To be honest I don't know because we don't eat spaghetti pasta. I get mostly penne, elbow types. Maybe silly but u could measure the pasta to see if it fits
@@grlnexdoorable I'm sorry if I wasn't respectful in my answer about the pasta fitting in jar, but I guess that's probably what I would've done. Sorry for the way it was worded. Guess I better kept it to myself
I store my dry goods in mason jars. One of THE best investments I ever made was getting the jar attachment for my food saver. It sucks the air out & seals it in a few seconds.
Trick to do when you have pasta other then spaghetti is to put it in a brown paper bag before vacuum sealing them. Otherwise they poke through the sides lol
Jinne, put your rice in the freezer also. Same issue, potential bug, larve, pupa. Freeze those suckers dead so no issue in future. I store my rice in my cleaned creamer jugs after freezing, but seal the tops with quadruple square of cling film, then tighten lids.
For an option look at bucatini pasta it's straight like spaghetti but hollow in the center and honestly I like it better and the hollow really fills with whatever sauce for more satisfying taste
Here is a tip for breaking your spaghetti (I am not Italian, so if you are please ignore my tip, lol) Instead of trying to break it cleanly, twist each of your hands in the opposite direction, while applying the pressure to break it. Makes it so much easier, especially if you have issues with your hands. Thanks Jinne for another helpful video!
Thank you for your video. Years ago I'd stuff pasta into any glass jar with a good lid that I had kicking around. Now I just pack the bags of Pasta into five gallon buckets and store in a cool, dark, and dry place. The only negative I found was when I go to cook my Mac and Cheese that's two years past its BBD, it takes longer to cook. Go figure. That could prove to be an issue post SHTF , but for now I'm good with it. There's always the pressure cooker eh? The pasta will soften up fast in that thing. EVERYTHING softens up in the pressure cooker. I've never had problems with bugs in my pasta, or flour, or rice. Maybe it's because this is the Great White North and the Trucks are delivering food in forty below zero conditions, ... that or everything gets irradiated. I got all paranoid and went through thirty of my oldest buckets checking everything and nope, All good so far. The buckets in the "back up" storage are all dry goods that will not be damaged by freezing but any bugs will be. Keep up the great work and, ... Good luck.
Great deal on the Spaghetti.👍🍝 I recycle the long containers that Big Mushrooms come in, 1kg of Spaghetti first in perfectly, then I vacuum seal bag it, no sharp edges. The rectangular shaped Mushroom tubs fit 500g of Pasta shapes, like Penne, Fuesli, or Elbows. TFS HC, take care & keep really busy everyone. ❤🙂🐶
@@misst1586 I'm in the UK, our Big flat Mushrooms come in long rectangular plastic tubs covered in cling film, & the other Mushrooms come in a slightly Squarer tub. Hope that helps misst. You could always try using Ice cream tubs, just leave the lid off, so you can see what Pastas in it. 👍
Wow! That's a great sale price! I'm partaking to get some pasta tomorrow for $1/pound which is good for here. This is the perfect video for me and at the best time. And I found oxygen absorbers for the first time 2 days ago.
Got a great deal on 20, one pound boxes of Ziti a year ago. THAT was a big learning curve with vac-pacs and sharp, pointed things. Thank you. God Bless and stay safe.
I found that I could not get bow-tie noodles to vacuum seal in mylar bags or clear vacuum seal bags as they are too pointy and will poke holes in the bags. I found that I could only store them in glass jars.
@@timbuktupond I placed two paper towels in the bags, poured the ziti in between and sealed it that way. I still have 10 left and they are still holding. Blessings
I also take a pair if scissors and cut it up pasta into small peices to add to soups, stews, chili's, casseroles, meatloaf and sauces to add bulk and calories. I like Angel hair past as it cooks faster, which means less feul to cook it and you could add 2-3 times as much in your jars. Hang on World! Love the tribe that follow you!
My husband is a beekeeper. He just received pollen traps for his hives. Pollen is a survival food. But it can get mighty expensive. Thanks for the tips on pasta storage.
If you have a foodsaver type vacuum sealer machine, you can get the right sized bags and put the spaghetti right in the boxes into the bags and seal, or you can place the noodles into a bag of the correct length (may have to custom cut it off a roll) and let the noodles lie flat in the bag, then seal it. Works well and doesn't break up the noodles.
Hi Jinnie, I like to go to thrift stores and you can find mason jars, often including the lids for just a few dollars each. I happened to find two of the large 1/2 gallon size with lids at the thrift a couple of weeks ago and they were on sale for 99 cents each! They can't be used for canning but their large size are great for storage, so maybe your viewers can find jars there. I prefer to store in glass or ceramic when possible. Also garage sales and rummage sales may have canning supplies too. Used to be able to find the cases of unused jars at the thrift stores or garage sales but now that canning is more popular, it seems the sellers are selling them per jar.
Great video and very informative. I ordered some oxygen absorbers from your Amazon store. I will probably do the jar method. I’m canning chicken soup today.
You are a kitchen angel... Thank you sweet friend. This is wonderful. I will be busy now for a couple of days... canning... May God bless you always... Ann BooksbyAFoster
Breaking that pasta is like a sin to an Italian!! LOL My mom used to get spaghetti that came in a long box. Similar to a box you'd get roses in. It was curved at the end much like a horseshoe. That pasta was like 4ft long. It was yummy tho. The little Italian store is gone now so if l want any l have to make it.
This will not work for any large amounts. Don't waste your jars this way! Buy your pasta in the bags if you can, cut the ends, and put them in your larger vacuum sealer bags to process. Keeping them in their own bags will keep the pasta from poking through. Store the sealed bags in totes. Canning jars are extremely heavy and fragile so if you have to evacuate or move, guess what all those jars have to be moved. We live in a fire zone so this was heavy on my mind when doing our food storage. I do have canned meats, pie fillings, butter, and milk in jars as well as oven canned crackers (they really do last!) .
I stored mine in mylar bags and squeezed all the air out that I could. Then I used a hot hair straightener to seal the top, leaving a small opening. I put in 2 oxygen absorbers and finished sealing it. It took about 3 days, but it worked! It took about 3 days to completely
I like to use regular bags for vacuum sealers. I put the whole boxes of pasta in and vacuum seal them. I have also done loose pasta but you have to be careful not to vacuum tight enough to crush it.
I store my spaghetti in empty, washed and thoroughly dried, 2 liter soda bottles. i put oxygen absorbers in each bottle. Each bottle holds about 4 poundst.
I would definitely use mylar with Oxygen absorbers but I would save the oxygen absorber expense and vacuum seal the mason jars with a foodsaver port or a handheld vacuum sealer. They just keep sealing with no additional expense.
Everyone knows about rice and beans, but macaroni is also great to make meals with. I put all shapes of macaroni into mylar bags, then into 5 gal buckets. Mice love macaroni.
Oh geez, I gently mashed down the box the pasta came in and then put it in a vacuum bag and sealed it.. Will that work? Sure would hate to have to repackage all of that pasta lol... Great idea, thank you, wished I had seen your video beforehand.
This is a perfect video for me. Hi everybody I just found a shopping bag of pasta that I bought at Mardens. I think last fall. AnyWho, they’ve already expired, well the date on the package has passed. Are these OK to store away for long-term storage? I can’t believe that I didn’t put this away but I didn’t any help with suggestions most appreciated. Take care, be well, Victoria.
You don't need to freeze things if you put an oxygen absorber in it. No oxygen, no life. If you get a paper lunch sack bag you can put your long spaghetti noodles or whatever shaped pasta in it and then put that in mylar bag with an oxygen absorber. The reason for the paper bag is that it will keep the pasta from poking holes in your mylar bag once the oxygen has been pulled out. Personally I use a metal or whatever straw to suck some of the extra air out to help along my oxygen absorber. I use the paper sack for my precooked and dehydrated beans as well and the same thing goes for pre-measured rice or flour/cornmeal/ etc.
I put the product in the bag, then I seal the top with a hair straightener except about 2 inches. Then I add the O2 absorbers and use my long thin attachment on my vacuum to suck out the air. Then while the vacuum is sucking the air out, I will diagonally close the rest of the bag with the straightener. This makes for a tight brick look which I prefer. T his way, in the future I can tell whether the bag is still good or is leaking in air.
I use the brown paper lunch bags for storing lots of premeasured staples like 4-8 servings powdered milk, rolled oats, hashbrowns, rice, pastas, dry beans, popcorn, etc & then either vacuum sealing or putting in mylar with an Oxygen absorber for longer term storage. It's just the two of us, so this makes more sense for our situation. Plus I write out basic directions for use on the paper bag.... for example 1 cup rice, 2 cups water or 1 cup beans, soak overnight, rinse & add 2-4 cups water. That way if I have a senior moment or someone else hasn't a clue, there's information to use that item. Blessings from NW Florida!
I buy cases of Ball mason jars from menards, your video on storing pasta in the mason jars was great but the part about putting the pasta in the freezer was sort of puzzling how long after they thaw do you put them in jars , ?
Just curious. Wouldn't oxygen absorbers prevent bugs so you wouldn't have to freeze it? No oxygen no life? Would you get the same results from brake bleeding it?
No oxygen should take care of it, but I like the extra step to be sure. I do know people who have had issues with dry goods and the bugs will infect the whole pantry.
@@HomesteadCorner, yes I have been dealing with that. I brought home a 50lb bag of infested whole kernel corn. I let it and many bags of grain sit together for several months.
I’m sorry if this sounds stupid but is there a reason why we can store pasta in packages at the store with no preservatives but tortillas and bread tend to have a lot more preservatives.
In the flour video you said the oxygen absorbers make the flour smell and taste funny. Does that apply only to flour or would it apply to pasta as well?
I've been having anxiety for a year now, because when I first started prepping I bought large quantities of flour, and I was freezing it, I always let it come back to room temp, but somehow 1 10lb bag was still cold when I added it to the other floor in my 5 gallon mylar bag and now I din't know which flour bag the cold one went into, as there were several and I'm so worried it'll mold or something.
I've just been using some forgotten angel hair pasta that is 3 years old. It is perfectly fine and cooked fine. I bet yours is fine and you could redo them now into mylar and they'd be fine. Mine were not in mylar. Just a storage tote for shoes. Lol.
I'll be dead in like 10-15... do I leave it to someone in my Will?...🤔... just in case the SHTF... what do you think the barter value might be if I can't eat it all?
What type or brand of oxygen absorber do you recommend, and what strength? I'm a newbie and it would be a terrible waste to lose the pasta I've been loading up on.
