Share 'Canning: Oven vs. Water-Bath'

I have been water-bath canning for the last 5 years. Last year my mom (also an avid canner) told me that she used her oven instead of the water-bath to seal her jars, and it worked perfectly. I tried it, and it worked great for me too! I just set my oven to 220 degrees (water boils at 212 degrees), and put the jars in for the time shown in the recipes, and added 5 minutes just to be on the safe s…