I've done a lot of canning in the past couple of years -- jams & jellies, pickles, hot sauce, that sort of thing. I've recently been trying my hand at brewing beer, too.
When I've made preserves or pickles, I've always boiled the jars to sterilize them. When bottling beer or hot sauce, though, my husband has been soaking the bottles in a bleach solution, rinsing them thoroughly, and then using them. There's never been a problem with this, but I am curious about the relative safety of each approach.
Is boiling better or the same as bleaching?