Bottled Water Recipe

Sanitize bottle and cap

If using a reusable bottle, wash thoroughly with hot soapy water, then rinse well. Sanitize by pouring boiling water into the bottle and letting it sit for 1–2 minutes, or submerge cap and bottle mouth in boiling water for 30 seconds. Pour out the sanitizing water and let the bottle drain upside-down on a clean rack or sterile cloth.

Prepare water

If using tap water and you wish to purify it, bring water to a rolling boil for 1 minute (3 minutes at elevations above 2,000 m / 6,562 ft). Let it cool to room temperature. If using commercially produced spring or purified water, use it directly from the sealed container.

Fill the bottle

Place the clean bottle on a clean surface. Pour or funnel the prepared water into the bottle, leaving about 1–2 cm (0.5–0.75 in) of headspace at the top to allow for cap placement. Avoid touching the inside of the bottle or cap with your hands.

Seal the bottle

Immediately place the clean cap on the bottle and screw or press it closed firmly to create a secure seal. If using a previously opened recycled bottle, ensure cap threads and mouth are clean before sealing.

Optional: chill and garnish

If serving chilled, refrigerate the sealed bottle for at least 1 hour. For immediate cooling, add the optional ice cubes to a glass and pour chilled water into the glass. To add a mild flavor, place the optional lemon slice in the glass (do not put lemon in the sealed bottle to avoid altering shelf life).

Storage and shelf life

Store sealed bottled water in a cool, dark place away from direct sunlight, chemicals and strong odors. Commercially sealed water is best consumed by the manufacturer’s best-by date; boiled and re-bottled water is best consumed within 24–48 hours if kept refrigerated.