Originally Posted by petey
Is it safe to say that the job was successful and can be stored at room temperature ?
You got two big strikes against you. Use of single construction lids, which are not recommended at all for home canning, and second, using them a second time. Safe? No. Lucky, perhaps.
The potential for failure of the lids is very high, plus the potential to collect bacteria or mold underneath the lid, so you will need to use extreme caution when you finally decide to open the jars.
I have reused condiment jars in a canning fashion, but only for refrigerator storage and less than 6-12 months.