5 Water Storage Myths

[MoonShadows]

If disaster strikes, I'll be at your house. I'll leave the mushroom water!

 

[baymule]

Haha, I can tomato water too! I freeze the tomatoes for sauce. Freezing bursts the cellular walls, which releases the water as it thaws. I put the frozen tomatoes in a big pot on low heat. As the water thaws, I pour it off and save it to be caned. I wind up with a fairly thick sauce without having to stand over the stove stirring, stirring, stirring.....

 

[Britesea]

My MIL taught my a little trick that I use occasionally: If she was canning something and ended up not quite filling the canner, she would can water. Just pour clean boiling water into enough cans to fill the canner, pop on a lid, and go. I have several quart jars of water in my pantry. It's not a lot, but it helps.

 

[wooddustmaker]

Canning water in a water bath canner has saved me many a broken jar! The violence of the water boiling, with a less full than canner seems to eat jars. I always reuse a used, clean lid. If it doesn't seal, no loss, except for a jar that may have not broke. I have also never had a used lid not seal....

One can also buy the Berkey filters, and make their own water filter. I was lucky, and got mine from a classified ad, with multiple filters for a very good price. Had that not happened, I would have made my own.

 

[lcertuche]

I think I'll just add a jar of beans or leftover soup to the pot to make up a full canner. At least that's the plan.

 

[wooddustmaker]

I think I'll just add a jar of beans or leftover soup to the pot to make up a full canner. At least that's the plan.

Beans or soup should be done in a pressure canner.It is your choice though. I have never had a jar break in the pressure canner.