We have accumulated and lived off of our food storage several times in different circumstances. I thought I’d just share some of the ways we’ve gone about getting an emergency food supply in hopes that one of these ideas will inspire you to find a good way of starting or building your family’s storage. Remember that you should store what you eat, and eat what you store. “Emergencies” aren’t the best time for major changes in your diet, nor is that when you want to start eating things that have been sitting in the basement for how many years? Your food storage needs a rotation plan, too.
1. “Bargain of the Week” method: Decide on an amount of money to spend each week (or month) on an item (or two) that is on a very good sale, and stock up. Check and compare store ads to decide what to buy. This is a great money saver, but it takes a while to have a balanced storage. (This year’s supply plus our garden sustained us through 15 months of unemployment!)
2. “Can-Can” method: From your regular shopping list, choose as many of the non-perishable items that you can afford to buy two of, and put the duplicate can, box, or bag in your pantry or freezer. This way you know you are storing things you really use. This is an easy rotation method also, because the next time you have X on your shopping list, you eat the can on your shelf, and put the two you just bought in its place. (This method helped us survive truckers’ strikes and blockades in France!)
3. “Favorite Things” method: Choose 12 family-favorite dinners and write down everything you need to make that meal and multiply by 12. Each month buy the items you need to make that dinner, and you’re set to eat it once a month for the next year. By the end of the year, you have the makings of 144 dinners stored.
4. “The Commitment” method: Use bonus money, tax returns, cash gifts, or any other non-budget funds to buy items for your food storage. Prioritize and organize your list of needs, and work straight down it whenever you have saved or received money that can go towards it. Check with the Church Home Storage Center in Sandy for availability of bulk items that store well. (This is how we got through a year of job-hunting after graduate school!)
It doesn't really matter how you get that first food storage item on the shelf, as long as it gets there and gets lots of company. Hopefully this gave you an idea to brain-storm from that will work for you family's goals and situation.
Sunday, January 18, 2009
Thursday, January 8, 2009
Fun with Food
Well, this actually has almost nothing to do with food storage, but everything to do with trying something new. Continuing Education at SLCC has a wonderful variety of cooking classes available from Mediterranean and French Cuisines to Whole Grain Breakfasts and Vegetarian Meals.
See if anything sparks your interest at http://www.slcc.edu/continuinged/index.asp.
See if anything sparks your interest at http://www.slcc.edu/continuinged/index.asp.
Friday, October 31, 2008
Pasta
Pasta is a great way to help fulfill your grain requirement. Why pasta?
- It is a starch that almost everyone can eat in some form - even those with wheat intolerance can usually eat rice or soy pastas.
- Pasta has a shelf life of 7-10 years.
- It is easy to cook.
- There are lots of things one can do with pasta. Variety is paramount when it comes to living off your food storage. You'll go crazy eating the same thing day in and day out.
- It is quick--15 minutes to a complete meal.
Pasta ranges in price from about 10 to 40 cents/ounce (about $1.50-3.00 for 1 lb box). You can occasionally find it on sale for $1.00/box--a great time to stock up. You can also buy it in bulk from Costco or Sam's Club ($7.89 for 4 lbs.) There are tons of different brands. My favorite is Barilla. It is reasonably priced and often goes on sale. It is a good quality authentic pasta (according to Ryan, who served his mission in Italy).
A great way to make pasta more "user-friendly" is to make sauce in big batches and then freeze it. It takes a decent chunk of time (5-6 hours) but when you're done you have easy to make meals. Here's the recipe I use. I double, or triple it. If I'm going to triple it I usually make it in 2 pots so the acid can cook off easier.
Bolognese Sauce
6 quarts water
1 Tablespoon salt
3 Tablespoons pure olive oil
1 yellow onion, peeled and diced
1 celery stalk, finely chopped
1 small carrot, peeled and finely chopped
1 lb lean ground beef
3/4 cup milk
3/4 cup dry white wine
28 oz. can diced tomatoes
6 oz. tomato sauce
ground nutmeg
salt
red peper flakes
6 quarts water
1 Tablespoon salt
3 Tablespoons pure olive oil
1 yellow onion, peeled and diced
1 celery stalk, finely chopped
1 small carrot, peeled and finely chopped
1 lb lean ground beef
3/4 cup milk
3/4 cup dry white wine
28 oz. can diced tomatoes
6 oz. tomato sauce
ground nutmeg
salt
red peper flakes
1. In a large, heavy frying pan over medium-low heat, heat the olive oil. Add the onion and saute', stirring frequently, until it is translucent, about 8 minutes.
2. Add the celery and carrots and saute' stirring frequently for 10 minutes.
3. Add ground beef, breaking it up with a fork. Saute' stirring frequently, until the beef just loses it's pink color.
4. Stir in the milk and simmer until it has evaporated, about 8 minutes
5. Add the wine and simmer until it has evaporated, about 8 minutes longer.
6. Add the tomatoes, the tomato sauce and spices to taste. Increase the heat to medium, stirring, bring the sauce to a simmer then reduce the heat to very low. Simmer, stirring occasionally for at least 3 hours, preferably 4-6.
Sunday, October 26, 2008
Wheat, part 4
"Beginning Recipes"
– these are some that you can slip a bit of wheat flour in, and increase the proportion of wheat flour each time you make it. The idea is to adjust to the whole grain a bit at a time. (None of these recipes are meant to be 100% wheat flour.)
Breakfast Bars
3 c quick oats
1 1/3 c flour*
1 t salt
½ c brown sugar
1. Combine, then cut in: 1 c butter
2. Spread ½ to 2/3 of mixture in bottom of a greased 9x13 pan.
3. Cover with a sauce made of: 2 – 3 cups applesauce or other drained, blended fruit or jellied cranberry sauce (a very good sauce is made from drained, blended apricots thickened with a couple tablespoons of peanut butter)
4. Cover the sauce with the remaining oat mixture.
5. Bake 20-25 minutes at 350º.
6. Cut into squares when cooled.
*Start by using ¼ c of the flour being whole wheat. Increase the amount up to 1 cup of the flour being wheat, or to the amount that your family likes the flavor of.
Spicy Apple Muffins
2 c flour*
¼ c sugar
1 T baking powder
1 t salt
½ t soda
½ t cinnamon
¼ t nutmeg
1 c plain yogurt
½ c milk
1/3 c canola oil
½ c chopped apple
Combine dry ingredients. Combine wet ingredients. Fold wet ingredients into the dry ingredients until moistened. Bake 400º for 20-25 minutes. Makes 16-18 medium muffins.
~Optional topping before baking:
2 T brown sugar, 2 T melted butter, 1 T flour, ¼ t cinnamon mixed together and sprinkled on top of muffins.
~Pancake variation:
Increase amount of milk until it is a thinner batter for pancakes. (I also omit the sugar)
Sky-High Biscuits
2 c unbleached flour
1 c whole wheat flour
4 ½ t baking powder
2 T sugar
½ t salt
¾ t cream of tartar
¾ c butter
1 egg, lightly beaten
1 c milk.
Combine dry ingredients. Cut in softened butter. Add milk and egg Knead lightly. Roll 1-inch thick. Cut into biscuits. Place in 9-inch greased square pan. Bake 450 for 12-15 minutes
I’ll add some “seriously wheat” recipes soon -- or more "getting a family started on wheat" recipes if you'd rather.
– these are some that you can slip a bit of wheat flour in, and increase the proportion of wheat flour each time you make it. The idea is to adjust to the whole grain a bit at a time. (None of these recipes are meant to be 100% wheat flour.)
Breakfast Bars
3 c quick oats
1 1/3 c flour*
1 t salt
½ c brown sugar
1. Combine, then cut in: 1 c butter
2. Spread ½ to 2/3 of mixture in bottom of a greased 9x13 pan.
3. Cover with a sauce made of: 2 – 3 cups applesauce or other drained, blended fruit or jellied cranberry sauce (a very good sauce is made from drained, blended apricots thickened with a couple tablespoons of peanut butter)
4. Cover the sauce with the remaining oat mixture.
5. Bake 20-25 minutes at 350º.
6. Cut into squares when cooled.
*Start by using ¼ c of the flour being whole wheat. Increase the amount up to 1 cup of the flour being wheat, or to the amount that your family likes the flavor of.
Spicy Apple Muffins
2 c flour*
¼ c sugar
1 T baking powder
1 t salt
½ t soda
½ t cinnamon
¼ t nutmeg
1 c plain yogurt
½ c milk
1/3 c canola oil
½ c chopped apple
Combine dry ingredients. Combine wet ingredients. Fold wet ingredients into the dry ingredients until moistened. Bake 400º for 20-25 minutes. Makes 16-18 medium muffins.
~Optional topping before baking:
2 T brown sugar, 2 T melted butter, 1 T flour, ¼ t cinnamon mixed together and sprinkled on top of muffins.
~Pancake variation:
Increase amount of milk until it is a thinner batter for pancakes. (I also omit the sugar)
Sky-High Biscuits
2 c unbleached flour
1 c whole wheat flour
4 ½ t baking powder
2 T sugar
½ t salt
¾ t cream of tartar
¾ c butter
1 egg, lightly beaten
1 c milk.
Combine dry ingredients. Cut in softened butter. Add milk and egg Knead lightly. Roll 1-inch thick. Cut into biscuits. Place in 9-inch greased square pan. Bake 450 for 12-15 minutes
I’ll add some “seriously wheat” recipes soon -- or more "getting a family started on wheat" recipes if you'd rather.
Wednesday, September 24, 2008
Wheat, part 3
Problems Storing Wheat
First, sorry that chart about storage amounts from last time didn't copy very well. Hopefully with the little bit of color-coding it made sense. Now, on to the topic of the day -- storing wheat!
So, the real problem is just that – you STORE the wheat. A stressful time, when you are suddenly turning to your “emergency only” food storage, is neither the best time to learn how to use wheat nor when to introduce your family to “strange new foods”. Also, a sudden change to whole wheat is rough on the digestive system.
Besides storing the wheat, you need to use it; that means getting some recipes and also access to a grinder. You can introduce wheat into your family’s diet by substituting wheat flour for some of the white flour in recipes. (I’ll share some recipes that are good ones to start with – in “part 4”.)
If you don’t have a grinder (yet), here is some information that might you decide which kind would be the best for you.
Stone grinders: They work on the same principles as the traditional county mills that were turned by windmills, water wheels or animals; one stone turns on a stationary stone crushing the grain. Modern “stone” grinders are of a material that will last longer than natural stones. They can be adjusted to grind everything from fine flour to course cracked wheat. They don’t work well grinding seeds, nuts, or soybeans because the oils in them coat and clog the stones.
Burr or plate grinders: Instead of stones, their grinding wheels are made of steel, which shears or slices the grain into flour. They grind oily products such as peanuts, soybeans, flaxseed, etc. without clogging. They are adjustable to do cracked grains down to flour, although the flour might not be as fine as if stone ground.
Impact or micronizer grinders: This is something new since we got our grinder, so I don’t know much about them. They have rows of blades that intermesh and turn extremely fast, pulverizing the grain into flour. They are supposed to be very compact and fast and grind extremely fine flour. They aren’t very adjustable, so if you want something besides fine flour to a cornmeal texture, this would not be a good choice. Small rocks that are sometimes in grain that hasn’t been well cleaned easily damage the blade alignment.
Some electric stone and plate grinders have manual handles so they can be used without power. It is a lot of work to grind by hand. A small hand operated that would be useable to grind just a little bit of grain at a time (in case of no electricity) might be a better choice.
You will be disappointed at the price of grinders $$!! This will be a big investment for your storage, so I recommend shopping around and talking to friends and neighbors who have grinders to make sure you get what your family will really need and use. Google “wheat grinders” to get started on your search. You could consider sharing a grinder with other family members (store it at your mom’s) or friends.
(Has anyone tried a coffee grinder? I’ve heard that at least the old ones are good for grinding grains and are somewhat adjustable for coarseness also.)
Some sales people will make you concerned about the higher temperature of the flour created by metal grinders (plate or impact) compared to the crushing of grain to make flour with stones. Steve says the nutritional impact is minimal. Cooking and baking the grains will produce about the same changes.
Something to be aware of is that grains ground into flour begin loosing nutritional value over time. Flour should be stored in the fridge or freezer or only grind how much you will use in less than two weeks.
First, sorry that chart about storage amounts from last time didn't copy very well. Hopefully with the little bit of color-coding it made sense. Now, on to the topic of the day -- storing wheat!
So, the real problem is just that – you STORE the wheat. A stressful time, when you are suddenly turning to your “emergency only” food storage, is neither the best time to learn how to use wheat nor when to introduce your family to “strange new foods”. Also, a sudden change to whole wheat is rough on the digestive system.
Besides storing the wheat, you need to use it; that means getting some recipes and also access to a grinder. You can introduce wheat into your family’s diet by substituting wheat flour for some of the white flour in recipes. (I’ll share some recipes that are good ones to start with – in “part 4”.)
If you don’t have a grinder (yet), here is some information that might you decide which kind would be the best for you.
Stone grinders: They work on the same principles as the traditional county mills that were turned by windmills, water wheels or animals; one stone turns on a stationary stone crushing the grain. Modern “stone” grinders are of a material that will last longer than natural stones. They can be adjusted to grind everything from fine flour to course cracked wheat. They don’t work well grinding seeds, nuts, or soybeans because the oils in them coat and clog the stones.
Burr or plate grinders: Instead of stones, their grinding wheels are made of steel, which shears or slices the grain into flour. They grind oily products such as peanuts, soybeans, flaxseed, etc. without clogging. They are adjustable to do cracked grains down to flour, although the flour might not be as fine as if stone ground.
Impact or micronizer grinders: This is something new since we got our grinder, so I don’t know much about them. They have rows of blades that intermesh and turn extremely fast, pulverizing the grain into flour. They are supposed to be very compact and fast and grind extremely fine flour. They aren’t very adjustable, so if you want something besides fine flour to a cornmeal texture, this would not be a good choice. Small rocks that are sometimes in grain that hasn’t been well cleaned easily damage the blade alignment.
Some electric stone and plate grinders have manual handles so they can be used without power. It is a lot of work to grind by hand. A small hand operated that would be useable to grind just a little bit of grain at a time (in case of no electricity) might be a better choice.
You will be disappointed at the price of grinders $$!! This will be a big investment for your storage, so I recommend shopping around and talking to friends and neighbors who have grinders to make sure you get what your family will really need and use. Google “wheat grinders” to get started on your search. You could consider sharing a grinder with other family members (store it at your mom’s) or friends.
(Has anyone tried a coffee grinder? I’ve heard that at least the old ones are good for grinding grains and are somewhat adjustable for coarseness also.)
Some sales people will make you concerned about the higher temperature of the flour created by metal grinders (plate or impact) compared to the crushing of grain to make flour with stones. Steve says the nutritional impact is minimal. Cooking and baking the grains will produce about the same changes.
Something to be aware of is that grains ground into flour begin loosing nutritional value over time. Flour should be stored in the fridge or freezer or only grind how much you will use in less than two weeks.
Wednesday, August 13, 2008
Wheat, part 2
Storing wheat
Here are general rules for food storage:
1. Store in proper containers
2. Protect from insects and rodents
3. Keep cool (40° to 70°F, but the cooler the better)
4. Keep dry
5. Food in clear containers should also be protected from light
5. Rotate food, consuming oldest items first
You’ll be happy (?) to know that wheat will store indefinitely if proper techniques are followed, which leads to -- figuring out how much to store. The following chart gives a basic guideline for the amount of wheat per month. If you store a variety of other grains, these amounts would, of course, decrease.
CHILDREN TEEN Girls TEEN Boys ADULT Women ADULT Men
1-3 4-9 10-12 13-18 13-18
6 lbs 10 lbs 17 lbs 18 lbs 26 lbs 17 lbs 25 lbs
Or, to keep it simpler, providentliving.org just suggests 25 lbs of grain per adult per month.
Here is some additional storage information for wheat:
1. Plastic buckets, PETE bottles, #10 cans, glass bottles, and foil pouches are all appropriate containers. (I also read that grains can be stored in sacks hung from the ceiling, but then it seems to me that providing a barrier against pests becomes an issue.)
2. If possible, use round containers. This keeps air circulation around the cans or buckets and prevents containers from “sweating”.
3. Don’t store more than 120 pounds of wheat in a single container.
4. If using plastic buckets be sure they are food-grade and have not previously been used for non-food items.
5. Do not place containers directly on cement floors. Place them on wood strips to allow air circulation and prevent the wheat from drawing moisture from cement surfaces.
6. Containers should be commercially sealed or treated with dry ice until ready to use (See providentliving.org for instructions on how to treat grains and dry beans stored in buckets.)
You can purchase a case of six #10 cans of hard red winter wheat (33 lbs. total net weight) for $30.50 at lds.org or at Distribution Centers or the Sandy Cannery. Maceys has 45 lb pails of hard red or white wheat for $21.99 through Aug 19 (along with a sale on 5-gallon plastic buckets, water containers, and #10 cans of a variety of emergency storage items – Steve recommends reading the ingredients of the “milk drink” just for fun, then buy milk).
Coming "soon": part 3: Problems with storing wheat!
Here are general rules for food storage:
1. Store in proper containers
2. Protect from insects and rodents
3. Keep cool (40° to 70°F, but the cooler the better)
4. Keep dry
5. Food in clear containers should also be protected from light
5. Rotate food, consuming oldest items first
You’ll be happy (?) to know that wheat will store indefinitely if proper techniques are followed, which leads to -- figuring out how much to store. The following chart gives a basic guideline for the amount of wheat per month. If you store a variety of other grains, these amounts would, of course, decrease.
CHILDREN TEEN Girls TEEN Boys ADULT Women ADULT Men
1-3 4-9 10-12 13-18 13-18
6 lbs 10 lbs 17 lbs 18 lbs 26 lbs 17 lbs 25 lbs
Or, to keep it simpler, providentliving.org just suggests 25 lbs of grain per adult per month.
Here is some additional storage information for wheat:
1. Plastic buckets, PETE bottles, #10 cans, glass bottles, and foil pouches are all appropriate containers. (I also read that grains can be stored in sacks hung from the ceiling, but then it seems to me that providing a barrier against pests becomes an issue.)
2. If possible, use round containers. This keeps air circulation around the cans or buckets and prevents containers from “sweating”.
3. Don’t store more than 120 pounds of wheat in a single container.
4. If using plastic buckets be sure they are food-grade and have not previously been used for non-food items.
5. Do not place containers directly on cement floors. Place them on wood strips to allow air circulation and prevent the wheat from drawing moisture from cement surfaces.
6. Containers should be commercially sealed or treated with dry ice until ready to use (See providentliving.org for instructions on how to treat grains and dry beans stored in buckets.)
You can purchase a case of six #10 cans of hard red winter wheat (33 lbs. total net weight) for $30.50 at lds.org or at Distribution Centers or the Sandy Cannery. Maceys has 45 lb pails of hard red or white wheat for $21.99 through Aug 19 (along with a sale on 5-gallon plastic buckets, water containers, and #10 cans of a variety of emergency storage items – Steve recommends reading the ingredients of the “milk drink” just for fun, then buy milk).
Coming "soon": part 3: Problems with storing wheat!
Wednesday, August 6, 2008
55 gallon water containers
I was at Macey's today and saw that they have their 55 gallon containers on sale. They will be on sale for two weeks and the price is 39.99. I thought that was a little steep since I think we got ours years ago for much less, but after checking some other online prices this seems to be a fantastic price. The online places I looked were priced anywhere from $50.00 - $88.00. Some of the sites were completely sold out of the 55 gallon size. If you need to get some this is probably a good time.
I am also checking out prices on the pumps that attach to it.
If you already have your containers, take the time this month to change out the water.
By the way, their 25 lb. bags of sugar were on sale for $8.88.
How Much Water do I Need? (From FEMA)
You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.
Additionally, in determining adequate quantities, take the following into account:
Individual needs vary, depending on age, physical condition, activity, diet, and climate.
Children, nursing mothers, and ill people need more water.
Very hot temperatures can double the amount of water needed.
A medical emergency might require additional water.
Emergency Outdoor Water Sources (From the Red Cross)
If you need to find water outside your home, you can use these sources. Be sure to treat the water according to the instructions on page 3 before drinking it.
Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.
Hidden Water Sources in Your Home (From Red Cross)
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.
To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
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.
Three Ways to Treat Water (From Red Cross)
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should treat all water of uncertain purity before using it for drinking, food preparation or hygiene.
There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.
Two easy treatment methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.
Boiling: Boiling is the safest method of treating water. Bring water to a rolling boil for 3-5 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 the water back and forth between two clean containers. This will also improve the taste of stored water.
Disinfection: You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, colorsafe bleaches or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
The only agent used to treat water should be household liquid bleach. Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals.
Distillation: 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.
I am also checking out prices on the pumps that attach to it.
If you already have your containers, take the time this month to change out the water.
By the way, their 25 lb. bags of sugar were on sale for $8.88.
How Much Water do I Need? (From FEMA)
You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.
Additionally, in determining adequate quantities, take the following into account:
Individual needs vary, depending on age, physical condition, activity, diet, and climate.
Children, nursing mothers, and ill people need more water.
Very hot temperatures can double the amount of water needed.
A medical emergency might require additional water.
Emergency Outdoor Water Sources (From the Red Cross)
If you need to find water outside your home, you can use these sources. Be sure to treat the water according to the instructions on page 3 before drinking it.
Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.
Hidden Water Sources in Your Home (From Red Cross)
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.
To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
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.
Three Ways to Treat Water (From Red Cross)
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should treat all water of uncertain purity before using it for drinking, food preparation or hygiene.
There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.
Two easy treatment methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.
Boiling: Boiling is the safest method of treating water. Bring water to a rolling boil for 3-5 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 the water back and forth between two clean containers. This will also improve the taste of stored water.
Disinfection: You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, colorsafe bleaches or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
The only agent used to treat water should be household liquid bleach. Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals.
Distillation: 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.
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