CURIOUS COOK: E-rations for he modern home
Gusty winds and rain storms this week are good reminders to plan ahead for possible emergencies and to rethink plans for food and water supplies.
Living in West Sound there is a whole spectrum of emergencies that might come our way. Shortto long-term power outages, ice and snow storms, wind and rain storms, transportation isolation (including bridge repairs), earthquake and volcanic eruptions are all possible.
Whether emergencies last for an hour or many days, it is in our best interest to be prepared.
Preparedness runs the gamut from planning food and water supplies, finding temporary shelter, keeping warm, contacting family members and having a supply of daily medications on hand.
Let's look at the supply of food and water. Water is of primary importance. Stash away at least one gallon per person per day. Store water in sealed, unbreakable containers. It is recommended that each container be dated and replaced with a fresh supply every six months. This amount includes the two quarts necessary for drinking and an additional two quarts for food preparation and sanitation. Keep at least a three-day supply of water for each member of your household.
Use food-grade plastic for storage of water. In consumer language "food-grade" means containers that were manufactured to Food and Drug Administration specifications for containing food. Recycled two-liter soft drink bottles make excellent containers. In the past, many households used empty bleach bottles.
This is not a good idea on two counts. First, bleach bottles are not considered food-grade plastic and, second, remaining amounts of chlorine may make the water unsuitable for human consumption. Do not reuse plastic jugs that have contained milk, fruit juices or food, because it may not be possible to remove all traces of food from the plastic.
Water that is taken from a municipal water source needs no further purification for short-term storage in sanitized containers. We are often tempted to add excessive amounts of bleach to "fortify" water for long-term storage. Pure water secured from a public water supply will keep six months in clean containers. To clean containers, either wash in a dishwasher or else wash thoroughly by hand in soapy water and rinse well to remove all traces of soap.
Food supplies are another important consideration. Phyllis Mann, Department of Emergency Preparedness, recommends storingfood that you normally eat. The body in stress may not adapt well to new and unfamiliar foods containing high amounts of salt or fiber. Decide what you would normally consume, then store adequate supplies for emergencies.
Store at least a three-day supply of non-perishable food. Select foods that require no refrigeration, preparation or cooking and little or no water. Rotate foods every six months. Use the bi-yearly time change as a reminder: renew stored water, rotate food and change batteries in household smoke detectors.