Sterile saline solution costs next to nothing to make at home — the recipe is one teaspoon of non-iodized salt per pint of water — but the method you use determines how long it stays sterile and what you can safely use it for. A quick stovetop batch works fine for today. A pressure-canned batch sits on your shelf for years. Get the method wrong and you’re introducing bacteria into a wound or an eye, which is worse than not cleaning it at all.
We keep both versions on hand: quick-made in the kitchen for everyday use, and a dozen pressure-canned pints in the prep pantry for emergencies. Here’s how to make each one correctly, and when to use which.
The Basic Saline Solution Ratio
Normal saline — what hospitals use — is 0.9% sodium chloride. In practical kitchen terms that works out to:
- 1 teaspoon non-iodized salt per 1 pint (2 cups) of water
- 2 teaspoons non-iodized salt per 1 quart (4 cups) of water
If you prefer sodium chloride tablets over granulated salt, use 4 tablets (1 gram each) per pint, or 8 tablets per quart. Tablets are more precise and dissolve cleanly — worth keeping a bottle in the first aid kit.
Do not use table salt. It almost always contains iodine and anti-caking agents — neither belongs in a wound or an eye. Use pure non-iodized salt: plain sea salt, canning salt, or pickling salt all work. Check the label; the ingredients should read “salt” and nothing else.
Method 1: Quick Stovetop (use within 24 hours)
This is your everyday version — fast, no special equipment, done in 20 minutes. The catch is shelf life: bacteria begin growing in homemade saline within 24 hours at room temperature, so make what you’ll use and discard the rest.
- Wash your hands thoroughly.
- Sterilize a clean jar and lid — run them through the dishwasher or boil for 10 minutes.
- Bring 1 pint of water to a rolling boil, covered, for 5 minutes.
- Remove from heat and allow to cool to room temperature.
- Add 1 teaspoon of non-iodized salt and stir until fully dissolved.
- Pour into the sterilized jar and seal.
- Refrigerate immediately. Use within 24 hours; discard after that.
One important note on your water source: tap water contains fluoride, chlorine, and in some areas other contaminants you can’t control. We prefer high-quality bottled spring water or commercially distilled water for anything going into a wound or an eye. If tap water is all you have, the 5-minute boil reduces the risk significantly.
Distilled water is the most reliably sterile starting point for wound care — it has had all minerals removed. It’s not something you’d want to drink long-term (no minerals), but it’s perfectly safe for occasional use, and ideal for a wound wash.
Method 2: Pressure-Canned (shelf-stable for years)
This is the prepper version, and it’s the one we rely on. Pressure-canning your saline solution sterilizes it at high temperature, seals it against contamination, and gives you a shelf-stable supply that doesn’t depend on refrigeration or same-day use. A dozen pints takes about two hours on a weekend and gives you a solid emergency supply.
You need a pressure canner — not a pressure cooker, not a water-bath canner. The temperatures a pressure canner reaches are what kill the organisms that survive boiling. If you’re serious about home food and medical prep, a pressure canner is one of the most useful investments you’ll make. More on what a pressure canner can do beyond saline.
- Wash and sterilize your canning jars — dishwasher works well.
- Add your salt to the bottom of each jar: 1 teaspoon per pint jar, 2 teaspoons per quart jar. Use a canning funnel to keep the rims clean.
- Fill jars with your best-quality water — spring water or distilled, not tap if you can avoid it.
- Wipe each jar rim with a fresh damp paper towel — one swipe per towel — to remove any stray salt grains that could prevent a proper seal.
- Boil your lids and rings for 30 seconds, then place them on the jars.
- Process in the pressure canner at 10 lbs pressure: pints for 75 minutes, quarts for 90 minutes.
- Allow to cool completely. Check seals — the center of each lid should be firm and concave. Any that didn’t seal go in the fridge and get used first.
The pressure-canning process dissolves the salt and fully sterilizes the water simultaneously. Store the sealed jars out of direct sunlight, away from heat, in a non-humid environment. Done that way, pressure-canned saline keeps for years. We label ours with the date and work through older jars first, but we’ve used jars canned three years prior without any issues.
Method 3: No-Cook (short-term only, for sinus rinse)
For nasal irrigation and sinus rinsing specifically, you can skip the boil — but only if you start with distilled or sterile water straight from a sealed container, not tap water. Using unboiled tap water in a nasal rinse carries a real risk; there have been documented cases of serious infection from exactly this. Don’t cut that corner.
- Start with commercially distilled water — do not use tap.
- Add 1 teaspoon non-iodized salt per pint.
- Optional: add a pinch of baking soda to reduce any stinging sensation.
- Stir until fully dissolved.
- Use immediately or refrigerate for up to 24 hours.
What You Can Use Homemade Saline For
Done correctly, homemade saline is a genuinely useful medical prep item. Here’s where it earns its place:
- Wound irrigation — flushing debris and bacteria from cuts, scrapes, and minor lacerations. Saline is isotonic (same salt concentration as your body), so it cleans without damaging tissue the way hydrogen peroxide or alcohol can.
- Eye wash — rinsing irritants, dust, or minor contaminants from the eye. Use the pressure-canned or freshly boiled version only; never use quick no-cook saline near eyes.
- Sinus rinse — the no-cook method with distilled water works well for nasal irrigation and congestion relief.
- Contact lens rinse — in a pinch, fresh stovetop saline works; it won’t sterilize lenses, but it removes surface debris safely.
- Neti pot solution — same ratio as sinus rinse above; add a pinch of baking soda if desired.
One thing saline will not do: it is not a sports drink and does not replace electrolytes after exertion. If you want a homemade electrolyte solution, you’d need to add a carbohydrate (sugar), potassium, and magnesium — that’s a different recipe for another day.
How Long Does Homemade Saline Last?
| Method | Shelf life | Storage |
|---|---|---|
| Stovetop (boiled) | 24 hours | Refrigerated, sealed jar |
| No-cook (distilled water) | 24 hours | Refrigerated, sealed jar |
| Pressure-canned | 2–5 years | Cool, dark, dry — no refrigeration needed until opened |
Once any jar is opened, use it within 24 hours regardless of method. The seal is what keeps it sterile; once that’s broken, the clock starts.
Where This Fits in Your Medical Prep
Saline is one of the most versatile and overlooked items in a home first-aid setup. A dozen pressure-canned pints costs less than $5 in salt and jars, takes an afternoon, and gives you a years-long supply of sterile wound wash that doesn’t depend on a pharmacy being open or a power grid being up. If you haven’t built out your emergency medical supplies yet, this is one of the easiest starting points — low cost, no special skill once you know the canning process, and immediately useful in everyday life as well as emergencies.
For broader medical preparedness — what to stockpile, what to know, and how to handle situations when professional care isn’t available — see our guide on stockpiling medications. And if you’re building out a full emergency supply, the preparedness downloads page has printable checklists that cover medical, food, water, and more.