DrBanneker
Space is the Place
How much water should you store for an emergency?
A daily water intake of 3.7 L (approx. 1 gallon) for adult men and 2.7 L (approx. 3/4 gallon) for adult women meets the needs of the vast majority of persons. However, strenuous physical exercise and heat stress can greatly increase daily water needs. Based on this data it is recommended to store 1 gallon per person / per day.
Suggested water storage amounts
3 Days - 3 gallons per person; 12 gallons per family of four
3 Days - 21 gallons per person; 84 gallons per family of four
3 Days - 90 gallons per person; 270 gallons per family of four
How to store water:
Containers for Water Storage
Many types of containers are available for water storage. Containers should be “food grade,” meaning they were meant to hold food or water. The most commonly used containers are glass, plastic, and metal. The best containers have secure lids and a spout or spigot that allows for dispensing water with minimal or
no contamination.
Glass:
Glass provides a fairly effective container for storage and is non-permeable to vapors and gases. Glass should not be the sole source of water storage since it is easily broken and may be damaged during an emergency event.
Plastic:
Plastic bottles or jugs previously used for beverages make excellent containers. They are lightweight and fairly sturdy. Food-grade plastic containers are sold commercially for water storage and can be purchased at many stores. Non-food-grade plastic containers are not recommended for food storage because harmful chemicals can leach into the food. Very lightweight plastic might split or degrade under storage.
Note: Lowe's and HD often sell white 5 gallon pails in food grade plastic for $4-5 each + $2 for a lid; each one of these can be a day of water for a family or 4-5 days for one person.
Most plastics used in waterbeds or pool liners are not approved food storage plastics.
Metal: Stainless steel can successfully be used for water storage. Other metals are not optimal containers unless they are coated and made specifically to hold food or water. Pewter or lead soldered metals should be avoided.
Cleaning and Sanitizing Water Containers
Water containers should be cleaned with warm soapy water and rinsed. Special attention should be
given to containers that previously contained food or beverages. Fill container with potable tap water, and
then add 1 tablespoon bleach for each 1 gallon of water. Shake well, turning bottle upside down a time or two to sanitize the cap. Let stand for 1 minute, and then pour out the bleach water. Let the container air dry.
Treatment for Stored Water
Tap water or well water is not sterile. The few microorganisms present can multiply during storage and
have the potential to make someone ill. Water that is to be stored for long periods of time should be treated to control microbial growth. Be sure to use the best quality water possible for storage.
Heat Treatment:
One effective way to store water is in clean canning jars. Fill clean mason type quart or half-gallon jars with water, leaving 1 inch of headspace at the top of the jars. Attach two piece metal canning lids. Fill a boiling water canner half full of water and preheat the water to approx. 140 degrees Fahrenheit. Place jars into the water bath. Add more boiling water if necessary so that jars are covered by 1 inch of water. When water returns to a rolling boil, process jars for 20 minutes. Remove jars from the canner and allow them to cool.
After seals set, remove screw bands and place jars in storage. Canned water often will have a white mineral precipitate or ring at the water level. This is normal.
Chlorine Treatment:
Liquid chlorine bleach (unscented) can be used to disinfect water for long-term storage. Use fresh chlorine
bleach since it can lose up to half its strength after 6 months. One gallon can be treated by the addition of 1/8 teaspoon of liquid chlorine bleach containing 4 to 6 percent sodium hypochlorite. (Most bleach contains 5.25 percent.) This is equivalent to 8 drops of liquid chlorine bleach. During storage the bleach will break down into oxygen and table salt.
Other stuff:
1. Don't store all your water in one container; if it is contaminated you lose it all.
2. If you want portable water, 5 gallon pails are good and you should have at least one in case you have to find shelter elsewhere. Cases of bottled water work for this purpose too.
A daily water intake of 3.7 L (approx. 1 gallon) for adult men and 2.7 L (approx. 3/4 gallon) for adult women meets the needs of the vast majority of persons. However, strenuous physical exercise and heat stress can greatly increase daily water needs. Based on this data it is recommended to store 1 gallon per person / per day.
Suggested water storage amounts
3 Days - 3 gallons per person; 12 gallons per family of four
3 Days - 21 gallons per person; 84 gallons per family of four
3 Days - 90 gallons per person; 270 gallons per family of four
How to store water:
Containers for Water Storage
Many types of containers are available for water storage. Containers should be “food grade,” meaning they were meant to hold food or water. The most commonly used containers are glass, plastic, and metal. The best containers have secure lids and a spout or spigot that allows for dispensing water with minimal or
no contamination.
Glass:
Glass provides a fairly effective container for storage and is non-permeable to vapors and gases. Glass should not be the sole source of water storage since it is easily broken and may be damaged during an emergency event.
Plastic:
Plastic bottles or jugs previously used for beverages make excellent containers. They are lightweight and fairly sturdy. Food-grade plastic containers are sold commercially for water storage and can be purchased at many stores. Non-food-grade plastic containers are not recommended for food storage because harmful chemicals can leach into the food. Very lightweight plastic might split or degrade under storage.
Note: Lowe's and HD often sell white 5 gallon pails in food grade plastic for $4-5 each + $2 for a lid; each one of these can be a day of water for a family or 4-5 days for one person.
Most plastics used in waterbeds or pool liners are not approved food storage plastics.
Metal: Stainless steel can successfully be used for water storage. Other metals are not optimal containers unless they are coated and made specifically to hold food or water. Pewter or lead soldered metals should be avoided.
Cleaning and Sanitizing Water Containers
Water containers should be cleaned with warm soapy water and rinsed. Special attention should be
given to containers that previously contained food or beverages. Fill container with potable tap water, and
then add 1 tablespoon bleach for each 1 gallon of water. Shake well, turning bottle upside down a time or two to sanitize the cap. Let stand for 1 minute, and then pour out the bleach water. Let the container air dry.
Treatment for Stored Water
Tap water or well water is not sterile. The few microorganisms present can multiply during storage and
have the potential to make someone ill. Water that is to be stored for long periods of time should be treated to control microbial growth. Be sure to use the best quality water possible for storage.
Heat Treatment:
One effective way to store water is in clean canning jars. Fill clean mason type quart or half-gallon jars with water, leaving 1 inch of headspace at the top of the jars. Attach two piece metal canning lids. Fill a boiling water canner half full of water and preheat the water to approx. 140 degrees Fahrenheit. Place jars into the water bath. Add more boiling water if necessary so that jars are covered by 1 inch of water. When water returns to a rolling boil, process jars for 20 minutes. Remove jars from the canner and allow them to cool.
After seals set, remove screw bands and place jars in storage. Canned water often will have a white mineral precipitate or ring at the water level. This is normal.
Chlorine Treatment:
Liquid chlorine bleach (unscented) can be used to disinfect water for long-term storage. Use fresh chlorine
bleach since it can lose up to half its strength after 6 months. One gallon can be treated by the addition of 1/8 teaspoon of liquid chlorine bleach containing 4 to 6 percent sodium hypochlorite. (Most bleach contains 5.25 percent.) This is equivalent to 8 drops of liquid chlorine bleach. During storage the bleach will break down into oxygen and table salt.
Other stuff:
1. Don't store all your water in one container; if it is contaminated you lose it all.
2. If you want portable water, 5 gallon pails are good and you should have at least one in case you have to find shelter elsewhere. Cases of bottled water work for this purpose too.
