Why every UK household should store water

Most of us in the UK take our taps for granted, and rightly so. Our water supply is among the safest and most reliable in the world. But reliable is not the same as infallible. A burst main, a winter storm, a power cut at the treatment works, or widespread flooding can interrupt supply for hours or even days. The UK government and emergency planners generally suggest keeping at least three days' worth of water per person, and many preparedness experts recommend two weeks if you have the space. For drinking alone, plan on two litres per person per day. If you want to cover cooking and basic hygiene, double that. That is a lot of water, but it does not have to be stored all at once.

Choosing food-grade containers that last

Not all containers are created equal. You want food-grade plastic, stainless steel, or glass. Food-grade plastic is usually marked with a recycling symbol and the letters HDPE or PET, or it may carry a food-safe symbol such as a glass and fork. Purpose-made water containers with tight-fitting lids are ideal, as are clean two-litre fizzy drink bottles. Avoid anything that has held milk, juice, or any chemical. Milk proteins are notoriously difficult to remove completely, and they can feed bacteria. Chemical containers, even well-rinsed ones, can leach residues into your water. Do not use old bleach bottles, antifreeze containers, or any unmarked plastic. Glass is inert and easy to clean, but it is heavy and breakable, so store it low down. Stainless steel is durable and does not impart taste if cleaned properly, but it can be expensive. Whatever you choose, check that it is genuinely food-grade and that the lid seals well.

Filling, sealing and labelling your containers

Before you fill anything, wash your hands. Then clean each container with hot soapy water, rinse thoroughly, and sanitise it. You can use a food-safe sanitiser or a weak solution of unscented household bleach, following the product instructions. Rinse again with clean water. Fill the container to the top, leaving as little air as possible, because air can encourage bacterial growth. If you plan to freeze water, leave a couple of centimetres of headspace for expansion, and never freeze glass. Seal the lid tightly. Label each container with the date you filled it and the source of the water, such as "tap" or "filtered". A piece of masking tape and a permanent marker work well. If you are using bottles, write on the cap or a label. This simple step takes seconds and removes all guesswork later.

Finding the right spot: cool, dark and chemical-free

Where you store your water matters as much as how you store it. Direct sunlight is the enemy: it warms the water, encourages algae, and can degrade plastic over time. Choose a cool, dark place with a stable temperature, ideally between 10°C and 15°C, though anything below 21°C is acceptable. A cupboard under the stairs, the bottom of a wardrobe, or a dedicated shelf in a utility room can work well. Keep your water away from chemicals. This is crucial. Petrol, paint, solvents, pesticides, and even strong cleaning products give off vapours that food-grade plastic can absorb. That means a garage that houses a lawnmower and a can of petrol is not a good choice, nor is a shed with paint tins. If you must use a garage, store water in sealed glass or stainless steel, or in a locked cabinet far from any chemicals. Also keep water away from heat sources such as boilers, radiators, and sunny windowsills. Finally, make sure children and pets cannot easily knock containers over or tamper with them.

Rotating your supply every six months

Water does not go off in the same way that food does, but it can become stale, and plastic containers can slowly leach taste. The golden rule is to rotate your supply every six months. Set a reminder on your phone or write it on the calendar. When the date comes around, use the water. Drink it, cook with it, water your plants, or take it camping. Then clean the containers, refill them, and write the new date. If the water tastes flat, pour it between two clean jugs a few times to aerate it. If it looks cloudy, smells unusual, or has anything floating in it, discard it and sanitise the container again. Commercially bottled water may have a longer shelf life, but it is still wise to rotate it. Six months is a good habit that keeps your store fresh and ensures you never have to rely on water that has been sitting forgotten for years.

A few extra habits for real emergencies

Stored water is your first line of defence, but a little extra preparation goes a long way. Keep a small supply of water purification tablets, a portable filter, or a clean pot for boiling water. If your stored supply runs low, you can treat water from a water butt or a stream, but never drink untreated water. Boiling is the most reliable method: bring water to a rolling boil for at least one minute. Purification tablets are lightweight and ideal for a grab bag. For outdoor safety, the same principles apply when you are walking or camping: carry water in food-grade containers, keep it out of direct sunlight, and do not store it next to fuel or insect repellent. Finally, tell everyone in your household where the water is kept and how to use it. A calm, well-prepared home is a safe one, and water is the simplest place to start.