A. No, oven canning is dangerous. Jars may explode. The temperature of
the food in jars during oven processing does not get high enough to
insure destruction of spoilage bacteria in vegetables.
Q. _Why is open-kettle canning not recommended for fruits and
vegetables?_
A. In open-kettle canning, food is cooked in an ordinary kettle, then
packed into hot jars and sealed without processing. For vegetables, the
temperatures obtained in open-kettle canning are not high enough to
destroy all the spoilage organisms that may be in the food. Spoilage
bacteria may get in when the food is transferred from kettle to jar.