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Canning water idea question

12937 Views 38 Replies 29 Participants Last post by  John Galt 1
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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As far as less than a canner load I have been canning a lot of meat lately, only had enough meat for six quarts. Thats 12 pounds of meat which ain't cheap, lol. So far I have been lucky finding my jars. I average 40 cents in a jar and lid... much better than the canned water price of 4 dollars.
Thanks Mike! I guess I should have been more specific. I have my primary large water storage and a backup to that. And I have filter systems to back that up. And I won't be canning 'batches' of water, lol. I rarely have space in my canner either. I mainly wanted to know the shelf life. Until I use up all my jars I'd rather have a few of them sitting on the shelf full of pure water than empty. Thanks everyone for your input.
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