FAQ's about Canned Drinking Water for Emergencies
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Q: Do you ship to destinations outside the USA?
A: Unfortunately due to export regulations such as food certification requriements and the high cost of shipping plus customs processing, we currently do not export canned drinking water to destinations outside the USA. |
 fresh life saving drinking water |
Q: What type of water is used?
A: The water that is used for canning undergoes several treatments that are based on initial military developments and specifications that have been improved upon through the use of modern technology and equipment to completely remove any CFUs (Colony Forming Units - or in other words, live organisms of any kind).
A: The water that is used for canning undergoes several treatments that are based on initial military developments and specifications that have been improved upon through the use of modern technology and equipment to completely remove any CFUs (Colony Forming Units - or in other words, live organisms of any kind).
Q: How much Drinking Water should I store?
A: It is recommended to store 1 to 2 cans per person per day for a total of 46 to 92 oz per person per day.
Also see our clarification on water storage requirements by clicking here!
Q: Do you use some kind of reverse osmosis filtering?
A: While reverse osmosis filtering is a cold treatment of the water that is perfectly suitable to generate safe drinking water for short term storage, the 25 to 30 year shelf life water requires additional treatment including UV treatment to kill bacteria to ensure drinking water quality over the life span of the product.
Q: Why do you now use 46 oz cans while others use 24 oz cans only?
A: It is a matter of economics. The cost per can is almost the same for a 24 oz can and a 46 oz can because the manufacturing process is identical. However we can provide you with a marger amount of water in the 46 oz cans which makes it easier to store, use, ration and move in the event of an emergency.
Q: So is it safe to say that these cans can be stored outside or in a cold garage during the freezing winter?
A: No. While the expansion room will help reduce the risk of bursting, the ice can still expand in multiple directions as it freezes, posing the risk of can failure at some point in time after repeated freeze and thaw cycles. Canned water should not be stored in locations that could cause the water to freeze.
Q: Can I store the cans any way I want to?
A: We strongly suggest storing canned water in an upright position, especially when being stacked. Food cans are designed as a cylinder and they can carry the most weight that way. If cans are stored laying sideways, pressure (caused by impact or dropping other items on them, for example) could dent the side of the can.
Q: What happens if I drop a can, and it dents, is it ruined then?
A: While you should always try to avoid dropping or denting food cans of any kind, the canned water should remain fully usable, unless the can's seal is compromised and air has entered the can. However, this is very highly unlikely to happen unless there is strong contact with sharp edges that could puncture then can itself. Slight denting of the can does not compromise the safety of the water inside.
Q: How does canned water taste?
A: The water may initially taste flat. In order to get that refreshing taste back, pour the water back and forth a few times between two clean containers to aerate it. You can also stir it with a whisk. However, the flat taste does not impact the water quality.
Q: I read that the can liners are BPA free - what does that mean?
A: When canning a food product, it is important to prevent direct contact between the food itself and the metal surface of the can or there is the possibility of corrosion to the can as well as a transfer of metallic taste into the food. To prevent this, all metal cans are sprayed with a can-liner and many can liner compounds still contain BPA. BPA stands for Bisphenol A, and in recent years many countries have conducted studies that raise concern over the safety of using BPA in products that come in contact with food. The cans used for canned emergency water therefore use a can liner compound that is BPA free to ensure water safety over the life of the product.
Q: How are the can labels made to last for 25 to 30 years?
A: The cans do not use paper labels. All information is directly printed onto each can using highly durable printing inks to ensure the information remains available.
Q: How do I open the cans when I have an emergency?
A: A churchkey style can openere is included with every order, but a hammer and nail will do the trick as well. Remember this is water and not chunky chicken soup, so any small hole will allow for the water to come out. Tip: make two holes, one for the water to come out and one on the other side for air to go in. This will speed up the process substantially.
If you have a question that has not been answered yet, then please contact us here.
A: It is recommended to store 1 to 2 cans per person per day for a total of 46 to 92 oz per person per day.
Also see our clarification on water storage requirements by clicking here!
Q: Do you use some kind of reverse osmosis filtering?
A: While reverse osmosis filtering is a cold treatment of the water that is perfectly suitable to generate safe drinking water for short term storage, the 25 to 30 year shelf life water requires additional treatment including UV treatment to kill bacteria to ensure drinking water quality over the life span of the product.
Q: Why do you now use 46 oz cans while others use 24 oz cans only?
A: It is a matter of economics. The cost per can is almost the same for a 24 oz can and a 46 oz can because the manufacturing process is identical. However we can provide you with a marger amount of water in the 46 oz cans which makes it easier to store, use, ration and move in the event of an emergency.
Q: So is it safe to say that these cans can be stored outside or in a cold garage during the freezing winter?
A: No. While the expansion room will help reduce the risk of bursting, the ice can still expand in multiple directions as it freezes, posing the risk of can failure at some point in time after repeated freeze and thaw cycles. Canned water should not be stored in locations that could cause the water to freeze.
Q: Can I store the cans any way I want to?
A: We strongly suggest storing canned water in an upright position, especially when being stacked. Food cans are designed as a cylinder and they can carry the most weight that way. If cans are stored laying sideways, pressure (caused by impact or dropping other items on them, for example) could dent the side of the can.
Q: What happens if I drop a can, and it dents, is it ruined then?
A: While you should always try to avoid dropping or denting food cans of any kind, the canned water should remain fully usable, unless the can's seal is compromised and air has entered the can. However, this is very highly unlikely to happen unless there is strong contact with sharp edges that could puncture then can itself. Slight denting of the can does not compromise the safety of the water inside.
Q: How does canned water taste?
A: The water may initially taste flat. In order to get that refreshing taste back, pour the water back and forth a few times between two clean containers to aerate it. You can also stir it with a whisk. However, the flat taste does not impact the water quality.
Q: I read that the can liners are BPA free - what does that mean?
A: When canning a food product, it is important to prevent direct contact between the food itself and the metal surface of the can or there is the possibility of corrosion to the can as well as a transfer of metallic taste into the food. To prevent this, all metal cans are sprayed with a can-liner and many can liner compounds still contain BPA. BPA stands for Bisphenol A, and in recent years many countries have conducted studies that raise concern over the safety of using BPA in products that come in contact with food. The cans used for canned emergency water therefore use a can liner compound that is BPA free to ensure water safety over the life of the product.
Q: How are the can labels made to last for 25 to 30 years?
A: The cans do not use paper labels. All information is directly printed onto each can using highly durable printing inks to ensure the information remains available.
Q: How do I open the cans when I have an emergency?
A: A churchkey style can openere is included with every order, but a hammer and nail will do the trick as well. Remember this is water and not chunky chicken soup, so any small hole will allow for the water to come out. Tip: make two holes, one for the water to come out and one on the other side for air to go in. This will speed up the process substantially.
If you have a question that has not been answered yet, then please contact us here.
(c) 2013 Canned Water / JJWTech, Inc.
