I only can fruits and jams and juices, waterbath, but I re-use regular lids every year. When I open a jar of something, I’m careful not to bend the edges at all. If the lid has no scratches inside and still has a good amount of rubbery stuff, I wash carefully and stack them in boxes and re-use them. Some lids this summer I’d re-used a couple of times already. They sea up fine. Now since I re-use the ones that aren’t scratched or bent in any way, instead of magic markers to write contents and date, I use a wax pencil so I can rub it off! I’m not a huge canner, I did about 270 jars this year. If i get a garden going this year with extra produce I might try pressure canning.
Several years ago I bought a Back to Basic steam canner. It does the same thing a water bath canner does except it only uses 3 pints of water. It's so nice not to have that big pot of boiling water heating up the house when it is already hotter than the hinges of hell at canning time.