Article: Get a metal pot that can withstand boiling temperatures. Carefully fill it to the middle with water that you'd like to sanitize. Don't go beyond the middle point or you could risk it boiling over. For that reason, the process will go quicker if you use larger pots. Place the water-filled pots on the stove and turn the heat up to the maximum level. Watch the water heat up until the entire surface is continually bubbling. If the water is at risk of boiling over the edge, turn down the heat or you'll risk contaminating the entire area. Start the timer as soon as the rolling boil begins and no sooner. This is the minimum amount of time required to kill off any bacteria, such as E. coli, that is found in the water. If you are at an altitude higher than 6,562 feet, then you'll need to boil the water for a minimum of 3 minutes. The water will be cool when the bubbles disappear and the steam is gone. Don't rush the cooling off process or you might burn yourself. Carefully pour the sanitized water from the pot into a selected container. It might help to use a funnel to transfer the water without spilling. Some people don't like the taste of boiled water. In this case, pouring the water back and forth between 2 clean containers can improve the taste. If you are only purifying small amounts of water at a time, then you'll need to store it. If possible, purchase food-grade water storage containers from an outdoor supply store. Otherwise, use non-glass containers with secure lids to hold the clean water. Never use a storage container that's held toxic liquids, such as pesticides, beforehand. Wash the container with dishwashing soap and warm water before filling it with water.
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Fill a clean pot with contaminated water. Heat the water in the pot to a rolling boil. Let the water boil for at least 1 minute. Wait until the water cools before transferring it to a storage container. Choose a water storage container that can be sealed tightly.