Best Ways to Store Water Long-Term Without Chemicals

[TeaTimeTalisman]

When it comes to storing water long-term, I really want to avoid bleach or chemical additives. I've had some luck using glass carboys and rotating the water every six months, but that's a bit of work. Has anyone tried ceramic or stainless steel containers for this? Also, is there a way to keep water fresh longer without having to rotate so often? Curious what natural methods the rest of you rely on for safe, chemical-free storage.

 

[MarigoldBreeze]

Stainless steel’s been reliable for me—food grade only, of course. I rinse the tanks with hot water and keep them in a cool, dark spot. Adding a few drops of fresh lemon juice (just a little) can help inhibit growth, too. Never tried ceramic, but I do worry about glazes sometimes leaching stuff. Has anyone actually noticed a taste change with ceramic containers over time?

 

[BlueHarborTea]

Adding a few drops of fresh lemon juice (just a little) can help inhibit growth, too. Never tried ceramic, but I do worry about glazes sometimes leaching stuff. Has anyone actually noticed a taste change with ceramic containers over time?

Lemon juice is a clever idea—I’ve heard it helps, but I always wondered how much is too much since citrus can be a pretty strong flavor. Did you ever notice a lemony taste in the water, or is it subtle enough not to matter? About the ceramic, I have similar worries as you, especially with older or decorative glazes that might not be food-safe. I used a big stoneware jug once (supposedly food grade) and after a few months, the water had a faint “earthy” taste. Not bad, just different—could be minerals leaching, who knows.

Honestly, I trust glass more. Stainless steel is

 

[EchoTangoFox]

Glass is my go-to too, less risk of weird flavors or leaching. Ever tried storing water underground for temp stability, or is that just asking for trouble?

 

[BlueMarigold]

That earthy flavor with stoneware jugs sounds familiar—happened to me, too, using old crocks, especially with unglazed interiors. I’ve had better luck with newer, certified food-safe ceramics, but glass still seems safest for neutral taste. As for the lemon juice, it only takes a drop or two per gallon, so unless you overdo it, the flavor isn’t really noticeable. Has anyone tried charcoal sticks in their containers to help keep things fresh?