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If an winter storm,
earthquake, hurricane, or other disaster ever strikes our community, you
might not have access to food, water and electricity for days, or even
weeks. By taking a little time now to store emergency food and water
supplies, you can provide for your entire family.
WATER:
THE ABSOLUTE NECESSITY
Stocking water reserves and learning how to
purify contaminated water should be among your top priorities in
preparing for an emergency. You should store at least a two-week supply
of water for each member of your family. Everyone's needs will differ,
depending upon age, physical condition, activity, diet and climate. A
normally active person needs to drink at least two quarts of water each
day. Hot environments can double that amount. Children, nursing mothers
and ill people will need more. You will need additional water for food
preparation and hygiene. Store a total of at least one gallon per
person, per day.
If your supplies begin to run low, remember: Never
ration water. Drink the amount you need today, and try to find more for
tomorrow. You can minimize the amount of water your body needs by
reducing activity and staying cool.
How
to Store Emergency Water Supplies
You can store your water in thoroughly washed
plastic, glass, fiberglass or enamel-lined metal containers. Never use a
container that has held toxic substances, because tiny amounts may
remain in the container's pores. Sound plastic containers, such as soft
drink bottles, are best. You can also purchase food-grade plastic
buckets or drums.
Before storing your water, treat it with a
preservative, such as chlorine bleach, to prevent the growth of
microorganisms. Use liquid bleach that contains 5.25 percent sodium
hypochlorite and no soap. Some containers warn, "Not For Personal
Use." You can disregard these warnings if the label states sodium
hypochlorite is the only active ingredient and if you use only the small
quantities in these instructions.
Add four drops of bleach per quart of water (or two
scant teaspoons per 10 gallons), and stir. Seal your water containers
tightly, label them and store them in a cool, dark place.
Hidden
Water Sources in Your Home
If a disaster catches you without a stored
supply of clean water, you can use water in your hot-water tank, in your
plumbing and in ice cubes. As a last resort, you can use water in the
reservoir tank of your toilet (not the bowl), but purify it first
(described later).
Waterbeds hold up to 400 gallons, but some water beds
contain toxic chemicals that are not fully removed by many purifiers. If
you designate a waterbed in your home as an emergency resource, drain it
yearly and refill it with fresh water containing two ounces of bleach
per 120 gallons.
To use the water in your pipes, let air into the
plumbing by turning on the highest faucet in your house and draining the
water from the lowest one.
To use the water in your hot-water tank, be sure the
electricity or gas is off, and open the drain at the bottom of the tank.
Start the water flowing by turning off the water intake valve and
turning on a hot-water faucet. Do not turn on the gas or electricity
when the tank is empty.
Do you know the location of your incoming water valve?
You'll need to shut if off to stop contaminated water from entering your
home if you hear reports of broken water or sewage lines.
Emergency
Outdoors Water Sources
If you need to seek water outside your home,
you can use these sources. But purify the water before drinking it.
Avoid water with floating material, an odor or dark
color. Use saltwater only if you distill it first (described later).
Three
Easy Ways to Purify Water
In addition to having a bad odor and taste,
contaminated water can contain microorganisms that cause diseases such
as dysentery, cholera, typhoid and hepatitis. You should therefore
purify all water of uncertain purity before using it for drinking, food
preparation or hygiene.
There are many ways to purify water. None are perfect.
Often the best solution is a combination of methods. Before purifying,
let any suspended particles settle to the bottom, or strain them through
layers of paper towel or clean cloth.
Three easy purification methods are outlined below.
These measures will kill microbes but will not remove other contaminants
such as heavy metals, salts, most other chemicals and radioactive
fallout.
Boiling is the safest method of purifying water. Bring
water to a rolling boil for 10 minutes, 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 it back and forth between two containers. This will
also improve the taste of stored water.
Chlorination uses liquid chlorine bleach to kill
microorganisms. (See page 1 for bleach safety information.) Add two
drops of bleach per quart of water (four drops if the water is cloudy)
stir and let stand for 30 minutes. If the water does not taste and smell
of chlorine at that point, add another dose and let stand another 15
minutes.
If you do not have a dropper, use a spoon and a
square-ended strip of paper or thin clothe about 1/4 inch by 2 inches.
Put the strip in the spoon with an end hanging down about 1/2 inch below
the scoop of the spoon. Place bleach in the spoon and carefully tip it.
Drops the size of those from a medicine dropper will drip off the end of
the strip.
Purification tablets release chlorine or iodine. They
are inexpensive and available at most sporting goods stores and some
drugstores. Follow the package directions. Usually one tablet is enough
for one quart of water. Double the dose for cloudy water.
More
Rigorous Purification Methods
While the three methods described above will
remove only microbes from water, the following two purification methods
will remove other contaminants. Distillation will remove microbes, heavy
metals, salts, most other chemicals, and radioactive dust and dirt,
called radioactive fallout. Filtering will also remove radioactive
fallout. (Water itself cannot become radioactive, but it can be
contaminated by radioactive fallout. It is unsafe to drink water that
contains radioactive fallout.)
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.
To make a fallout filter, punch holes in the bottom of
a large bucket, and put a layer of gravel in the bucket about 1-1/2
inches high. Cover the gravel with a towel cut in a circle slightly
larger than the bucket. Cover soil with a towel, place the filter over a
large container, and pour contaminated water through. Then, disinfect
the filtered water using one of the methods described above. Change the
soil in your filter after every 50 quarts of water.
Family
Disaster Supply Kit
It's 2:00 a.m. and a flash flood forces you to
evacuate your home--fast. There's no time to gather food from the
kitchen, fill bottles with water, grab a first-aid kit from the closet
and snatch a flashlight and a portable radio from the bedroom. You need
to have these items packed and ready in one place before disaster hits.
Pack at least a three-day supply of food and water,
and store it in a handy place. Choose foods that are easy to carry,
nutritious and ready-to-eat. In addition, pack these emergency items:
-
Medical
supplies and first aid manual
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Hygiene
supplies
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Portable
radio, flashlights and extra batteries
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Shovel
and other useful tools
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Money
and matches in a waterproof container
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Fire
extinguisher
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Blanket
and extra clothing
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Infant
and small children's needs (if appropriate)
FOOD:
PREPARING AN EMERGENCY STOCKPILE
If activity is reduced, healthy people can survive on
half their usual food intake for an extended period and without any food
for many days. Food, unlike water, may be rationed safely, except for
children and pregnant women.
If your water supply is limited, try to avoid foods
that are high in fat and protein, and don't stock salty foods, since
they will make you thirsty. Try to eat salt-free crackers, whole grain
cereals and canned foods with high liquid content.
You don't need to go out and buy unfamiliar foods to
prepare an emergency food supply. You can use the canned foods, dry
mixes and other staples on your cupboard shelves. In fact, familiar
foods are important. They can lift morale and give a feeling of security
in time of stress. Also, canned foods won't require cooking, water or
special preparation. Following are recommended short-term and long-term
food storage plans.
Storage
Tips
-
Keep
food in the driest and coolest spot in the house--a dark area if
possible.
-
Keep
food covered at all times.
-
Open
food boxes or cans carefully so that you can close them tightly
after each use.
-
Wrap
cookies and crackers in plastic bags, and keep them in tight
containers.
-
Empty
opened packages of sugar, dried fruits and nuts into screw-top jars
or airtight cans to protect them from pests.
-
Inspect
all food containers for signs of spoilage before use.
Short-Term
Food Supplies
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. A two-week supply can relieve a great
deal of inconvenience and uncertainty until services are restored.
The easiest way to develop a two-week stockpile is to
increase the amount of basic foods you normally keep on your shelves.
Remember to compensate for the amount you eat from other sources (such
as restaurants) during an average two-week period.
You may already have a two-week supply of food on
hand. Keeping it fresh is simple. Just rotate your supply once or twice
a year.
Special
Considerations to Keep in Mind
As you stock food, take into account your family's
unique needs and tastes. Try to include foods that they will enjoy and
that are also high in calories and nutrition. Foods that require no
refrigeration, preparation or cooking are best.
Individuals with special diets and allergies will need
particular attention, as will babies, toddlers and the elderly. Nursing
mothers may need liquid formula, in case they are unable to nurse.
Canned dietetic foods, juices and soups may be helpful for the ill or
elderly.
Make sure you have a can opener and disposable
utensils. And don't forget nonperishable foods for your pets.
How
to Store Your Short-Term Stockpile
Keep canned foods in a dry place where the
temperature is fairly cool--not above 70 degrees Fahrenheit and not
below freezing. To protect boxed foods from pests and extend their shelf
life, store the boxes in tightly closed cans or metal containers.
Rotate your food supply. Use foods before they go bad,
and replace them with fresh supplies, dated with ink or marker. Place
new items at the back of the storage area and older ones in front.
Your emergency food supply should be of the highest
quality possible. Inspect your reserves periodically to make sure there
are no broken seals or dented containers.
How
to Cook if the Power Goes Out
For emergency cooking you can use a fireplace, or a
charcoal grill or camp stove outdoors only. 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 first.
Long-Term
Food Supplies
In the unlikely event of a military attack or some
other national disaster, you may need long-term emergency food supplies.
The best approach is to store large amounts of staples along with a
variety of canned and dried foods.
Bulk quantities of wheat, corn, beans and salt are
inexpensive and have nearly unlimited shelf life. If necessary, you
could survive for years on small daily amounts of these staples. Stock
the following amounts per person, per month:
Wheat--20
pounds
Powdered Milk(for babies and infants)*-- 20 pounds
Corn--20 pounds
Iodized Salt--1 pound
Soybeans--10 pounds
Vitamin C**--15 grams
* Buy in
nitrogen-packed cans
** Rotate every two years
Storage
and Preparation of Food Supplies
Store wheat, corn and beans in sealed cans or plastic buckets. Buy
powdered milk in nitrogen-packed cans. And leave salt and vitamin C in
their original packages.
If these staples comprise your entire menu, you must eat all of them
together to stay healthy. To avoid serious digestive problems, you'll
need to grind the corn and wheat into flour and cook them, as well as
boil the beans, before eating. Many health food stores sell hand-cranked
grain mills or can tell you where you can get one. Make sure you buy one
that can grind corn. If you are caught without a mill, you can grind
your grain by filling a large can with whole grain one inch deep,
holding the can on the ground between your feet and pounding the grain
with a pipe.
Nutrition
Tips
In a crisis, it will be vital that you maintain your strength. So
remember:
-
Eat at least one well-balanced meal each day.
-
Drink enough liquid to enable your body to function
properly (two quarts a day).
-
Take in enough calories to enable you to do any
necessary work.
-
Include vitamin, mineral and protein supplements in your
stockpile to assure adequate nutrition.
Shelf
Life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.
Use within six months:
Use within one year:
-
Canned condensed meat and vegetable soups
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Canned fruits, fruit juices and vegetables
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Ready-to-eat cereals and uncooked instant cereals (in
metal containers)
-
Peanut butter
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Jelly
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Hard candy, chocolate bars and canned nuts
May be stored indefinitely (in proper containers and conditions):
Ways
to Supplement Your Long-Term Stockpile
The above staples offer a limited menu, but you can supplement them
with commercially packed air-dried or freeze-dried foods and supermarket
goods. Rice, popcorn and varieties of beans are nutritious and long
lasting. The more supplements you include, the more expensive your
stockpile will be.
Following is an easy approach to long-term food storage:
1.
Buy a supply of the bulk staples listed above.
2.
Build up your everyday stock of canned goods until you have a
two-week to one-month surplus. Rotate it periodically to maintain a
supply of common foods that will not require special preparation, water
or cooking.
3.
From a sporting or camping equipment store, buy commercially
packaged, freeze-dried or air-dried foods. Although costly, this will be
your best form of stored meat, so buy accordingly.
If
the Electricity Goes Off...
FIRST, use perishable food and foods from the refrigerator.
THEN use the foods from the freezer. To minimize the number of
times you open the freezer door, post a list of freezer contents on it.
In a well-filled, well-insulated freezer, foods will usually still have
ice crystals in their centers (meaning foods are safe to eat) for at
least three days.
FINALLY,
begin to use non-perishable foods and
staples.
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