That is where the old style glass canning jars & lids with rubber seals shone. The glass and rubber were totally acid resistant, and the contents rarely went off. The new “approved by the FDA” lids are metal, and corrode more easily.
Of course, you can’t get the metal cinching rings anymore...
I have had very good success canning stuff by re-using pickle jars and spaghetti sauce jars.
I get a good seal with the original lids and I love hearing that ‘pop’ when they cool down.
Clean them well, boil the lids for a few seconds. I sometimes don’t even use a canning pot to steam them for 20 minutes, but it would probably be better to do that.
I make chili, clean and pre-heat my used spaghetti jars, and use a large funnel to put the hot (boiling) chili into the jars, carefully close the lids (using a towel) and after a few seconds release the pressure and re-close, and do that over and over until no more air pressure is released. Then I set them upside down, to make sure the lids stay hot for a few minutes.
Then set them right side up, and wait for the ‘pop’ of the lids. Any that do not seal and pop (rare) I just refrigerate and use right away.
I am a scientist by profession and training so I watch carefully to measure success.
If I was REALLY REALLY serious about canning and saving a particular batch, I WILL use the canning pot and steam them for 20 minutes, before I close the lid.