Water Storage and Purification

Drinking Water

Store drinking water for circumstances in which the water supply may be polluted or disrupted.

If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soda.

Keep water containers away from heat sources and direct sunlight.

Drinking Water Guidelines

Water Storage

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.

Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 5 ml (1 teaspoon) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to 1 liter (one quart) of water. Only household bleach without thickeners, scents, or additives should be used.

Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.

Do not use containers previously used to store non-food products.

Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.

Non-chlorinated water should be treated with bleach. Add 8 drops of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every 4 liters (one gallon) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.

Store water only where potential leakage would not damage your home or apartment.

Protect stored water from light and heat. Some containers may also require protection from freezing.

The taste of stored water can be improved by pouring it back and forth between two containers before use.

---

Water Purification

If your water supply is not known to be safe or has become polluted, it should be purified before use. Water purification is generally a two-step process.

Step 1: Clarify

Cloudy or dirty water must first be made clear. It should be passed through filter paper, fine cloth, or some other filter. It should be allowed to settle, and then the clear water on top can be carefully drawn. Filtered or clear settled water should always be disinfected before use.

Step 2: Disinfect

Boiling Method

Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, prolonged boiling of small quantities of water may concentrate toxic contaminants if present.

Bleach Method

Adding 8 drops of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every 4 liters (one gallon) of water will kill most microorganisms. Only household bleach without thickeners, scents, or additives should be used. The use of bleach does not address toxic contamination.

Commercial Water Filters

Commercial water filters can effectively filter and purify water contaminated with microorganisms, toxic chemicals, and heavy metals. Their effectiveness depends on design, condition, and proper use.

Food Storage Shelf

http://i-refuse-to-recede.blogspot.com/2009/12/how-to-build-self-rotating-can-rack.html

This is the story of how I built my self rotating can rack. It is 6'6" tall, 34" wide and 8" deep. It holds 430 various sized cans.

I built mine out of used wood that was given to me. 


http://i-refuse-to-recede.blogspot.com/2009/12/how-to-build-self-rotating-can-rack.html



To build one just like mine, you will need:

2 4x8 sheets of 3/8 " plywood
1 4x8 sheet 1/4"tempered hardboard
4 8' long 2X4's 
3 8' long 2X2's
2 8' long 1x2's

There will be a little bit left over, but I tried to keep that to a minimum. If your math will let you come up with all the parts you need using less wood, feel free.

You can adjust your own measurements to fit your available space, and needs. The important things to remember are:

For every 12" of shelf, there should be a drop of 1". 

The diameter of a soup can is 3" 
The diameter of a vegetable can is 3 1/2" 
The diameter of juice/stew/fruit cans is 4"

Here are the steps I went through:

Cut plywood to make shelves:









I cut:
7 - 28" x 18" 

These will be the receiver shelves

and
2 - 28" x 13"
3 - 28" x 14.5"
2 - 28" x 15 " 

These will be the feeder shelves

Make sure you use a push stick whenever you use a table saw:



A close up of the bottom of my push stick reminds me why I'm glad I used it instead of my fingers.



Next, I ripped a 2x4 into five equal strips roughly 3/4" x 1 1/2".



I set the angle of the saw at 3 degrees and beveled one edge of each strip.





These piece will serve as a can stop on the receiver shelves. I cut them to 28" and glued one to the front of each of my seven receiver shelves. 

Although wood glue is pretty strong these will have continual repeated jarring, so I turned them over and put several small brads in each one, to hold it in place.

Next, I split the 2x2's into 4 equal strips roughly 3/4" x 3/4".



I used a miter saw to cut them into 18" lengths. I needed a total of 90 pieces 18" long. These will be the can guides that create chutes on the shelves.


I paired up a receiver shelf with each feeder shelf and numbered them with a Sharpie to keep them straight. The two with the 13" feeders will be on the bottom, so they were numbers 1/2 and 3/4. The 14 1/2" feeders came next, 5/6, 7/8 and 9/10, finally, the 15" feeders 11/12 and 13/14. 

Using empty cans as guides, I laid out chutes, and glued the guides in place, making sure that the guides on the feeder shelf lined up with the guides on the receiver shelf.

At this point, I had 7 matched sets of shelves.



I used both glue and nails (brads) to hold everything together. I stacked them all up, put a heavy weight on them and left them to dry over night.

Now, I needed a frame for the shelves.

I had 2 2x4's that had been ripped up the middle to create approximate 2x2's although they were slightly bigger one direction than the other. I decided to use them as my four legs.

Now, I needed shelf supports. I cut 2x4's into 6ths, by first cutting each one into 3 equal width strips and then cutting each strip down the middle.




Back to the miter saw, I cut my shelf support into lengths 18 1/8" long with a 3 degree angle at each end.



I cut one the way I wanted it, then used it to set up a jig, so I could just slide the wood up to the jig and make the cut.



I needed 28 shelf supports.

I cut the legs to 6' 6" long.

I cut 4 pieces of 1x2 18" long as braces and glued them to the legs, to create two sides. I put one brace at the top, one 6" up from the bottom.




Then I put the shelf supports in place. I started from the bottom, put one end of a shelf support where I wanted the front of the bottom receiver shelf, and put the back 1.5" higher. (1":1' slope ratio) 

I used an empty can to mark the space I needed between shelves, and put the back end of a support there, then put the front end 1.5 " higher again.
I continued like this, all the way up the side, until all 14 supports were in place,

then, I lined up the other side and using the first side as a guide I made a mirror image. 

Two more pieces of 1x2 34" long this time at the top, and two at the bottom gave me a skeleton frame.




I cut a piece of tempered hardboard 70 1/2" x 33"for a back, not necessarily vital, but it keeps the cans from banging against the wall.
I also stuck an extra piece of 1x2 on each side, on the outside, so I would have something to hold on to when I lifted it up the stairs. These aren't necessary, but they don't hurt anything and they made carrying it much easier.
I also put a piece of plywood on the top, 33"x19 1/2" so I could stack things on top of it, also optional.

Once I had the frame upstairs and put into place in the pantry, I started putting the shelves in.

I had them all numbered, so I just had to start with "1" and work my way up.


This isn't to scale, but from the side, imagine it looking something like this:



Once inside our pantry, I can't back up enough to get a full length picture of it, but here is as much as I can fit in the picture.



So I have a rack that works kind of like this:





My cost out of pocket was $6.21. I paid $2.49 for a bottle of glue and $3.72 for three packages of nails at $1.24 each. I had some other nails on hand that I used as well. If I hadn't had those I would have paid $2.79 for another box of nails.

I didn't have any idea what I was doing so it took me about a week to build, working on it until I got tired each day. Someone who knows their way around a woodshop could probably turn this out is two good afternoons.

This was a good size project for me to get done and I have to admit, I am pretty proud of myself, LOL.

Food Storage Shelf Rotation

Food Storage Rotation System
GREAT SHELF LIFE....
follow site.



http://homeparties.thrivelife.com/food-rotation-systems

Canning Storage

WIRE Shelves are the BEST choice for canning items.
THINK AIR FLOW......

DO NOT LAY THE BOTTLES DOWN. I have done this in the past.
Those lids were more difficult to get off.  Then again, if I purchase
bottle foods I don't lay them on their sides either!

Canning For Your Families Health

Canning Pineapple For Food Storage

Canned PINEAPPLE, posted by Drew. :) 

Pineapple are easy to can at home using this recipe. Pineapple may not be cold packed, but must boiled in their syrup and hot packed.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Pineapple in Syrup, Quart Jars.

Ingredients	Per Pint (16 oz.) Jar	6 Pints	8 Pints	10 Pints	12 Pints
Pineapple	1-1/2 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
Suggested Syrup - see chart below	Light	Light	Light	Light	Light

	1 Pint	6 Pints	8 Pints	10 Pints	12 Pints
Very Light Syrup
Water	3/4 cup	4-1/2 cups	6 cups	7-1/2 cups	9 cups
Sugar (sugar content 10%)	1/8 cup	3/4 cup	1 cup	1-1/4 cups	1-1/2 cups
Light Syrup
Water	11/16 cup	4-1/8 cups	5-1/2 cups	6-7/8 cups	8,25 cups
Sugar (sugar content 20%)	3/16 cup	1 cup	1-1/2 cups	1-7/8 cups	2-1/4 cups
Medium Syrup
Water	5/8 cup	3-3/4 cups	5 cups	6-1/4 cups	7,5 cups
Sugar (sugar content 30%)	1/4 cup	1-1/2 cups	2 cups	2-1/2 cups	3 cups
Heavy Syrup
Water	9/16 cup	3-3/8 cups	4-1/2 cups	5-5/8 cups	6-3/4 cups
Sugar (sugar content 40%)	5/16 cup	2-1/4 cups	3 cups	3-3/4 cups	4-1/2 cups
Very Heavy Syrup
Water	1/2 cup	3 cups	4 cups	5 cups	6 cups
Sugar (sugar content 50%)	1/2 cup	3 cups	4 cups	5 cups	6 cups

Yields may vary slightly.

1. Wash, remove the skin, tough fiber and the eyes of pineapple.
2. Cut or dice.
3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
4. Boil fruit in syrup for ten minutes.
5. Canning using hot pack method with 1/2" of headspace.
6. Pour hot syrup over fruit.
7. Processing with a Water Bath 15 minutes for pints, at 212 degrees.
8. For elevations above 1,000 foot level see Altitude Time Adjustments.
9. After processing, place the jars on a towel, separated by 1" to cool.
10. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

• Waterbath canner
• Lifting tool
• Canning funnel
• Large stove-top pot
• *Jars and lids
• Clean Cloth Towels
• Paper towels
• *See manufacturer's instructions

http://canningusasupplystore.com/recipes/index.php/canning-pineapple-in-syrup-pint-jars

 Canning CD at www.homesteadingsurvivalism.com, 24 books w/ instructions, recipes and more! 

And canning jars athttp://amzn.to/Y1LK86

Storing Your Home Canned Goods

NOTE THE CHALKBOARD IDEA.




NOTE THE CHALKBOARD IDEA.

 Canning CD here ► http://bit.ly/x3R5Jj
24 books with instructions, recipes and more!

Root Cellar EASY

1 bale of straw
1 bucket * check this blog for plastic numbers and what NOT to use*
1 shovel
 & some edible roots.

Chocolate Cake From Food Storage

Thanks goes to Tammy over at Tammy’s Kitchen for the recipe it was adapted from.   To frost, I use a storage friendly version of Chocolate Ganache, halving the original recipe to keep the costs for ingredients down.

A very good, “you’d never know it was a mix” pantry-ready chocolate cake!

***

Ingredients:

Cake mix:

2 cups all-purpose flour

1 3/4 cups sugar

1 cup cocoa, sifted

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 cup shortening powder

3 TBS whole egg powder, sifted

To make the cake:

1 3/4 cup water

1/2 cup vegetable oil

***

Chocolate Ganache

1 (4 oz.) bar quality bittersweet chocolate

1/8 cup heavy cream powder 

1/4 cup + 2 TBS water

***

Instructions:

Preheat oven to 350.  Stir together all cake mix ingredients, sifting as needed.  When ready to make, prepare cake pan(s) by oiling using a brush, dusting with flour and (if desired) lining the pans with waxed paper.  Add water and oil to cake mix, stir well and pour into prepared pan(s).  Bake according to the following time guidelines:

9 x 13 inch pan:  35-38 minutes

9 inch cake pans:  30-33 minutes

cupcakes:  19-22 minutes

To prepare the ganache, chop the bar of chocolate.  Place the chocolate in a small bowl and set aside.  Mix the water and heavy cream powder until dissolved and heat over medium heat, watching closely, until just boiling.  Pour hot cream mixture over chocolate and whisk until smooth.  If preparing a layered cake, divide, using half of the ganache between layers and the other half poured over the top, starting in the center of the cake and working outward.

***

Mix the dry ingredients, making sure to sift everything that needs sifting.  I’d sift it all again once it’s stirred together just to be sure there aren’t any lumps.

Store in a quart sized storage bag for up to a year (or probably longer).

Once ready to bake, if you’re making a layered cake, do yourself a favor and prepare the pans right so your cake comes out clean (*see notes).  I decided to dust the pans lightly with cocoa this time since it’s a chocolate cake.

Add in the water and oil, stirring well, and pour the batter into pan(s).

Bake and allow to cool (as much as you can) before pouring the ganache.  The heat from the cake will affect the way the ganache spreads.  You want it to spread uniformly, so a cool cake is better.

Making the ganache.  Chop the chocolate and mix up the heavy cream.

 

Heat the cream mixture on the stove just until boiling, then pour into chocolate.

Whisk until smooth.

When you’re ready to assemble it, half of the ganache goes in between the layers…

(btw, notice how nicely the wax paper preserves the top of the cake!)

…and the other half goes over top of the cake.  You’ll want to work from the center outward in spreading it to help it spread evenly.  And here it is, our beautiful 3 minute mix of a cake.  (No one will ever guess it took you three minutes to mix up this cake!)

Enjoy!  (And yes, it tastes as wonderful as it looks!)   Life is good.

~~~~~~~~~~~~~~~~~

Notes:

• Personally, I’m notorious for losing my cakes (still stuck to the pans) once it’s time to turn them out.  Even oiling and flouring the pans seem insufficient for my bad luck.  The best way I’ve found to do it involves an extra step of tracing and inserting an additional oiled and floured piece of wax paper.  It’s an extra step, but the cake always comes out nicely this way.

(Step by step credit:  Better Homes and Gardens)

1. Brush pan with shortening
   
   Using a pastry brush or paper towel, brush solid shortening evenly over the bottom of the pan, being careful not to leave any uncoated, shiny spots.
2. Grease sides and corners  When greasing the sides and corners of the pan, turn the pan as you grease. Don’t grease all the way to the top of the pan; grease only about 1 inch up the sides.
3. Flour the pan
   
   When pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it. If you’re baking a chocolate cake, consider using unsweetened cocoa powder instead of flour for a nice deep brown color.
4. Evenly distribute flour
   
   To distribute the flour over the pan, hold one edge of the pan and tap the opposite edge with your free hand. The flour will “skate” over the greased surface and stick to it. When the bottom of the pan is coated, tilt the pan, tapping to move the flour over the sides. Tap out any extra flour into your sink.

How to Line a Pan with Waxed Paper or Parchment Paper

The extra step of lining the bottom of the pan with waxed or parchment paper is an even surer method for getting the cake out of the pan. Keep in mind that you can only use this method for cakes baked in flat-bottom pans. (Use the grease-and-flour method, above, for fluted tube pans).

1. Trace the pan  After greasing your pan (following the steps above), set the pan on a piece of waxed or parchment paper and trace around it with a pencil.
2. Cut paper  With a clean pair of scissors, cut just inside the traced line on the paper.
3. Fit paper, then grease and flour  Fit the cut piece of paper into the pan, pressing it into the corners and smoothing out any wrinkles or bubbles. Unless otherwise specified in the recipe, grease the top of the paper and then flour the pan (following the steps above).

http://myfoodstoragecookbook.com/2013/02/24/deluxe-chocolate-cake-mix-2/