Is it really unsafe? I have read warning after warning about it, but there is a very popular cook/gardener here in Denmark that has been demonstrating it on TV for years and I just wonder how she can get away with it if it really is so dangerous. It's on a public broadcasting channel, so I'd think they'd be alert to that kind of thing.
On the other hand, she's been canning in the oven for years, and sells tons of cookbooks describing the process. Several of my neighbors have canned everything from meat to tomatoes to fruit using the method. It sure looks easier than the hot water bath method, and cheaper than the pressure cooker method since I don't have the equipment, so I'm determined to find out the facts here. Anyone?
I apologize if this has been posted a bazillion times already--I did a search and didn't find it, though.