Sunday, May 31, 2009

Water Storage

Probably the most important thing that we can have in our food storage is WATER. It doesn't matter how much food we have, we need water to survive. So, you might want to make this move up to the top of your food storage priority list if you do not have your water storage yet. We have been asked to store a 2 weeks supply of water. You should have a gallon of water per person in your family per day.

This comes straight from

Drinking Water

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:


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.


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
Note: The following links are not to official Church publications but are provided as additional resource material:

Store drinking water for circumstances in which the water supply may be polluted or disrupted.
If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soft drinks.
Keep water containers away from heat sources and direct sunlight.

Water Purification Guidelines

If your water supply has become polluted, it should be purified before use. Depending on the nature of the contamination, water may be purified by boiling, disinfection, or filtration.

Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, boiling of water may concentrate toxic chemical or heavy metal contamination.

Household bleach, if used properly, may be used to kill microorganisms. See Water Storage Guidelines for more information. The use of bleach does not address toxic chemical or heavy metal contamination.

Water filters can be effective in purifying water contaminated with microorganisms, toxic chemicals, and heavy metals. The effectiveness of these products depends on design, condition, and proper use. Water filters produced by Seychelle have been used successfully by Church missionaries for many years.

To learn more and to find local emergency preparedness stores, search the Internet for water purification and emergency preparedness supplies.

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