Start with clean hands, pans, containers and spoon


  1. Put saline storage jar and lid in one pan and cover with tap water.
  2. Put 4 ¼ cups of tap water in a second pan.
  3. Boil both pans for ten minutes.
  4. Add two level teaspoons of table salt to plain boiled tap water and stir to dissolve.  Cool both pans to room temperature.
  5. Remove storage jar and lid touching only the outside.
  6. Pour cooled salt water directly into storage jar.  Place lid tightly on jar.  Store in refrigerator.
  7. Pour off the amount needed for each cleaning or suctioning session into a smaller container.  Do not dip anything into the large supply of saline.
  1. Make a new batch every day.