In the previous post, I mentioned canning water for emergencies. When I was growing up, most people had wells and when the electricity went out, so did the pump,so they would have a supply of "canned" water on hand to cook with and to drink. I do not know what the extension office says about this, but I assume that if food is safe after canning, water should be also. To be on the safe side, I would boil it for 10 minutes before using it, but at least it will be clean and handy. Here's how you do it:
Fill the sterilized jars with boiling water to the depth you are filling the other jars. It's important that the water is boiling, not only to kill the "bugs", but also because your jars will crack when you put them in the boiling water otherwise. Usually the headspace for the hot water bath method is 1/2 inch and for the pressure canner it's 1 inch. Since I only can water when there's extra space in my canner, I process it for the amount of time that I need to process whatever I'm making. For canning the hot water bath method, the jars need to boil for at least ten minutes so the seals can soften and seal properly.