This process for water bath canning water is the general consensus coming from the state agencies that test and develop safe canning recipes. Pressure Canning Water

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Putting up more than water? I have literally hundreds of canning recipes to fill your pantry with shelf-stable pantry staples… This is one of the simplest canning projects you can do, making it perfect for beginners. Even better, it’s something that can be accomplished slowly.You’d think something as simple as canning water would be easy to agree upon, but various state extension agencies have slightly different instructions. I read literally dozens of descriptions of the process to home can water, and each agency seems to have its own version.

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Fill a second large pot with clean potable water and bring it to a boil. Maintain a full rolling boil for 5 minutes. If you’d like to use half-gallon jars, the Utah State Extension Service recommends using a 20 minute process time. They don’t provide altitude adjustments, but for safety, I’d assume that means below 1,000 feet. Add 5 minutes for 1,000 to 6,000 feet (making it 25 min), and use 30 minutes for over 6,000 feet. This really depends on your particular situation, and whether you live in a water-stressed region. FEMA recommends a gallon of water per person per day, half for drinking and the other half for cooking/washing.

At 5 pounds pressure, the water in the canner is at 228 degrees F, which is well above the 212 F temps in a water bath canner. Following the same times as for water bath canning would be more than sufficient, given the higher temperatures. While they should be completely clean, it’s not actually necessary to boil the jars to pre-sterilized them. According to the National Center for Food Preservation: