Canning water offers a reliable method for ensuring access to a safe drinking supply, particularly useful for emergency preparedness or enhancing household self-sufficiency. This technique involves sealing purified water in glass jars, then heat-treating them to establish a sterile environment. Storing water in this manner can provide a dependable resource for decades, surpassing the typical shelf life of commercially bottled plastic alternatives.
Essential Supplies
Successfully canning water requires specific equipment to ensure both safety and efficacy. These include:
Standard glass canning jars, available in various sizes like pints, quarts, or half-gallons.
New, two-piece canning lids, consisting of a flat disc and a screw band.
A large water bath canner, which is a deep pot with a lid and an internal rack.
Essential canning tools, such as a jar lifter for handling hot jars, a wide-mouth funnel for filling, and a headspace tool.
A reliable source of potable, or drinkable, water.
The Canning Process
Initiating the canning process involves preparing jars by washing them thoroughly in hot, soapy water and rinsing them well, keeping them warm to prevent thermal shock. New canning lids should be prepared according to manufacturer’s directions, often involving a gentle simmer to soften the sealing compound. The water intended for canning must first be brought to a full, rolling boil for at least five minutes to ensure purity, especially since water is a low-acid product. Carefully fill the pre-warmed jars with this hot, boiled water, leaving a half-inch of headspace from the rim for expansion during processing.
After filling, wipe the jar rims clean with a damp cloth to ensure a proper seal. Center the prepared lids on the jars and apply the screw bands fingertip-tight. Place the filled jars onto the rack in the water bath canner, ensuring the water level covers the jar tops by at least one to two inches. Bring the canner water to a vigorous, rolling boil, and only then begin timing the processing.
Processing times vary by altitude:
Up to 1,000 feet: 10 minutes for pint and quart jars.
1,001 to 6,000 feet: 15 minutes.
Above 6,000 feet: 20 minutes.
Once processing is complete, turn off the heat and carefully remove the canner lid, allowing the jars to rest in the hot water for five minutes. Use a jar lifter to carefully remove the hot jars and place them upright on a towel or cooling rack, ensuring space between them for air circulation. Allow the jars to cool undisturbed for 12 to 24 hours, during which the vacuum seal should form, indicated by the concave depression of the lid’s center.
Ensuring Water Safety
The safety of canned water begins with the quality of the source water; it must be potable and free from debris or chemical contaminants. While canning eliminates bacteria, viruses, and parasites through heat, it does not remove heavy metals, salts, or other chemical pollutants. Water is considered a low-acid food, meaning it does not pose a significant risk for the growth of Clostridium botulinum, provided no nutrients are present.
Proper sterilization of jars and lids, along with adherence to recommended processing times, remains essential to eliminate spoilage microorganisms that could affect the water’s taste or quality. After jars have cooled completely, visually inspect each lid to confirm a proper seal, ensuring the center is depressed and does not flex when pressed. Any jars that have not sealed correctly should be refrigerated and consumed promptly, or reprocessed with a new lid.
Storing Canned Water
Proper storage conditions significantly extend the shelf life and maintain the quality of home-canned water. Store jars in a cool, dark, and dry location, away from direct sunlight or extreme temperature fluctuations. Basements, pantries, or dedicated storage areas that maintain a consistent temperature are ideal. Storing jars without the screw bands is recommended, as this prevents false seals and allows for easier detection of any seal failures.
When stored correctly, properly sealed canned water can theoretically last for decades, as water does not expire in a sealed, sterile environment. Experts suggest a rotation schedule, perhaps every few years, to ensure freshness. Regularly inspect stored jars for any signs of spoilage, such as cloudiness, off-odors, or a bulging lid, which indicates a loss of seal or microbial growth. Any jar exhibiting these signs should not be consumed.