Chlorine is a volatile gas, which is a fancy way of saying it’s impatient and wants to escape. If you fill a pitcher with tap water and leave it in the fridge for a few hours, most of the chlorine will simply float away on its own.
I do this all the time. I call it the “lazy person’s filter.” It’s not perfect for every type of chlorine, but it handles the common stuff like a champ. Just pop the lid off and let it air out.
This works best if you use a wide-mouthed pitcher. More surface area means more chlorine gets to say “see ya!” faster. Plus, cold water just tastes better, doesn’t it?
Boil It Like You Mean It
If you’re in a hurry, boiling your water is the turbo button for chlorine removal. A rolling boil for just ten to fifteen minutes will drive most of the chlorine out of the water.
Think of it like this: you’re giving the chlorine a one-way ticket to steamtown. Just make sure you let the water cool down completely before you drink it, or you’ll have a different kind of burn to worry about.
This is perfect for making a big batch of tea or pasta water. Just be aware that boiling concentrates any minerals, so if your water is hard, you might see a little white dust (that’s calcium, totally harmless).
