Water storage and treatment

Be Ready Utah

Why is water important?

Our bodies are made up of 60 to 70 percent water, and we need it for every single body function to work properly. You can only survive for about three to four days without water.

If you are thirsty, you are already dehydrated. The best indicator of how much water you need is your urine. You are probably hydrated if it is clear and frequent. You are probably dehydrated if it has color or you don’t go very often.

Water storage and treatment action list

Store a two week supply for you and your family.
Gather water treatment supplies for home.
Add water and water treatment supplies to disaster supply kits.

Two week supply of water

Store a minimum of one gallon per person per day.

½ gallon for drinking
½ gallon for cooking and hygiene

Store a bare minimum of a two-week supply for your family, that's at least 14 gallons per person. If you have storage space, we recommend storing one month or more of water.

You will need to store more than the standard amount if you live in high altitudes or dry climates. Children, elderly, sick, nursing mothers, or those who are physically exerting themselves will also need more than the minimum recommended amount of water.

Three five gallon water storage jugs equals 15 gallons. Enough for one person for two weeks.

Enemies of water storage

The ideal environment for long-term water storage is cool, dark, and dry, with temperatures between 40°F and 60°F.
Four main factors can spoil your stored water: light, temperature, moisture, and contamination.

Sunlight and artificial light: Light breaks down plastic containers, making them brittle and leaky. A standard blue 55-gallon barrel kept in direct sun can fall apart in as little as five years. Sunlight also triggers photosynthesis, causing algae to grow. While algae won't usually make you sick, it’s not fun to chew your drinking water. Limit sunlight as much as possible in water storage areas.

Temperature extremes: Warm temperatures encourage bacteria and algae to grow. Freezing and thawing cycles are also bad because they can crack containers or break sealed lids. Limit extremes in temperatures in storage areas.

Two water storage jugs in snow and heat with thermometers showing extremes in temperatures.

Moisture buildup: Wetness on the outside of containers can promote mold growth. Mold produces toxins that can actually soak through plastic container walls into your drinking water. Keep the outside of your containers dry, store them off the ground, and clean up spills right away.

Contaminants: NON-municipal water from source like lakes, streams, springs, or even well water can already be contaminated.
Contamination can also come from unclean containers and from not keeping things clean as you fill your water.
Tap water from a city system is already treated and safe for long-term storage.

Viruses, chemicals, bacteria, protozoa, sediments, and heavy metals shown as possible contaminants of untreated water.

Protozoa (3+ microns): Tiny parasites like Cryptosporidium and Giardia.
Bacteria (0.4+ microns): Microbes like E. coli, Salmonella, and Cholera.
Viruses (0.01 microns): Ultra-tiny germs like Rotavirus and Hepatitis. Dangerous waterborne viruses are rare in North American water systems.
Chemicals and heavy metals: These can come from natural soil minerals or pollution from farms and factories.
Sediment: Floating dirt, sand, and plant material.

Water storage containers

There are many different options for storing water. Choose which ones work for you.

HDPE plastic containers: (Look for #2 recycling code) The standard and recommended way to store water for the long term. They are affordable and easy to find in your local preparedness store and in many grocery stores. They are light weight when empty and very durable. Get dark, solid colors to block light.

High Density Polyethylene containers showing the number two recycle symbol next to a five gallon and 55 gallon blue water storage container.

Pre-used containers: Food grade containers can sometimes be found at restaurants or other food preparation locations. Ask what they do with their empty containers. Some places may even give them to you. Choose containers that will be easy to clean and that don't have strong odors. Your water will probably taste like whatever was in it before.

A great option for water storage are two and three liter plastic soda pop bottles. They are durable and air tight, perfect for long-term water storage. Just make sure they are completely cleaned and rinsed before filling.

How to sanitize used food containers: Mix 1 teaspoon of unscented bleach per 1 quart of water. Swish it around all inside surfaces, let it sit for 30 minutes, and rinse thoroughly with clean water before filling. If using soap, rinse completely so your stored water doesn't taste like soap.

Phthalate is an unsafe chemical that comes from some plastics. Polyethylene storage containers are specifically designed for safe, long term use with food and water. If there is any kind of leaching into the water from the container itself, it is miniscule and cannot harm you.

Store-bought bottled water: It is convenient, ready-to-go right from the package, and is a good size for carrying. Bottled water has a recommended two to three year shelf life. Make sure you rotate it.
If you are limited on storage space, don't put all of your water storage in water bottles. You can't store as much water in the same space as a larger storage container.

Glass jars: Not recommended for primary long-term storage because they can easily break.

Metal containers: Not recommended for long-term storage because of possible rust and a metallic taste in the water.

Containers with chemicals or dangerous substances: DO NOT USE FOR DRINKING WATER! You can NEVER make it clean enough to be safe for drinking water.

Some like to use bleach or laundry soap containers to store water for cleaning and sanitation purposes. That’s OK, just label them as such.

Milk jugs: DO NOT USE FOR DRINKING WATER! The jugs quickly break down and become brittle within a few years.

Water storage how and where

In emergency preparedness, there is ideal and then there is what we can really do. Budget, time, storage space, and many other factors determine how close we can get to ideal. Don’t get discouraged and don’t give up. Do what you can with what you have, then upgrade as you can. Something is always better than nothing.

Use an RV/boat drinking water hose: Never use a standard garden hose. Garden hoses leach chemicals into water and leave a rubbery taste. Use a food-grade drinking water hose instead.

Fill to the top: Fill containers near the top to leave as little air as possible. This protects rubber gaskets and maintains a tight seal.

White drinking water hose being used to fill blue 55 gallon water barrel.

Keep it off concrete: Never set plastic containers directly on a concrete floor. Put containers on wood pallets or 2x4 boards to let air circulate underneath.

Blue water barrel on 2x4 boards, elevating it off of a concrete floor.

Vary your sizes: Large barrels are space-efficient, but you can't move them once full. Keep smaller containers on hand to easily carry water to the kitchen or bathroom.

A 250 gallon water storage container next to a 55 gallon water storage container, a 5 gallon jug, and two juice bottles used for storing water.

Don't re-treat tap water: Municipal water is already treated and is ready for long term storage. Save your money and put it towards a good water filter.
Treat well or other non-tap water before storage: Always treat well water or spring water in the storage containers before storing it for long-term storage.

Rotation: Some say to rotate your water every 6 months. Utah State University Extension states, "When potable water (drinkable water) is properly disinfected and stored, it should have an indefinite shelf life."

Check yearly: Check for odd smells, discoloration, contamination, and leaks. Replace if necessary.

Store it cool, dark, and dry: Ideal storage temperatures are between 40 and 60 degrees, with windows blacked out, and low humidity.

Plan before filling: A full 55-gallon barrel weighs 480 pounds. Make sure you fill it in a spot where it can also be drained easily.

Multiple storage locations: Store water in a few different locations in case one area gets damaged during an emergency.

Best locations: Indoors, in a dark basement or cool storage room.

Okay locations: Garages, sheds, or under sinks. Keep away from strong chemical smells (paint, gasoline) that can seep through plastic container walls. Rotate every one to two years.

Last resort locations: Outdoors on the north side of your home under a thick tarp to block light and weather. Keep off the bare ground, leave a small space at the top of the container for freezing expansion. Rotate water every 6 months. Replace outdoor containers every 5 to 10 years.

55 gallon water storage barrel stored outside on two-by-fours to elevate it above the ground, and covered by a tarp. Text reading: Last resort, outside, north side, cover with tarp, keep off ground, rotate every six months.

Water treatment and supplies

No matter how much water you store, it will eventually run out. In an emergency, you might suddenly find yourself without clean, safe water to drink. Knowing how to treat new water sources and make them safe will help you "be ready."

If there is any question as to the safety of your water, from inside or outside sources, treat it.

Click to learn water treatment

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Family in coats and hats sits in the dark around a few candles on the kitchen table.

Disaster supply kit: Water storage and treatment

Disaster supply kits need to be unique for each individual according to your own needs, abilities, and wants. "Be ready" with the right stored water and means of treating more water in your emergency kits.

Click for water storage and treatment ideas for kits