From Living Homegrown:
Jarden (Ball Canning) now says that we do not have to heat the canning lids in hot water before canning.
NOT AT ALL.
Instead, we can just wash the lids and use them at room temperature.
Also, from the USDA (page 1-15):
All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. […] Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be pre-sterilized. It is also unnecessary to pre-sterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.
I wish I had known this sooner, I was pre-sterilizing all my jars in the dishwasher. My water bill (and the environment) are happy to hear this.
We have a new roommate, by the way, a Presto 23 quart pressure canner. Last night, Colby & I turned 25 pounds of tomatoes into 6 quarts of salsa, and another 25 pounds will be tortured today. More recipes coming soon!