Hey peeps, I'm new here, but have been hanging around and commenting here occasionally. I have a question for all you canners! How do you sterilize your jars for canning? I used to boil mine like the BBB and all canning sites recommend, but my aunt taught me a method years back which I love. Set your oven to about 220 and fill it full of clean washed jars. They're ready for the filling process at any time. The temperature gets higher than boiling so you can kill any bacteria. You could go higher, but you need to let the jars cool a bit when you take them out to fill. I made this suggestion on another site and the moderator fired back that you should NEVER CAN IN THE OVEN. Of course, I never suggested that. I suggested STERILIZATION in the oven only. He wrote back again saying there are hot and cold spots in the oven and it's still dangerous and yadda yadda yadda. I wrote back and told him I've been doing it for years, it works just fine, and my pound cake doesn't know the difference between the hot and cold spots which he claims are in my oven. He didn't respond. I know it works and I've never had a jar break as a result. I HAVE had jars break in the canner. But that had nothing to do with the sterilization. I just think it frees up your stovetop and you don't need an additional pot boiling. Maybe I'm nuts, but this seems so efficient. Any comments on this method? Anyone ever tried it?