I live in Italy - the Quattro Stagioni brand here has been around for more than 30 years, and it is considered the golden standard for in-house canning (other Bormioli glass products are well regarded, too); everyone I know who canned something in his or her life have been using them, and I've never heard of anybody saying anything but great stuff about them. It's rare that I go a whole month without eating something that is coming out of a Quattro Stagioni jar. The one-piece lids are indeed very handy, even if they are a bit pricey (but you probably already noticed that).
All of the Bormioli material (website) and instructions (I'm reading them now from the lid packaging) only mention canning with boiling (pasteurization to be precise), and I've only seen them used that way. This restricts the type of foods you can can (pun not intended) to highly-acidic ones: fruit conserves, tomato sauces, pickled vegetables, etc.
Of course, for maximum hygiene you should follow the instructions to the letter, and use a new cap every time. However, I've seen people successfully re-use caps for canning with less spoil-prone foods (e.g. pickled vegetables), but this is anedoctal and I don't think I can really suggest it.
The lid packaging also report a toll-free number “grandmother Amelia info” (not joking), but unfortunately it's late now as I write; I might call next Monday if I have time.
Happy canning!
That passage is suggesting an entire canning/processing method, one that may not be safe. It will generally work to create a seal, as they say, but it may not fully sterilize the contents and the seal will not be as likely to hold. I would not follow their instructions, and instead process your chutney according to a trusted canning recipe you find elsewhere.
See for example this USDA source, which says:
Some other methods of sealing jars call for inverting a closed, filled jar of hot product for anywhere from thirty seconds to one hour. (Inverting is turning the filled jar upside down on its lid.) While this inversion process can be successful in producing a sealed jar, it works best with very hot product. Individual variation in practicing this procedure or unexpected interruptions can result in delays between filling jars, getting lids screwed on, and inverting the jars. If the product cools down too much, the temperature of the product can become low enough to no longer be effective in sealing jars or preventing spoilage.
When the inversion process does work, the vacuum seals of filled jars still tend to be
weaker than those produced by a short boiling water canning process. A larger amount of
retained oxygen in the headspace may allow some mold growth if airborne molds contaminated
the surface of the product as the jar was filled and closed. More complete removal of oxygen
from the headspace also offers some longer protection from undesirable color and flavor changes with some types of fruit products. A weak seal may be more likely to fail during storage.
Best Answer
Sure you can use the jars over and over, but the lids should never be reused. That rubber seal is damaged the first time you use it. They are designed to soften during the canning process in order to form an air-tight seal. They may not form that seal upon reuse. You should always use new lids when canning.