I DID use my own recipe for the second batch, filling just short of half full, as the batter was so fluffy. Worked just fine. I also kept the lids and rings in a shallow pan of water at a simmer, just as I do for canning. When the bread was done, I removed one jar at a time, carefully, wiped the rims and sealed with the hot lids and rings, treating them as I do my other canning. All jars sealed, and the one that didn't make it out as a gift for Christmas is still sealed a month later...The only problem that I can see is that a single jar is a very tiny loaf!
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I DID use my own recipe for the second batch, filling just short of half full, as the batter...