Water Purifiers and Water Storage

One of our goals for 2009 is to get our water storage up to where it needs to be.

For starters, we gave "Seychelle" portable water filtration bottles as Christmas gifts to each member of our immediate family.

Next, we purchased two new 55 gallon water barrels and a pump (they have yet to be washed out and filled with water.) We are still determining the best place to store them.

Then Monday evening my husband took on the huge task of emptying and refilling our 5 gallon water jugs. They had been previously filled on January 17, 1994, so we thought it might be time for some fresh stuff. :)

We've also been saving empty juice bottles, washing them out, and refilling them with tap water.

For more information about water storage check out my previous posts here.

REMEMBER: "Water is more essential in sustaining life than food is, so it is one of the first items you should collect for your food storage." (Source: Ensign, Oct. 1991, pg 71.)

More About Water

"Natural disasters such as floods and earthquakes may pollute or disrupt water supplies. Water is more essential than food in sustaining life. Our total body weight is 60-75% water. Never ration drinking water, even when supplies run low. Drink the amount needed and try to find more for tomorrow. However, the body can minimize the amount of water it needs by limiting activity and staying cool. It is wise to have an emergency storage of at least 14 gallons per person. The water must be pure or treated to prevent microbial growth and stored in food-grade containers that will protect both flavor and purity.

In most cases, city delivered drinking water should be potable (bacteria and pathogen free) and suitable for emergency storage purposes. The Environmental Protection Agency (EPA) requires all public water suppliers to regularly test for bacteria and deliver water meeting EPA drinking water standards.

New containers should be labeled for storage of food or beverages as those not labeled for food or beverage storage could release harmful chemicals into the water. Some plastic containers may affect the taste. All containers should be thoroughly cleaned before filling. Most water containers come in 5 gallon, 15 gallon, or 55 gallon sizes. Having a variety of sizes is prudent for when water might need to be transported in the event that the normal water supply is disrupted.

Stored water can be pre-treated in a several ways, if desired. To prevent buildup of bacteria or algae in stored water use household bleach (5% sodium hypochlorite): Add 8 drops (1/2 teaspoon) household bleach per gallon if water is clear, but not chlorinated. Add 16 drops (1 teaspoon) of household bleach (5% sodium hypochlorite) per gallon if water is cloudy. Let water stand for 30 minutes before use. No additional household bleach is needed when water comes directly from a good pre-treated municipal water supply.

For low-cost water storage, soda and juice bottles (those marked with PETE on the bottom) make good containers and cost nothing if cleaned and filled as they are emptied. To economize many people are using empty milk jugs...DON'T...they are biodegradable and will leak.

Purify all questionable water before using it for drinking, preparing food, brushing teeth, or washing dishes. Boil water for 10 minutes to kill any disease-causing bacteria. Add a pinch of salt to each quart of boiled water to improve the taste. Shake stored water to aerate."

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 5)

Water

"Water is more essential in sustaining life than food is, so it is one of the first items you should collect for your food storage. Although it is difficult and impractical to store water in large quantities, experts recommend that you keep a two-week emergency supply of water on hand, because natural disasters such as floods or earthquakes may pollute or disrupt water supplies for that long. You should store at least fourteen gallons per person—seven for drinking and seven for other uses. ...

Using Your Water

If you have had water in storage for a long time or if it is contaminated, you can purify it by one of the following methods:

Filtration. There are many good water filters on the market. The activated charcoal type is best because it can also remove some bad tastes. Some filters also add chemicals to kill bacteria.

Chemicals. In addition to the bleach and iodine treatments described above, halazone tablets are effective and readily available. However, they have a shelf life of only one year. Most outdoor stores have other good treatment chemicals as well.

Boiling. Boil water for three to five minutes, depending on elevation. A higher elevation requires longer boiling.

For added protection, store a supply of water-purifying agents.—Relief Society General Board

(Source: Ensign, Oct. 1991, pg 71.)

How Much Water Do I Need?

"You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.

Additionally, in determining adequate quantities, take the following into account:

• Individual needs vary, depending on age, physical condition, activity, diet, and climate.
• Children, nursing mothers, and ill people need more water.
• Very hot temperatures can double the amount of water needed.
• A medical emergency might require additional water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

How Should I Store Water?

"To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.

Observe the expiration or “use by” date."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

If You are Preparing Your Own Containers of Water

"It is recommended you purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. Before filling with water, thoroughly clean the containers with dishwashing soap and water, and rinse completely so there is no residual soap. Follow directions below on filling the container with water.

If you choose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers also leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they can break and are heavy.

If storing water in plastic soda bottles, follow these steps
Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap.Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Swish the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

Filling Water Containers

"Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water.Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger. Place a date on the outside of the container so that you know when you filled it. Store in a cool, dark place.Replace the water every six months if not using commercially bottled water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)