Yep, that's what I'm doing. Actually, I'm not canning water--I'm storing it. As I empty out and later wash my quart canning jars, I set them aside. I then fill with water and, using a medicine dropper, add three drops of chlorine bleach (non-scented) to each quart. I cap and date the tops and store in my pantry. It only takes a few extra minutes each time I wash dishes; and I'd rather be safe than sorry during an emergency or disaster. Besides, the jars I fill now will be clean and ready for canning next season.
No comments:
Post a Comment