5. Fill the Jars:
Grease the inside of each jar with a thin layer of oil or non-stick cooking spray. This step prevents the bread from adhering to the jar sides during baking and eases removal later. Place one dough ball into each jar, gently pressing it with your fingertips to remove any air pockets and ensure it reaches the jar’s bottom edges.
6. Second Rise:
Once the jars are filled with dough, secure the lids tightly. Allow the dough to rise again until there is approximately a 2-inch headspace in each jar. During this rise, the dough will expand and fill the remaining space in the jars.
7. Pressure Canning:
