During and After Flooding
Do not use water from a private well that may have been contaminated for cooking, drinking, or brushing teeth until laboratory analysis confirms it is safe. Use bottled water until it is determined to be safe.
Boiling Requirements
When city/village/rural water sources have been damaged due to flooding in the area, they will recommend boiling water prior to use. If your well has been submerged and/or flood waters have come within close proximity of the well:
- Bring water to a vigorous rolling boil for 1 minute.
- It is not recommended to boil longer than 1 minute because it will concentrate other chemical contaminants such as nitrate.
- The water may taste flat after boiling. To improve taste, pour it back and forth between two clean containers to reoxygenate the water. Also try adding a pinch of salt to each quart of water after it has cooled.
How Much Water to Store?
- While everyone's needs will differ, the general rule-of-thumb is to store at least one gallon of water per person or pet, per day.
- Store at least a three-day supply (or three gallons) for each person or pet in your household.
- Consider storing more water if you have the space to do so.
Containers
If you treat a large amount of water at a time, storage is important so you have easy access to clean water.
- Use only food grade, durable, unbreakable containers plastic that have secure caps.
- Food grade glass containers may also be sued, but present a risk because they are breakable.
- Avoid recycling plastic milk containers because traces of fat may remain that can contaminate the water.
- Wash the containers and caps thoroughly with hot tap water and dish detergent, rinse with hot tap water.
- Containers can be sanitized by pouring 1 quart of water and 1 teaspoon of non-scented leach into the container, secure the cap, and shake well making sure the entire inner surface of the container has come in contact with the bleach solution.
- Let the container sit for at least 30 seconds before emptying the solution out. You can either let the container air-dry or rinse it out with the clean, treated water you plan to store.
- Label containers with the date water was treated.
Treating Water with Liquid Chlorine Bleach
If you need to treat large volumes of water and boiling is not efficient:
- Use regular household bleach containing 4%-6% sodium hypochlorite as the only active ingredient. Use non-scented bleach. For effective treatment, use bleach that is not more than three months old.
- For clear water, add 6 drops per 1 gallon with a medicine dropper.
- For cloudy water, strain water through a clean cloth, layers of paper towels, or a coffee filter prior to treatment. Add 16 drops per gallon.
- Cap the container and shake to thoroughly mix, and let stand for 30 minutes.
- Water should have a slight chlorine odor after 30 minutes. If there is no odor, add another 2 drops of bleach per gallon being treated. Cap and shake to mix, and let the water stand covered another 15 minutes. If there is still no odor, the bleach may have lost its effectiveness due to age or exposure to light or heat. Attain fresh, unscented bleach and repeat the treatment process.
Store Water at Room Temperature
- Store containers in a cool, dry place away from direct sunlight. Remember water weighs more than eight pounds per gallon so make sure to store on shelving that can support the weight.
- Never store any water supplies, particularly those in plastic containers near gasoline, kerosene, pesticides, or similar substances because vapors from these products can penetrate plastic.
- Stored water supplies should be replaced every six months, particularly if water hasn't been commercially treated.
Storing Water in the Freezer
- Leave 2 to 3 inches of air space in the top of containers before freezing to allow for expansion.
- Avoid freezing water in glass containers.
- If you lose electricity, frozen water will keep foods frozen for a period of approximately two days.