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Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers
Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
Do not use containers previously used to store non-food products.
Water Pretreatment
Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.
Storage
Containers should be emptied and refilled regularly.
Store water only where potential leakage would not damage your home or apartment.
Protect stored water from light and heat. Some containers may also require protection from freezing.
The taste of stored water can be improved by pouring it back and forth between two containers before use.
Additional Information
www.fema.gov/plan/prepare/water
www.redcross.org/services/prepare
HOW MUCH of WHAT should be stored?
** 1 gallon of water per person per day
An individual may be able to survive many days without food, but only a few days without water. Therefore, a recommended amount of water to store is 1 gallon per person per day for about 2 weeks. Most homes contain a 25-60 gallon water heater. This will provide a source of fresh water. It is also recommended you store additional water in food grade containers on a shelf or platform off the floor. Storing additional water outside the water heater is prudent in case the water supply in the water heater becomes contaminated from an outside water source prior to shutting off that outside source. (For additional information on water storage see the “Water Storage” section.)
** 1 pound dry matter per person per day
One pound of dry matter provides about 1600 calories of energy. Dry matter may consist of dried beans and legumes, wheat, flour, rice, sugar, dried fruits and vegetables, pastas, dried milk, etc. Because energy is the most critical need (other than water) in a food storage program it must be considered first. Other nutrients such as protein, vitamins and minerals may be sacrificed for short periods of time (up to 3 months) with little ill effect. But since the diet would be very boring if the only thing available to eat were wheat it is advised you include a variety of dried items. (For more information on how much of what should be stored refer to “How to Store What You Use” section.)
WHERE food should be stored
A chemical law says that for every 10 degree rise in temperature there is a doubling in the rate of a chemical reaction. Thus to have maximum quality food should be stored as cool as possible. In addition to cool temperatures, food should be stored in a clean, dark, and dry space. Ideally this space is in a basement insulated from any heat sources and with restricted light. When ideal conditions cannot be obtained, the time food is left in storage should be shortened. In other words—use it faster. Containers should be food grade. For example, garbage bags, cleaning containers, and kitty litter containers are unacceptable. You should be able to tightly seal all containers holding food to protect food against pest infestation and moisture. (For more information on shelf life and where to store food see sections “Shelf Life” and “Where To Store It.”)
WHEN to start storing
Start now. Resource management is always beneficial and ever present. Wise storing of food and using food which has been stored will result in savings of time, money, and resources. Emergencies are never predictable. Therefore, to minimize financial burden, food storage should be built up over a period of time, a little at a time as quickly as possible. In order to insure that there is not waste, all items should be labeled and the oldest should be used first. In other words, rotate your food supply to maintain the highest quality possible.