BEYOND THE 72-HOUR KIT: LONG-TERM FOOD AND WATER STORAGE

BEYOND THE 72-HOUR KIT: LONG-TERM FOOD AND WATER STORAGE HEALTH Magazine, Winter 2025 Published by the Southwest Utah Public Health Foundation This podcast episode is an AI-generated narration of the HEALTH Magazine article. The full article text is provided below as the official transcript of this episode. BEYOND THE 72 HOUR KIT: LONG-TERM FOOD AND WATER STORAGE by Andrea Schmutz, Utah State University Extension Narrated by Tina Hicks using AI-assisted voice. While a 72-hour kit will help in the initial days of a crisis, preparing long-term food storage will ensure that you and your loved ones have adequate nutrition for weeks, months, or longer if needed. FOOD STORAGE STORE WHAT YOU USE AND USE WHAT YOU STORE Stock up on foods that your family enjoys and will likely eat. For example, if your family prefers canned milk or shelf-stable boxed milk over powdered milk, use those instead. If you are more likely to use granulated sugar than honey, go with the sugar. If you don’t cook with dried beans, consider storing commercially canned beans. STORE FOODS APPROPRIATELY Successful long-term food storage depends on the packaging and environment in which the food is stored. Use airtight containers such as sealed #10 cans, Mylar bags, or food-grade plastic buckets with tight-fitting lids. Include oxygen absorbers to help prevent spoilage and insect infestations. Store food in a cool, dry, dark place with a temperature between 50°F and 70°F. Focus on shelf-stable, nutrient-dense, and easy-to-prepare foods, including: • Grains: Wheat, rice, oats, and other whole grains provide essential carbohydrates and can be stored for many years if kept in sealed containers with oxygen absorbers. • Legumes: Beans, lentils, and peas provide variety and are high in protein and fiber. They also have a relatively long shelf life when stored properly. • Canned goods: Commercially canned vegetables, fruits, and meats can last for several years. Rotate your supply every two to five years to ensure freshness (home-canned food items should be used within one to two years). • Dehydrated and freeze-dried foods: These options are lightweight, compact, and have a long shelf life. Freeze-dried fruits, vegetables, and complete meals can last up to 25 years. • Sugars and sweeteners: White sugar, honey, and molasses store well for long periods and can be used in a variety of recipes. AVOID GOING INTO DEBT TO BUILD YOUR FOOD STORAGE - You can purchase small amounts of extra food over time until you have the desired amount in your long-term storage. Watch for sales on the items you intend to buy. Consider using a tax refund or work bonus/raise to buy large quantities at once. ROTATE YOUR STORAGE WITH FIFO (FIRST IN, FIRST OUT) Frequently rotate your food storage by using and replacing items before they spoil or expire, keeping items with the oldest dates toward the front of the shelf to be used first. WATER SOURCE Humans can survive weeks without food but only a few days without water. Consider the following guidelines to build as much water storage as you can, along with having the means to purify other sources in an emergency: QUANTITY A quart of water or other fluid per day will sustain life, but most people will be more comfortable with at least two quarts per day. Nursing mothers, children, people with illnesses, and those living in hot climates will require additional water. The Federal Emergency Management Agency (FEMA) recommends storing one gallon of water per person per day for food preparation and drinking purposes. Ideally, another one-half to one gallon per day allows adequate water for personal hygiene and dishwashing. Consider storing a two-week supply for each member of your family. If this is not possible, store as much as you can. CONTAINERS Commercially bottled water provides a quick and easy way to build your storage and can often be found on sale at grocery stores. Consider buying one package each time you shop or at regular intervals until you have a three-day supply. Then, slowly build up to a two-week supply if you have the storage space. If you prefer to prepare your own containers of water, FEMA recommends purchasing food-grade water storage containers from surplus or camping supply stores. You can also re-use storage containers as long as you clean and sanitize them first. WATER SOURCE Fill your water storage containers with tap water from public water supplies; it’s already treated and should be free of harmful bacteria. However, as an additional precaution against any organisms that may have been missed during the container cleaning process, you can add 5-7 drops (about 1/8 teaspoon) of chlorine bleach per gallon of water stored. Make sure to use bleach that is within one year of its manufacture date. OTHER WATER SOURCES Should an emergency arise and you do not have sufficient water storage, you can use potable water from your pipes, your hot water heater, water softener reservoir, and even ice cubes. If you need to resort to other sources of water, understanding the most effective ways to treat water and having the equipment on hand will provide you with more options: • Heat treatment: Boiling water is the most preferred method to disinfect questionable water. According to the Centers for Disease Control, you should bring water to a rolling boil for at least one minute at altitudes below 6500 feet, and three minutes above 6500 feet. • Chemical treatment: You can treat clear water with ¼ teaspoon (16 drops) of liquid bleach per gallon. Mix it and let it sit for 30 minutes before using it. You can also include water purification tablets as part of your water storage plan. Just be sure to pay attention to the shelf life of the tablets, as most will last 3-5 years when unopened. • Water filters: Commercial or backpacking water filters provide another option for water purification. They may not filter out viruses, though, so it is recommended to add 5-7 drops (about ⅛ teaspoon) of bleach per gallon of filtered water. Hopefully these basic guidelines will provide you with stepping stones to help you start your long-term food and water storage. Remember that some food and water supply is better than none; the key is to get started!