Tap water can be stored in the fridge for up to six months. We recommend using a glass container to prevent potentially harmful toxins from seeping into your water. After 6 months, you risk potentially harmful toxins or bacteria developing in your water.

Make sure you replace your water regularly to prevent this from occurring. 

What should you do if you hear about a potential natural disaster? How should you prepare water for long-term storage? What is the best container for storing your water for emergencies? We will give you all the details you need in this article! 

Does Tap Water Go Bad?

Tap water does not go bad, but it can get contaminated. Tap water will last up to six months when properly stored in the refrigerator.

Water usually goes bad due to environmental factors, such as contamination in the water or the presence of bacteria. However, as long as it is kept in a secure place and away from potential contaminants, it should last up to 6 months. 

If you want to store your tap water in the refrigerator, you should first boil it. This will kill most of the bacteria and germs, which will prevent the water from becoming toxic. However, even if you leave the water unboiled, as long as you store it in the refrigerator, it is unlikely to go bad. 

To prevent mold, bacteria, and other potentially harmful contaminants from developing in your water, sanitize the container before use.

Ideally, you should only use a metal or glass container rather than a plastic container for longer-term storage. Plastic has toxins that can leach into the water, which is why it is not ideal for long-term storage.

Do not use an unwashed and unsanitized container. This will further prevent any potential contaminants from accumulating in the water. Preferably, unless treated for long-term storage, keep it in the fridge for the best quality. 

How Do You Know If Water Has Gone Bad?

Water that has gone bad usually smells musty, is cloudy, and might have some debris present. Cloudiness could represent the presence of bacteria or microorganisms in the water. Mustiness might indicate that debris or contaminants are present in the water.

As mentioned in the previous section, water does not “go bad” in the conventional sense. Water does not have any components which spoil its compositional parts.

Milk, for example, contains lactose which can spoil and ferment with time. Water has no such thing. However, water is a solvent, which means it breaks down and absorbs elements from the environment around it. 

Water can absorb toxins from the surrounding area, especially if it sits or flows through this space for a while. Murky colors, cloudy surfaces, or a putrid or musty smell can indicate the presence of such contaminants. 

If you notice the presence of algae or mold inside the water container, you should not drink the water. Mold and algae usually appear in water that has sat for a long time in a humid space. Mold and algae are usually harmless; however, some strains are very dangerous if consumed. 

Always throw away the water if you notice the presence of mold or algae. The jar should be thoroughly cleaned and sanitized. If you can not kill the mold or algae, you should throw the container away.

Can You Get Sick From Drinking Old Water?

Water with dangerous pathogens, bacteria, or other contaminants can get you very sick. However, water does not expire. Therefore, drinking old water will not harm you. Drinking contaminated water can potentially harm you, however. 

Old water might taste and smell stale. This is sometimes found to be unpleasant, which is why many water companies add minerals to improve the taste of bottled water.

This taste is not indicative that the water has spoiled, though. It is simply the oxidation and minerals in the water breaking down over time and the water losing its taste. 

Water that is contaminated can harm the body, though. Bacteria, pathogens, and other microbes can cause digestive distress. This includes parasites infesting the intestines, leading to extreme dehydration and cramping. 

Additionally, water contaminated with heavy metals such as lead can cause psychological and medical conditions. Cases such as the water contamination scandal in Flint, Michigan caused many to get lead poisoning and legionnaire’s disease.

However, old water is not dangerous to drink. Contamination is present before the water gets old or is caused by cross-contamination while it is in the bottle. 

How Should You Store Water For Long-Term Storage?

Tap water should be stored in a clean container with a lid in the fridge. This should keep the water clean and safe from cross-contamination for up to 6 months.

To store tap water at room temperature for an extended period of time, you should sanitize the container and water. Ensure it is kept in a cool, dark place away from sunlight to keep the water temperature cool. 

According to the CDC, this is the safest way to keep water for prolonged storage:

• Sanitize your water source
• Sanitize your water containers
• Ensure the container is thoroughly sealed
• Store in a dark, dry place (a basement or closet)
• Try to keep the space cool and free of chemical cleaners

To sanitize your water, the CDC recommends using one of several methods. These include: 

• Boiling the water 
• Use a chlorine bleach
• Purification tablets 
• Iodine 

The CDC recommends boiling your water source if possible and distilling it for a day or two if possible. This will allow for the most sanitary water since it helps purge the water of most bacteria and heavy metals.

Distillation consists of boiling your water and then allowing it time to sit before moving it to the permanent storage container. 

If you are in an emergency, cannot access a burner, and do not have time to distill your water, you can use a disinfectant.

The most common disinfectant of choice is bleach, which is not deadly as long as you dilute it correctly. Follow the directions on the bottle if it is available. 

If you are unable to read the label or it is no longer attached to the bottle, follow these measurements for bleach of 5-9% concentration: 

How Long Is Tap Water Safe To Drink?

Tap water that has not been purified and is stored in a plastic container should only be kept for 6 months. After 6 months, you risk plastic contaminants or unfiltered bacteria developing in the water.

This could be harmful to your health if you drink this over an extended period of time. Emergency supplies of purified water can be stored for up to 12 months. 

If you follow the CDC’s recommendations for prolonged water storage, you can keep water for up to 12 months. Although you can reuse plastic gallon jugs, we do not recommend this if you have other options.

Make sure you replace your homemade water supply every 6-12 months to ensure it is fresh and free from contaminants. 

The IFAS of Florida recommends that people keep a minimum of a 3 day’s supply of water. Each person in your household should have at least 1.5 gallons of water daily. If you are alone, you should keep at least 4.5 gallons of water in your emergency supply. 

Replace tap water stored in the fridge every couple of weeks if you have not followed any purification methods.

If you boil your water and wash the water container regularly, you can keep it for 6 months. However, if you simply refill a plastic bottle straight from the tap, make sure you drink it within a few weeks. 

How to Store Water Long Term in the Freezer

Another excellent long-term method of storing water is keeping it in your freezer. This is one of the best options because it prevents plastics from contaminating the water. It also stops the growth of bacteria and keeps the water pure and safe for drinking. 

To store tap water in your freezer, start by boiling the water for 10-15 minutes and then let it cool off. Meanwhile, find your plastic water bottles and clean them.

You can wash them with hot water and soap and then let them air dry. You can also use hot water and diluted bleach, let it sit for a few minutes and then let the bottle air dry. 

Pour the water into the container and seal. The best storage bottles for this kind are old soda or sparkling water bottles. We recommend the 2-liter bottles. These are the best option because they have a twist cap which will prevent any spills or cross-contamination in the freezer. 

You can store frozen water for up to 2 years this way. As an added bonus, if you lose power in an emergency, these bottles will also keep your frozen food good for longer. 

What’s the Best Container To Store Water In?

The best container for water storage differs based on the storage method. For short-term water storage in the fridge, we recommend a glass container that is easy to clean. We recommend food-grade plastic bottles, drums, or other emergency containers for long-term storage. 

Glass or less flimsy containers are the best for short-term fridge storage. This prevents the water from becoming contaminated with toxins from the plastic container and allows you to clean the container easily. 

However, plastic is better if you are looking for long-term water storage. You can use simple plastic gallon containers, but these are not the best option. Rather, you should choose an opaque, heavy plastic drum for water storage. 

The CDC recommends large, opaque water containers with the FDA approval seal. These contain fewer potential toxins and are designed to prevent cross-contamination. You can find these containers at army supply stores or camping stores. 

Green beans can be eaten raw, but there are a few issues with consuming them without cooking them first. They will not harm your health or poison you, but they can cause discomfort and abdominal pain. If you have a particularly delicate stomach, are pregnant, or suffer from digestive issues then you should cook your green beans before eating them. 

If you are wondering what the best ways to eat, store, and prepare your green beans are, then you are in the right place! We’ll help you understand the risks of eating raw green beans and how to get the most nutrients from this delicious vegetable. 

Why Eating Green Beans Raw Could Be Bad

Eating Green beans raw can be bad if you eat a lot of them. Green beans have a small amount of lectin which is a toxic substance.

Lecithin won’t kill you (except at extremely high levels which you really can’t get from green beans). However, it can cause gastrointestinal issues and discomfort. 

Most vegetables have some level of toxicity in them which could harm animals and humans. Spinach has oxalic acid which can harm the teeth and kidneys when consumed in high amounts.

Beans such as raw red kidney beans have deadly toxic levels of lectin phytohaemagglutinin. 

This toxicity is measured on a scale known as the hemagglutinating unit (hau unit). Although scientists are still trying to solidify the study of toxicity in plants and consumption, this scale focuses on the symptoms of toxicity.

However, the truth is, that all vegetables, especially raw, have some level of toxicity. 

Raw green beans will not necessarily hurt you or harm you permanently. It would be unheard of for the consumption of raw green beans to land someone in the ER for poisoning. 

This would be similar to fearing spinach because of oxalic acid. Oxalic acid can cause kidney failure when eaten by those with a pre-existing health condition.

Or, if they are eaten in massive, massive quantities. But, consuming spinach in recommended amounts will not kill or harm you. 

Similarly, raw green beans are relatively harmless unless consumed in heavy quantities. Even if you do,  it will only cause digestive discomfort and gas. This is unpleasant but won’t cause permanent damage. 

Are Green Beans Nutritious and Healthy? (List the benefits in H3 subheadings)

Green beans, whether consumed raw or cooked, are nutritious, healthy, and good for you. They contain several vital macro and micronutrients to promote proper body function and preserve organ health.

Green beans also contain high levels of antioxidants and anti-aging attributed to preserving cellular and organ health. 

There is some debate over what method delivers the highest amount of benefit per serving (cooked or uncooked). However, either method of consumption is better than not having them in your diet. 

As we discussed above, there are some concerns about whether it is good to consume them raw. But, there is little nutritional change between cooked and uncooked green beans.

The most significant change is the levels of lectin decrease significantly after cooking and antioxidants increase. 

Vitamin K

Green beans have a significant amount of vitamin K. This vitamin has been shown to improve bone health and promote strong bones throughout a person’s lifespan.

It’s an excellent vitamin for preventing bone loss, and fracturing, and is thus an excellent way to prevent osteoporosis and other bone maladies. 

Several B Vitamins

B vitamins include thiamin (B-1), niacin (B-3), riboflavin (B-2), pantothenic acid (B-5), B-6, biotin (B-7), folate (B-9), and B-12. These vitamins are the cornerstones of a balanced and healthy life.

They regulate everything from your nervous system, fetal development, and nutritional dispersion in the body. Green beans contain a significant amount of niacin, thiamin, and vitamin B-6. 

High Amounts of Soluble Fiber

Soluble fibers are easily digested by the human body and help promote a healthy gut biome. It is essential for the proper breakdown of fats in foods and ease of proper digestion.

It helps the body maintain low LDL levels, also known as bad cholesterol. Thus, it prevents heart attacks, strokes, and blood clots and helps maintain a healthy heart. 

Significant Values of Iron

Iron helps spread oxygen throughout the body through the bloodstream. Without this vital nutrient, the blood has no way of transporting oxygen to and from the heart.

Low iron levels can lead to shortness of breath, fatigue, and heart issues. Getting iron from natural sources like green beans is your best option because it is easy for your body to absorb and transport. 

Folate

Folate (B-9) is one of the several essential B vitamins we discussed previously. However, it comes in great quantities in green beans and is thus deserving of its own section.

Folate is responsible for red and white blood cell production in bone marrow, it generates both DNA and RNA, and is essential in fetal and adolescent development. 

Antioxidants 

Antioxidants are essential for the removal of toxins and free radicals in the body. They help prevent cellular damage and decay and keep the body looking young and healthy. Antioxidants are important for longevity and promoting health throughout your life. 

Chlorophyll 

Chlorophyll is developed by the plant’s relationship with the sun. Unlike animals who metabolize calories and sugars from other natural sources, plants metabolize sunlight.

It’s a superfood that promotes cellular repair and prevents the accumulation of cancerous cells in the body. 

How Should You Prepare Green Beans?

Green beans are best when they are cooked. You can prepare them by either baking, grilling, or boiling them.

Preparing your green beans will prevent them from impacting your digestive tract negatively from the lectin in the beans. Green beans are easily flavored with various seasonings, sauces, and gravies. 

You can prepare your green beans by boiling them, sauteing them in oil or vinegar, and broiling them in oil in the oven. They pair well with potatoes, onions, garlic, and Italian dishes. 

One of the best versions is green bean casserole. This dish is a simple and delicious homemade casserole consisting of canned or pre-boiled green beans and cream of mushroom soup.

The beans are layered in a ceramic dish, covered in mushroom soup, topped with onions, and baked in the oven. 

However, you can also make a simple, light green bean salad known as green bean salad. This dish is made with boiled or canned green beans, covered in vinegar, oil,  dried onions, sugar, and salt. This dish is a favorite of anyone looking to lose weight and get a boost of nutrients. 

Can You Eat Raw Green Beans When Pregnant?

You can eat green beans while pregnant, and the nutrients are actually beneficial for you and the fetus. They have several vital nutrients essential for you for the development of the fetus’s DNA and RNA, as well as their bone and brain development. 

You should be extra careful of bacteria, however. Plants which are consumed raw are more likely to have dangerous bacteria and viruses living on them.

This is because many bacteria and viruses can not survive on plants after they are boiled due to the high temperatures. 

Some worry that the boiling process will reduce the amount of nutrients, though. This is somewhat true since boiling green beans will cause some of their nutrients to be extracted and pulled into the water. Unless you plan to consume the water (as a broth for soup) you will lose these nutrients. 

Boiling your green beans will only impact the vitamin and nutrient impact a little, however. And, there is no need to risk your life or the baby’s life for this negligible difference. 

Another option is to blanch your green beans rather than boil them for extended periods of time. Boiling is pretty simple and involves placing the green beans into boiling water for a few seconds before putting them on ice.

The ice stalls the heating process, while the momentary high heat kills most of the germs and bacteria. 

Are Canned Green Beans Raw or Cooked?

Canned green beans are packaged raw, but the canning process boils them. All green beans should be thoroughly cleaned before placing them in the jar, however. This will ensure there is no cross-contamination and other issues with the canning process. 

Since canning is a high heat process, the green beans will taste very similar to a normal boiled green bean.

They are soft and tender, rather than the typical hard raw green beans. Most people add salt to the water in which the green beans are boiled, which adds extra tenderness to the green beans. 

How Should You Store Green Beans?

Green beans can be kept raw in the refrigerator in either an air-tight container or plastic bags for up to three days. Cooked green beans can be stored in ceramic containers or plastic bags for up to one week. Canning, freezing, and other more permanent methods should be used for long-term storage. 

Canning your green beans or freezing them is the best method of storing them. Canned green beans can be stored for 3-5 years. You should never put them in direct sunlight and should keep them in a cool dark place. 

Frozen green beans are best when used within 2 months, but they can last for up to a year. Just ensure they are properly sealed to prevent freezer burn or other flavor damage while being stored. 

Vinegar creates a tender taste for various foods, while also emphasizing the natural flavors found in the foods. Which is best, though, for which dish? 

Distilled vinegar can be used in almost any dish where vinegar is used. However, due to its intense acidic taste and bitter flavors, it does not pair well with sweeter recipes such as salad dressings. But, if sufficient sugar or honey is added to counteract the bitterness it should be fine. Distilled vinegar is best for householding cleaning and canning, thanks to its antimicrobial properties. 

We’ve put together a brief overview of distilled vinegar versus other traditional varieties to help you decide when to use which. With over 20 varieties to choose from, this might seem like a daunting task, but don’t worry, we have you covered! 

What’s the Difference Between Distilled and Regular Vinegar?

The main difference between distilled and regular vinegar is how they are made. Distilled vinegar is made by distilling white cane sugar in water and allowing it to ferment. Other, regular vinegar, is made by adding fruits or other foods to water and allowing it to age for a long time. 

Distilled vinegar is also commonly called white or spirit vinegar. It is the most acidic variety and is the best for food preservation and household cleaning.

The acidic content of distilled vinegar can be as high as 20%, whereas regular vinegar usually only has 5% or below. 

Regular vinegar included red wine, apple cider, honey, and other sweet products which are aged for extended periods of time.

Their origins of how they are made are actually right in their name. For example, red wine and white wine vinegar are actually made from white and red wine. 

The thing which makes this vinegar over wine is time. Red and white wine is made by aging grapes until they ferment and become alcoholic.

Vinegar is simply aged for a longer period, where the fermentation becomes acidic and antimicrobial. 

Regular vinegar can be made at home in a similar manner to kombucha. You will simply take a fruit, such as apples, and let them ferment in a covered container in a dark corner.

After 3-4 weeks, strain the apple pieces from the liquid and let them age for 3-4 weeks more. You can find a helpful, step-by-step guide here. 

Which Vinegar Is Best For Cooking?

Regular, sweeter, flavored varieties are the better option available for cooking and baking. Distilled vinegar has a high level of acidity that makes it ideal for food preservation and household claims.

Regular varieties of vinegar, such as wine vinegar and apple cider vinegar have a semi-sweet, tangy flavor that complements many dishes. 

Apple cider vinegar is one of the most popular varieties of cooking vinegar. It makes good marinades for meat, especially for pork such as pork chops and ribs. Not only does it add a good tangy sweetness, but it also makes the meat softer and tenderizes it. 

Wine vinegar can be added to sauteed vegetables for flavor and to enhance their natural flavors. Wine vinegar is especially good for sauteing foods and making marinades.

It pairs especially well in Mediterranean recipes and can be used as a replacement for wine in many cooked recipes. 

Balsamic vinegar is made from grapes, without any alcoholic content. It is rather sweet and doesn’t make the best tangy marinades. However, it does make very good salad dressings and other sweeter-tasting dressings. 

How Can You Make Distilled Vinegar?

Distilled vinegar is made from vodka or similar types of grain-based alcohol. It can be made using barley, potatoes, or malt. Sometimes it’s made with wine and beer as well, but it is more commonly made with vodka-based alcohol. 

Distilled vinegar requires a high acidic content to generate the acetic acid which gives it its antimicrobial attributes and potent flavor. Acetic acid is an ethanoic acid derived from corn, potatoes, and other grains and starches. 

It’s bitter and pure rather than regular vinegar, which is sweet and can be potentially sticky when used for cleaning. Acetic acid is essential not only for cleaning but also for preserving vegetables. 

Canning with vinegar requires at least a 5-6% value of acid in the vinegar. This is because it acts as a natural preservative and prevents the development of bacteria causing botulism.

Botulism thrives in an air-tight environment such as those found in poorly sealed and unsanitized canning jars. 

Adding the acetic acid found in vinegar will decrease the probability of botulism developing in canned goods. This is because it creates a negative and hostile environment for bacteria and thus kills it at the source. 

When Is Distilled Vinegar Used In Cooking?

Distilled vinegar can be used in almost every recipe which calls for vinegar.  However, for sweeter marinades and dressing for salads, you may wish to add some extra honey or sugar to counter the acidic taste. Distilled vinegar does substitute nicely for apple cider vinegar in meat marinades, though. 

Distilled vinegar is not the preferred flavor used in cooking when a recipe calls for vinegar. If you are making string salad, pickled eggs, or other acidic pickled foods, then distilled vinegar is the best variety of choices. 

Some of the most common pickled foods include: 

• Cucumbers (pickles)
• Green beans
• Onions
• Jalapenos 
• Cabbage
• Tomatoes
• Beets

Each of these dishes makes for a light, healthy snack while also adding flavor to other dishes. Pickles and pickled onions make for the perfect addition to summer hamburgers. Jalapenos and tomatoes pair together to make a spicy, tangy salsa. 

Savory foods usually taste the best with distilled vinegar due to their intense flavor and acidic taste. But, as we stated at the opening, you can use it in other dishes as long as extra sugar or sweetener is added.