GuidesEnvironmental and housing risk6 min read

Emergency water and food storage

Water is the first thing to run short and the hardest to improvise. Food is easier than people think. Both come down to a number, a place to put it, and a habit of rotating it.

Start with the water math

Plan on one gallon per person per day: roughly half for drinking and half for cooking and hygiene.

Three days minimum, two weeks as the target for a household that can store it
Add a gallon a day for pets, and more in hot climates or for anyone pregnant or ill
Commercially sealed bottled water is simplest; keep it in the original sealed containers
For tap water, use food-grade containers, label the fill date, and replace every six months

Store it somewhere it will survive

Heat, sunlight, and fuel fumes degrade both water and food faster than time does.

Cool, dark, and dry: an interior closet beats a garage or attic
Keep containers off bare concrete and away from gasoline, pesticides, and paint
Split the supply between two locations so one leak or one flooded room does not take everything
A water heater holds 30 to 50 gallons; know how to shut off the inlet and drain it safely

Build a two-week food shelf

Buy food your household already eats, in forms that need no refrigeration and little or no cooking.

Canned beans, vegetables, fish, and fruit, plus a manual can opener that lives with them
Peanut butter, nuts, dried fruit, crackers, cereal, and shelf-stable milk
Rice, pasta, and instant oats for anything you can heat water for
Comfort items and familiar snacks, especially for kids
Infant formula, baby food, and any medical or special diet needs in the same place

Rotate so nothing is wasted

A supply you eat from is a supply that stays current.

Store new purchases behind older ones and cook from the front of the shelf
Check dates twice a year alongside smoke alarm batteries
Keep a short inventory list taped inside the closet door
Move anything within a few months of its date into the regular kitchen rotation

Cook and clean without power

The food only counts if you can prepare it and keep the kitchen sanitary.

A camp stove or grill with fuel, used outdoors only, never inside or in a garage
Disposable plates and utensils to save water on washing
Keep the fridge and freezer closed: roughly four hours and 48 hours respectively when full
If the tap is unsafe, boil for one minute at a rolling boil, or use unscented household bleach at the ratio on the label

Common questions

How much water should I store per person?

One gallon per person per day, three days at minimum and two weeks if you have the space. Add extra for pets, hot climates, and anyone pregnant, nursing, or ill.

Does bottled water expire?

The water does not, but plastic bottles can degrade and pick up taste, so most manufacturers date them about two years out. Store them cool and dark and replace on schedule.

Can I store tap water myself?

Yes. Use clean food-grade containers, fill from a treated municipal supply, seal, label the date, and replace every six months. Do not reuse containers that held juice or milk.

How do I make questionable water safe to drink?

Bring it to a rolling boil for one minute, or treat clear water with unscented household bleach following the ratio printed on the label. Boiling does not remove chemical contamination, so follow local advisories.

What food needs no cooking at all?

Canned beans and fish, peanut butter, nuts, dried fruit, crackers, cereal, shelf-stable milk, and pouched meals. Build the first three days from these so a fuel shortage does not matter.

See where your household stands

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