Natural disasters or other emergency events can cut off access to clean water for weeks. In this situation, it is important to save your water long term. While it's not as "stale" as food, bacteria can multiply in water if it's not purified or stored under safe conditions. In addition, there is also the risk of contamination, whether from certain types of plastic, or from chemical fumes passing through the walls of the water container.
Step
Part 1 of 2: Preparing a Sterile Container
Step 1. Decide how much water you want to store
An average person needs 4 liters of water per day. Half for drinking, and part for preparing food or personal hygiene. Increase the amount to 5.5 liters per person or more for children, nursing mothers, and the sick, and people living in hot or high areas. Based on this figure, try to keep a household water supply for 2 weeks. In the event of an emergency evacuation, store a 3-day supply of water in an easy-to-carry container.
For example, 2 healthy adults, 1 child needs (4 liters/adult) x (2 adults) + (6 liters/child) x (1 child) = 14 liters per day. The water supply for 2 weeks for this household is (14 liters/day) x (14 days) = 196 days. Water supply for three days is as much as (14 liters / day) x (3 days) = 42 liters
Step 2. Consider using bottled water
In areas where there are regulations for bottled water, such as the United States and Europe, sealed bottled water is sterile and will stay good for a very long time. If you choose this method, you don't have to worry about finding a suitable container or purifying the water.
Check the SNI (Indonesian National Standard) certification label. This label indicates that the product meets the specified safety and quality standards. This is even more important in a country that does not control its bottled water
Step 3. Choose a food grade container
We recommend that you use beverage containers marked with "HDPE" or the recycling symbol #2. Plastics #4 (LDPE) and #5 (PP) are also safe for storing water because they are made of stainless steel. Never reuse containers that once held anything other than food and drink, and only use new empty containers. If the container is labeled " food grade ", " food safe " or has a knife and fork symbol.
- Milk and fruit juices leave a residue that is difficult to clean and encourages bacterial growth. Never reuse the container that holds this drink.
- Use glass jars as a last resort because they can break easily in a disaster.
- Traditional non-glass earthenware jars can help keep water cool in warm climates. If possible, use jars with narrow lips, lids, and taps to keep them sterile.
Step 4. Stay away from containers made of hazardous plastic
Look for the resin identification code on the plastic container, which is usually a few numbers printed next to the recycling symbol. Avoid containers with the symbols “3” (symbol of polyvinyl chloride, or PVC), “6” (symbol of polystyrene, or PS), and “7” (symbol of polycarbonate). These ingredients are harmful to your health.
Step 5. Clean the container thoroughly
Wash with soap and hot water, then rinse. If the container has previously held food or drink, disinfect it in one of the following ways:
- Fill it with water and mix 5 ml of homemade bleach for every 1 liter of water. Stir without using your hands so that all surfaces of the container are cleaned with liquid, then rinse thoroughly.
- For stainless steel or heat-resistant glass, boil in water for 10 minutes, plus 1 minute for every 300 m above 300 m above sea level. This is the best method for steel containers as bleach can corrode the metal.
Step 6. Disinfect water from unclean sources
If the tap water is not safe to drink or you draw water from a well, disinfect it before storing the water in a container. The trick, put the container into boiling water for 1 minute, or 3 minutes at an altitude above 1,000 m
- If you can't boil water, or don't want to waste water sterilizing the container, your best bet is to use bleach:
- Mix teaspoon (2.5 ml) of unscented bleach and additives for every 19 liters of water. Double the amount of bleach if the water appears cloudy or discolored.
- Leave the water for hour.
- If you can't smell the faintest smell of chlorine, repeat the process and let it sit for 15 minutes.
- In an emergency, you can also disinfect a small amount of water with a water purifying tablet. However, use only as needed because excessive use can interfere with thyroid function.
Step 7. Filter the contaminants in the water
Boiling water or chlorine will kill microorganisms. However, they do not get rid of lead or heavy metals. If water is contaminated by streams from fields, mines, or factories, filter it with an activated carbon filter and a reverse osmosis (RO) filter.
You can make your own filters from home materials. Although not as effective as commercial filters, they still remove sediment and some toxins
Part 2 of 2: Saving Water
Step 1. Seal the container tightly
Try not to touch the inside of the cover to prevent contamination.
Step 2. Label the container
Write “drinking water” on the side of the container, along with the date of purchase or inclusion of the water.
Step 3. Store the container in a cool and cool place
Light and heat can damage containers, especially plastic ones. Sunlight can also cause algae or mold to grow in clear containers, even in tightly sealed commercial bottled water.
- Do not store plastic containers near chemical products, especially gasoline, kerosene, and pesticides. Vapors can pass through plastic containers and contaminate water.
- Keep supplies for 3 days in a small container near the exit in case of an emergency.
Step 4. Check inventory for 6 months
If stored properly and not opened, commercial bottled water will stay good forever even if it has an expiration date. If the water is filled into the bottle itself, replace it every 6 months. Replace the plastic container when the plastic appears cloudy, discolored, or scuffed.
You can drink or use the old water supply before changing it
Step 5. Open one container of water at a time
If the supply is being used for an emergency, store an open container of water in the refrigerator or other cool place. Use an open container for 3-5 days in the refrigerator, 1-2 days in a cold room, or a few hours in a warm room. After that, purify the remaining water by boiling or adding chlorine.
Drinking directly from the container or touching the rim of the container with dirty hands increases the risk of contamination
Tips
- Consider freezing some of the water so you have a quick way to store perishables in the event of a power outage. Freeze the water in a plastic container and leave 5 cm of space so that the glass container does not break due to the expansion of the frozen water.
- Water stored long term can taste “bland” due to loss of air, especially if it is boiled before storing. Pour the water slightly high between the 2 containers to mix the oxygen back into the water and improve the taste.
- Don't forget that you can't stay at home during an emergency. Store at least some of the water in an easy-to-carry container.
- Bottled water is not necessarily better quality than tap water, and in some cases commercial bottled water is the same as tap water. However, commercial bottled water is tightly sealed.
- If you are in doubt whether a container is food grade or not, you can seek advice from a consumer protection agency.
Warning
- If you notice holes or leaks in the container after storing the water, do not drink from the container.
- Do not use scented bleach, the type that retains the color of the fabric, contains added cleaners, or bleaches greater than 6% in concentration to purify water. The effectiveness of bleach decreases over time once the bottle has been opened. So, use a new container for best results.
- It is not recommended to use iodine tablets and other non-chlorinated water treatments as they do not kill as many microorganisms as chlorine.
