Cooking Without Electricity II

I have read that if you needed to use a dutch oven to cook one hot meal a day for a year that you would need fifteen 20 lb. bags of charcoal.

That's a lot! But if you're going to be using a bbq grill, hibachi or dutch oven to cook you'll need charcoal. If you decide to keep charcoal briquettes around remember that they will absorb moisture which can make them difficult (if not impossible) to light, so for long term storage you might want to put them in a sealed plastic bucket.

Also I have seen a portable stove called the Volcano II Collapsible Stove that looks like a neat little contraption. You can put your dutch oven in it and it protects the oven from the wind and utilizes your charcoal more efficiently. It also allows you to grill right on the stove or with a skillet/pot using charcoal, wood or with gas using a propane attachment.

The stove generally runs about $90 or $140 w/ the propane attachment. There is a 4 minute video about it at
http://www.youtube.com/watch?v=o5zUZR7KoKM&feature=player_embedded

This is on my Christmas list. Gary - are you listening? Hey, Gary. Tap, tap. Is this thing on?

Cooking Without Electricity I

Alcohol Cooking Stove

I attended a demonstration that showed how to use alcohol stoves for cooking. This YouTube shows one type of alcohol stove that you can make yourself. Many more designs are available on the Internet.  Good things to know!

Local Favorites

I've been asked where I shop. I think everyone has their favorites but I feel I get the best prices at Winco, two locations in Kennewick on Clearwater Ave. & in Richland off of George Washington Way; Costco behind Columbia Center is also a favorite; and the Cash & Carry off of Columbia Blvd. is where I usually find the best buys on meat. I buy the whole boneless beef shoulders, cut them up into roasts & stew meat; also whole top sirloins and slice them into steaks. I also usually pick up pork shoulders and pork tenderloins there, cut them into roasts & 'chops', package and freeze.

Andy's in College Place (by Walla Walla) has a large selection of bulk foods. No need to drive there just to check it out - they have a web site where you can view their products and prices at http://andysmarket.com/ You can even order thru the web and then drive over there for "local pick up." Keep in mind that it is a Seven Day Adventist town and the market is closed on Saturdays. Winco also has a decent bulk foods section and Highland Health Foods  (Kennewick & Richland) has a variety of beans & grains available in 25# & 50# sacks although I find their prices high. They usually prepackage some of their product in small bags ~1#, 2#, 5# etc. so if I want to try a new grain that I can't find elsewhere in town I see if they have it.

Coupon shopping. Sometimes I get all excited about this and other times it just strikes me as too much trouble. I do rely on a gal named Karrie who has a blog/website at http://happymoneysaver.com/ She combs the local ads and posts those, notes freebies and coupons and tells you how to use them & where. If you follow her blog you can find some great deals to stretch your budget.

Of course I always take advantage of the basics provided by the Church Cannery. I have scheduled dates every other month this year. I always try for the 1st Tuesday of the month. Time & date is posted in the ward bulletin & a sign up sheet is passed around Primary, Young Women's & Relief Society. Sorry guys - I haven't been giving you one as you all wait for the women to sign up! Next dates are in Oct. & Dec.  Order forms are available at: http://www.providentliving.org/content/display/0,11666,8133-1-4352-1,00.html

If you become aware of great deals, good prices or gleaning opportunities please feel free to share!

Blue Chip Group/Augason Farms

The Blue Chip Group in Salt Lake City has consolidated with Augason Farms. They produce the Morning Moo (whey milk substitute) that many people have used. Their new web site address is: http://www.augasonfarms.com/  On their web site they have a product list along with "the deal of the day" and a closeout section.

I will be placing an order to Augason Farms, due Sept. 17 by 9am. The advantage to a group order is that shipping will be minimal. I will be charging only $1 per order placed with me as opposed to up to $12 per order if you do it yourself. When shipped out of state there is no sales tax either. I will be ordering a couple of 50# bags of the Swiss Whey D'lite Milk Substitute for myself. It is $79 per bag and my official test taster (Will) has announced that he will indeed drink it so with a 50# bag making approximately 62 gals of milk my cost per gallon of milk will be about $1.27. The chocolate Swiss Whey D'lite is $97.50/50#.

Morning Moo is available too but it is running $109.00/50# bag & the chocolate Morning Moo is $97.50/50#.

Keep in mind, while we are not allowed to can this at the cannery, we may individually check out the portable canner; use the Mylar bagger (it and supplies can be picked up at my house); or if you're like me and this is something that you're using now you may keep it in 5 gal. buckets/glass containers etc. as it is shelf stable once opened at 70 degrees for 1 year.

I WILL BRING SAMPLES OF BOTH THE SWISS D'LITE AND MORNING MOO TO R.S. THIS SUNDAY, SEPT. 12 so you can see if it is anything you're interested in.

You are free to order anything you like, but watch their prices. Some of their dehydrated/freeze dried items can be found for a better price on Emergency Essentials sales, plus one might want to keep an eye on Honeyville specials http://store.honeyvillegrain.com/ and Shelf Reliance http://www.shelfreliance.com/ web sites also. If you ever feel there would be an advantage to a group order from the other places I'd be happy to see what we can do as a ward.

Meanwhile, if you happen to be headed to UTAH IN THE NEXT COUPLE OF WEEKS....
Blue Chip/Augason Farms is in the middle of switching their labels up and has a lovely back room full of product (mostly #10 cans) that they are selling for a discount until old labels are gone. Already canned Morning Moo is going for $7/can which is 4 pounds.  ~12 cans makes up a 50# bag of product, so for $84 your Morning Moo is already canned for you and has a shelf life of 20 years. Their freeze dried fruit - blueberries, raspberries etc. are going for $15/#10 can. The only problem is they will not ship these old label product, they are available for in store pick up ONLY. I wouldn't make a special trip but if you're headed that way it might be something you want to consider. Most of their products are available w/old labels so feel free to surf their site and get a feel for what's available. And yes, I was checking the cans and I didn't find anything dated older than a year so I was happy with what I picked up. Their hours are 10-5 M-F. They are not open on Sat. or holidays. The retail outlet is located at 3431 S. 500 W. Salt Lake City, Utah.  It is extremely easy to find, just right off of the freeway on the west side.

Seven Major Mistakes in Food Storage

We were at my favorite "emergency preparedness" store. I clutched the #10 can of Brownie Mix to my chest. The husband grinned - he likes brownies.

Do I need a couple of 'spendy' cans of brownie mix. Not realllly. I have the ingredients to make them from scratch. But I keep the cans on hand so that if there is an emergency, the electricity goes off, or there is an ice storm and we can't get to the store and just want to grab some quick comfort food to make - it's there.

The husband can be as happy as he wants to see them in the cart but the reality is he's probably not going to have these particular brownies for 5 - 10 years. If we're lucky he'll only eat them when I have to rotate them.

I like to keep a variety of food stuffs on hand. That way I have to learn to cook with them and have recipes that I know work. Plus if we do find ourselves in a situation where we have to use our year's supply on a regular basis no one will suffer from the appetite fatigue that can set in from having too little variety.

I found a good article about things to think about while you're building your food storage at USA Emergency Supply. If you click on the following link you can read about Seven Major Mistakes in Food Storage .

Hope it gives you some good ideas.

Blast Match Fire Starter

I went to the cupboard and the cupboard was bare. My first thought? Let's go hurt Will. The boy likes to play with matches, and whether starting the BBQ or burning branches (on a burn day of course!) he takes them and they disappear.

We'll have to talk about that.

So, more matches are on my grocery list. But there are several options like the little butane fire sticks, water proof matches, magnesium fire starters etc. While cruising the web I found this YouTube video about a nifty little gizmo called the Blast Match Fire Starter.

Checking the web I see they're available on ebay starting @ $18 (shipping included), several other internet sites handle them and it looks like REI and other sports/outdoor stores carry them with price ranges of $20 - $25.

This thing is going on my "grocery list" too...an no, Will may not play with it.

Dehydration and Heat Stroke

Handout from Kathy James on dehydration and heat stroke

The danger of dehydration and heat stroke:

Dehydration and heat stroke are two very common heat-related diseases that can be life-threatening if left untreated.

What is dehydration?

Dehydration can be a serious heat-related disease, as well as being a dangerous side-effect of diarrhea, vomiting and fever. Children and persons over the age of 60 are particularly susceptible to dehydration.

What causes dehydration?

Under normal conditions, we all lose body water daily through sweat, tears, urine and stool. In a healthy person, this water is replaced by drinking fluids and eating foods that contain water. When a person becomes so sick with fever, diarrhea, or vomiting or if an individual is overexposed to the sun, dehydration occurs. This is caused when the body loses water content and essential body salts such as sodium, potassium, calcium bicarbonate and phosphate.

Occasionally, dehydration can be caused by drugs, such as diuretics, which deplete body fluids and electrolytes. Whatever the cause, dehydration should be treated as soon as possible.

What are the symptoms of dehydration?

The following are the most common symptoms of dehydration, although each individual may experience symptoms differently. Symptoms may include:

• thirst
• less-frequent urination
• dry skin
• fatigue
• light-headedness
• dizziness
• confusion
• dry mouth and mucous membranes
• increased heart rate and breathing

In children, additional symptoms may include:

• dry mouth and tongue
• no tears when crying
• no wet diapers for more than 3 hours
• sunken abdomen, eyes or cheeks
• high fever
• listlessness
• irritability
• skin that does not flatten when pinched and released

Treatment for dehydration:

If caught early, dehydration can often be treated at home under a physician's guidance. In children, directions for giving food and fluids will differ according to the cause of the dehydration, so it is important to consult your pediatrician.

In cases of mild dehydration, simple rehydration is recommended by drinking fluids. Many sports drinks on the market effectively restore body fluids, electrolytes, and salt balance.

For moderate dehydration, intravenous fluids may be required, although if caught early enough, simple rehydration may be effective. Cases of serious dehydration should be treated as a medical emergency, and hospitalization, along with intravenous fluids, is necessary. Immediate action should be taken.

How can dehydration be prevented?

Take precautionary measures to avoid the harmful effects of dehydration, including:

• Drink plenty of fluids, especially when working or playing in the sun.
• Make sure you are taking in more fluid than you are losing.
• Try to schedule physical outdoor activities for the cooler parts of the day.
• Drink appropriate sports drinks to help maintain electrolyte balance.
• For infants and young children, solutions like Pedialyte will help maintain electrolyte     balance during illness or heat exposure. Do not try to make fluid and salt solutions at home for children.

What is heat stroke?

Heat stroke is the most severe form of heat illness and is a life-threatening emergency. It is the result of long, extreme exposure to the sun, in which a person does not sweat enough to lower body temperature. The elderly, infants, persons who work outdoors and those on certain types of medications are most susceptible to heat stroke. It is a condition that develops rapidly and requires immediate medical treatment.

What causes heat stroke?

Our bodies produce a tremendous amount of internal heat and we normally cool ourselves by sweating and radiating heat through the skin. However, in certain circumstances, such as extreme heat, high humidity or vigorous activity in the hot sun, this cooling system may begin to fail, allowing heat to build up to dangerous levels.

If a person becomes dehydrated and can not sweat enough to cool their body, their internal temperature may rise to dangerously high levels, causing heat stroke.

What are the symptoms of heat stroke?

The following are the most common symptoms of heat stroke, although each individual may experience symptoms differently. Symptoms may include:

• headache
• dizziness
• disorientation, agitation or confusion
• sluggishness or fatigue
• seizure
• hot, dry skin that is flushed but not sweaty
• a high body temperature
• loss of consciousness
• rapid heart beat
• hallucinations

How is heat stroke treated?

It is important for the person to be treated immediately as heat stroke can cause permanent damage or death. There are some immediate first aid measures you can take while waiting for help to arrive.

• Get the person indoors.
• Remove clothing and gently apply cool water to the skin followed by fanning to stimulate sweating.
• Apply ice packs to the groin and armpits.
• Have the person lie down in a cool area with their feet slightly elevated

Intravenous fluids are often necessary to compensate for fluid or electrolyte loss. Bed rest is generally advised and body temperature may fluctuate abnormally for weeks after heat stroke.

How can heat stroke be prevented?

There are precautions that can help protect you against the adverse effects of heat stroke. These include:

• Drink plenty of fluids during outdoor activities, especially on hot days. Water and sports drinks are the drinks of choice; avoid tea, coffee, soda and alcohol as these can lead to dehydration.
• Wear lightweight, tightly woven, loose-fitting clothing in light colors.
• Schedule vigorous activity and sports for cooler times of the day.
• Protect yourself from the sun by wearing a hat, sunglasses and using an umbrella.
• Increase time spent outdoors gradually to get your body used to the heat.
• During outdoor activities, take frequent drink breaks and mist yourself with a spray bottle to avoid becoming overheated.
• Try to spend as much time indoors as possible on very hot and humid days.
If you live in a hot climate and have a chronic condition, talk to your physician about extra precautions you can take to protect yourself against heat stroke.

Kathy James Water Presentation

This is the handout provided by Kathy James from her Sanitation/Water Presentation given in Richland in July 2010

The Ultimate “Gotta Have” Food

(Sorry…it’s not chocolate!)

In an emergency we can live for several weeks without food, but only a few days without clean water.

Water-related diseases are responsible for 80% of all illnesses and deaths in the developing world.

Obtaining good-tasting, contamination-free water is ordinarily not a problem. But in times of emergency, on out-door trips, or when traveling in under-developed areas, having access to a source of clean, drinkable water is a matter of first priority. The bacteria, viruses, and parasites in contaminated water can not only cause many kinds of health problems, but can, and do, cause death.

In a disaster situation water may be a scarce commodity for a few days, or even a few weeks. Municipal water systems have the potential for contamination, especially in floods and earthquakes. If possible… following a disaster, contact authorities in your area to determine if tap water is safe to drink.

If there has been a breach in the infrastructure you must consider ALL tap water to be unfit for bathing, brushing teeth, washing dishes or hands, cooking or drinking -- that's what the emergency water supply is for.

If in doubt… Keep it out. Don’t Drink the Water!

Following any type of major loss of infrastructure and support… Your #1 task is to shut the water off where it enters your property. Learn how to NOW and practice doing it.

How much do I store?

Most authorities suggest storing at least 1 gallon of clean water per person per day for 3 days. Only you can decide if that is enough for you and your family.

Half is for drinking; the other half is for cooking and sanitation.

The Church of Jesus Christ of Latter-day Saints used to recommend 1 gal. per day per person for 14 days. They no longer post any quantity recommendations, possibly due to laws in some countries prohibiting storing food and/or water.
If you are sick, nursing, pregnant, have kids or elderly people living with you… you will need more water.

Also… In hot or humid weather you may need more.

Use your emergency water supply anytime water will touch you or your food.

To conserve your emergency water supply, use disposable cups, plates and utensils. You may also clean your hands using waterless hand sanitizers and wet wipes to conserve water.

Do not ration drinking water. If you run short, drink what you need today and find more tomorrow. Don't risk dehydration. (See handout on dehydration and heat stroke.)

Do not use water from the tank above the back of your toilet. (See the handout on sanitation for instructions on what to use that water for.)

Don't forget pets. When storing clean water, you may want to store for pets just like people… a gallon a day each for Fido and Fluffy.

Storing Water

Keep emergency water in a cool, dark place in your home, each vehicle, and your workplace.

There are a variety of water storage containers available; some are spendy, some are free. They range from individual 4 oz. pre-packaged Mylar packs to containers that can hold a few hundred gallons.

Commercially bottled water in PETE (or PET) plastic containers and 4 oz. pre-filled Mylar packs can be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic. The 4 oz. packs usually have a 5 yr. shelf life. Most bottled waters won’t be quite that long.

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

Containers

• Use only food-grade containers for drinking water. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well. 2-litre soda bottles are great.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypo chlorite) to one quart (1 liter) 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 either brittle or “saggy” over time.
• Do not use containers previously used to store non-food products for drinking water.
• Water that’s going to be designated for non-food/drinking purposes can be stored in just about any type off plastic container. You should still make sure that the container is clean and you might even still want to rotate it once in a while.
• Don’t store canning jars on the shelves empty… store them with water in them. Water bathing the water would be even better. They wouldn’t have to be rotated every year that way. Make sure the shelves are strong enough for the extra weight. Water weighs just a little over 8 lbs. per gallon.

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 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypo chlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used. OR better, yet…
• Use Sodium Dichloro-s-triazinetrione. See information under Purifying Water below.
• Best of all… use Oxy-Stabile Water Preserver. This revolutionary product will allow you to store water for up to 5 years without rotation! One 2.36 oz bottle will stabilize 110 gallons (two 55 gallon barrels) of tap water for long term storage. http://www.nitro-pak.com/

Storage

• Containers should be emptied and refilled regularly.
• It is recommended to use a “white” hose instead of the garden hose to fill containers too large to fill at the sink. Thoroughly drain all water out of hose after each use.
• 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.

NOTE: If storing liquid chlorine bleach for disinfecting water or for other sanitation purposes remember to check the date on the container. It usually will only have an, at full potency, shelf-life of 6-12 month, 24 months tops, according to the Clorox Company.

A better way to store “chlorine” is to store and use sodium dichloro-s-triasinetrione. It has a 15-25 year shelf life and takes up far less space. More on this under Purifying Water.

Purifying

The “A, B, C, D and R” of water contamination:

A esthetic – unpleasant taste and odors, cloudiness, silt, sediment, chlorine, chlorine by products…

B iological – harmful microscopic pathogens such as Cryptosporidium, Giardia and other cysts and spores.

C hemical – toxic chemicals: Trihalomethanes, PCB’s PCE’s, detergents, and pesticides

D issolved solids – including heavy metals such as aluminum, asbestos, cadmium, chromium 6, copper, lead, arsenic and mercury

R adiological – Radon 222

There are three ways to purify water…

Heat, Chemicals, or Filters

Heat:

Disease-causing organisms in water (and milk) are killed by exposure to heat in a process known as pasteurization. Boiling is often recommended to achieve pasteurization. However, contaminated water (and milk) can be pasteurized at temperatures well below boiling, saving time and valuable fuel resources. Water heated to 149° for a short period of time is free from microbes, including E.coli, Rota viruses, Giardia and the Hepatitis A virus. (At 160° milk and foods are pasteurized.)

The reusable WAPI (Water Pasteurization Indicator) is a simple, low cost device containing a temperature-sensitive wax that helps users determine when water has reached pasteurization temperatures.

http://www.solarcookers.org/catalog/waterpasteurizationindicatorwapi-p-42.html?osCsid=a06ca0ad56fdebce58b61999f199921c

Without a WAPI… bringing water to a boil is the most certain way of killing all microorganisms, because boiling is a visual indication that the water has exceeded the required temperature. (If the water pot is covered, it will shorten the time to reach a boil.)

To improve the taste of boiled water, add charcoal from a wood fire during boiling and filter out the charcoal before drinking. You may also add a pinch of salt to the water and aerate to make it taste better.

Chemicals:

 Liquid Chlorine Bleach: Any brand - 5.25% or 6% sodium hypochlorite (chlorine) (like Ultra Clorox) that contains NO soap, fragrance or phosphates. Do not use scented bleach.

Amount of water, Clear water, Cloudy water – (1st strain / filter)

2 quarts, 4 drops, 1/8 teaspoon
1 gallon, 1/8 teaspoon – 8-drops, 1/4 teaspoon
5 gallons, 1/2 teaspoon, 1 teaspoon


Let the water stand for 30 minutes. Test for Free Chlorine, a residual odor… The water should have a slight chlorine odor. If it does not, add the same amount of bleach again and let the water stand for 15 more minutes.

 Hydrogen Peroxide: Peroxide is a perfectly acceptable disinfectant for water, as it oxidizes, as does chlorine. Peroxide degrades even more rapidly than chlorine, however, and potency may be an issue if it is to be stored. The other thing that makes peroxide more difficult to use is that testing for peroxide residual levels is difficult compared to testing for chlorine residuals. Residuals must be measured to ensure disinfecting is complete.
 Iodine Methods: Iodine has been used to disinfect water since the early 1900’s. In order to destroy Giardia cysts, the drinking water must be at least 68° F, the water can be warmed in the sun before treating or hot water can be added. Iodine should be limited to a short-term disinfectant.
 Special NOTE…Regular Iodine Tablets ARE NOT EFFECTIVE against chriptosporidium.
 Sodium dichloro-s-triazinetrione: 99% and 1% inert ingredients powdered bleach may be purchased anywhere that sells supplies for pools and hot tub spas.

A 2 lb container of sodium dichloro-s-triazinetrione will clean up to 160,000 gallons of water. That’s enough for your family with plenty left to share with extended family, friends and neighbors.

 Its advantages, only 1/4 teaspoon is used to treat a 55 gallon drum of water and the shelf life of a container of this concentrate is 15 to 25 years if kept dry and stored in a cool location.
 Two oz. treats 10,000 gallons
 Dissolves instantly with no residue
 Clears up water fast and keeps it clear

Instructions for use: Add ¼ teaspoon of the chlorinating concentrate to a 50 or 55 gallon drum. Place the cap on the container and seal it. Allow the water to sit for 24 hours. After 24 hours remove the lid and test for the presence of free chlorine in the water.

This can be done by smelling, or by using test strips for free chlorine, available at pool and spa stores. (The test strips cost about $10-$12 for 50 strips.) If the chlorine can be detected after 24 hours, then the water has been purified.

At this point, remove/loosen the lid from the water container and allow it to sit open for another 24 hours. The free chlorine will come out of the water, and the water is then fit for drinking.

If no chlorine is present after the first 24 hours with the container closed, repeat the process, as organic matter (bacteria, cysts, etc.) are still present. Until free chlorine can be detected after 24 hours, there are probably organisms still present.

One of the things that affects the taste of water is it "going flat". This occurs because of the oxidation that takes place as it sits. You can improve the taste by pouring the water back and forth between containers to aerate it.

Filtering

There’s a wide variety of methods and products available for filtering water. The most important thing to look for when either buying or making a water filter is what it can and cannot do.

Some filters do only that… FILTER. They do not purify the water. Be very careful!

If the desire is to both filter AND purify the water make sure that the filtering system will do BOTH… and make sure that it will kill ALL the harmful organisms in the water.

Read labels - Read instructions.

The Church in it's provident living site
http://www.providentliving.org/content/display/0,11666,8207-1-4531-1,00.html under the title of Water Purifying Guidelines the only two suggested links for commercial water filters are…
seychelle.com & katadyn.com.

The Distribution Center now carries the Seychelle 28-ounce water bottle with either one filter or two filters. Each filter will purify 100 gallons of water. The cost of the two-filter kit is currently (7/10) $22.00. That’s $22 for 200 gallons of purified water. Go to…

http://www.ldscatalog.com/ and type “water filtration” in the quick search box to view and order.

Also… Google “water filter straw”

For larger capacity, family sized, water filters, possibly the best on the market is the Berkey Water Filter. And.. they can be homemade since it’s the filter that is the important part, and they can purchased separately. (See both the handout on the efficiency of the filters and the handout on how to make your own.)

Google… “Berkey Water Filter” for commercially made filters, and “Black Berkey Purification Elements” for the filters.

A caution about ceramic water filters: If the ceramic filter is Dropped or Frozen it may be Damaged and Useless. Do Not allow your filter to freeze, or place hot water into the filter. Freezing and hot water will destroy your filter.
Filters strain out particles as water is drained or forced through the filter, and Purifiers chemically kill the particulates.

Other Considerations: Filters clog and need to be replaced. Another negative aspect of filters is that sometimes you can filter faster than the filtering element can clean. For filters that work by pumping a handle manually, impatient, forceful pumping can shove particles through the filter and into your drinking water.

There are a lot of instructions on the internet for building homemade water filters that might be even less expensive than building your own “Berkey” but none of them say what they will or will not kill or remove from the water. With the Berkey filters you can rest assured that you’re not putting your family at risk. Do your own due diligence... It’s your family.

For 72/96 hr. BOBs (bug-out-bags) throw in either some Chlor Floc (see the handout on Chlor Floc) or Katadyn Micropur MP 1 water purifier tablets, in case you forget to grab your Seychelle water bottle or filtered drinking straw. (Straw from seychelle.com) Remember… Regular iodine tablets will not kill chrytospridium. (And if the chrypto dosen’t kill you… the taste of the iodine just might)

Resources for Water

With a good supply of items to filter and purify water in your storage, besides storing water, there are other sources of water that might be available depending on the nature of the emergency, where you live, and the weather conditions.

Within your home there’s always the hot water heater. HOWEVER… After years of settling in older hot water tanks you might not be able to get the water out of the drain plug. It might be clogged up with sediments in which case you’ll have to siphon the water from the top. Check on it NOW. A really cool siphoning hose is available at…

http://beprepared.com/search.asp?t=ss&ss=siphon

In either case be sure to turn off the breaker to the hot water tank, even if the power is out, before draining/siphoning the water out. Just in case.

Outside of the home, here in the Tri-Cities, we have rivers, occasional rain, and very little snow. Having something available to collect rain water might be a good idea… again, just in case.  Remember to filter & purify before using.

Don’t drink water from a waterbed. However, it can be used for sanitation purposes. Also don’t drink the water in swimming pools or hot tubs due to the toxic chemicals used in them. Boiling it makes it worse by concentrating the chemicals. It can be used for sanitation purposes, however.

Learn how to “collect water” using an easy to make homemade solar water still. (See Water Still handout). Practice NOW.

Practice conserving water NOW…

Never throw water away from canned fruit or vegetables… use it to rehydrate freeze-dried fruits and vegetables, make oatmeal, pancake batter, cook rice or beans, or add to homemade soup or sauces.

Take a “bath” with a couple of wet wipes and a spray bottle. (Top to toes, then private parts, front to back.)

Dust hair with corn starch or talcum powder to stretch intervals between shampooing. (There are “dry shampoo” products available in Sporting Goods store.)

Spend a 3-day weekend with your family using only one gallon of water per-person-per-day. Wow, will you learn a lot! Could you go a whole week?

Remember…

I + E = K

Information + Experience = Knowledge

The #1 necessity to surviving a major disaster is an “I can do this” attitude.

Build that kind of attitude by practicing NOW.

Knowledge is gained by experimenting and practicing.

Practicing builds confidence.

Confidence provides for peace in the middle of chaos.

"When disaster strikes…the time to prepare…has passed!”

-

WAPI (Water Pasteurization Indicator)

Information about the WAPI taken from: http://solarcooking.wikia.com/wiki/WAPI
Please go to their site for complete information.

A Water Pasteurization Indicator (WAPI) is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink. It was invented by Fred Barrett and Dale Andreatta.

Photo shows a water pasteurization indicator ready to place in a pot of water (left) and after registering water pasteurization temperature (right.) 

Pasteurization destroys all microorganisms that cause diseases from drinking contaminated water and milk. A small polycarbonate tube contains a wax that melts when water or milk is heated enough to be pasteurized (65˚C/149˚F). This saves much fuel by eliminating the need to boil water or milk to ensure that the pasteurization temperature has been reached. See also Instructions for building WAPIs.

Since water pasteurizes at temperatures well below the boiling point of water, WAPIs save time when solar pasteurizing, and save fuel when using traditional fuels.

WAPI kits may be purchased so you can make your own or premade WAPI can be purchases for $6.00 at: http://www.solarcookers.org/catalog/waterpasteurizationindicatorwapi-p-42.html?osCsid=a06ca0ad56fdebce58b61999f199921c
or for  $8.00 each from http://www.sunoven.com/cart/index.php?main_page=products_all

Home Made Berkey Water Filter

Berkey filters are gravity filters that use cleanable micro-permeable ceramic filter elements. DO NOT allow the filter to FREEZE – once frozen the filter is CRACKED and will not filter. DO NOT DROP the filter, when dropped the filter may be broken and will not filter properly. These filters are extremely effective, long-lasting and require no electricity. This article will guide you through the construction of a filter equivalent in performance to the Imperial Berkey that sells for about $250-350. Our total cost was $125.

Gather the necessary components:

• Two 5-gallon food grade buckets ($6 - Macey’s)

• Two lids for the buckets (we used Gamma lids $6, they spin on/off for cleaning & filling – Macey’s)

• A pair of Black Berkey filter elements ($80 Alert Store)

• A food grade spigot (~ $12 Alert Store)

We only used ONE (1) filter in the Center of the Pail / Lid

Process to help preserve the Berkey filter

1. Pre-filter water through a Painter’s Strainer – 5 microns - $3 Home Depot / Lowes
2. Pre-filter water through a Water Sox – 1 micron - $10 Utah Civil Defense - info@tacda.org  (The American Civil Defense Association – TACDA) 800.425.5397
3. Last of all filter through the Berkey filters – 99.99% pure water
Prices as of October 2008

Drill two 1/2" holes in the bottom of the upper bucket and two matching holes in the lid of the lower bucket. Place the lid on the bottom of a bucket and drill both holes through the lid and pail simultaneously.

 

Drill a 3/4" hole in the side of the lower bucket toward the bottom. Make sure that the hole is up just far enough for the spigot to clear when the filter is sitting on a flat surface

Assemble the lower bucket by installing the spigot and the lid with holes.

Install the filter elements in the upper bucket through the holes in the bottom.









Assemble the filter by placing the upper bucket on the lower. Be sure to line up the holes so the tubes extend through the lid of the lower bucket. Place the remaining lid on top.


Purchase filters and spigots at:

The ALERT Store Phone: (903) 636-9232 / (903) 636-9384
One Academy Blvd. Big Sandy, TX 75755 http://www.thealertstore.com/
To use the filter, fill the upper bucket with water and wait. This process can be sped up by frequently topping off the water in the upper bucket. This maintains maximum pressure on the elements.

The specifications of the Black Berkey elements can be found here: http://berkeywater.com/BerkeyLight/BB_Purification_Elements.html


• The flow rate can also be increased by adding more filter elements.
• The filtered solids remain on the outside of the filter elements and will eventually interfere with the rate of flow. Therefore, it is important to pre-filter if your source water is cloudy. The elements can be scrubbed clean with a plastic scouring pad. The Black Berkey elements last for about 3000 gallons each (6000 gallons for the pair). By pre-filtering the filter will last longer.
• Used at a rate of 2 gallons of water per person per day for an average family of 4 people. The filters should last 2 years (2 gallons X 4 people = 8 gallons per day x 365 days = 2920 gallons per year.)

Joanne and Michael Barr