The Bernardin website, and most canning sites recommend that the glass lids and jars not be used because they are more difficult to seal and to determine if a seal has taken place. There is no "pink" sound when they seal.
There used to be all sorts of methods of sealing them. Flipping them over, tightening the bands SUPER tight then easing them off a 1/4 turn, and that sort of thing.
For most of my life, that is what I used to pickle, or make jam, and never had a problem. I'd sterilize my jars, and put the rings and lids into a pot of boiling water. I'd leave them on the boil while I was filling jars and making brine and then use my tongs (which had also been sitting in the water) to quickly pop them on my filled jars, crank on the lids and away we go. The processing was quick and easy after that. I think I have permanently erased my fingerprints with this method, but I'm not planning a life of crime so its all good.
Maybe 2 jars in 15 would not seal correctly and we'd either reprocess (which I discovered is gross) or we'd slap them in the fridge and eat them first.
My problems began about 4 years ago. I'm not sure if the rings I have been able to purchase have been a different quality, or if there is another factor in play that I've not figured out. I had nearly ALL my jars refuse to seal. I think 2 actually DID seal. Then another year I had my entire batch of rings refuse to fit the lids. (I'd forgotten that one, just went through my journal and found my reference.) Weird. I've been trying out the disposable lids since. The green part of my soul really really doesn't like that, so I'm thinking of returning to the glass lids and take a chance.
OK folks, I'm not trying to start a war about botulism or canning practices or anything here. I am well aware of what current practices are, and how easy it is to make a mistake and kill myself or other family. I'm also a HUGE advocate of everyone following the current safety rules. Read up, and do what is safe people.
I myself am still going to experiment with my glass lids. I waffle back and forth because of all the reading I've done. My personal experiences however, support the fact that when properly done, the glass lids and rings have a higher percentage of sealed vs unsealed jars. So...I'm still on the fence about what my practice will become, but I AM going to do some small batch pickling with my lids to see if I can get them to work.