Canning Water {How to Can Water}
The simple task of Canning Water is great for emergency preparedness, power outages, or when you need easy access to sanitized water. Learning how to can water is a low-cost way to supplement your family’s drinking water needs.
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My personal motto has always been “plan, don’t panic”. And something as simple as putting a few jars of water in the canner can help you plan for extended power outages, emergencies, or when you might need access to sanitized water.
This is one of the simplest canning projects you can do, making it perfect for beginners. Even better, it’s something that can be accomplished slowly.
Let’s say you’re Canning a batch of peaches and you don’t have enough jars to fill the canner. Pop in a few jars of canned water and congrats, you just took one easy little step toward caring for yourself and family.
How Do You Can Your Own Water?
It’s incredibly simple! You take clean water and boil it for 10 minutes and then water bath can it for 20 minutes. Allow the jars to seal and store in a cool dark place. See the printable recipe card at the bottom of the post for additional details.
Canning Water Supplies
- Water bath canner (my pressure canner doubles as a water bath)
- Canning Rack
- Jars – my preference is regular-mouth quart jars (see this list of Canning Supplies for the rundown on sizing and the best places to find them used)
- Lids – clean and new
- Rings
- Jar lifter
- Clean washcloth
- Clean thick towel
Pro Tips
- Water in the canner must cover the jars by 1-inch the entire time they are processing. Half-gallon jars are most convenient for storage, but you must use a canner that can accommodate their size.
- You cannot reuse lids from jars of canned water for other canning projects. Save them for freezing jars of water or soup, or even for affordable dry goods storage (related: Pantry Essentials).
- You can technically store the water indefinitely, but to be honest, I would probably replace jars every 2-3 years.
MORE CANNING RECIPES To Check Out
- How to Can Pears
- Low-Sugar Strawberry Jam
- Canning Apple Butter
- Canning Stewed Tomatoes
- How to Can Carrots
- Canning Tomatoes
- Canning Pumpkin
- Check out all my canning recipes!
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Canning Water is great for emergency preparedness or power outages.
- 7 quarts water {+ more for the canner}
Wash and clean your jars. Set aside.
Wash your lids with hot soapy water and place them in a clean bowl for now.
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Fill a clean stockpot with 8 quarts of water and bring to a rolling boil for 10 minutes.
Fit jars with a canning funnel, and using a glass measuring cup with a handle, carefully pour water into the jars. Leave 1/2 inch headspace.
Wipe the rim of the jar with a dry rag.
Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, gently place the jars in the canner.
Put the lid on, and set your timer. Pints, quarts, and half-gallons should process for 20 minutes. Pro tip: the water must return to a boil in the canner before you can start the timer.
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.
Carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours. The lids should start to pop within 20-30 minutes of being removed from the canner.
Step 4 has you boiling 8 quarts of water, but you'll only be canning 7 quart jars. The extra water is to account for any water loss during the boiling process.
You can technically store the water indefinitely, but to be honest, I would probably replace jars every 2-3 years.
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