Safe to keep empty jars hot in the oven before filling?
I searched on this and found a couple of threads that touched on it, but it seemed as if there was varying advice. I want to PC ~20 pints of spaghetti sauce. In order to do this, I need to do two layers (I have a second rack to place atop the first layer), which means I can't keep the empties in the hot water inside the canner and replace them with full jars as I go. My stove doesn't have enough room for another large pot of hot water. I've read that some folks put their jars into a hot oven (some say they put just the jars into the hot oven, some put them into a pan of hot water in the oven), but I've seen others say that's not recommended.
What's the current advice?