Store Water at Home: A Practical Guide

Storing an emergency supply of survival water may be an emerging trend, but it is an ancient practice. Humans have been storing water for at least five thousand years in clay pots, stone cisterns and today, in tanks and rainbarrels. In twenty-first century America, we take our instant, unlimited supply of water for granted. Recently, extreme weather, local service cut backs, and an aging water infrastructure have caused serious outages and disruptions. Storing survival water may make as much sense today as it did in the past.

First, determine how much water you need to store. A three day supply of one gallon per person recommended by the Red Cross and F.E.M.A. is better than none but is hardly adequate. A more realistic supply would be one gallon per person per day for at least one week, or even better, one month. One half-gallon is for drinking and the other is for cooking and washing. Some individuals may have higher water requirements. Additional water will be needed to keep a baby or small child clean. Teenagers, because they are active, drink more than most adults. Pregnant or nursing women, and the elderly or ill may also need more, especially if they are taking medications. Don’t forget to add a gallon per day for each of your pets. Your requirements could be greater if temperatures are high or you will be engaged in strenuous activity. Lastly, your emergency supply of dehydrated foods, or dry staples such as beans and rice, will require more water to prepare and cook.

The easiest and safest, although most expensive, way to store water is by purchasing gallons of bottled water and storing them unopened. Regular purified or spring water is preferable but distilled water is acceptable. If you choose distilled water be aware that it has a flat taste, and include a mineral supplement in your emergency supplies as it is devoid of all the beneficial minerals needed to maintain good health.

The next method is to store your own tap or well water. The most important part of the process is ensuring that you use the right containers and that they have been thoroughly cleaned and disinfected before being filled. It is easy enough to fill and store several gallons each week until you have enough for everyone in the house. Storing water harvested by rainbarrels or cistern tanks is another possibility. It can be used as grey water for washing, or purified to create an additional, renewable supply of drinking water. A home water filtration system that is non-electric, such as a gravity filter, and capable of filtering and purifying non-potable water, can be an essential part of your preparedness strategy.

In storing tap, well or purified harvested water, the choice of container is critical. Plastic is the most commonly used material because it is light weight and resistant to breakage. Use only food grade water barrels, totes and bottles made of PET (Polyethylene Terephtalate). Avoid recycled plastics and those containing BPA (Bisphenal A) or PVC (Pollyvinylchloride) as these can leach dangerous chemicals into the water. Used bottles, such as soda bottles, can be cleaned and repurposed to store water but do not use milk, juice, fruit or syrup containers as no amount of cleaning will eliminate the sugar residue which can provide a breeding ground for bacteria. Also, do not use a food grade container that contained any non food item.

Other safe choices are glass or stainless steel. Glass is heavy and must be protected from breakage, but it easy to clean and disinfect, and will not leech chemicals into the water. Food grade stainless steel is especially good for storing large quantities of water as it is stronger and lighter than glass. Unless the tank is lined, however, do not use with chlorine as it will erode metal. Consider the size of the containers you choose. A fifty-five gallon drum will hold enough water for a family of four for two weeks but is not portable if you are forced flee from your home. It may be a good idea to include smaller containers in your emergency supply.

Wash all containers and their caps, tops or covers thoroughly with hot water and dish soap, and then disinfect using non-scented chlorine bleach. Rinse away all residue of soap and bleach before filling and sealing tightly. Avoid touching the inside of the sanitized caps, tops or covers. If the containers may be exposed to freezing temperatures, be sure to leave room for expansion. If your tap water is chlorinated, it is safe to store as is. If not, or if you are unsure, add eight drops of non-scented chlorine bleach per gallon of water. Next, label all containers with the date and plan to rotate them every six months.

Store in a cool, dark place away from direct sunlight to prevent the growth of algae and bacteria. This will also prevent plastic containers from leaching chemicals into water. Keep away from fuels, paints and other toxic chemicals as these can also leach through plastic into the water. Be sure your water supply is secure from invasion by pests or vermin and is child safe. Lastly, be sure it is stored in a place where a possible leak will not damage your home or belongings.

You probably already have a flashlight with extra batteries and a first aid kit. Maybe you’ve gone the extra mile and bought an emergency radio and long-term-storage food. All of those preparations are smart but the truth is, you can survive for weeks without food but only a few days without water. Make sure your preparations are complete and don’t be caught in a crisis without a supply of survival water.