Ask a Question
Notify Me On Question Update
Email this Question
Do I need to treat water before storing it?
Rate This FAQ
Water that is stored for long periods should be sanitized or disinfected. To treat water add 1/4 tsp. (16 drops) liquid chlorine bleach (5%) per gallon of water. You may want to rotate your water every few years.
Submit Your Suggestion
Other Questions In This Topic
- How do I keep insects out of stored grain?
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- Do weevil turn into moths? If not where would moths come from in my food storage room? and how do you get rid of them?
- Where should I put my food storage?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- How to store fesh oranges to last as long as possible?
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?