HOW TO STORE EMERGENCY FOOD AND WATER SUPPLIES.pdf

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How To Store Emergency Food and Water

Supplies- For Any DisasterPosted on SEPTEMBER 28, 2015 Written by AMY S. LEAVE A COMMENT

How To Store Emergency Food and Water

Supplies- For Any DisasterIf an earthqa!e, hrr"#ane, $"nter %t&r' &r &ther ("%a%ter e)er %tr"!e% *&r#&''n"t*, *& '"+ht n&t ha)e a##e%% t& f&&(, $ater an( ee#tr"#"t* f&r (a*%,

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an emergency. Stoc !p on food" #ater and s!pplies

no#$

ATER T3E ABSOL4TE NECESSITY

Stocking water reserves and learning how to purify contaminated water should be

among your top priorities in preparing for an emergency. You should store at least a

wo-week supply of water for each member of your family. Everyone’s needs will

differ, depending upon age, physical condition, activity, diet and climate. A normally

active person needs to drink at least two uarts of water each day. !ot environments

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Page 1 of 11How To Store Emergency Food and Water Supplies- For Any Disaster

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will need additional water for food preparation and hygiene. Store a total of at least

one gallon per person, per day.

If your supplies begin to run low,

remember: Never ration water. Drink the

amount you need today, and try to find

more for tomorrow. You can minimie

he amount of water your body needs by

reducing activity and staying cool.

3&$ t& St&re E'er+en#* ater

S--"e%

You can store your water in thoroughly washed plastic, glass, fiberglass or enamel!

lined metal containers. Never use a container that has held to"ic substances, because

iny amounts may remain in the container#s pores. Sound plastic containers, such as

soft drink bottles, are best. You can also purchase food!grade plastic buckets or

drums.

$efore storing your water, treat it with a preservative, such as chlorine bleach, to

prevent the growth of microorganisms. %se li&uid bleach that contains '.(' percent

sodium hypochlorite and no soap. Some containers warn, )Not *or +ersonal %se.

You can disregard these warnings if the label states sodium hypochlorite is the only

active ingredient and if you use only the small &uantities in these instructions.

-dd four drops of bleach per &uart of water or two scant teaspoons per /0 gallons1,

and stir. Seal your water containers tightly, label them and store them in a cool, dark

place.

RELATED : Water Storage Tips

3"((en ater S&r#e% "n Y&r 3&'e

If a disaster catches you without a stored supply of clean water, you can use water inyour hot!water tank, in your plumbing and in ice cubes. -s a last resort, you can use

water in the reservoir tank of your toilet not the bowl1, but purify it first described

later1.

ater beds hold up to 300 gallons, but some water beds contain to"ic chemicals that

are not fully removed by many purifiers. If you designate a water bed in your home as

an emergency resource, drain it yearly and refill it with fresh water containing two

ounces of bleach per /(0 gallons.

4o use the water in your pipes, let air into the plumbing by turning on the highest

faucet in your house and draining the water from the lowest one.

4o use the water in your hot!water tank, be sure the electricity or gas is off, and openhe drain at the bottom of the tank. Start the water flowing by turning off the water

intake valve and turning on a hot!water faucet. Do not turn on the gas or electricity

when the tank is empty.

Do you know the location of your incoming water valve5 You#ll need to shut if off to

stop contaminated water from entering your home if you hear reports of broken water

or sewage lines.

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Page " of 11How To Store Emergency Food and Water Supplies- For Any Disaster



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If you need to seek water outside your home, you can use these sources. But purify

he water before drinking it.

Rainwater

Streams, rivers and other moving bodies of water

Ponds and lakes

Natural springs

void water with floating material, an odor or dark color. !se saltwater only if you

distill it first "described later#.

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Store Water for Long'Term Emergencies

Three Ea%* a*% t& Pr"f* ater

In addition to having a bad odor and taste, contaminated water can contain

microorganisms that cause diseases such as dysentery, cholera, typhoid and

hepatitis. $ou should therefore purify all water of uncertain purity before using it for

drinking, food preparation or hygiene.

%here are many ways to purify water. None are perfect. &ften the best solution is a

combination of methods. Before purifying, let any suspended particles settle to the

bottom, or strain them through layers of paper towel or clean cloth.

%hree easy purification methods are outlined below. %hese measures will kill microbes

but will not remove other contaminants such as heavy metals, salts, most other

chemicals and radioactive fallout.

Boiling is the safest method of purifying water. Bring water to a rolling boil for '(

minutes, keeping in mind that some water will evaporate. )et the water cool before

drinking.

Boiled water will taste better if you put o*ygen back into it by pouring it back and forth

between two containers. %his will also improve the taste of stored water.

+hlorination uses liuid chlorine bleach to kill microorganisms. "See page ' for bleach

safety information.# dd two drops of bleach per uart of water "four drops if the water

is cloudy#, stir and let stand for -( minutes. If the water does not taste and smell of

chlorine at that point, add another dose and let stand another ' minutes.

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emergency food s!pply

If you do not have a dropper, use a spoon and a suare/ended strip of paper or thincloth about '01 inch by 2 inches. Put the strip in the spoon with an end hanging down

about '02 inch below the scoop of the spoon. Place bleach in the spoon and carefully

ip it. 3rops the si4e of those from a medicine dropper will drip off the end of the strip.

Purification tablets release chlorine or iodine. %hey are ine*pensive and available at

most sporting goods stores and some drugstores. 5ollow the package directions.

!sually one tablet is enough for one uart of water. 3ouble the dose for cloudy water.

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)ont&s

More Rigorous Purification Methods

hile the three methods described above will remove only microbes from water, the

following two purification methods will remove other contaminants. 3istillation will

remove microbes, heavy metals, salts, most other chemicals, and radioactive dust

and dirt, called radioactive fallout. 5iltering will also remove radioactive fallout. "6ater

itself cannot become radioactive, but it can be contaminated by radioactive fallout. It is

unsafe to drink water that contains radioactive fallout.#

3istillation involves boiling water and then collecting the vapor that condenses back to

water. %he condensed vapor will not include salt and other impurities. %o distill, fill a

pot halfway with water. %ie a cup to the handle on the pot7s lid so that the cup will

hang right/side/up when the lid is upside/down "make sure the cup is not dangling into

he water# and boil the water for 2( minutes. %he water that drips from the lid into the

cup is distilled.

%o make a fallout filter, punch holes in the bottom of a large bucket, and put a layer of

gravel in the bucket about '/'02 inches high. +over the gravel with a towel cut in a

circle slightly larger than the bucket. +over soil with a towel, place the filter over a

large container, and pour contaminated water through. %hen, disinfect the filtered

water using one of the methods described above. +hange the soil in your filter after

every ( uarts of water.

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It’s 2:00 a.m. and a flash flood forces you to evacuate your home–fast. There’s no

ime to gather food from the kitchen, fill bottles with water, grab a firstaid kit from the

closet and snatch a flashlight and a !ortable radio from the bedroom. "ou need to

have these items !acked and ready in one !lace before disaster hits.

#ack at least a threeday su!!ly of food and water, and store it in a handy !lace.

$hoose foods that are easy to carry, nutritious and readytoeat. In addition, !ack

hese emergency items:

%edical su!!lies and first aid manual

&ygiene su!!lies

#ortable radio, flashlights and e'tra batteries

(hovel and other useful tools

%oney and matches in a water!roof container

)ire e'tinguisher

*lanket and e'tra clothing

Infant and small children’s needs +if a!!ro!riate

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FOOD: PREPARING AN EMERGENCY STOCKPILE

If activity is reduced, healthy !eo!le can survive on half their usual food intake for an

e'tended !eriod and without any food for many days. )ood, unlike water, may be

rationed safely, e'ce!t for children and !regnant women.

If your water su!!ly is limited, try to avoid foods that are high in fat and !rotein, and

don’t stock salty foods, since they will make you thirsty. Try to eat saltfree crackers,

whole grain cereals and canned foods with high li-uid content.

"ou don’t need to go out and buy unfamiliar foods to !re!are an emergency food

su!!ly. "ou can use the canned foods, dry mi'es and other sta!les on your cu!board

shelves. In fact, familiar foods are im!ortant. They can lift morale and give a feeling of

security in time of stress. lso, canned foods won’t re-uire cooking, water or s!ecial

!re!aration. )ollowing are recommended shortterm and longterm food storage

!lans.

Storage Tips

/ee! food in the driest and coolest s!ot in the house–a dark area if !ossible.

/ee! food covered at all times.

!en food bo'es or cans carefully so that you can close them tightly after each

use.

1ra! cookies and crackers in !lastic bags, and kee! them in tight containers.

m!ty o!ened !ackages of sugar, dried fruits and nuts into screwto! 3ars or air

tight cans to !rotect them from !ests.

Ins!ect all food containers for signs of s!oilage before use.

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Page $ of 11How To Store Emergency Food and Water Supplies- For Any Disaster



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Even though it is unlikely that an emergency would cut off your food supply for two

weeks, you should prepare a supply that will last that long. A two-week supply can

relieve a great deal of inconvenience and uncertainty until services are restored.

The easiest way to develop a two-week stockpile is to increase the amount of basic

foods you normally keep on your shelves. Remember to compensate for the amount

you eat from other sources (such as restaurants during an average two-week period.

!ou may already have a two-week supply of food on hand. "eeping it fresh is simple.

#ust rotate your supply once or twice a year.

Special Considerations to Keep in Mind

As you stock food, take into account your family$s uni%ue needs and tastes. Try to

include foods that they will en&oy and that are also high in calories and nutrition. 'oods

hat re%uire no refrigeration, preparation or cooking are best.

ndividuals with special diets and allergies will need particular attention, as will babies,

oddlers and the elderly. )ursing mothers may need li%uid formula, in case they are

unable to nurse. *anned dietetic foods, &uices and soups may be helpful for the ill or

elderly.

+ake sure you have a can opener and disposable utensils. And don$t forget

nonperishable foods for your pets.

How to Store Your Short-Term Stockpile

"eep canned foods in a dry place where the temperature is fairly coolnot above

degrees 'ahrenheit and not below free/ing. To protect bo0ed foods from pests and

e0tend their shelf life, store the bo0es in tightly closed cans or metal containers.

Rotate your food supply. 1se foods before they go bad, and replace them with fresh

supplies, dated with ink or marker. 2lace new items at the back of the storage area

and older ones in front.

!our emergency food supply should be of the highest %uality possible. nspect your

reserves periodically to make sure there are no broken seals or dented containers.

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'or emergency cooking you can use a fireplace, or a charcoal grill or camp stove

outdoors only. !ou can also heat food with candle warmers, chafing dishes and

fondue pots. *anned food can be eaten right out of the can. f you heat it in the can,

be sure to open the can and remove the label first.

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7/11

you buy one that can grind corn. If you are caught without a mill, you can grind your

RELATED : What To Do When the "ower #oes Out

Long-Term Food Supplies

In the unlikely event of a military attack or some other national disaster, you may need

long-term emergency food supplies. The best approach is to store large amounts of

staples along with a variety of canned and dried foods.

Bulk quantities of wheat, corn, beans and salt are inexpensive and have nearly

unlimited shelf life. If necessary, you could survive for years on small daily amounts of

hese staples. tock the following amounts per person, per month!

heat#$% pounds

&owdered 'ilk (for babies and infants)*# $% pounds

+orn#$% pounds

Iodied alt# pound

oybeans#% pounds

itamin +**#/ grams

* Buy in nitrogen-packed cans

** 0otate every two years

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Storage and Preparation of Food Supplies

tore wheat, corn and beans in sealed cans or plastic buckets. Buy powdered milk in

nitrogen-packed cans. 1nd leave salt and vitamin + in their original packages.

If these staples comprise your entire menu, you must eat all of them together to stay

healthy. To avoid serious digestive problems, you2ll need to grind the corn and wheat

into flour and cook them, as well as boil the beans, before eating. 'any health food

stores sell hand-cranked grain mills or can tell you where you can get one. 'ake sure0iots, "orld 3ollar, urvival, +ollapse, whatever the topic, we will discuss it here.





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grain by filling a large can with whole grain one inch deep, holding the can on the

ground between your feet and pounding the grain with a pipe.

Nutrition Tips

In a crisis, it will be vital that you maintain your strength. So remember:

Eat at least one well-balanced meal each day.

Drink enough liuid to enable your body to function properly !two uarts a day".

#ake in enough calories to enable you to do any necessary work.

Include vitamin, mineral and protein supplements in your stockpile to assure

adeuate nutrition.

Shelf Life of Foods for Storage

$ere are some general guidelines for rotating common emergency foods.

%se within si& months:

'owdered milk !bo&ed"

Dried fruit !in metal container"

Dry, crisp crackers !in metal container"

'otatoes

%se within one year:

(anned condensed meat and vegetable soups

(anned fruits, fruit )uices and vegetables

*eady-to-eat cereals and uncooked instant cereals !in metal containers"

'eanut butter

+elly

$ard candy, chocolate bars and canned nuts

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May be stored indefinitely (in proper containers and conditions):

heat

egetable oils

(orn

aking powder

Soybeans

Instant coffee, tea

itamin (

and cocoa

Salt

/oncarbonated soft drinks

hite rice

ouillon products

Dry pasta

'owdered milk !in nitrogen-packed cans"

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9/11

ays to Supplement Your Long-Term Stockpile

The above staples offer a limited menu, but you can supplement them with

commercially packed air-dried or freeze-dried foods and supermarket goods. Rice,

popcorn and varieties of beans are nutritious and long-lasting. The more supplements

you include, the more expensive your stockpile will be.

Following is an easy approach to long-term food storage:

)* Buy a supply of the bulk staples listed above.

+* Build up your everyday stock of canned goods until you have a two-week to one-

month surplus. Rotate it periodically to maintain a supply of common foods that

will not reuire special preparation, water or cooking.

,* !rom a sporting or camping euipment store, buy commercially packaged,

freeze-dried or air-dried foods. "lthough costly, this will be your best form of

stored meat, so buy accordingly.

If the Electricity oes !ff"

!#R$T, use perishable food and foods from the refrigerator.

T%&' use the foods from the freezer. To minimize the number of times you open the

freezer door, post a list of freezer contents on it. #n a well-filled, well-insulated freezer,

foods will usually still have ice crystals in their centers (meaning foods are safe to eat)

for at least three days.(source)

!#'"**+, begin to use non-perishable foods and staples.

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'urvive Attac& to Our "ower #rid

'yste( 3Weaon That an 6nstantly

End /odern Life in A(erica9

'urvival /D 32est "ost ollase First

Aid 'urvival #uide Ever9

2ac&yard 6nnovator 3A 'elf 'ustainin$

'ource Of Fresh /eat;


10/11

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2ac&yard Li.erty 3Easy and chea D67 A=uaonic syste( to $row your or$anic

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Filed Under: PREPPER; STORAGE

Ta$$ed: DISASTER; EARTHQUAKE; HURRICANE; STORAGE FOOD; STORAGE WATER; WINTER

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