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Parboil different vegetables sequentially in the same water when preparing multiple ingredients.

Use a smaller pot to reduce water needed for the water bath canning process.

Heat only as much water as needed for the amount of coffee or tea you're making.

Use the overnight oats method which requires less water than traditional cooking.

Choose a pot with a tight-fitting lid to trap steam and reduce the need to add water during cooking.

Steam multiple vegetables together when possible to reduce water and energy use.

Efficiently extract flavors by simmering on low heat, reducing the need to top off with more water.

Simmer stock with a lid on to lessen evaporation and concentrate flavors without needing to add extra water.

Fill a basin with water to rinse vegetables rather than running the tap.

Plan ahead and defrost food in the fridge over time instead of using running water.

Opt for pressure canning when appropriate to use less water than conventional boiling methods.

Instead of running tap water for cooling, use an ice-water bath that can be reused multiple times.

Use the absorption method to ensure all water is used and not drained away.

Use a small pan with just enough water to cover the eggs to minimize water use.

Collect and use vegetable trimmings and peels in a stock to utilize water fully.

Reuse blanching water for cooking pasta or grains, or let it cool and water plants.

Use a bowl to rinse grains like rice or quinoa, and reuse the water for plants or cleaning.

Soak beans in advance to reduce cooking time and the amount of water needed.

Use less water by choosing a smaller pot and covering it with a lid to reduce evaporation.