This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
An argument against thinking the dishwasher sterilizes, paraphrased from
Sandy Fifer : The water in the dishwasher is only as hot as the hot water
setting in your water heater. Most are set at power saver settings, 130F
or so, hottest settings are at 145F. Unless you set your water heater to
212F, you're deluding yourself.
And from Eric Decker : The typical dishwasher has an accumulation of crud
in the bottom that you don't even know is there. Unless the bottom spray
device is removed you have not seen the scraps of food which have not yet
dissipated to nothingness and passed through the filter. The dishwasher is
not a suitable device for preparing canning jars for use unless one adds
an active anti-germ agent such as chlorox [bleach]. Develop good habits.
The processes for sterilization of jar and lid must be inviolable and
independent of the canning process itself. My grandmother didn't have a
dishwasher so she scrubbed her bottles in a hot lye solution, rinsed them
in soft running water, then plucked each one of them from a pot of
simmering water to use immediately. It may seem silly to iterate it but
she always put the mouth of the jar to the bottom - the inside was sealed
from the outside and kept full of steam. Talk about a simple way to
[Since you have to use your boiling waterbath, I wash, then boil jars,
hold them when I need them, then I have a ready 2/3 canner of hot boiling