How to Can Water for Emergencies

• Liquids

  • 1 Water

• Tools & Equipment

  • 1 Canning jars

• Other

  • 1 Large stainless steel cooking vessel (i used my 22 quart stew pot - but your typical 6 quart soup pot will work fine
  • Stove top

Found on loavesanddishes.net

Description

Ingredients

• 1 large stainless steel cooking vessel (I used my 22 quart stew pot - but your typical 6 quart soup pot will work fine)
• Canning Jars, lids and rings
• Water
• Stove top

Directions

• Fill your stainless steel cooking vessel with water and heat on the stove top on high until boiling. Boil for at least 5 minutes.
• Heat your canning jars in the oven at 175 or wash in the dishwasher just prior to your canning project and use the jars while they are still hot.
• Have your lids and rings ready - do not need to preheat
• When water has been boiling for 5 minutes and your jars are preheated, dip the water into the jars with a pyrex measuring cup or with a ladle and fill the jars to within ½ inch of the rim.
• Screw the lids/bands down onto the hot jar (be careful not to burn yourself) until finger tip tight.
• Turn the jars upside down immediately and place in an out of way place. Do not set directly onto a hard surface, put a kitchen towel down first. Allow the jars to stay upside down until cool. Jars will seal while upside down. When turning right side up, check to make sure the lid sealed by pressing the center of the cap - if it doesnt pop in and out, it is sealed. If it didnt seal, empty contents and use jar again for the next batch.
• When cooled, mark the lid with the date and water