I couldn't believe TBM printed a letter recommending oven canning of fish. Baaad idea... but don't take my word for it: do your own research. Every single credible source will tell you the same thing: never, no way, nohow. Ever. You can't control temperature adequately and air is a poor conductor of heat, so oven canning may not prevent botulism. Exploding jars are also a serious risk.
It raised some eyebrows around here too when I saw that. I could only imagine that if that were practical, why is it not more widespread?
Mom and Dad did tons of canning using a pressure cooker, but using an oven would have been much easier. I expect there was a valid reason that NO ONE we knew used an oven.
I use a pressure cooker only. I don't want to get sick.
I canned a whole doe, minus the backstraps of course, this winter. Very good stuff! Instant meat and gravy over noodles or rice,and great in chili!
I killed the doe with a longbow of course.