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Canning water starts with preparing the jars, just like any canning project. Make sure they’re completely clean, washed with hot soapy water, or run through a cycle in the dishwasher.

Water Home - CanO Water

As for jar sizes, the national center for food preservation recommends either pints or quarts for these processing times. This really depends on your particular situation, and whether you live in a water-stressed region. FEMA recommends a gallon of water per person per day, half for drinking and the other half for cooking/washing. In theory, clean potable water sealed in canning jars will last for decades. Provided the seal is still intact on the canning jar, the water inside should be good. How Much Water Should You Store? If you’d like to use half-gallon jars, the Utah State Extension Service recommends using a 20 minute process time. They don’t provide altitude adjustments, but for safety, I’d assume that means below 1,000 feet. Add 5 minutes for 1,000 to 6,000 feet (making it 25 min), and use 30 minutes for over 6,000 feet. That said, the quality of the water doesn’t really degrade if you “over can it” and process it for too long. If you want to error on the side of caution, that’s totally fine.The process works for any type of water. It’s essentially just sanitizing and sealing water in a jar. As to the quality of the water that goes in, this process won’t impact that. Bad water that gets canned is still bad water. And good water that gets canned is still good water. Jar Size - This process is tested by the national center for food preservation for pint and quart jar sizes, but they did not test larger jar sizes. The Idaho extension suggests using a 20 minute process time for half-gallon jars, adding time for elevations above 1,000 feet. A watering can sprinkler - or ‘rose’ - over the spout helps distribute a gentle spray of water that's less likely to damage plants or disturb compost, and is most useful for watering seedlings, cuttings and very young plants. I’ve read that if you have a lot of minerals in the water then some of those may precipitate out during canning and create a layer on the inside bottom of the canning jar. Some sources suggest first boiling the water to get that to precipitate out, then pouring off the water above leaving some of the minerals behind. That’s not for safety, but more for taste and so you don’t have a mineral film at the bottom of your jars. Also optional. It’s true that bottled water is cheap and plentiful, but you may not know that bottled water only lasts a year. After that, the bottle begins degrading and pollutes the water inside.

Water for Emergencies - Practical Self Reliance Canning Water for Emergencies - Practical Self Reliance

What do I do? I use 10 pounds pressure for 10 minutes. It’s overkill, but it only takes a few extra minutes and I know for sure that it’s going to be good. How Long Does Canned Water Last? By pure water, I mean potable water without anything added. Well water is totally fine, and I’m using water from my well. By “pure” I mean don’t try to create an electrolyte solution or anything like that, but canning well water is totally fine provided it’s pure/clean enough to drink. You can run it through a Berkey first if you want, but you don’t have to. I did find one source that has a tested pressure canning water recipe in Diane Devereaux’s book The Complete Guide to Pressure Canning. She suggests processing the jars at 5 pounds pressure for 8 minutes. Keep in mind that you cannot add any nutrients or sugar attempting to make an electrolyte solution. It must be plain water, without anything added.Once the jars have processed, remove the canner from the burner, carefully take off the lid, and allow it to sit for 5-10 minutes. Pro tip:I tend to just slide it into the middle of my stove, as it weighs a ton. Process jars for 10 minutes (below 1,000 feet). For 1,000 to 6,000 feet, use 15 minutes. For over 6,000 feet in elevation, use 20 minutes. Quality ~ The high heat of pressure canning can degrade the contents of the jar, so it’s not a good idea for delicate things like home-canned lemon curd, but water is just water…the quality is the same no matter how hot it gets. In a separate pot, bring clean potable water to a full rolling boil. Boil the water for a full 5 minutes before proceeding.

Water: collecting, storing and re-using / RHS Gardening Water: collecting, storing and re-using / RHS Gardening

You can technically store the water indefinitely, but to be honest, I would probably replace jars every 2-3 years. Later, some manufacturers started to use a nitrogen flush to remove air and bacteria from their cans to prolong shelf life to 30 years or longer, making the water suitable for long-term storage.

Putting up more than water? I have literally hundreds of canning recipes to fill your pantry with shelf-stable pantry staples…