Water is the most immediate necessity in any survival situation, far surpassing the need for food. A person can survive weeks without calories, but only a few days without hydration, making a reliable supply of safe drinking water a top priority. Preparing for an emergency requires storing this resource because municipal water systems can be compromised by natural disasters or infrastructure failure. Establishing an emergency water reserve is a simple step that offers protection when clean sources become unavailable.
Calculating the Baseline Requirement
The universally accepted standard for emergency water is to store a minimum of one gallon per person per day. This calculation covers all basic needs, including drinking, food preparation, and minimal sanitation. While an active adult needs about three-quarters of a gallon for drinking, the remaining volume is necessary for essential hygiene like handwashing and brushing teeth.
The minimum recommended supply is enough water to last for three days, the duration many emergency services assume households can manage independently. However, a more prudent goal is to store a two-week supply for every person in your household. A 14-day supply provides a significantly greater buffer against prolonged disruptions following major regional events.
Factors That Increase Water Needs
The one-gallon-per-day rule should be considered a starting point, as several factors can increase water requirements. People in warm climates or at high altitudes may need to double their intake to account for increased fluid loss through perspiration and respiration. Greater physical activity levels also require a higher volume of water to maintain proper hydration and bodily function.
Specific health conditions necessitate a larger water reserve, including illness, which can lead to fluid loss from fever or vomiting. Nursing mothers and young children require additional water to support their unique physiological demands. The needs of household pets must also be factored in; a general rule is to store approximately one ounce of water per pound of the animal’s weight per day.
Safe Storage and Supply Management
The integrity of your emergency water supply depends heavily on the containers and their storage environment. It is paramount to use only food-grade plastic containers, which are designed to store consumables and prevent chemical leaching. Avoid containers that previously held milk or fruit juice because their porous nature makes it impossible to fully remove sugars and proteins that encourage bacterial growth.
Stored water must be protected from light and heat, which accelerate degradation and can lead to algae formation. An ideal location is a cool, dark area, kept away from household chemicals like gasoline, pesticides, or solvents, as plastic can absorb their vapors. Water is heavy, weighing over eight pounds per gallon, so storage areas must be structurally sound. Preferably, do not store containers directly on concrete, which can emit moisture and affect the plastic over time.
For home-filled containers, the water should be rotated and replaced at least every six months to ensure freshness and palatability. Commercially bottled water can be stored for up to a year, but it must still be kept in a cool, dark place away from contaminants. Proper rotation maintains the quality of the reserve and prevents the buildup of stale taste.
Methods for Emergency Water Purification
When a stored supply is exhausted or unavailable, the ability to safely treat non-potable water becomes essential. Boiling is the most reliable method; a rolling boil for at least one full minute is sufficient to kill pathogenic bacteria, viruses, and protozoa. At elevations above 5,000 feet, the boiling time must be increased to three minutes to ensure effective disinfection due to the lower boiling point.
Chemical disinfection is a practical alternative when fuel for boiling is scarce, using regular, unscented household liquid chlorine bleach (5% to 9% sodium hypochlorite). The standard ratio for clear water is eight drops of bleach per gallon, mixed and allowed to stand for 30 minutes. If the water is cloudy or murky, the dosage must be doubled to neutralize potential contaminants.
Before any chemical treatment or boiling, the water should be pre-filtered to remove sediment and floating debris. This mechanical filtration can be accomplished using a clean cloth, paper towel, or coffee filter to strain the water into a clean container. Removing particulate matter allows the disinfectant to act directly on the microorganisms rather than being absorbed by the solids.