I put my corks in a collandar and set that over a pot of boiling water with the pot lid over the collandar, add some salt to the boiling water to make it produce more steam, and I steam the corks for about 5 min, then just turn off the heat under the water. Then I'll just pull the corks out of the "steamer" as I need them, the steam softens them a bit so they go in easier and sterylizes them. That's worked fine for me for the past few years, no chemicals needed, haven't had a bottle go bad yet. If you have a rice steamer you could just dump the bag in that and it would do the same thing. I would reccomend sanatizing the corker too, either by dipping it in idophor solution or dipping it in the boiling water for a few min.
Yooper's method sounds like it works pretty much the same way, only sanatizes with campden fumes rather than the application of heat. I'm sure misting them with an idophor solution could work, but I'd be inclined not to just so I don't have to worry about adding any iodine flavor...of course the surface area of cork actually contacting the wine is reletively neglegable, but steam, campden fumes, or k-metta fumes wont impart any flavors.