A supply of clean water is a top priority in an emergency. A normally active person needs to drink at
least two quarts of water each day. Hot weather doubles the amount of water your body requires.
Children, nursing mothers and ill people need even more water.

You also need water for food preparation and hygiene. At least one gallon per person, per day is
necessary. Store at least a two week supply of water for each member of your family.

If supplies run low, never ration water. Drink the amount you need and try to find more. Minimize the
amount of water your body needs by reducing activity and staying cool.

Water Sources In Your Home:

Emergency Outdoor Water Sources:

• Rainwater
• Streams, rivers and other moving bodies of water
• Ponds and lakes
• Natural springs
• Snow

Avoid water with floating material, an odor or dark color. Saltwater can be used only if the water can be distilled. You should not drink floodwater.

Three Ways To Purify Water:

Contaminated water can have bad taste and odor and contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. All water of uncertain quality should be purified before it is used for drinking, food preparation or hygiene.

There are many ways to purify water. None is perfect. Often the best solution is a combination of methods. Two easy purification 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 purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel, coffee filter or clean cloth.

1. BOILING: Boiling is the safest method of purifying water. Bring water to a rolling boil for 1 minute, 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.

2. 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 purify 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.

3. 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 rightside-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.

Storage Of Water:

Store water in thoroughly washed plastic, glass, fiberglass or enamel-lined container. Never use containers that have previously held toxic substances.

Plastic containers, such as soft drink bottles, are best. Food-grade plastic buckets or drums can be purchased. Seal water containers tightly, label them and keep them stored in a cool, dark place. Rotate your emergency water supply every six months.