Food & Water Supplies

Food and water are necessities that we cannot live without. The following are recommended water and food supplies to stock for emergencies. 

• Water Supplies

• Food Supplies

• Ready-to-Go Food Reserves

WATER IS THE MOST IMPORTANT ITEM TO STORE

Loss of safe drinking water can be deadly. Most people, with few exceptions, will be feeling the effects if they do without water for more than 36 hours. Dehydration occurs much quicker than starvation. Our bodies can tolerate the loss of food much better. With an ample water supply, starvation is delayed many days, even weeks. The City water supply is vulnerable to the effects of a large earthquake. Contaminants can get into the drinking water supply through ruptures in the pipes, through the mixing up of sediments, through the adulteration of filtering systems, etc. Now, we take our water for granted. That will be dangerous after a big quake.

HOW MUCH SHOULD I STORE?

• Store one gallon of water per person per day (more is better). A normally active person needs to drink at least two quarts of water each day. Hot environments and intense physical activity can double that amount. Children, nursing mothers, and ill people will need more. A good rule of thumb is: 5 GALLONS PER PERSON (MINIMUM)

• Keep at least a three-day supply of water per person (two quarts for drinking, two quarts for each person in your household for food preparation/sanitation).

NOTE: Treat your pet as a family member when thinking about how much to store.

WATER SOURCES

• Bottled Water from the Store - 1- and 2-gallon sealed containers (NOTE: The 1- and 2- gallon containers you purchase in your local store are not designed for long-term storage and will begin to leak/fail after about 6 months. ) 

• 1 and 5-Gallon Sealable Containers - From camping or survival stores. Be sure to sanitize container and treat the water that you are storing. Old bleach bottles, clearly marked, make good containers for water storage. 

• 20-oz. to 1-Liter Designer Water Containers - Are usually marked with an expiration date, but are generally good for about two years 

• 5-Gallon Water Bottles from Private Water Companies - Water companies claim their water and containers are good for up to five years, if still factory sealed & correctly stored in a cool dark location. 

NOTE: DO NOT STORE ANY PLASTIC WATER CONTAINER DIRECTLY ON CONCRETE. The concrete will leech chemicals into the water, contaminating it and also degrading the plastic bottle, causing failure. 

THREE WAYS TO PURIFY WATER

In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene. 

There are many ways to purify water. None is perfect. Often the best solution is a combination of methods. Two easy purification methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth. 

• Boiling - Boiling is the safest method of purifying water. Bring water to a rolling boil for 1 minute, keeping in mind that some water will evaporate. Let the water cool before drinking. Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water. 

• Disinfection - You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color-safe bleaches or bleaches with added cleaners. Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes. 

The only agent used to purify water should be household liquid bleach. Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used. 

While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals. 

• Distillation - Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot's lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled. 

WATER STORAGE

Store water in plastic containers such as soft drink bottles. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. Change your stored water supply every six months so it stays fresh. The best bet is to buy pre-sealed gallon water bottles. 

Store at least a three-day supply of non-perishable food. Select food items that are compact, lightweight, require no refrigeration, preparation or cooking, and little or no water. Replace your stored food every six months. 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. 

The easiest way to develop a two-week stockpile is to increase the amount of basic foods you normally keep on your shelves. 

The following list are recommended foods to store in your Disaster Supplies Kit: 

• Ready-to-eat canned meats<
• Canned juices
• Fruits, and vegetables
• Staples (salt, sugar, pepper, spices, etc.)
• High energy foods
• Vitamins
• Food for infants (also see special needs)   
• Comfort/stress foods

How to Cook If the Power Goes Out:

For emergency cooking you can use a fireplace, a charcoal grill, or camp stove used outdoors. You can also heat food with candle warmers, chafing dishes and fondue pots. Canned food can be eaten right out of the can. If you heat it in the can, be sure to open the can and remove the label fire. For cooking and eating utensils see: Emergency Tools & Supplies.

Emergency Tools & Supplies | Food & Water | Special Needs to Consider
Important Documents | Storing Your Supplies

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