🥫 HOMEMADE CANNING | PANTRY STAPLES

Homemade Spaghettios & Cheesecake in a Jar: A 53-Year-Old's Canning Success Story

"My efforts for today: 9 cheesecakes in a jar, and 12 spaghettios — they taste just like the old Franco American recipe before Campbell's bought them out!" ❤️

"My efforts for today, 9 cheesecakes in a jar, and 12 spaghettios, and thank you to whoever posted the spaghettio recipe and instructions, I love them even though I am 53 years old, they taste just like the old Franco American recipe, before Campbell's bought them out. ❤️"

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"I did try some spaghetti noodles broke in third, they worked just fine, I just need to work out how many to use, mine were a little sparse on noodles but I only did 2 jars with spaghetti noodles."

📖 In This Article

🍝 Homemade Spaghettios Recipe 🍰 Cheesecake in a Jar 🥫 Canning Tips ❓ FAQs

🍝 homemade spaghettios recipe 🥫 canning pasta sauce 🏺 pressure canning spaghetti 📜 copycat franco american recipe 🍰 cheesecake in a jar canning 🥫 water bath canning recipes

🍝 Homemade Spaghettios Recipe (Copycat Franco American)

Yield: 10-12 pints | Prep time: 30 minutes | Processing time: 25 minutes (water bath)

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🍝 From the maker: "They taste just like the old Franco American recipe, before Campbell's bought them out. I love them even though I am 53 years old!"

📦 Ingredients

• 1 jar (66 oz) Ragu pasta sauce (or your favorite tomato-based pasta sauce)
• 1 jar (66 oz) water (use the empty sauce jar to measure)
• 1/3 cup anelli (ring) pasta per jar (or broken spaghetti noodles)
• 1 teaspoon granulated sugar per jar
• 1 tablespoon grated Parmesan cheese per jar

📝 Step-by-Step Instructions

Step 1: Prepare the Sauce

In a large pot, combine 1 jar of Ragu pasta sauce with 1 jar of water (using the same 66 oz jar). Heat to a gentle boil, stirring occasionally. This creates the perfect consistency — not too thick, not too thin.

Step 2: Prepare Your Jars

Wash and sterilize 10-12 pint-sized mason jars. Keep them warm until ready to fill.

Step 3: Add Dry Ingredients to Each Jar

For each pint jar, add:

• 1/3 cup anelli pasta (ring-shaped pasta — traditional for Spaghettios)
• 1 teaspoon granulated sugar
• 1 tablespoon grated Parmesan cheese

Spaghetti Noodle Option: Break spaghetti noodles into thirds. The maker says: "I did try some spaghetti noodles broke in third, they worked just fine, I just need to work out how many to use." Start with about 1/2 cup of broken spaghetti pieces per jar.

Step 4: Add Hot Sauce

Ladle the hot sauce mixture into each jar, leaving 1 inch of headspace. Use a chopstick or bubble remover to release any air bubbles. Wipe rims clean with a damp cloth.

Step 5: Apply Lids and Rings

Place new, softened lids on each jar. Screw on rings until fingertip-tight (don't overtighten).

Step 6: Water Bath Process

Place jars in a water bath canner filled with hot water. Ensure water covers jars by 1-2 inches. Bring to a rolling boil and process for 25 minutes (adjust for altitude).

Step 7: Cool and Store

Turn off heat, remove lid, and let jars sit for 5 minutes. Transfer jars to a towel-lined counter and let cool undisturbed for 12-24 hours. Check seals, label with date, and store in a cool, dark place.

✅ First batch tip: The maker got 10 pints from this recipe. If using spaghetti noodles instead of anelli, experiment with the amount — the maker notes "mine were a little sparse on noodles but they worked just fine."

🍰 Cheesecake in a Jar (No-Bake Recipe)

Yield: 9 half-pint jars | Prep time: 20 minutes | Chill time: 4 hours

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🍰 From the maker: "My efforts for today, 9 cheesecakes in a jar" — perfect for gifting or stocking your freezer!

📦 Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened to room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)

📝 Step-by-Step Instructions

Step 1: Make the Crust

In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until resembles wet sand. Press about 2 tablespoons of crust into the bottom of each half-pint jar. Pack down firmly.

Step 2: Prepare Cheesecake Filling

In a large bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. In a separate cold bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Step 3: Fill the Jars

Spoon or pipe the cheesecake filling into each jar over the crust, filling almost to the top. Leave about ½ inch headspace if adding toppings.

Step 4: Add Toppings (Optional)

Top with fruit preserves, fresh berries, chocolate sauce, or caramel. These jars are meant for refrigeration or freezing, not water bath canning.

Step 5: Chill and Serve

Refrigerate for at least 4 hours (overnight is better) before serving. These jars will keep in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

💡 Gift Idea: Cheesecake in a jar makes an adorable homemade gift! Attach a spoon with a ribbon and include serving instructions.

🥫 Essential Canning Tips for Success

🌡️

Headspace is Critical

Leave exactly 1 inch of headspace for water bath canning. Too little = seal failure. Too much = darkening.

🫙

Check Your Seals

After cooling, press the center of each lid. It should NOT flex up or down. Store only sealed jars.

⏱️

Adjust for Altitude

Above 1,000 feet, increase processing time by 5-10 minutes. Above 5,000 feet, add 15-20 minutes.

• Always use new lids: Lids cannot be reused for canning (though rings can).
• Keep jars warm: Hot food + hot jars = less breakage. Use a jar warmer or keep jars in a 170°F oven.
• Don't overtighten: "Fingertip-tight" means tighten with just your fingers, not your full grip.
• Label everything: Include the recipe name and date canned. Homemade spaghettios are best within 12-18 months.
• Store without rings: After sealing, remove rings to prevent false seals and rust.

❓ Frequently Asked Questions

Yes! The original recipe used Ragu, but you can use any tomato-based pasta sauce. For a more authentic Franco American taste, choose a smooth, mild sauce without chunks. Some canners recommend adding 1 tablespoon of sugar per jar to balance acidity.

This recipe uses commercial pasta sauce which is already acidic. However, for guaranteed safety, many home canners recommend using a pressure canner for pasta with meat or low-acid ingredients. The original poster used a water bath successfully, but always follow USDA canning guidelines for your specific recipe.

Absolutely! Cheesecake in a jar freezes beautifully. Use wide-mouth jars, leave ½ inch headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. This is perfect for the maker who made 9 jars at once!

Traditional anelli (ring pasta) is the closest match to Franco American Spaghettios. However, the maker successfully used spaghetti noodles broken into thirds. Other options include ditalini, tubettini, or any small soup pasta. Start with 1/3 cup per pint jar and adjust to your preference.

Properly canned and stored in a cool, dark place, homemade Spaghettios will last 12-18 months. Once opened, refrigerate and consume within 5-7 days. Always check for signs of spoilage (off smells, bulging lids, or mold) before eating.

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Homemade Spaghetti Sauce Canning Recipe

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Pressure Canning 101: A Beginner's Guide

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No-Bake Desserts in a Jar: 10 Easy Recipes

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⚠️ Disclaimer: This article is for educational purposes only. Always follow USDA-approved canning guidelines for food safety. Water bath canning is only safe for high-acid foods. When in doubt, use a pressure canner. The recipes shared here are based on user experience; verify safety with official canning resources.