Before filling the jars, you should do the following:
- Place the jars (right-side-up) on a rack inside a boiling-water canner
- Fill the canner and jars with water to one inch above the jars
- Boil for 10 min (or more for higher elevations)
- Remove and drain the jars, one at a time
I toss the lids and rings in there as well, since the lids seal best when the rubbery-stuff is softened first anyway.
I have read that some people use their dishwasher's "sanitize" cycle instead, but you should contact the manufacturer (or check the user's guide) to see if it really gets hot enough. I don't know much about using the dishwasher for this purpose; perhaps someone else can elaborate.
If you're looking for great canning instructions, check out the National Center for Home Food Preservation. They will explain how to can safely, botulism-death-free.