Water & storage

Why water comes first

A person can go weeks without food but only a few days without water. In an outage, a flood, a boil-water notice or a broken main, safe water is usually the first thing a household runs short of, and the first thing stores run out of.

Water is also needed for more than drinking: cooking, washing hands, cleaning wounds, brushing teeth and keeping a toilet usable all take water. A plan that only counts drinking water will run dry faster than you expect.

How much to store

The widely used starting figure is one gallon (about 3.8 liters) per person per day: roughly half for drinking and half for cooking and basic hygiene. Treat that as a minimum, not a target.

• Start with a 3-day supply for every person in the home, then build toward 2 weeks.
• Store more for anyone who is pregnant, nursing, sick, elderly or very active, and for hot climates, where needs can double.
• Add water for pets: a medium dog drinks roughly an ounce per pound of body weight a day.
• Example: a family of four needs at least 12 gallons for 3 days and 56 gallons for 2 weeks.

Choosing containers

Unopened, commercially bottled water is the simplest and safest option. Keep it sealed and use it by the date on the label.

If you fill your own, use food-grade containers made for drinking water. Look for plastics marked with recycling code 1 (PETE) or 2 (HDPE), or containers sold specifically for water storage. Sturdy 2-liter soda bottles work well once cleaned.

• Avoid milk and juice jugs: they are hard to clean, and the thin plastic breaks down within months.
• Never reuse a container that held chemicals, fuel, bleach or anything not meant for food.
• Avoid glass for large amounts: it breaks easily in an earthquake or a move.
• Pick sizes you can lift. A 5-gallon container weighs about 42 pounds when full.

Filling and sanitizing your own containers

Wash each container with dish soap and water, then rinse it well with clean water.

Sanitize it: mix 1 teaspoon of unscented liquid household chlorine bleach into 1 quart (about 1 liter) of water, pour it in, cap it and shake so the solution touches every inside surface. Wait at least 30 seconds, pour it out, and let the container air-dry or rinse it with safe water.

Fill it with tap water from a public system that is safe to drink. Cap it tightly without touching the inside of the cap, and label it "Drinking water" with the date you filled it.

Where and how long to store it

• Keep water somewhere cool and dark, off concrete floors (put containers on a shelf or a board).
• Store it away from gasoline, pesticides, paint and cleaning products. Plastic can absorb their vapors.
• Replace water you filled yourself every 6 months. Use the old water for plants or cleaning.
• Spread your supply out: some at home, some in the car, some at work if you can.

Hidden water already in your home

If you're caught without a supply, your home holds more safe water than you might think, as long as the outside supply hasn't been contaminated. If officials say the water system is contaminated, stop drawing from the pipes.

• Water heater: a typical tank holds 30 to 80 gallons. Turn off the power or gas first, let the water cool, close the cold-water inlet valve, and drain it from the valve at the bottom. Sediment at the start of draining is normal; let it settle.
• Pipes: open the highest faucet in the house to let air in, then collect water from the lowest faucet.
• Ice cubes and the ice maker bin.
• The toilet tank (not the bowl) can be used for flushing and cleaning, or treated for drinking only if no chemical tablets or cleaners are in it.
• Liquid in canned fruits and vegetables.

Making water safe to drink

If you're not sure water is safe, treat it. If it's cloudy, let it settle and pour it through a clean cloth, paper towel or coffee filter first. Treatment works best on clear water.

• Boiling is the most reliable method. Bring water to a full rolling boil for 1 minute (3 minutes at elevations above 6,500 feet). Let it cool, and pour it between two clean containers a few times to improve the taste.
• Bleach: use plain, unscented liquid household bleach. Add 8 drops of 6% bleach (or 6 drops of 8.25% bleach) per gallon of clear water, stir, and wait at least 30 minutes. The water should smell faintly of chlorine. If it doesn't, repeat the dose and wait another 15 minutes.
• Purification tablets (chlorine dioxide or iodine): follow the package directions exactly, including the wait time.
• Portable filters remove many bacteria and parasites but often not viruses. Choose one rated to remove particles of 1 micron or smaller, and combine filtering with boiling or chemical disinfection for the best protection.

Water for hygiene and sanitation

Illness spreads quickly when people can't wash. Keep hand sanitizer (at least 60% alcohol), wet wipes and a dedicated wash basin with your supplies.

If toilets can't be flushed, line the bowl or a bucket with two heavy-duty garbage bags, add cat litter or sawdust after each use, and tie off and double-bag waste. Keep sanitation supplies separate from food and water.

Keeping the plan going

A water plan only works if the water is fresh. Put a reminder in your calendar every 6 months, at the same time you change your clocks or test smoke alarms, to rotate stored water, check containers for leaks and restock treatment supplies.