Food and Water in an Emergency

check out this information from the American Red Cross:

If an earthquake, hurricane, winter storm or other disaster strikes your community, you might not have access to food, water and electricity for days, or even weeks. By taking some time now to store emergency food and water supplies, you can provide for your entire family. This brochure was developed by the Federal Emergency Management Agency in cooperation with the American Red Cross and the U.S. Department of Agriculture.

Having an ample 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 environments can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should 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 today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.

Water Supplies
How to Store Water
Store your water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances. Plastic containers, such as soft drink bottles, are best. You can also purchase food-grade plastic buckets or drums.

Seal water containers tightly, label them and store in a cool, dark place. Rotate water every six months.

Emergency Outdoor Water Sources
If you need to find water outside your home, you can use these sources. Be sure to treat the water according to the instructions on page 3 before drinking it.

Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.

Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).

Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.

To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.

To use the water in your hot-water tank, be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.

Three Ways to Treat Water
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should treat all water of uncertain purity before using it for drinking, food preparation or hygiene.

There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.

Two easy treatment 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 treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.

Boiling: Boiling is the safest method of treating water. Bring water to a rolling boil for 3-5 minutes, 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.

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 treat 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.

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 right-side-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.

Food Supplies
When Food Supplies Are Low
If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women.

If your water supply is limited, try to avoid foods that are high in fat and protein, and don't stock salty foods, since they will make you thirsty. Try to eat salt-free crackers, whole grain cereals and canned foods with high liquid content.

You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. In fact, familiar foods are important. They can lift morale and give a feeling of security in time of stress. Also, canned foods won't require cooking, water or special preparation. Following are recommended short-term food storage plans.

Special Considerations
As you stock food, take into account your family's unique needs and tastes. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, preparation or cooking are best.

Individuals with special diets and allergies will need particular attention, as will babies, toddlers and elderly people. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for ill or elderly people.

Make sure you have a manual can opener and disposable utensils. And don't forget nonperishable foods for your pets.

How to Cook If the Power Goes Out
or emergency cooking you can use a fireplace, or a charcoal grill or camp stove can be used outdoors. You can also heat food with candle warmers, chafing dishes and fondue pots. Canned food can be eaten right out of the can. If you heat it in the can, be sure to open the can and remove the label first.

Short-Term Food Supplies
Even though it is unlikely that an emergency would cut off your food supply for two weeks, you should prepare a supply that will last that long.

The easiest way to develop a two-week stockpile is to increase the amount of basic foods you normally keep on your shelves.

Storage Tips

Keep food in a dry, cool spot - a dark area if possible.
Keep food covered at all times.
Open food boxes or cans care-fully so that you can close them tightly after each use.
Wrap cookies and crackers in plastic bags, and keep them in tight containers.
Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests.
Inspect all food for signs of spoilage before use.
Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
Nutrition Tips


During and right after a disaster, it will be vital that you maintain your strength. So remember:
Eat at least one well-balanced meal each day.
Drink enough liquid to enable your body to function properly (two quarts a day).
Take in enough calories to enable you to do any necessary work.
Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.
Shelf-life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.

Use within six months:

Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)
Potatoes
Use within one year:

Canned condensed meat and vegetable soups
Canned fruits, fruit juices and vegetables
Ready-to-eat cereals and uncooked instant cereals (in metal containers)
Peanut butter
Jelly
Hard candy and canned nuts
Vitamin C
May be stored indefinitely (in proper containers and conditions):

Wheat
Vegetable oils
Dried corn
Baking powder
Soybeans
Instant coffee, tea and cocoa
Salt
Noncarbonated soft drinks
White rice
Bouillon products
Dry pasta
Powdered milk (in nitrogen-packed cans)
Disaster Supplies
It's 2:00 a.m. and a flash flood forces you to evacuate your home-fast. There's no time to gather food from the kitchen, fill bottles with water, grab a first-aid kit from the closet and snatch a flashlight and a portable radio from the bedroom. You need to have these items packed and ready in one place before disaster strikes.

Pack at least a three-day supply of food and water, and store it in a handy place. Choose foods that are easy to carry, nutritious and ready-to-eat. In addition, pack these emergency items:

Medical supplies and first aid manual
Hygiene supplies
Portable radio, flashlights and extra batteries
Shovel and other useful tools
Household liquid bleach to treat drinking water § Money and matches in a waterproof container
Fire extinguisher
Blanket and extra clothing
Infant and small children's needs (if appropriate)
Manual can opener
If the Electricity Goes Off . . .
FIRST, use perishable food and foods from the refrigerator.

THEN, use the foods from the freezer. To minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least three days.

FINALLY, begin to use non-perishable foods and staples.

laundry: money-saving recipes

homemade laundry soap
A bar of soap and a little bit of powder makes a large batch of liquid laundry detergent that is safe for sensitive skin. the ingredients can be found near the commercial laundry soaps.

1 bar Fels Naptha soap
1/8 c. washing soda
1/3 c. borax
1 qt. water

1. grate and melt soap with 1 quart boiling water.
2. add washing soda and borax – stir fast!
3. put 2 cups of mixture into each gallon milk jug. (makes four)
4. fill to bend with warm water and shake.

laundry stain spray
this recipe makes a big batch so you can use it liberally.

½ c. ammonia
½ c. white vinegar
¼ c. baking soda
2 tbsp. liquid soap
2 quarts water

mix ingredients and shake well. pour a portion into a pump-type sprayer. store the rest in a clean gallon-size jug. label and keep out of the reach of children.

uses for hydrogen peroxide

The Health Benefits of Hydrogen Peroxide
By Becky Ransey of Indiana

1. Take one capful (the little white cap that comes with the bottle)and hold in your mouth for 10 minutes daily, then spit it out. No more canker sores and your teeth will be whiter without expensive pastes. Use it instead of mouthwash. (small print says mouth wash and gargle right on the bottle).
2. Let your toothbrushes soak in a cup of "Peroxide" to keep them free of germs.
3. Clean your counters and table tops (will it hurt the wood finish?) with peroxide to kill germs and leave a fresh smell. Simply put a little on your dishrag when you wipe, or spray it on the counters.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had a fungus on my feet for years - until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutes several times a day. My husband has seen gangrene that would not heal with any medicine, but was healed by soaking in peroxide.
8. Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in every bathroom to disinfect without harming your septic system like bleach or most other disinfectants will.
9. Tilt your head back and spray into nostrils with your 50/50 mixture whenever you have a cold, or plugged sinuses. It will bubble and help to kill the bacteria. Hold for a few minutes then blow your nose into a tissue.
10. If you have a terrible toothache and cannot get to a dentist right away, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
11. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide burnt blonde hair like the hair dye packages, but more natural highlights if your hair is a light brown, reddish, or dirty blonde. It also lightens gradually so it's not a drastic change.
12. Put half of a bottle of peroxide in your bath to help rid boils, fungus, or other skin infections.
13. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is blood on clothing, pour directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary. (my doctor says this works great on blood stains)
14. I use peroxide to clean my mirrors with, and there is no smearing which is why I love it so much for this.I could go on and on. It is a little brown bottle no home should be without! With prices of most necessities rising, I'm glad there's a way to save tons of money in such a simple, healthy manner.*****

soup mixes

black bean soup mix
1 lb. dried black beans
1/2 tsp. black pepper
1 tsp. dried thyme leaves
1/4 c. dried onions
1 bay leaf
1 tsp. cumin powder
4 beef bouillon cubes, crushed

DIRECTIONS: in a stockpot, soak beans in water overnight. drain beans and place in large stockpot, add soup mix and 8 cups water; bring to boil. reduce heat to simmer and cook partially covered for two hours. season to taste with salt & pepper.

vegetable soup mix
powder in blender the following dried vegetables: tomatoes, celery, onion, zucchini, peas, broccoli and carrots (enough to equal 1/3 cup).
1 tbsp. cracked wheat
1/4 tsp. dried parsley
pinch garlic powder
1 tbsp. pasta, broken up
1/4 tsp. dried sweet basil
pinch onion powder
salt & pepper to taste

TO USE: add to 2 cups boiling water. allow to set covered for 2-4 minutes.

beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1/4 c. dried onions

DIRECTIONS: 7 cups water, 14 oz. can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer for 1 1/2 - 2 hours or until tender. may add meat.

onion soup/dip mix
2 c. powdered milk
1/4 c. beef bouillon crystals
1 tsp. dried basil leaves, crushed
3/4 c. cornstarch
2 tbsp. dried onion flakes

Measure all ingredients into a ziploc bag. shake well and store for up to one year. to use for SOUP, blend with water. for DIP, blend with sour cream.

curry soup mix
2 c. uncooked rice
1/3 c. chopped walnuts
2 tbsp. salt
1 tbsp. sugar
1 1/2 tsp. dill weed
1 tsp. ground coriander
1/2 c. raisins
1/4 c. dried onions
1 tbsp. curry powder
2 tsp. paprika
1 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp ground cardamon

DIRECTIONS: put 10 cups water in crockpot, add the above soup mix. cook on medium heat until rice is done. may add 2 cups shredded cooked chicken.

friendship soup mix
1/2 c. dry split peas
1/4 c. pearl barley
1/4 c. dried onion
1/2 c. uncooked long grain rice
1/2 c. alphabet macaroni or other small macaroni
1/3 c. beef bouillon granules
1/2 c. dry lentils
2 tsp. italian seasoning

DIRECTIONS: add all of the mix except fo rthe macaroni plus 1 (28 oz) can of tomatoes in 3 qts. water. add browned hamburger. cover and simmer for another 20 minutes or until macaroni, peas, lentils and barley are tender.

patchwork soup mix
1/2 c. barley
1/2 c. uncooked white rice
1 tbsp. dried parsley
1 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried sage
1/2 c. dry split peas
1/2 c. dry lentils
1 tsp. granulated garlic
1 tsp. salt
1 tsp. italian seasoning
1/4 c. dried onions

DIRECTIONS: place beans in a large stockpot and cover with 10 cups of water. stir in seasoning package. bring to a boil, lower heat, cover and simmer for one hour, stirring occasionally. check after 30 minutes and add additional water if necessary.

minestrone soup mix
1/4 c. dried split peas
4 crumbled beef bouillon cubes
1 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 c. dried kidney beans
1/2 c. dried carrots
1/4 c. dried onions
1 tsp. dried parsley
1/2 tsp ground pepper
1 c. elbow macaroni - *keep separate*

DIRECTIONS:
9 c. water
1 lb. italian sausage (optional)
2 stalks celery
1 pkg. minestrone soup mix (from above)
1 28-oz can tomatoes

place water in large stockpot. add minestrone soup mix and simmer for 1 1/2 hours. then add elbow macaroni and simmer for 30 minutes.

rainbow bean soup
1/2 cup or more of each of the following beans: dried red beans, great northern beans, dried peas or yellow split peas or lentils and black beans.
seasoning packet:
1 tbsp. dried onion
1 tbsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. dried basil
1 tsp. powdered lemonade mix with sugar
3/4 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. oregano

DIRECTIONS: soak beans overnight, rinse and add them to 4 cups of water, 1 can of tomatoes, the split peas and lentils and seasonings. bring to boil, lower heat. cover and simmer 1 1/2 hours or until beans are tender. stir occasionally.
makes 12 cups of soup.

beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp dried oregano
1/4 c. dried onions

DIRECTIONS: 7 cups water, 14-oz can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer 1 1/2 - 2 hours or until tender. may add meat.

palouse soup mix
2 1/2 c. green split peas
2 1/2 c. pearl barley
1 c. dried onion flakes
1/2 c. parsley flakes
1 1/2 tsp. white pepper
2 1/2 c. lentils
2 c. brown rice
1/2 c. dried celery flakes
1 1/2 tsp. thyme
sage leaf

makes 10 cups of mix. TO COOK: combine 1 cup of soup mix with 4 cups of water. may add 1 1/2 cups of cooked, chopped meat if desired. bring to boil. reduce heat to low and cover pan. simmer gently for 45-60 minutes or until peas are tender. add 1/2 tsp. salt if desired.

vegetarian black bean soup mix
3 c. black beans
3 tbsp. granulated garlic
2 tsp. salt
3 tbsp. dehydrated onion
1 tsp. crushed oregano
1 1/2 c. white rice
1/4-1/2 tsp. cayeene pepper (do not omit)
**package black beans, seasonings and rice separately.

DIRECTIONS: soak beans overnight. put in pot with contents of seasoning bag. add 1 tbsp. of olive oil and cover beans with 2 intches of water. bring to boil and simmer until very well done (about 2 hours) beans should be very soft. add water as needed to keep beans from sticking. there should be some liquid left on the beans when done. to cook rice, put 3 cups of water and 1 tsp. salt in a pot and when it boils, add rice. lower heat, cover and steam 20 minutes. serve about 1/2 rice in a bowl and ladle beans over top. sprinkle with minced cilantro, chopped green onion and a squeeze of lime juice.

fire starters from egg cartons