Emergency Water Storage

Preparation Steps

• Store a minimum of 1 gallon (3.8 liters) per person per day for at least 3 days — ideally enough for 14 days.
• Account for pets, cooking water, and basic hygiene when calculating your total: add 0.5 to 1 additional gallon per person per day beyond drinking water alone.
• Use only food-grade containers: BPA-free plastic rated for water storage, stainless steel, or glass — never containers previously used for non-food liquids such as cleaning products or fuel.
• Purchase commercially sealed water in factory bottles as a reliable component of your stock — it requires no treatment and has a long shelf life.
• Label every container with the fill date so rotation is simple and you always know what to use first.

Immediate Actions

• When filling from tap water, fill containers completely to minimize trapped air — oxygen promotes bacterial growth over time.
• Add 8 drops of plain, unscented household bleach (5–8% sodium hypochlorite) per gallon of water if you are storing it for more than 6 months.
• Seal containers tightly and store them in a cool, dark location — away from direct sunlight, heat sources, and any chemicals such as gasoline, paint thinner, or cleaning products (plastic containers are permeable to chemical vapors).
• If a municipal boil-water advisory is issued, treat stored tap water before using it for drinking or food preparation.
• Keep a minimum emergency supply of at least 12 liters per person accessible without going outside during a crisis.

What to Avoid

• Never store water in milk jugs — residual protein promotes bacterial growth even after thorough cleaning.
• Do not use transparent containers exposed to direct sunlight — UV exposure promotes algae growth and degrades plastic over time.
• Do not store water containers near gasoline, pesticides, or paint — vapors permeate plastic and contaminate the water.
• Do not store water in a hot garage or shed — heat accelerates degradation of both the container and the water quality.
• Do not rely solely on stored tap water without a backup purification method in case your storage is compromised.

Supplies Needed

• Food-grade water storage containers: stackable 5-gallon jugs, 15–55 gallon barrels, or purpose-made emergency water boxes.
• Plain unscented liquid bleach with 5–8% sodium hypochlorite for treating stored or questionable water.
• Water purification tablets (iodine or chlorine dioxide) as a compact backup for treating water from alternative sources.
• Gravity-fed water filter (such as a Berkey or Sawyer filter system) for treating uncertain water sources over extended periods.
• A manual water pump or siphon if using large barrels that cannot be easily poured.

Recovery Steps

• After drawing down your emergency water stock, replenish it immediately while supply chains and water mains are functional — do not wait until the next emergency.
• Inspect all containers thoroughly for cracks, discoloration, or unusual odor before refilling.
• Discard and replace any container that has held questionable water without proper treatment — contamination risk is not worth recycling a container.
• Review your quantity calculations after each emergency: if you ran short, increase your stored volume before the next event.
• After an extended outage, test tap water quality before using it to refill your long-term storage — flush pipes for several minutes first.