canning, without a waterbath

[Ray]

I just canned 5 qts of Applesauce-piefilling. I decided to try canning without a waterbath. I placed the jars in the oven, on a cookie sheet. Set the oven at 215 and left them for 30 minutes. All 5 jars sealed.
I have been thinking about the waterbath canning method and the reasoning behind it. I believe it is nothing more than a primitive temperature control. Modern ovens with digital temperature setting should work as well as a waterbath.

[iddee]

Water also controls the rate of temperature change in the jars. Too fast and they explode.

[Ray]

With the oven set at 215, I hope that isn't an issue

[apisbees]

It is setting either the cold jars on a hot pan or pulling the hot jars out of the oven and off the4 pan and placing them on a cold surface. 

[lazy shooter]

I have canned about a million jars of jelly and jam, and I never use a water bath.  I just pour in the jelly or jam and let it set.  Is that what this thread is referring too?

[apisbees]

Not quite  there are 2 ways, one is like you do and have the hot processed cooked fruit put into the jars and as they cool they seal. The other way is placing the fruit in the jars and heating and processing the fruit while cooking it, and the jars self seal as they cool.
The way you do it is the way most commercial canning is done. At home due to the lack of specialized equipment and pouring of scalding liquids. the use of higher cost jars and self sealing lids is more popular. In a factory cheaper tin cans are used the cooked fruit is filled and the lid rolled on in one continuous line.

[Mikey N.C.]

With jams & jelly with all that sugar an pectin(that stuff is very hot) an using hot water jars &seal lids it works, I did same thing this yr. With some tomato sauce. And I've always used waterbath or pressure cooker. Not using oven for preheating jars but hot water