Many of you are curious about the canning of water for emergency use. For many who have hurricanes and other natural disaster where drinking water from the faucet or well may be compromised its not a bad idea to have a few jars. The process is simple and can be done in a water bath as well. This water is not treated before going into the jars as the process just like canning kills all the microorganisms in the water leaving it safe to drink. Also canned water can be stored forever. The key is for it to be stored away from sunlight! This is from the link that Chris posted from the University of Nebraska: You can store water in food-grade glass fruit jars with flat metal lids and metal screw bands. Jars should be manufactured and rated for canning food. Preparing Containers Wash the containers and lids thoroughly with hot tap water and dish detergent. Rinse thoroughly with hot tap water. Treating Water for Storage Fill clean quart fruit jars with water, leaving 1 inch of head space (air space) at the top of each jar. Place a flat metal lid and a metal screw band on each jar. Fill a canner half full with water. Preheat the water to 140°F. Place the filled jars into a canner rack and use the handles to lower the rack into the canner — or add the filled jars to the canner one jar at a time with a jar lifter. Add more boiling water to the canner, if needed, so the water level in the canner is at least 1 inch above the jar tops. Bring the water to a vigorous boil. Cover the canner with a lid and lower the heat to maintain a gentle boil. Boil for 20 minutes, adding more boiling water, if needed, to keep water level above the jars. When jars have been boiled for 20 minutes, turn off the heat and remove the canner lid. Using a jar lifter, remove the jars and place them on a towel, leaving at least a 1-inch space between jars during cooling. Do not re-tighten lids. Cool the jars at room temperature for 12 to 24 hours. As jars cool, the contents contract, pulling the self-sealing lid firmly against the jar to form a high vacuum seal. Check for sealed lids by pressing the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is not sealed. Screw bands can be removed after jars are cooled. Super important: It is worth noting the difference between heat treatment for water disinfection versus heat treatment for water sterilization. NebGuide G1494, Drinking Water Treatment: Emergency Procedures, provides instructions to bring water to a vigorous boil for disinfection purposes. The process of bringing water to a boil disinfects the water, inactivating harmful bacteria and making it bacteriologically safe for consumption in the short term. The process of boiling jars filled with water for 20 minutes sterilizes the water in the containers. Sterilization kills all organisms ensuring no regrowth can occur and making water bacteriologically safe for long term storage. Storing Water Store containers in a cool, dry place away from direct sunlight. Canned water can be stored for an indefinite period of time.
Posted on: Fri, 24 Jan 2014 04:54:18 +0000
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