Canning Water | How to Can Water
Canning water is a simple process and an important way for you to be prepared in case of power outages or emergencies.
Servings 7 quarts
Calories 1kcal
Cost $4
Ingredients
- 28 cups water
Instructions
- Add the rack to your boiling water bath canning pot. Place the pot on the stove on your largest burner after filling with water. Start the water heating in your canning pot. Water level should be 1-2" over the tops of the jars
- Start another large pot with fresh tap water boiling. Once boiling, reduce heat slightly and boil for 10 minutes.28 cups water
- Wash jars and lids in hot soapy water. Check jars for any nicks or cracks. Check canning lids for imperfections in the sealing compound or nicks, rust, etc. Rinse well.
- Heat jars. I usually heat them in the canning pot since that has to heated anyway.
- Once the water in the second pot has boiled for 10 minutes, Fill jars, one at a time with a glass measuring cup, or the like. Leave ½" headspace (the space between the water and the rim of the jar).
- Center lids on jars. Screw bands on bands fingertip tight.
- Add filled jars to canning pot with jar lifter.
- Process jars for 10 minutes for pint or quart jars, below 1000 ft above sea level. See notes below.
- After letting the jars sit in the canner, with the lid off for 5 minutes, using a jar lifter to carefully lift them from your canning pot. Place the hot jars on a kitchen towel, on the counter in an area where they will be undisturbed for at least 12 hours.
- Check seals. Press down in the middle of lid. If it flexes the jar isn't sealed and should be used first.
Notes
Altitude adjustment
According to the National Center for Home Food Preservation
0-1000 feet above sea level - 10 minutes.
1000-6000 feet above sea level - 15 minutes.
Above 6000 feet - 20 minute processing time.
You can use your pressure canner to can water along with other items that are canning if you have additional room in your pressure canner. I use the pressure canning pot when I can low acid foods, like soups, vegetables, beans and the like. Only pressure can with other items that are over 10 psi for at least 10 minutes, for safety reasons.
You can also use your water bath canner to can water. My favorite way to can it is to add jars of water to other things that I am canning, when the canning pot is not full. Such as when I can other high acid foods like jams, jellies, pickles, relishes, salsas, tomatoes and the like.
Use water in case of power outages or emergencies.
Water will last at least 12 months. Or 18 months with Ball's new canning lids.
See article for more information.
Nutrition
Calories: 1kcal | Sodium: 47mg | Calcium: 28mg