Purchasing Water Storage Containers

WaterBob

This first link describes a WaterBob, which is relatively inexpensive (around $24 on Amazon) and you can place in the bathtub and fill up with water during an emergency: http://survivalcache.com/emergency-water-storage/
However, if you don't have enough advance warning, this is not a good option, because if the public water system goes down before you can fill up the WaterBob, there goes the water.

Gallon Containers

The next two links show a 100 Gallon plastic container, but at this website you're not limited to a 100 Gallon amount - there's a good range from 45 Gallons to 250 Gallons: http://www.plastic-mart.com/product/6127/100-gallon-vertical-water-storage-tank-tc2364ic-2?gclid=COLyi9Sw6rICFSemPAodiFoAbA
http://www.plastic-mart.com/category/385/chemtainer-water-tanks

I personally like this option if you have room in your house, because you can fill it up before an emergency, adding a bit of bleach to purify the water (http://iwasprepared.blogspot.com/2012/09/water-storage.html).
It also has the added benefit that you could use it as a makeshift water filter if you use all of the water from the container (http://iwasprepared.blogspot.com/2012/09/build-your-own-water-filter.html).

Where to Buy

As far as locations of where to buy containers like these, I don't know of many places that sell large bulk containers - the closest I could find at Costco was 55 Gallon containers (http://www.costco.com/water-barrels-storage-filtration.html) - so that could be an option to get several of those containers.  However, the price is somewhat more expensive than http://www.plastic-mart.com.
The water containers at Costco are through Shelf Reliance, which I think you can sometimes get a good deal from Shelf Reliance Independent Consultants.  So if you know somebody that is an Independent Consultant you could try to contact them and see if that's a possibility.

I will also try to do some more research, and if I find more information, you can see that at our Provident Living blog - http://iwasprepared.blogspot.com

Build Your Own Water Filter

This water filter is made out of a 5-Gallon Bucket.  The Spout can be made out of PVC Pipe and added after making a hole in the bucket.
The filter does NOT prevent Giardia (infection caused by bacteria in the water - diarrhea is the main symptom).  To accommodate for this, chemical treatments, such as bleach, can help.

Update:
Asked Question: Do we need to put cotton in the bucket?
Answer: In between the sand layer and the charcoal layer, there needs to be a clean cotton shirt to allow better filtration of the water as it passes through the layers. You won't need cotton swabs or similar items, but a cotton shirt is needed to build the filter.

Asked Question: What kind of sand?
Answer: There is a great blog post at http://www.enlight-inc.com/blog/?p=2139 that helps to answer this question. From the web page:

"1. Sand: Fine sand will provide better quality output at the expense of a very slow flow. Coarse sand will provide marginal quality output and a higher rate of flow than fine sand. A good compromise is to use .15 mm effective size sand and then provide storage for the output water. Never use “beach sand” from an ocean beach, there could be all kinds of contamination in it, including large amounts of salt and anything that can be tracked in by foot traffic. Know where the sand comes from to be sure there is no contamination. Mason’s sand, “play sand”, or commercial bagged sand is a good choice, but must be sifted first, and then washed until the water runs clear. The best, and the most expensive, is filter sand; processed specifically for water filtration and rated for potable water. The sand depth is critical. Very small diameter, shallow filters (4 to 5 inch diameter, and less than 12 inches deep) will not remove much contamination."

Water Storage

Why Store Water?

Natural disasters, such as floods, or earthquakes, may pollute or disrupt water supplies.  Water is more essential in sustaining life than food.  It is wise to have an emergency storage of at least 14 gallons per person.  To protect the quality of the water, it must be pure to start with, treated to prevent microbial growth, and stored in food grade containers that will protect both flavor and purity.

Pre-Stored Treatments

To prevent buildup of bacteria and/or algae, use these treatment guidelines:

• Household Bleach (5% Sodium Hypochlorite)
  8 drops per gallon or half teaspoon per gallon if the water is clear.
  16 drops per gallon or one teaspoon per gallon if the water is cloudy.
  Let stand 30 minutes before use.
• Iodine (2% Solution)
  12 drops per gallon if water is clear.
  24 drops per gallon if water is cloudy.

Pre-Use Treatments

If the water is not pure, use one of the following treatment methods:

• Filtration - There are many good water filters on the market.  The activated charcoal type can also remove bad tastes.  Some models also add chemicals to kill bacteria.
• Chemical - In addition to the ones listed in the pre-stored treatment paragraph above, other good treatment chemicals may be acquired from most outdoor supply stores, such as REI, Columbia, or Bass Pro.  One example is purification tablets.
• Boiling - Boil water for 3-5 minutes, depending on the elevation (the higher the elevation, the longer the water should boil).
• Distilling - This is the most effective method of water purification.  However, it is slow and the equipment required is expensive.  If you plan to use this method, advance preparation will be necessary.

Storage Containers

Good water storage containers are air-tight, resistant to breakage, heavy enough to hold water and have a lining that won't rust or affect the flavor of the water.  The following containers are commonly used:

• Plastic Juice or Soda Bottles - clear plastic containers made of PET Plastic.  Used containers should be thoroughly cleaned.
• Heavy Plastic Buckets or Drums - should be food grade.
• Water Heater - close the inlet valve immediately after the water supply is disrupted.
• Water Beds - a double water bed holds about 200 gallons of water.  This water contains an algicide.  DO NOT DRINK IT.  For non-food usage only, such as clothes washing and general cleaning.
• Bleach Bottles - also for non-food usage only.
  Water storage containers should be protected from light and heat.  They should be stored in areas where potential leakage would not cause damage to the home.

For more information about how to pick a water filter, go to http://www.rei.com/learn/expert-advice/water-filter-howto.html.

September

Water is the single most important item in any emergency storage plan.

Water Storage: Obtain containers to store water for basic storage. Have them filled. Basic Water storage is 14 gallons per person for 2 weeks.

Spiritual:  President Hinckley October 2005 Conference:
We have built grain storage and storehouses and stocked them with the necessities of life in the event of a disaster. But the best storehouse is the family storeroom. In words of revelation the Lord has said, "organize yourselves; prepare every needful thing."
Our people for three-quarters of a century have been counseled and encouraged to make such preparations as will assure survival should a calamity come.
We can set aside some water, basic food, medication, and clothing to keep us warm. We ought to have a little money laied aside in case of a rainy day.

Family:  Family Home Evening Ideas-

• Recycle stored water yearly. Empty water containers and refill with fresh water. Use recycled water wisely.
• Learn how to purify water. Try some water purification tablets. Teach your children how to use them.

Physical:

• Drink 64-96 oz of water per day. If you want a challenge, try drinking how much you weigh in oz. Example: if you weigh 150 lbs drink 150 oz of water.

72 hour kit: 

• Containers: containers should be waterproof and easy to carry. (i.e. backpacks, tote bags, garbage bags, suitcases, duffel bags, foot lockers, 5 gallon bucket with lids, etc.)
• Water: water is the single most important item in your kit. Allow at least 1 gallon per person per day. 
• Items for your kit: plastic 2 liter bottles, strap to carry containers, water purification tablets. 

Recipes:

Whole Wheat Zucchini Bread 

2 c. sugar

1 c oil

3 eggs

2 zucchini (unpeeled/grated)

14 tsp baking bowder

3 c while wheat flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

3 tsp vanilla

1/2 c chopped nuts

Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl whole wheat, salt, baking soda, cinnamon and baking powder. Add dry ingredients to first bowl, stirring to combine will. Add chopped nuts. Fill greased loaf pans. Bake at 350 for 350 for 45-60 min. It will make 2 loaves. 

Water Purification:

Boiling: This is the safest method. Boil vigorously for 2-3 min to destroy bacteria. Impove taste by pouring water from clean container to another clean container to aerate water.

Bleach Method: Use household bleach with hypochorite. Caution: Be sure hypochlorite is the only active ingredient. Add bleach to water and let stand for 30 min. After 30 min, water should have a distinct chlorine taste or smell.

Water Quantity	Water condition	Quantity of Bleach
1 quart	Clear	2 drops
1 quart	Cloudy	4 drops
1/2 gal	Clear	4 drops
1/2 gal	Cloudy	8 drops
1 gal	Clear	6 drops
1 gal	Cloudy	16 drops
5 gal	Clear	1/2 tsp
5gal	Cloudy	1 tsp

Iodine: use to purify small quantities of water. The taste is not delightful, but the water is safe to use.

Water Quantity	Water condition	Quantity of Iodine
1 quart	Clear	3 drops
1 quart	Cloudy	6 drops
1/2 gal	Clear	6 drops
1/2 gal	Cloudy	12 drops
1 gal	Clear	12 drops
1 gal	Cloudy	24 drops

Dehydrating your FRUIT

We will let you know in this post how to dehydrate Fruit and give you some recipes that you can put together with dehydrated ingredients.

Apples

Choose any tart, firm-textured apple. Wash, peel and core apples. Cut into 1/4-1/2 inch slices or rings. Pretreat by dipping into a mix of lemon juice and water. Dry at 130-135 until pliable. Use as a snack for applesauce or in baked goods.

Apricots

Choose any firm, ripe apricot with a deep yellow to orange color. Wash, cut in half and remove pits. Pretreat by dipping into a mix of lemon juice and water. Dry 130-135 until pliable with no moisture pockets. Use as a snack in meat dishes, and salad and baked goods.

Bananas

Choose large, slightly brown specked, yellow variety. peel and cut into 1/4-1/2 in slices. Pretreat by dipping into mix of lemon juice and water. Dry 130-135 until pliable to almost crisp. Use in trailmises, cookies, cakes, breads, in cereal or as a snack.

Blueberries

Choose large, firm blueberries with deep-blue color. Wash and remove stems. Dip in boiling water for 30 seconds to "check" skins. Blueberries dried without boiling first have a puffy appearance. Dry at 130-135 until leathery. Use like raisins in baked goods.

Cherries

Choose sweet or sour varieties. Wash, cut in half, and remove pits. Dry at 165 for 2-3 hours then dry at 135 until leather and slightly sticky. Use sweet cherries as a snack or like raisins in baked goods. Use sour varieties in baked goods.

Citrus Peel

Choose peels from grapefruit, lemon, lime, orange, or tangerine. Do not use fruit labeled "color added." Wash well to remove surface dirt and pesticides. Cut a thin layer to peak from fruit, avoid  the bitter, white pith. Dry at 135 until crisp. Use as flavoring in baked goods.

Coconuts

Choose fresh coconuts heavy and full of coconut milk. Pierce eyes to remove milk; rack the hard outer shell with a hammer. Remove coconut meat, discarding dark outer skin. Grate or thinly slice. Dry at 135 until crisp. Use in pies, cakes, candy and trail mix.

Grapes

Choose Thompson seedless or red seedless varieties. Wash, remove stems and leave while. Dip in boiling water for 30-60 seconds to "check skins. Dry at 130-135 until pliable with no moisture pockets. Use raisins as a snack or in baked goods.

Nectarines
Choose bright-looking, plump fruit with an orange-yellow color between red areas. Wash, cut in half and remove pits. Cut into 1/4-1/2 slices. Pretreat by dipping into mix of lemon juice and water. Place on drying trays peal side down. Dry at 130-135 until pliable with no moisutre pockets. Use as a snack or in baked goods.

Peaches

Choose either Cingstorne or freestone varieties. Peaches must be firm and ripe wit no green color. Wash peaches, dip in boiling water for 1 min, then dip in cold water to loosen peels. Slip off peels. Remove pits cut into 1/2 inch slices or circles. Pretreat by dipping into mix of lemon juice and water. Dry at 130-135 until pliable with no moisture pockets. Use as a snack or in baked goods, salads or desserts.

Pears 

Choose any summer or winter variety. Allow pears to ripen at home before drying. Wash, peel and core. Cut into 1/2 in slices, quarters or halves. Pretreat by dipping into lemon and water mix. Dry at 130-135 until leathery with no moisture pockets. Use as a snack or in baked goods.

Pineapples

Choose only fully -ripe pineapples with a yellowish-brown peel. wash, peel and core pineapple. Cut into 1/2 inch slices. Dry at 130 to 135 until leathery, but not sticky. Use as a snack or in baked goods or granola.

Plums

Choose any variety of ripe, sweet plums. Wash cut in half and remove pits. Cut into 1/4 to 1/2 inch slices. Dry at 130-135 until pliable. Use as a snack in puddings, muffins or breads.

Prune plums

Remember, all prunes are plums, but not all plums can be prunes. Ripe prune plums are slightly soft with a sweet flesh. Wash, cut in half and remove pits. "Pop the back" of the fruit to increase surface area. Dry peel side down at 130-135 until pliable with no moisture pockets. Use in breads, stuffing, salads or as a snack.

Strawberries

Choose ripe, juicy, red berries. Gently wash. Remove caps. Cut into 1/2 in slices. Dry at 130-135 until pliable to almost crisp. Use in buddings yogurt, desserts or as a snack. Note: do not rehydrate well.

Assorted Fruit leathers

Wash fruit, cut away blemished areas; peel if necessary; remove pits or seeds. Puree fruit in blender until smooth. If too thick , thin with a little water or fruit juice. Add 1 Tbsp honey or corn syrup if fruit is too tart, if desired. Spices or flavorings may be added at this time. Fruits that oxidize (apples, nectarines, peaches, pears) should be heated to 190 and allowed to cook before proceeding. Cover Drying drys with a heavy good grade plastic wrap or use specifically designed sheets that come with most dehydrators. Spread puree evenly, about 1/8 inch thick in the center to 1/4 inch thick on the edges, on dehydrator trays. dry at 135 until fruit puree fells pliable and leather like. Check center to be sure there are no sticky spots. Roll, Jelly roll style while still warm; cut in pieces and seal securely  in plastic wrap. Store in home canning jars for long term storage.

Emergency Disaster Preparedess - Power Outage

Before the Power Outage

1. Learn location of fuse box or circuit breaker.
2. Store candles, flashlights and extra batteries in a handy place.
3. Have food and water supplies on hand, since the outage may last awhile.
4. Know the location of all camping equipment (Stove, Lantern, Sleeping bags), you may need them. Make sure the equipment is operational and that you know how to use them. REMEMBER THAT CAMPING EQUIPMENT REQUIRING GASOLINE, PROPANE, WHITE GAS, COLEMAN FUEL OR CHARCOAL SHOULD NOT BE USED INSIDE THE HOUSE-ONLY OUTSIDE.
5. Keep adequate supply of fuel on hand. Propane, white gas, gasoline, and Colman fuel must not be stored or used in the house or garage, they are too volatile. Only Kerosene may be used in the house and stored in direct sunlight and is limited in quantity to one 55 gallon drum on a person property.
6. Keep your refrigerator/freezer well defrosted. Built up ice works against your freezer.

During the Power Outage

1. Unplug all your appliances. The surge of power that comes when the power is restored can ruin your appliances.
2. Turn off all but one light switch.
3. A major problem during an outage is food thawing in the fridge or freezer. Open the door only to take food out; and do so as quickly as possible. If you have access to dry ice, place in a cardboard box and then put on top of the food.
4. When using camping equipment during an outage, remember to do so outside. use only a fireplace, properly installed wood stove, or a new style kerosene heavter used in a safe area with the room vented, i.e. outside air coming into the room.
5. Report any downed lines.
6. Do not allow children to carry lantern, candles, or fuel.

After the Outage

1. When power is restored, plug in appliances one by one, waiting a few minutes in between each one. this may prevent an overload on the system.
2. Be patient. Energy may first be restored to police and fire departments and hospitals.
3. Examine your frozen food. If it still contains ice crystals, it may be refrozen. If meat is off color or has an odd odor, throw it away. If it is completely thawed, cook it up for dinner!

August

Here's what you can do in August to be more prepared

Food Storage:  Add Variety to your food storage by using the fresh produce that is available now. Can, dry and preserve as many different types of vegetables and fruits as you have available.
Spiritual: Plan for your family to give and or receive priesthood blessings (for back to school).

Family: During Family Home Evening 

• Include the while family in canning and preserving food. This makes it more fun and takes less time.
• Teach family members how to use the equipment in their 72 hour kits. (Pocket knife, compass, flares, etc.)

Physical: Women - Make sure your physical exams are current. Men - Have a physical exam, cholesterol count and treadmill test. If over 45, have prostate exam. Make sure all of the family is current on eye and dental exams.

72 Hour kit: Each month we will list out items that you should have in your 72 hour kits.

This month we will be focusing on:

Outdoor survival supplies

• small tent
• 50 ft. rope
• steel wool
• insect repellent
• hatchet
• whistle
• pocket knife
• compass
• radio
• shovel
• flares

Canning Drying Preserving: Think about adding these items to your food storage:

• canned peaches
• canned apricots
• canned pears
• other canned fruits
• canned carrots
• canned corn
• canned green beans
• canned peas
• canned tomatoes
• other canned vegetables
• dehydrated fruits
• dehydrated vegetables
• canned tuna
• canned poultry
• spam
• other canned meats
• dried spices

Recipe: Each month we will also post a recipe that you can make that uses your food storage.

Whole Wheat Brownies

1 c. melted shortening
4 eggs, beaten
flour (to coat the bottom of the baking pan)
1 c sugar
4 tbsp cocoa
2 c. whole wheat flour
Beat together, spread in greased and floured 9x13 pan. Bake at 350° for 25 min.