Let’s review the elements of water storage. Consider each of these essentials:

1. Containerization. “Food safe” polyethylene plastic vessels transfer no flavors and should be airtight and heavy gauge to insure against leakage or breakage.

2. Filling. A “food safe” plastic hose must also be used. If a garden hose is used, it’s hosey taste will be amplified over time to render the stored water unfit to drink.

3. Decontamination or sterilization.  Boiling or adding 1/4 tsp. chlorine bleach per gallon of clean, culinary water kills algae, molds, spores, fungus, etc., that are found in tap water and will keep your supply from changing on the shelf. Put away right, stored water need not be rotated or refreshed.

4.  Filters. . . do not purify water, but do remove things that make it look, smell, and taste bad.  Passed through a final activated charcoal or ceramic filter, water will taste good, making a filter a most desirable tool for water processing.

5. Quantity. Consider 1+ gallons of water per family member per day. You’ll never have too much.