Survival Pantry: Definitive Preppers Guide to Food and Water Storage, Canning, and Preservation by Prescott Marshall

Author:Prescott Marshall [Marshall, Prescott]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Canning & Preserving, Politics & Social Sciences, Social Sciences, Disaster Relief, Reference, Survival & Emergency Preparedness
Amazon: B00IRLXLJG
Published: 2014-03-02T05:00:00+00:00

Myths in Water Storage

There are a lot of myths associated with water storage. A few are explained below.

There is a common practice of treating water before storing it. However, if you are storing tap water, there is no need to treat it. All culinary water is chlorinated and is safe to fill directly.

Some people rotate water every 6 months like they do with food. Unless your water is UV protected and exposed to direct sunlight, you need not rotate it. It is not as if water would get spoiled if not used for a certain amount of time.

Some people say that water has to be boiled for 10 minutes to kill all germs. In the case of emergency, it is not wise to boil the water for 10 minutes. Boiling water for three minutes would be enough for killing all the germs, with no respect to the altitude.

There is a myth that chemicals from a plastic bottle can leach into water. This myth is spreading very fast. Food grade PET bottles can be used for storing water and is also safe, even when exposed to room temperature. The leaching of chemicals occurs only when the bottles are exposed to more than 80 degrees.

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