under these type of conditions, the food loses quality in just a few weeks to months and can easily spoil.
Storing in damp areas can cause the metal lids to corrode, seals to break or recontamination and spoilage. Accidental freezing in cold conditions won't cause spoilage unless a jar becomes unsealed and contaminated.
However, freezing and thawing of canned food can cause it to soften. If you are going to store canned food in a place where they can potentially freeze then wrap them in newspapers, place in a heavy carton and cover with newspapers or blankets.