Emergency water--can it at home.
Since the biggest waste of space I had was the empty jars on the shelves, it only seemed logical to use that space for storage. If water could be canned commercially, why not at home? It is actually very easy!
I use the same method as for open kettle canning. Sterilize the jars and lids just as you would for any type of canning. Bring tap water to a full boil and let it boil a few minutes just to be on the safe side. Fill the jars with the boiling water to within 1/2-inch of the top, and seal immediately.
After they cool, date and store. I have opened some that were two years old and they was as fresh as the day I canned them.
When you need jars for canning, use the water. When you empty a jar, refill it with boiling water and seal. This also eliminates the problem several readers had with keeping their jars clean until the next canning season.--Lee Winter, Radisson, Wisconsin
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|Title Annotation:||Country conversation & feedback|
|Publication:||Countryside & Small Stock Journal|
|Date:||Sep 1, 2006|
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