Water Usage in Emergency Food Storage: Water storage as part of your emergency preparedness measures is extremely important for your survival in a disaster situation. It should be one of the highest priorities if you are preparing for an emergency.
Emergency Food Storage – Water, Water and more Water
You and your family should be prepared with a minimum of one gallon of usable water per person per day that you are planning for an emergency. For example if you are preparing a 72-hour kit, you’ll want at least 3 gallons of water for it, or 11-12 liters.
Make sure that you store it in a plastic container; avoid milk jugs though, as these are porous and may absorb contaminants over time. 2 or 3 liter soda pop bottles work great for storing water for an extended period of time.
Although your preparation for your water storage is extremely important, it is not the only part of your emergency preparedness that you should concern yourself with. Besides your water storage preparation you should have at least a three days’ storage of food and other daily supplies.
The type of disaster that you are preparing for will make a difference in the preparations that you will need to take, both for your emergency food storage as well as for your water storage. There are different types of preparatory methods that are common both to water storage and to food storage.
These different types of food storage and water storage will be best suited to different types of disasters or crises. Although you can’t predict the future and what type of disaster will befall you and your family, you should be able to make an educated guess as to what disasters you might be facing in the future.
One common type of food storage preparation is freeze drying. The entire idea behind food storage is to remove the water content form the food items in order to inhibit the growth of bacteria that require the presence of oxygen in order to survive.
Emergency Food Storage – Freeze Drying
Freeze drying is a process that can be used for preserving food items by removing all of the water content. To understand the process of freeze drying you should have a basic understanding of how water reacts to different temperature and pressures.
In cold temperatures water will crystalize into ice and in high temperatures it will evaporate into a gas. The pressure that the water molecules are under will also affect the state of the water.
If water is under great pressure then it will remain in liquid state in sub-freezing temperatures. This is because the solid crystalized water, or ice, has a greater volume than water does and the extreme pressure keeps the water from expanding into ice.
One example of this is a pressure cooker. If you boil water in one of these, it can reach temperatures as high as 300 degrees Fahrenheit and still retain its liquid form rather than changing into a gas- water vapor.
In contrast, if water is exposed to a vacuum – or the absence of pressure- then it will evaporate faster than normal since there is no pressure to keep it in its more condensed liquid form. Therefore, foods can have their water content removed by exposing them to cold temperatures and freezing the water, and then exposing them to a vacuum and allowing the water content to evaporate without ever passing through the liquid phase.
Water is an important part of food storage, whether it’s storing an adequate amount for drinking, sanitation and food prep, or removing it from your food for preservation. Make sure that your food storage supply includes freeze-dried foods and has enough water to sustain you and your family.