I think every prepper knows by now that water is one of the most critical survival resources. Don’t they? You can’t look up anything about survival, preparedness, personal readiness, or anything else without seeing experts harp on and on about how important potable, freshwater is.
It’s all true, by the way. You’ll barely last longer than a day without something to drink, and water is also important for washing and preparing food. But if we’re going to be real, bottled water that you get from the grocery store leaves a lot to be desired.
For starters, it isn’t as pure as you think. Worse, the containers themselves start to break down over time, tainting the water with chemicals and leaking in storage.
They just plain suck, it’s that simple. A much better option, though a slightly less convenient one, is to can your own survival stockpile of water at home.
Using nothing more than time-tested canning methods, you can lay in your own supply of long-lasting water that will stay fresh and ready to use in an instant. Sounds good? Then let’s get into it.
Storing Room-Temp Water Won’t Work Long Term
To address the elephant in the room really quick, I’m not talking about simply pouring water into a mason jar, popping a lid on it, and then sticking it into a closet.
No matter how clean the jar and the water are, that’s not going to do the job. Microscopic traces of mold and other microorganisms will still be present and will taint, and eventually spoil, that water over time.
Only by using canning procedures will you ensure that the jar, water, and seal are up to the task of long-term storage.
Supplies and Tools
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To take care of these procedures, you don’t need anything besides what’s already in your kitchen, assuming you have a good water bath canning setup.
Water: You’ll need water for drinking, or I should say filling the jars, and also for operating the canner.
You want to use the cleanest, purest water you have for both operations… No added flavorings, chemicals, sugar, or anything like that. Well-filtered tap water is adequate, or you might consider decanting fresh bottled water to fill the jars.
Large Saucepan: A large saucepan for boiling the water. This will sterilize it for packing and prevent it from going bad during long-term storage.
Ladle (optional): A canning ladle can come in really handy for this procedure. If your saucepan has a stout handle and you are steady, you can pour directly into the jars out of the pan, but this can be risky.
Water Bath Canner: Any water bath canner will work. Just familiarize yourself with how it functions before you begin.
Canning Jars: You can use any size jars you want, up to a half-gallon in size. I’ll be using pint-size jars for the walkthrough below.
Whatever jars you pick, make sure they are in good shape and free of cracks, chips, or other defects that could cause the canning process to fail or the jars to shatter. Check them thoroughly before you start!
2-Piece Lids: For each chosen jar, you’ll need a brand-new lid and a band to hold it in place. Never reuse disposable lids! Bands can be reused as long as they are in good shape and free of dents or rusting.
Canning Funnel: A canning funnel is critical for filling the jars easily without making a mess, getting burned, or interfering with the lids. Even if you aren’t using a ladle, make sure you’ve got one of these.
Jar Lifter: A jar lifter, aka jar tongs, is critical for lifting and moving the scalding-hot glass jars you will be working with. Don’t mess around with anything else!
Step-by-Step Instructions
Step 1: Sanitize all equipment. Start by giving all of your equipment a thorough cleaning. Run it through the dishwasher on a very hot cycle if you have one. Otherwise, give it a hot soap-and-water scrub.
Step 2: Prep canner, fill saucepan with water. Set up your canner and fill it with water or place it in a large pot. Also, fill your saucepan with the water you’ll use for packing the jars.
Step 3: Bring water in saucepan to a hard boil. Set the saucepan on your stovetop burner and turn the heat up to high. Get the water going towards a hard boil. Once it starts boiling, set a timer for 5 minutes.
Step 4: Bring canner to a simmer, preheat jars. Get the heat going on your canner. Carefully load your jars, making sure they are fully covered by water. Bring the water to a simmer and leave it there to preheat the jars prior to filling.
Step 5: Remove jars, fill with boiled water. Once the timer goes off on your saucepan of water, carefully remove the jars from the canner using your tongs. Set them aside on a cutting board to protect your countertop.
Then, using your funnel and ladle (if you have it), fill the jars with the boiling water, leaving one-half inch of headspace.
Step 6: Wipe off rims, cap. Working quickly, grab a paper towel and wipe off the rims of the jars if there are any drops of water present. Then set a lid on carefully and secure it with a band, finger-tight. IMG_1583
Step 7: Load and process jars. Now, using your tongs and keeping the jars upright, load them back into the canner. Once it is fully loaded, turn up the heat until the water is boiling. Then process* the jars according to the following:
- If you are between sea level and 1,000 ft in elevation, process for 10 minutes.
- For 1,000 to 6,000 ft in elevation, process for 15 minutes.
- If you are over 6,000 ft in elevation, process for 20 minutes.
*If you’re processing half-gallon jars, add 10 minutes to each interval!
Step 8: Rest jars. Once the time elapses on the processing, cut the heat, but don’t remove the jars yet. Leave them to rest for about 8 minutes.
Step 9: Remove jars, allow to cool. After the jars have rested, pull them out using your tongs, taking care to keep them upright. Then set them aside on your cutting board or folded kitchen towels to cool. Protect them from drafts so they don’t crack. IMG_1592
Step 10: Check lids for seal. Once the jars have cooled all the way down, anywhere from 8 to 12 hours, check the lids for a good seal.
Start by pressing on the lids with a fingertip; they should not flex or pop. If they’re okay, remove the bands and then gently lift each jar up slightly, holding it just by the edges of the lid.
You should not hear a hiss, pop, or bubbling when doing this, and the lid should not move at all. Note that popping during cooling is normal.
Step 11: Label, store, and you’re finished! Your jars of water that passed the lid test are ready to store. Label each jar with the date when it was canned so you’ll know how old it is in the future.
They will last for years, completely leak-free in storage, and are ready to drink or use for other purposes as soon as you pop the lid.
Tom Marlowe practically grew up with a gun in his hand, and has held all kinds of jobs in the gun industry: range safety, sales, instruction and consulting, Tom has the experience to help civilian shooters figure out what will work best for them.