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 purify the water according to the instructions below before drinking it.
 Rainwater
 Streams, rivers and other moving bodies of water
 Ponds and lakes
 Wheat
 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.
 

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. 
 

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
For 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.
 

Three Ways to Purify 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 purify all water of uncertain purity before using it for drinking, food preparation or hygiene.

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

Two easy purification 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 purifying, 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 purifying 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 purify 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 the 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.
 

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 carefully 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 the 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)