Table of Contents
Chapter 1 - Why Store?
Chapter 2 - What If?
Chapter 3 - Twelve-Step Program
Step 1 How to Afford and Maintain a Year's Supply
Step 2 Building Your How-To Library
Step 3 What Why Where and How to Store
Step 4 Water - How Much to Store and How to Treat It
Step 5 Food - What Does YOUR Body Really Need?
Step 6 Food Preparation Equipment - What to Use and How
Step 7 The Switch to Whole Foods - Everyday Recipes
Step 8 Keeping Clean - Sanitation and Misc. Supplies
Step 9 Energy - Lights Keeping Warm or Cool
Step 10 Emergency Doctorin' - Home Health Care
Step 11 Growing Spouting and Harvesting
Step 12 Emergency Plans and 72-Hour Kits
Chapter 4 - Helping Others
Chapter 5 - Completing the Preparedness Picture
Appendix 1 - Cooking Measurements
Appendix 2 - Words of the Prophets
Appendix 3 - Food Storage Questions
Appendix 4 - Glossary
Appendix 5 - Grocery Shopping List
Index To Recipes
Excerpt from Chapter 3 page 71
Containers for Water Storage
Bottles of heavy odorless plastic with tight-fitting caps are preferred for storing water. Use only containers that are used or made to hold food or water.
Do not use plastic milk bottles as they deteriorate and begin to leak within just a few months. Plastic soda bottles are excellent and are easy to carry in a 72-hour kit. Glass jugs or bottles with screw tops can also be used.
Metal containers tend to give water an unpleasant taste. Preparedness stores carry collapsible plastic 1-5 gallon water containers. Where space permits fill 55-gallon drums with water and equip them with an inexpensive hand pump.