In most emergency situations, fresh drinking water is the most important item that you can store. The church recommends storing at least 14 gallons of water per person for a two week supply. It is recommended to have both portable and stationary emergency water storage.
STORAGE CONTAINERS
*Airtight
*Resistant to breakage
*Heavy enough to hold water
*A lining that will not rust or affect the flavor of the water
*Food grade plastic-sanitary
*Opaque-reduce algae & bacteria promoting light/warmth (ideal)
*Seal-able
*Resistant to breakage
*Heavy enough to hold water
*A lining that will not rust or affect the flavor of the water
*Food grade plastic-sanitary
*Opaque-reduce algae & bacteria promoting light/warmth (ideal)
*Seal-able
Commonly Used Containers
*Clear PETE plastic containers (2-liter soda bottles)
*Commercially bottled water
*Plastic buckets or drums (heavy-duty, thick, polyethylene food grade plastic barrels)
*Boxed water kits
*Enamel-lined containers
*Commercially bottled water
*Plastic buckets or drums (heavy-duty, thick, polyethylene food grade plastic barrels)
*Boxed water kits
*Enamel-lined containers
DO NOT USE These Containers
*Glass jars or jugs
*Bleach containers (or any container that held chemicals)
*Metal containers
*Plastic Milk Jugs
*Bleach containers (or any container that held chemicals)
*Metal containers
*Plastic Milk Jugs
Storage Conditions
-Clearly label all water containers "drinking water" with the date and rotate 6-12 months.
-Store close to ground level - secure to prevent breakage or injury in the event of earthquake.
-Store in a cool, dry place away from direct sunlight and heat sources, to prevent algae growth.
-Store in areas where leakage will not cause damage to home.
-Store away from harmful chemicals. Do not store it near gasoline, kerosene, pesticides, etc.
-Store close to ground level - secure to prevent breakage or injury in the event of earthquake.
-Store in a cool, dry place away from direct sunlight and heat sources, to prevent algae growth.
-Store in areas where leakage will not cause damage to home.
-Store away from harmful chemicals. Do not store it near gasoline, kerosene, pesticides, etc.
Filling Containers
Store-bought, factory sealed, food grade containers (drums) need not to be prepared. Alternative food grade containers purchased from sporting goods stores, etc., need to be thoroughly washed with dish soap, sanitized by swishing a solution of 1 tsp. liquid household chlorine bleach to a qt. of water on all interior surfaces/lid. Rinse thoroughly with hot, clean water. Once container is clean, fill with potable (safe) drinking water. All public water supplies are treated already and free of harmful bacteria. However, as an additional precaution, it is recommended to add 8 drops of bleach per gallon of water stored to protect against any lingering organisms.
When potable water is properly stored, it should have an indefinite shelf life; however, it's a good idea to use and replace the stored water. Rotating water this way provides you with an opportunity to experiment and check the amount of stored water against what you require. It also serves as an additional precaution against bacteria or viruses growing in containers which may not have been thoroughly or properly cleaned and sanitized and would otherwise go unnoticed. Check water drums yearly and rotate the water in all other containers every 6-12 months. The best way to ensure fresh and safe drinking water is to rotate.
-Water heaters
-Melted ice cubes
-Liquid from canned foods
-Pipes (shut-off main first)
-Water beds (DO NOT DRINK)
-Reservoir tank in your toilet (DO NOT DRINK)
-Hot tubs & swimming pools (DO NOT DRINK)
-Locate water source - utilize filters and purification techniques
Rotation
When potable water is properly stored, it should have an indefinite shelf life; however, it's a good idea to use and replace the stored water. Rotating water this way provides you with an opportunity to experiment and check the amount of stored water against what you require. It also serves as an additional precaution against bacteria or viruses growing in containers which may not have been thoroughly or properly cleaned and sanitized and would otherwise go unnoticed. Check water drums yearly and rotate the water in all other containers every 6-12 months. The best way to ensure fresh and safe drinking water is to rotate.
Emergency Alternative Water Sources
-Water heaters
-Melted ice cubes
-Liquid from canned foods
-Pipes (shut-off main first)
-Water beds (DO NOT DRINK)
-Reservoir tank in your toilet (DO NOT DRINK)
-Hot tubs & swimming pools (DO NOT DRINK)
-Locate water source - utilize filters and purification techniques
Methods of Purification
*Boiling: is the safest method of purifying water-disease causing microorganisms cannot survive the heat of a sterilizing boil. Bring water to a rolling boil for 3-5 minutes, depending on elevation. Add 1 minute per 1000 feet of elevation, keeping in mind that some water will evaporate. Let the water cool before drinking. Boiled water will taste better if you put oxygen back into it by pouring it back and forth between two containers. This will also improve the taste of stored water. Be aware that boiling water will kill microorganisms, however, the water will still have particulate substances in it that can be filtered out using a clean handkerchief, before drinking. Boiling water does not eliminate pollutants, poor taste or foul odors.
Obtaining water during a crisis: If water is not pure, use one or more of the following treatments prior to consumption. Remember the only way to know if your water is pure, is to test it in a lab.
*Boiling: is the safest method of purifying water-disease causing microorganisms cannot survive the heat of a sterilizing boil. Bring water to a rolling boil for 3-5 minutes, depending on elevation. Add 1 minute per 1000 feet of elevation, keeping in mind that some water will evaporate. Let the water cool before drinking. Boiled water will taste better if you put oxygen back into it by pouring it back and forth between two containers. This will also improve the taste of stored water. Be aware that boiling water will kill microorganisms, however, the water will still have particulate substances in it that can be filtered out using a clean handkerchief, before drinking. Boiling water does not eliminate pollutants, poor taste or foul odors.
*Chemical Disinfection - Chlorination: using liquid chlorine bleach to kill microorganisms. Pre-use treatment of properly stored water - LIQUID household chlorine bleach can be used to purify water provided it contains 5.25% sodium hypochlorite as the ONLY ACTIVE ingredient. Granular or powdered forms of bleach are poisonous, as are scented, color-safe bleaches or those with added cleaners. Liquid bleach has an effective shelf life for about 6 months. Add 2 drops of bleach per quart of water (8 drops per gallon) to a clean container, thoroughly mix by stirring or shaking and let stand for 30 minutes. After disinfection, it should have a slight odor of chlorine. If the odor is not present, add another dose and let stand another 15 minutes. Always double the dose for cloudy water. Bleach is totally ineffective against GIARDIA and other hardy forms of protozoa found in streams and lakes. Use Boiling instead.
*Chemical Disinfection-Iodine & Chlorine tablets: In addition to chlorination, other good treatment chemicals can be acquired from most outdoor supply stores. Purification tablets release chlorine or iodine to purify water. They have a short shelf life, losing effectiveness in just 6 months, they are sensitive to heat and light and quickly become less potent. Iodine disinfection (2% solution) has been found to be very effective against viruses, bacteria, and protozoa with the exception of cryptosporidium. Using iodine has disadvantages. Colder water requires more time for disinfecting. Dosages vary since iodine can be absorbed into dirt and debris found in water. It is not safe for pregnant women and people with thyroid conditions. Iodine is a short term water-purification solution and should not be used regularly for more than 3 months. Red Cross does not recommend.
*Filtration: water filtration simply means to strain out the impurities from a water source. The larger the impurity particulate the easier it is to filter. The opposite is true also. There are many good water filters on the market. The activated charcoal type can also remove bad tastes. Some models also add chemicals to kill bacteria.
*Distilling: This is the most effective method of water purification. However, it is slow and the required equipment is expensive. If you plan to use this method, advanced preparation will be necessary. Distillation will remove microbes, heavy metals, salts, most other chemicals and radioactive dust and dirt.
