Due to a natural disaster or an emergency, the water supply could be interrupted even for several weeks: making a supply of water in such a situation will therefore allow you to meet the most important needs. Even though water doesn't waste away in the same way as food, harmful bacteria could develop, so it's important to purify and store it properly. Another possible risk is that of chemical contamination, for example by the plastic of the containers or by the vapors that can pass through the walls of the tanks.
Steps
Part 1 of 2: Prepare the Suitable Containers
Step 1. Decide how much water you want to keep
A person needs on average about 4 liters of water a day, half for drinking and the rest for food preparation and personal hygiene. Increase the dose up to 5.5 liters per person (or more), if your family has children, sick people, breastfeeding women, or if you live in a very hot climate or in the high mountains. Based on these numbers, try to conserve water that the whole family would need for two weeks. Also have some easily transportable containers to hold your water needs for three days, in case you need to evacuate the house.
-
For example, the water requirement of two healthy adults and one child is (4 liters x 2 adults) + (5.5 liters x 1 child) = 13.5 liters of water per day.
A two-week supply for this household is therefore equal to (13.5 liters per day) x (14 days) = 189 liters.
A three-day transportable supply is equivalent to (13.5 liters per day) x (3 days) = 40.5 liters of water.
Step 2. Consider buying bottled water
In the countries that regulate the water bottling process, for example those in Europe, the bottles have already been sanitized and the contents will remain safe almost forever. If you decide to keep bottled water, you can skip directly to this section.
Check the label to make sure that the water in question complies with legal requirements in terms of health records, certifications, and chemical and bacteriological controls. These certifications prove that the product meets the highest safety and quality standards. This control is of particular importance in countries that do not impose legislation on the production and sale of bottled water
Step 3. Choose food grade containers
Plastic ones with the "HDPE" mark are ideal, as they protect the contents from sunlight. Even the code relating to the type of material for separate collection can help you choose, the symbol "02" in fact corresponds to high-density polyethylene: HDPE. In general, the numbers "04" (LDPE, low density polyethylene) and "05" (PP, polypropylene) also indicate a type of food safe plastic. Another good option is stainless steel containers. Never reuse containers that have been used to store anything other than food or drink. Also, use only new, empty containers if they are marked with the symbol of a glass and a fork or with the words "for food use", "food grade" or "food safe". In general terms, these markings indicate that the manufacturing material is suitable for contact with food and beverages. Also remember that, generally, "food grade" certified containers are more suitable for long-term storage of food and beverages than "food safe" ones.
- Milk and fruit juices leave residues that are difficult to remove and can encourage the proliferation of bacteria. Do not reuse containers in which these ingredients have been stored.
- Glass containers should be the last resort, as they could break easily in the event of a disaster.
- An unglazed earthenware container could serve to keep water cool in areas where the climate is very hot. If possible, use one with a narrow mouth, with lid and tap to store and handle water as hygienically as possible.
Step 4. Wash the containers carefully
Use warm soapy water, then rinse them thoroughly. If you are using containers that have already stored food or drinks, disinfect them using one of the following methods:
- Fill them with water, then add a teaspoon (5 ml) of bleach for every quart of water. Shake the contents well to disinfect all internal surfaces, then rinse with plenty of water.
- If the containers are made of stainless steel or heat-resistant glass, soak them in boiling water for 10 minutes (add 1 minute for every 300m of altitude above sea level). This method is ideal for steel, as bleach can corrode the metal.
Step 5. Disinfect the water if it is not from a safe source
If the one from the tap isn't suitable for drinking or if you got it from a well, disinfect it before storing it. The best way is to boil it briskly for one minute (but do it for 3 minutes if the altitude exceeds 1000m).
- If you can't boil it or don't want to lose some of it due to evaporation, the best option is to use bleach:
- Add half a teaspoon (2.5 ml) of regular, additive-free, unscented bleach to every 20 liters of water. Double the amount if the water looks cloudy or colored.
- Wait half an hour.
- If you can't smell a faint smell of bleach, repeat the treatment and let the water sit for another 15 minutes.
Step 6. Filter out contaminants
Boiling and using bleach kill microorganisms, but fail to remove traces of lead or heavy metals. If the water you have on hand is contaminated by waste from an industry, farm, or mine, purify it using a reverse osmosis activated carbon filter.
You can build a filter using commonly used materials. While not as effective as those available on the market, it will allow you to remove sediments and some toxins
Part 2 of 2: Conserve Water
Step 1. Close the containers carefully
Be careful not to touch the inside of the lid with your fingers to avoid contamination.
Step 2. Affix the labels
Clearly write "drinking water" on the sides, including the date you bottled it (or the date of purchase, if you bought it already bottled).
Step 3. Store the water in a cool dark place
Light and heat can damage containers, especially plastic ones. Sunlight can also cause the formation of algae or mold in transparent containers, even in bottles purchased already sealed.
- Do not keep plastic containers near chemicals, especially substances such as gasoline, kerosene, or pesticides. Chemical vapors could pass through the plastic and contaminate the water.
- Store the supply for three days in small containers to be placed near the exit. You will be able to take them with you in case of an emergency evacuation.
Step 4. Check every six months
As long as it's sealed, bottled water should stay good forever, even if an expiration date is printed on the label indicating by when it would be preferable to drink it. If, on the other hand, you have bottled the water yourself, it is a good idea to replace it every six months. Also replace the containers if you notice that the plastic has become dull, damaged, or has changed color.
You can drink or use the water you have stored when it's time to replace it
Step 5. Open one container at a time
In an emergency, you will need to store open bottles or containers in the refrigerator or in a cold place. At that point, the water should be consumed within 3-5 days if kept in the refrigerator, or within 1-2 days if kept in a cold room. If you are unable to store it in the cold, you will need to use it within a few hours. After the indicated time has elapsed, you will need to purify the remaining water again by boiling it or adding more bleach, as indicated above.
Drinking water directly from the container or touching the edge with dirty hands increases the risk of contamination
Advice
- Consider storing some of the water in the freezer so you can temporarily keep perishable foods cool in the absence of electricity. Pour it into plastic containers, being careful not to fill them completely since, turning into ice, the water increases in volume and therefore could break the container (especially in the case of a glass bottle).
- Water stored for a long time in closed containers may seem "tasteless" due to poor oxygenation, especially if it has been boiled. Transfer it several times from one pitcher to another, dropping it from above, to restore the oxygen it lost during boiling and improve its flavor.
- Be aware that in emergency circumstances, you may have to leave your home. Prepare at least a small supply of water using portable containers.
- Bottled water is not necessarily of higher quality than tap water. The advantage is that it has been bottled and sealed in compliance with the highest safety and hygiene standards.
- If you are unsure whether a particular container is suitable for food use, you can contact your local public water quality control authority for advice.
Warnings
- If you notice a leak or a hole in one of the containers you stored water in, don't drink it.
- Make sure you use bleach with a percentage of active chlorine no higher than 6%, which is also free of additives or fragrances. The one that you put in the washing machine that allows you to safeguard the colors of the laundry cannot be used. Remember that bleach gradually becomes less and less effective after the package is opened, so it's best to open a new one to disinfect the water.
- Iodine-based or chlorine-free water disinfectants are not recommended because they kill a lower percentage of microorganisms than bleach.
