I ran a dishwasher full of canning jars last week when I put in a batch of tomatoes. I have lots that were cleaned but not used that I lined up on the counter waiting for more tomatoes. Now I need to can another batch of tomatoes. Do I need to run the jars I am going to use through another full dishwasher cycle again?
Also, how important is it that jars are still hot when the raw packed tomatoes are put in them? I once lost track of whether I had put in the citric acid and ended up putting in more just to be safe, so I find it helpful to line up a batch full of jars, put in the citric acid and then fill but I find by the time I fill them most have cooled. My process has been to line up the jars, blanch and peel tomatoes, fill and put lid on one jar and put it into the canner, then go on to the next jar. I have a smaller stove with limited overhead room due to an over the stove microwave, so keeping the canner and blanching water going and trying to keep jars in a pot of boiling water as well is difficult. If I do HAVE to keep the jars hot, I do have an instant hot water faucet with water at 190 degrees that I could fill, or partially fill the jars with, but I would have to empty each one before using it and try not to lose track of whether I put the citric acid in, lol.