this is not recommended to anyone...
BWB is safer for good reasons (if the jar breaks you don't have a mess in the oven).
oven canning is the method where you do your normal prepping and sealing of the jars with the lids, but instead of putting the jars in hot water to finish them off you instead put the oven at a specific temperature and put the jars in the oven instead.
for high acid items where you only need to get some pressure reduced in the jar to get the seal to set, this can be anywhere from 15 minutes. if i'm wondering if the tomatoes might be borderline i'll go 35 - 40 minutes. at 250F. we do mostly quarts or pints.
but like i said the oven has to hold a fairly steady temperature. we've only had a few problems over the years. some generic lids blew off instead of sealing properly and one jar broke and made a mess. i do think it is a lot easier and uses less energy. if your racks aren't that good you can put the jars on cookie sheets.
for other items other than high acid the time limit was extended to several hours. i have never done any myself because i just don't trust it and botulism isn't worth the risk, but Mom used to do green beans, potatoes, beets, etc and none of us died... still... i'd go pressure canning if i were doing low acid anything.
I do water bath for my salsa and I think it's a pain to wait forever for the water to boil. Then I'm scared to death that I will drop a jar and burn myself! Tell me what oven canning is please.
