How to Make Normal Saline

• Tap water
• Salt (non-iodized salt)
• Baking measuring tool with teaspoon sizes
• Measuring tool for fluids up to 1000ml (1 liter)
• Pot with lid
• Stovetop or hot plate
• Air-tight storage container

It is very important that you follow this exact recipe when you mix the solution:

• 1 liter (1,000 milliliters) of tap water at room temperature
• 1 ½ level teaspoons of non-iodized salt 

Important information:

• Putting too much salt in the water of an enema can cause serious health problems, such as seizures and coma.
• To avoid these risks, you should always measure your salt with a measuring spoon - do not try to "eyeball" or estimate the amount.
• Boil the solution.
• To keep the water from evaporating, place the lid on the pot.
• Bring the solution to a rolling boil - this means large bubbles are coming up constantly.
• Turn the heat off and let the solution cool to room temperature with the lid on the pot. 

Once the boiled saline has cooled off, please store the saline in a clean air-tight container.

To prevent bacterial growth, keep unused saline in the refrigerator for up to 2 days and then throw it out and make more.