Canning water. It’s only considered crazy until a natural disaster happens and there’s no bottled water to be found. Start out by filling your jars (I just used water from our fridge) making sure to leave 1/2 inch of headspace. De-bubble and wipe your rims with white vinegar. Place your lids and your rings on - making sure to only tighten finger tip tight. Don’t crank them on! Place your jars in your water bath canner. If your water is cold, your water bath canner also needs to be cold. If your water is hot, your jars and water bath canner need to be hot. Otherwise, you risk your jars breaking. Make sure there’s at least 1-2 inches of water above your jars. To prevent jars from being cloudy, add a splash of white vinegar. Place your lid on and turn heat to high. Once it hits a rolling boil, set your timer for 20 minutes. After the 20 minutes, carefully remove the jars and place on a towel. Allow the jars to sit untouched for 12-24 hours. After the 24 hours, remove rings, and check your seals. If your seals are good, wash your jars, and label. You just canned water! #mom #family #nospend #budget #budgeting #baking #cooking #madefromscratch #homemade #homemadefood #ingredientsonly #homemaker #homestead #simpleliving #foodpreservation #vacuumseal #freezer #deepfreezer #kitchenrestock #preservingfood #freezerstash #mealplanning #mealprepping #homemadekitchenrestock #homemadebread #canning #pressurecanning #waterbathcanning