If you’re a beginner canner and are wanting to learn how to can foods from home but you either don’t know how to or don’t have all the typical canning supplies, this is the tutorial for you.
This post contains some affiliate links, which means if you use the link I provide, then I make a small commission at no extra cost to you. Read my full disclosure here.
When I first dove into the canning world I was a nervous wreck. “What if I don’t do it correctly?” “What if I waste money and time preparing food to can and I mess it up it?”
The best thing I found for calming those fears was to start off with the most basic thing, water. You have plenty of it at your home and if you “mess it up” you can either cook with it, use it for your plants with it or just drink it.
Why Should I Can Water?
There are so many benefits to canning water, especially if you’re a beginner at canning.
- You don’t have to have all the canning supplies.
- It allows you to have extra water stored up that you didn’t have to buy from the store.
- It’s cheaper.
- It’s easy.
- Canning water at home is great practice for canning other items without any waste.
Supplies Needed for Canning Water
This is the nice part about beginning with canning water, you don’t need all the supplies that most canning items need.
All you need is:
- mason jars with lids
- a large stock pot
- ladle
- towel
- water
- vinegar
- canning funnel
- canning tongs
That’s it!
I should also add you absolutely do not have to have a canning funnel or canning tongs. The way we’re canning water doesn’t require it, but it does make things a little easier. Plus, it’s great practice for when you can something else.
Disclaimer
I feel the need to say this because there are a lot of opinions on canning foods and the methods used. Some people say you have to pressure can, some people say you have to water bath can and some people think boiling water and putting it in hot jars is fine. Do your own research and do what you think is best.
I would also only use the boiling water method for just water. I would either water bath can or pressure can everything else according to what type of food it is.
How to Can Water
I’m personally using half gallon and quart size mason jars to store water because I have extra half gallons and I have a big family, therefore we need more water. You can use whatever size of canning jar you have as long as the lids are new and in good condition.
I also use filtered water from my Berkey water filter. I think it’s important to use good quality water if you’re canning your water from home. You can do your research on those here.
Begin by making sure the jars you’re using are very clean. In fact, make sure everything you’re using is very clean. Remember this is water you’ll be drinking, so you don’t want it to be contaminated in any way.
Preheat your oven to the lowest temperature it will go. Mine goes to 170 degrees Fahrenheit.
Place your clean jars in the oven on the racks while you wait for your water to boil. This process warms your jars so they don’t break when you put the boiling water in them, and also helps sanitize them.
I also wash and prep extra jars before hand because it’s better to have more jars than you need. You absolutely do not want to put boiling water into a cold jar.
Prep an area where you can place your canned jars of water to rest for 12-24 hours. This ensures they seal properly.
Fill your clean stock pot with cold water. You’ll want to add extra water as well because some water will evaporate.
Heat the water to boiling. Once it’s at a rolling boil, boil it for 5 minutes. This step ensures that your filtered water is sanitized.
Depending on how many jars you’re filling and the amount of water you’re canning, it may take a few minutes for your water to boil.
The pot pictured has about 3 gallons of water in it.
While waiting on the water to boil, I also prep a jar filling area with a towel, ladle, canning funnel and canning tongs.
Once the 5 minute boil is finished, take a hot jar (one at a time) from your oven and place it on the towel.
Ladle the boiling water into the jar and fill it until it reaches the bottom rim. This is about 1″ head space.
Wipe the rim of the jar with a cloth with a little vinegar on it. This cleans the rim for a good seal and makes sure there’s no debris on it.
Place your clean canning lid on your jar and move it carefully to your resting area.
Remember the jars are extremely hot!!!
Continue filling your jars until you are finished. The water will look crystal clear and beautiful!
After your jars have cooled, test the lids to make sure they have sealed.
The lids are sealed if you push on the middle of them and they don’t move or make a popping sound.
Label the lids when they’re done.
After they have rested for the 12-24 hours, remove the rings from the jars. I also keep the boxes the jars come in and put them back in the box for storing them. Keep them in a cool dry place.
The canned water should be good for 1-3 years.
What are some things you’re wanting to can? Comment down below!
Pin for Later
Leave a Reply