I canned beef several years ago in the oven in pint jars. I can't remember the degrees or time. The lady I got the recipe from died and I lost it. I can't remember if it was 250 degrees for 3 hours or what. I know she told me to keep the jars in the oven overnight and they would seal. She said not to open the oven till morning.
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Canning meat in the oven is not recommended. You need to can meat in a pressure canner.
I make pickles beets mustard beans etc and have my jars and lids in the oven 200 degrees. I fill one jar at a time with food and then wipe the top of jar and then grab the hot lids and put on tight. They pop as they cool and they are complete. Im making spaghetti sauce now and will do the same.
I oven canned sweet potatoes very successfully a few years ago but cant remember how long I left the oven on. How long do you do it for?
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