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Canning water idea question

12931 Views 38 Replies 29 Participants Last post by  John Galt 1, 
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Several home canners I watch on youtube suggest adding filler jars if you don't have a full batch to keep the movement to a minimum. I had the idea to fill the extra quart jar with tap water with plenty of chlorine already, added a lid and ring and canned it too. I've seen canned water you can buy for 3 to 4 dollars a can that has a 30 year shelf life. My clean tap water, boiled for 90 minutes... is there any reason it won't last 30 years? Also it's jars I have extra at this point I could always use the water or the jar again for something else if needed? Thoughts?
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goose3
When I started pressure canning, one of the best tips I ran across was to first can water. That eliminated any chance of ruining food and let me go the entire process from beginning to end.

Next was canning chicken, but I felt comfortable doing it because I'd already practiced on water.

I still have those jars of water. Part of my water preps now. :)
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