Homemade bottled spaghetti
Equipment
- 12 x jars you can re-use old jam or olive jars
Ingredients
- 1 packet Diamond spaghetti 500g
- 5.5 kg tomatoes
- 3 onions
- 2 tbsp salt
- 2 tbsp sugar
Instructions
To sterilise the jars, choose one of the methods below:
- Run jars through the dishwasher, keep the door closed and do not remove till ready to use.
- Wash with hot soapy water and place into oven at 150C for 15 minutes. Remove using oven mitts.
- Wash with hot soapy water and place in a boiling water bath for 3-5 minutes. Remove with tongs.
- Wash the lids with soapy water, leave in a bowl with hot water till you are ready to use.
To make spaghetti in tomato sauce
- Roughly chop the onions.
- Wash and chop the tomatoes into quarters. Place the tomatoes and onions into a food processor and blitz.
- Transfer the onion and tomato mixture to a large pot. Cook for 15 – 20 minutes, bring to the boil.
- Fill a large pot with boiling water, add in the pasta and cook for 10 minutes.
- Drain the pasta and add to the tomato sauce. Cook for a further 30 minutes, stirring often as the pasta may stick to the bottom of the pot. Remove from the heat.
- Remove the warm jars from the dishwasher, oven or pot before using. Fill each jar to the top. Run a butter knife around the top of the jar to remove any bubbles and clean the top of the jar.
- Close the lid. Repeat till all jars have been filled.
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In order to ensure your bottled spaghetti is stored safely and lasts, please follow the steps below:
Water Bath Canning Method
This method works with any food item but note that the processing time will vary depending on the product you are bottling and the size of the jars.
What you need:
- Bottled spaghetti base
- Glass canning jars with lids and bands
- Water
- Large pot
- Canning rack or folded kitchen towel
- Tongs
- Funnel
- Clean, lint-free cloth or paper towels
Method:
- Sterilise the jars:
- Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly.
- Inspect jars for any chips or cracks. Discard any defective jars.
- Place jars in a large pot filled with water. Ensure the water covers the jars by at least 2.5 centimeters.
- Bring the water to a simmer to sterilise the jars. Keep them hot until ready to fill.
- Prepare the Sauce:
- Prepare your pre-made sauce according to the recipe (insert link or include in the text here).
- Make sure the sauce is hot before bottling.
- To fill the jars:
- Using a funnel, ladle bottled spaghetti mixture into hot, sterilised jars, leaving between 1 to 2 centimeters headspace.
- Remove air bubbles by running a clean utensil around the inside edge of the jar.
- Wipe the jar rims with a clean, damp cloth to remove any residue.
- Place sterilised lids on the jars. Screw on the bands until they are fingertip-tight. Do not overtighten.
- Place a canning rack or folded kitchen towel at the bottom of a water bath canner or large pot.
- Place the filled jars onto the rack or towel in the canner, ensuring they are not touching each other.
- Add boiling water until the jars are covered by at least 2.5 centimeters.
- Bring the water to a rolling boil, then leave to boil for 45 minutes to 1.5 hours.
- After the processing time, turn off the heat and let the jars sit in the water for 5 minutes.
- Carefully remove the jars from the pot and place them on a clean, dry towel or cooling rack.
- Allow the jars to cool undisturbed for 12 to 24 hours.
- To store:
- Once cooled, press down on the center of each lid. If it doesn’t pop back, the jar has sealed properly. If it flexes, the jar did not seal, and you should refrigerate the contents.
- Remove the bands, wipe down the jars, label them with the date and contents, and store them in a cool, dark place.
Here at Fresh, we love homemade recipes. They are healthier than you store-bought alternatives, cheaper and a great way to avoid food wastage. Give our green tomato pickle and mint jelly a go!
