Short answer: Yes. They should absolutely be safe to use. If you are nervous, don't fill the bottles all the way up, but leave some headspace for the air to expand into. I have never had a problem with any jar or bottle exploding.
Long answer:
The good thing about clip tops (jars and bottles), is that although they keep outside air from coming in, they are not actually air tight. Ideally, the rubber gasket should work as a buffer when you do CO2-producing things like fermentation and in theory, it should let some air out if the pressure is too high.
I must admit, I have had varying degrees of luck with this. I find my sauerkraut (and esp. fermented onions which hubby loves) still works up quite the pressure, and I always take care when opening them. You can also pull a little on the rubber gasket without opening the lid, and excess pressure should escape without ruining the seal.
Note that all this is for fermentation, which is some of the most pressure-intensive things you can do with clip tops. For sterile canning, pour piping hot jams/juice in freshly boiled glasses and screw lid on ASAP (I actually roast my glasses in the oven, but boil any rubber/plastic parts). Then boil the whole jar for 10-15 minutes, depending on size. It is the water outside that should be boiling for this amount of time, not the preserve in your bottles. If you see the inside of your bottles start to make small bubbles rising to the top as if softly boiling, they are ready to be pulled out of the water and left to cool. Keeping an eye on your preserves is generally a safer method than rigidly relying on clocks and timers.
If you do not have a large enough casserole, you can try to sterilize them in the oven at 100-110oC (212-230oF) for the same time. I would have preferred to ramp it up to 120oC (248oF), which is what the autoclave at work operates at, but that will ruin your rubber gasket/plastic lids and non glass/metal lids or sealing rubber, so make sure you keep a close eye on your bottles for any damage (this is why boiling is easier, if you have the equipment. Regular ovens are typically not made to be accurate at such low temperatures). If you see small bubbles forming inside the jars/bottles, it should be boiling hot inside and safe to let cool down and store.
A note for the lazy: Generally, boiling your glasses, adding boiling hot preserve and then boiling the sealed jars is a bit of a microbiological overkill. Hot steam from your hot produce will generally produce a flow of air around the mouth of the jars that should keep them safe for the short time you need to screw on the freshly boiled lids/gaskets. When I can, I usually consider sterilizing the jars beforehand and making sure the preserve is boiling when I can it to be enough. I usually skip the last (boil the whole, sealed jar/flask) sterilization step. But if you make humongous batches where the jars sit for quite some time between filling and getting a lid on, I would do the last sterilization step for sure.
Oh, and always remember to flip your jars/bottles upside down while piping hot, preferably letting them stand like that for a couple of minutes. That way, even if you were unlucky enough to get some bad bacteria on the lids, they will be taken care of. So make sure the entire inside of the container has been coated/standing in hot preserve for some time at least once.
Hope some of my ramblings help. Good luck! :)