Gardening do not over water

The garden idea for this month is not to over water your garden. It is hot outside! But do not over water the garden. We all see people just turning on the sprinkler and letting the water for hours. One this costs money and two it is not good for the plants. Check the plants in the morning and in the cooler evening hours. never water in the heat of the day!

Hand check
Before whipping out the watering can, check your garden's soil moisture with that handiest of tools, your finger. Push it into the ground around your plants. You want the top 2 or 3 inches of the soil to be dry, and the soil below that to be moist. Oh, and don't forget to check your local weather forecast to see what Mother Nature has planned before turning on the hose.
Timing is everything
In warm weather, water in the morning to give plants a chance to drink up before the hot sun or strong winds evaporate the moisture. This protects plants from wilting in the afternoon heat, too. In a prolonged drought, cover more sensitive plants with a shade cloth to limit midday transpiration, suggests Cado Daily of the University of Arizona Cooperative Extension. If you can't water in the morning, try for late afternoon—but not too late; the foliage should have time to dry before the sun goes down so it doesn't develop fungal diseases.
 Deep and infrequent
Seeds and seedlings demand moisture close to the soil's surface, but more established plants need deep watering to develop roots that will find water in the subsoil when drought strikes. Just be careful not to over water! You want soil that's damp but not soggy down to 5 to 6 inches below the surface. In waterlogged soil, roots are deprived of oxygen and may lose the ability to take up water. If your plants' foliage begins to brown at the edges and fall from the plant, you may be over watering.

One thing that people do it hand water their plants, use a water can, or a hose with a water nozzle. another thing you can do is recycle 2 liter bottles, and fill them up with water and punch in at an angle to the roots of the plants. The water will come down as needed for the plants. Just make sure when you punch them into the ground you make it gurgle to make sure there is no dirt soil cork in the bottle.  I personally use old wine bottles. they have a longer neck and blend in to the plants.

Safety idea life vests

This months Safety idea is wearing a life vest, life jackets while on or near the the water. Everyone should have swimming lessons and know how to swim. It does not matter how good a swimmer you are, if out on a boat you need to wear a life vest, it will save your life.

There are many stories each year of people who have drowned because they were NOT wearing a life vest! Many of these deaths could of been prevented by wearing a life vest! Do the smart thing and wear yours and make sure everyone in your boat puts one on!



Here is a link for the USCG and life vests
 http://www.uscgboating.org/safety/life_jacket_wear_wearing_your_life_jacket.aspx

Water Storage

Water Storage...What you need to know....

A healthy adult can live for two weeks, possibly as long as four weeks without food.  A healthy adult can only live three to four days without drinking water.  Water is the cheapest preparedness item to acquire and the easiest to store.  It is also the most overlooked item when preparing for an emergency.  In case of a natural disaster, the water wagons are the first to arrive.  Next comes food and warmth.  That tells you the importance of drinking water. It is an item you can’t afford to overlook in your preparedness preparations.

HOW MUCH WATER?

The Church of Jesus Christ of Latter Day Saints, and Emergency Management Officials have urged that we store at least a two-week supply of water. About fourteen gallons per person will meet minimal drinking and hygiene needs.  Hot environments can double that amount.  Also, children, nursing mothers and ill people will need more.  Remember that a person normally uses in excess of 140 gallons a day for drinking, bathing, laundry, dishes, watering lawns, etc.  If you have the room to store more than 14 gallons per person, you probably will want to do so.

If your supplies begin to run low, remember: Never ration water.  Drink the amount you need today, and try to find more for tomorrow.  You can minimize the amount of water your body needs by reducing activity and staying cool.  A clean button or pebble in your mouth decreases the sensation of thirst.  If water is undrinkable, wring out clothes in the water and place on the skin.  The skin will absorb water.

HOW TO STORE WATER

The best way to store the bulk of your water is in 55-gallon plastic water drums.  They can be obtained from most food storage and emergency supply companies.  Also, remember to have a smaller container (such as 5 or 15 gallons) in case you have to go to a secondary water source to refill.  (Such as going to a water truck after a natural disaster.)   A smaller container would also be useful if you had to evacuate your home.  Water weighs approximately 8 lbs. Per gallon.  This can add up to 440 pounds for 55 gallons of water.

Two-liter pop bottles make a good container for additional water storage and cost nothing if you clean them and fill them with water as you empty them.  

Many people are tempted to use empty milk jugs, a very dangerous practice. They are designed to be disposable, and are biodegradable and will break down.  Whatever is stored in a container is absorbed into the walls of the container.  Rinsing repeatedly or even scrubbing doesn’t necessarily remove the contaminants.  However, when another liquid like water is introduced into the container and stored, the original liquids migrate from the walls of that container into the new liquid, contaminating it. Using empty milk jugs is a perfect environment for bacteria to grow.  This can happen even if the water has been treated properly!

Commercially packaged water is inexpensive and easily available.  If freshly packaged, and stored in a cool, dark place, it should last several years.  Check frequently to be sure the container has not leaked.

HOW TO PURIFY WATER FOR STORAGE

In a 55-gallon container, to make the water more palatable, you need to remove the plastic taste from the container.  Put about 2/3 cup of baking soda in a 55 gallon container.  Fill it full of water, leaving the bung off to let the warm air escape, and let it sit for a couple of hours.  Then, rinse the inside thoroughly and drain completely.  Repeat this process once more.  When you are ready to fill it with water, remember that most water hoses have contaminants that give the water a foul taste (they are not necessarily harmful, they just don’t taste good!). Try to obtain an FDA approved hose if possible.  The purest water should be used for storage. Preferably, the water that your family drinks everyday.  Be careful to keep the entire area as sanitary as possible. After filling with water, and purifying it for storage, seal your container tightly, label with the date, then store your container in the coolest, darkest place possible.  Inside the garage, or on a shady side of your home are possible storage spots.   Use one of the following methods to purify your water:

Chlorine bleach will kill microorganisms.  Use only plain bleach, no scents or additives.  Add 2 teaspoon per 5 gallons of water.  Two tablespoons and 2 teaspoon will purify 55 gallons.  Add the bleach before the container is 2 full, and stir it around to mix.  It should smell of bleach.  (If the bleach is a year old, double the amount of bleach.  Bleach two or more years old should not be used.)   Water treated in this way should remain palatable for a year or more.  It is advised to check the container every 3 to 6 months for undesirable appearances or tastes.  These are not harmful, but if present it is best to change the water or re-treat it if fresh water is not available.  If the chlorine odor is gone when you open a container, it is best to re-treat the water before storing it again since you have re-exposed it to contamination from the air by opening the container.

Iodine from the medicine chest or first aid kit may be used to disinfect water.  Add ten drops of 2 percent U.S.P. Tincture of iodine to each gallon of water.  This method is not recommended for pregnant or nursing women or people with thyroid problems.

Ion or Aerobic Oxygen is probably the easiest long-term choice for treating water.  It is available at most emergency supply stores.  A 2-ounce bottle is added to 55 gallons of drinking water.  It is a non-toxic, natural product with chlorine that adds so much oxygen to the water that harmful bacteria cannot grow in it.  Water with this method can stay pure for up to 5 years.  (Internal company tests show that drinking water treated with Aerobic Oxygen will last upwards of 10 years.)  If it is stored properly, and in the coolest, darkest place possible, you should change the water and re-treat it in 4-5 years.

HOW TO PURIFY CONTAMINATED WATER IN AN EMERGENCY

You should purify any water if you are not sure of its purity. First, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth. No method of purification is perfect, but listed below are several options.  Use one or more of the following ways to purify water:

Boiling is the safest method of purifying water.  Bring water to a rolling boil for 10 minutes, keeping in mind that some water will evaporate.  Let the water cool before drinking.  Boiled water will taste better if you put oxygen back into it by pouring it back and forth between two containers.  This will also improve the taste of stored water.

Chlorine bleach will kill microorganisms.  Add two drops of bleach per quart of water (4 drops if the water is cloudy,) stir and let stand for 30 minutes.  If the water does not taste and smell of chlorine at that point, add another dose and let stand another 15 minutes. (If the bleach is a year old, double the amount of bleach.  Bleach two or more years old should not be used.)  If the treated water has too strong a chlorine taste, it can be made more pleasing by allowing the water to stand exposed to the air for a few hours, or by pouring it from one clean container to another several times.

Iodine from the medicine chest or first aid kit may be used to disinfect water.  Add five drops of 2 percent U.S.P. Tincture of iodine to each quart of clear water.  For cloudy water add ten drops and let the solution stand for at least 30 minutes

Ion or Aerobic Oxygen is a new option for purifying water.  It is very effective in killing all harmful bacteria without any of the harmful affects associated with chlorine or iodine.  Follow the directions on the bottle.  Although it is expensive compared to bleach or iodine, it is ready to drink in only 2-3 minutes after being treated.

Water filters are available at camping and emergency supply stores.  There are many different prices and options that filter out varying degrees of bacteria and contaminants.  Follow the directions given for the best results. 

Purification tablets release chlorine or iodine.  They are available at most sporting goods stores and some drugstores.  Follow the package directions.  Usually one tablet is enough for one quart of water.  Double the dose for cloudy water.

ALTERNATE SOURCES OF WATER IN AN EMERGENCY

In addition to water storage tanks, there are a few other sources of water to think about.  Fresh fruits and vegetables have high water content.  Water packed fruits and vegetables are also a great source.  Liquids in the refrigerator, such as ice cubes, milk and juices can and should be used first in the event of a natural disaster.  Also any stored juices, sodas, etc.  The storage tank of your water heater, and the storage tank of your toilet (not the bowl-and only if the water is not chemically treated) will also provide a small amount of water.  It is also possible to drain the pipes in your home to obtain some additional water.  If no alternative is available, think of ponds, streams, and rainwater as possible sources of water that would need to be treated.  Pool or spa water is an excellent source of water for washing or bathing.  Because of the possibility of contamination, and the fact that high amounts of many chemicals used in pools could make us ill, it should be purified before drinking.

SOURCES

American Survival Guide, July 1999, p. 73-76

FEMA: Emergency Food and Water Supplies Brochure

EPA Office of Water:  Emergency Disinfection of Drinking Water Pamphlet

Waltonfeed.com   Emergency Water Storage

Essentials of Home Production & Storage, p. 7

information was complied in 2004

Storing Food and Water for Emergencies

Storing Food and Water for Emergencies

 

by: Val Hillers and Chelsy Leslie 

12/4/2001

An earthquake, flood or storm may result in loss of electricity, water, and natural gas supplies.  Damage to roads can hinder delivery of food.  In a big disaster, it could be several days or longer before even basic services are restored.  Experts advise that everyone keep at least a three-day supply of emergency food and water. If you keep these basic supplies in an easy-to-carry container, they will be easily accessible in case of emergency.  If you live in an earthquake-prone area, store the emergency supplies as close to an outside door as is feasible.  Keep a small version of the disaster supplies kit in the trunk of your car.

 

Food Storage

It's important to have food on hand that doesn't need refrigeration and can be eaten with little or no cooking.  Store foods familiar to you - a crisis is not a time to learn to eat new foods.  Canned foods are most likely to survive the damage of a flood or earthquake and still be usable.  Ready-to-eat canned meats, fruits, vegetables, and soups are excellent choices.  Avoid stocking too many foods that are high in salt and increase thirst.  

Store one or two manual can openers with your emergency food supply.  Canned foods can be heated indoors with canned heat (such as Sterno).  Charcoal grills, hibachis and camp stoves must only be used outside.  

Foods which work well for emergency food storage:

--Ready-to-eat, canned meats, fruits and vegetables

--Smoked or dried meat like beef jerky

--Juices - canned or powdered drink mixes

--Dried soups

--Milk - powdered or canned

--Peanut butter and jelly

--Crackers

--High energy foods such as nuts,trail mix and hard candy

--Cookies and granola bars

--Dried fruit

--Instant potatoes

--Cold cereals

Every six months, use these items and replace with new items for storage to ensure good quality.

Additional Items To Store For Emergency Use

--Flashlight with spare bulb and batteries

--Battery-operated radio with spare batteries

--Knife, shovel, hammer, nails, rope or cord

--Chlorine bleach and an eye dropper for water treatment

--12-hour light stick

--First aid kit

--Paper towels, toilet tissue, and plastic bags

--Packaged hand wipes

--Matches and money in a waterproof container

--Blankets and extra clothing

--Disposable plates, eating utensils, and cups

--Candles

--Prescription drugs used routinely such as insulin

--Aspirin or other pain relievers

--Rubbing alcohol

--Anti-diarrhea medications

--Anti-bacterial cream or hydrogen peroxide

--Vitamin supplements

Water Storage

Store at least 3 gallons of water for each person in the household (1 gallon per person per day).  

Store your water in thoroughly washed plastic containers.  Do not reuse plastic jugs that contained milk, food, household chemicals or other toxic substances because it may not be possible to remove all traces of food or chemical from the plastic.  Plastic containers with a tight fitting lid, such as soft drink bottles, are the best.  You can also purchase food-grade plastic buckets or drums.  

To prepare containers for water storage, either wash in dishwasher or wash thoroughly by hand in soapy water.  Rinse well to remove all traces of soap.  

Fill containers with clean tap water and seal tightly. Label the containers and store in a cool, dark place. Use or throw out the stored water and replace with a fresh supply every six months.  

If the water is safe to drink, no special treatment is needed before storage.  If you use tap water that is chemically treated (by a commercial water utility company, for instance), do not add bleach or other agents to the water unless directed to do so by the local department of health.

If you have freezer space, some of the drinking water can be frozen.  If electricity is lost, the ice will increase the time that foods stay frozen in the freezer.  When the ice melts, it is available for drinking water.

Treating Water In Emergencies

If a safe supply of water is not available, or if your usual supply becomes unsafe for drinking, you must treat the water before it can be used for drinking, cooking, or brushing teeth.  There are two ways of treating water: boiling or adding bleach.  If the supply has been made unsafe because of untreated surface water (floods, streams or lakes), boiling is the better treatment.

If the water looks cloudy, it should be filtered before treating.  You may use coffee filters, towels (paper or cotton), cheese cloth, a cotton plug in a funnel, etc.  Use several layers for best results.  You can also use filters designed for camping and backpacking.

Boiling

Boiling is the best way to purify water that is unsafe because of bacteria.  Place the water in a clean container and bring it to a full boil and continue boiling for at least 3 minutes. Boiled water should be kept covered while cooling.

If you are 5,000 feet or more above sea level, increase the boiling time to at least 5 minutes.

Purifying by adding liquid bleach

If boiling is not possible because of lack of fuel or electricity, or equipment, the water can be treated with liquid household chlorine bleach (such as Clorox, Purex, etc.). Do not use scented or "color-safe" bleaches or bleaches with added cleaners.

Place the water (filtered if necessary) in a clean container and add bleach.  For each gallon of water, add 16 drops of bleach or about one-fourth teaspoon.  Two-liter soft drink bottles are about one-half gallon in size; use 8 drops or 1/8 teaspoon bleach for each of these bottles.  Mix the water and bleach thoroughly and allow to stand for at least 30 minutes before using the water.  If the water is cloudy, or very cold, increase the standing time to 60 minutes before using.  If the water does not have a slight bleach odor after standing, repeat the bleach treatment and let stand another 15 minutes.

Note: Chlorine will not kill Cryptosporidium cysts, which may be present in flood waters.  Cryptosporidium can cause severe illness in persons who are weakened because of health problems.  Boiling is the best treatment in these situations.

  Copyright © 2001 Washington State University.

All rights reserved. Disclaimer.

Last Updated: Sept 1, 2001

This is information that was given to me by a friend. It is good info to have even for the beginner and the seasoned Food Storage and Emergency preparedness person. Basics is the place to start. All credit goes to those list on the page!