Hurricane water and food supplies¶

This page helps you store enough hurricane water and food supplies to last a week without power, running water, or an open grocery store. It covers how much to store, how to keep it safe, and what to eat when the stove does not work.

If you only do three things¶

1. Store 4 liters (1 gallon) of water per person per day for at least seven days.
2. Stock seven days of food you can eat straight from the package.
3. Buy a manual can opener and keep it with the food.

How much water¶

The standard is about 4 liters (1 gallon) per person per day. Half is for drinking and half is for cooking and basic hygiene. Seven days is the minimum, and two weeks is better if you have the space.

Add more for:

• Hot weather, when people drink far more
• Pregnant or nursing mothers
• Children, older adults, and anyone who is ill
• Pets, which need roughly as much as a small child
• Medical needs such as mixing formula or cleaning equipment

Storing water¶

Commercially bottled water is the easiest option. Keep it in its original sealed container, out of sunlight and away from heat. Check the date on the case and rotate it into everyday use.

If you fill your own containers, use food grade plastic jugs or bottles that held water or soda. Wash them with soap, rinse well, then rinse with a mild bleach solution and let them air dry. Fill from the tap, cap tightly, and label with the date. Replace home filled water every six months.

Do not use containers that held milk or juice. The residue is hard to remove and feeds bacteria.

Fill everything before the storm¶

Once a hurricane warning is issued, fill every clean container you own from the tap. Pots, pitchers, thermoses, and empty bottles all count. Water systems often lose pressure or become contaminated after a storm, so the tap may stop being safe with little notice.

Fill the bathtub too. Bathtub water is for flushing toilets and washing, not for drinking. Tubs are not clean, and stoppers leak. If you want the tub to hold drinking water, use a bathtub liner made for emergencies, which is a large food grade bag that fits inside the tub.

Treating water¶

If you run out of stored water or your supply is in doubt, treat it before drinking. Filter cloudy water through a clean cloth or coffee filter first.

Boiling is the most reliable method. Bring water to a rolling boil for one full minute, then let it cool. Boiling kills bacteria, viruses, and parasites.

Bleach works when you cannot boil. Use regular unscented household bleach, not splashless, scented, or color safe types. Add 8 drops (about one eighth of a teaspoon) per 4 liters (1 gallon) of clear water, stir, and wait 30 minutes. This dose is for regular bleach of about 6 percent sodium hypochlorite, so read the label. Bleach strength differs by brand and country, and your national health authority publishes the exact mix.

Double the amount if the water is cloudy. Treated water should have a slight chlorine smell. If it does not, repeat the dose and wait another 15 minutes.

Filters rated for backcountry or emergency use remove bacteria and parasites. Most do not remove viruses, so pair a filter with bleach or boiling when you can. Purification tablets are a light, cheap backup.

Food that needs no cooking¶

Choose food you already like, because stress and heat take away appetite. Pick items that need no refrigeration, little or no water, and no cooking.

• Canned tuna, chicken, and beans
• Canned fruit and vegetables, packed in juice or water
• Canned soup and chili, which can be eaten cold
• Peanut butter and other nut butters
• Crackers, rice cakes, and tortillas
• Granola bars, protein bars, and cereal
• Dried fruit, nuts, and trail mix
• Shelf stable milk, powdered milk, or plant milk in cartons
• Jerky and shelf stable sausage
• Applesauce and fruit cups
• Instant oatmeal, which works with cold water in a pinch
• Hard candy, cookies, and other treats for morale
• Electrolyte drink mix
• Manual can opener, plus a spare
• Disposable plates, cups, and utensils

Store food in a cool, dry spot in sealed bins to keep pests out. Check dates twice a year and eat what is getting close.

Eat perishable food first¶

When the power goes out, eat in this order:

1. Food from the refrigerator, within the first day
2. Food from the freezer, as it thaws
3. Your stored shelf stable food

Keep the refrigerator and freezer doors closed as much as possible. A closed refrigerator keeps food safe for about four hours, and a full freezer holds for about 48 hours. When in doubt, throw it out. See food and water safety after a storm for what to keep and what to toss.

Sample seven day no cook menu¶

This menu shows what a week looks like using only shelf stable food after the first day. Adjust it for your family's tastes and allergies.

Cooking safely without power¶

A camp stove, propane grill, or charcoal grill lets you heat food and boil water. Use them outdoors only, well away from windows, doors, and vents. Never bring a grill or camp stove inside, into a garage, or onto a covered porch.

Charcoal and propane both produce carbon monoxide, which has no smell and can kill in an enclosed space. Store fuel outside the house in a shed or detached garage. Keep a fire extinguisher nearby.

Related guides¶

• Hurricane supply list
• Power, light and phone charging
• Food and water safety after the storm
• Generator safety
• Pet emergency kit