Water & Food

Used to clean fruits and vegetables by removing dirt, wax, pesticide residues, and surface microbes when running water, soap, or commercial produce washes are unavailable.

Used to reduce overly acidic flavor in meals prepared with canned tomatoes, citrus, vinegar-based sauces, or preserved foods, making them more palatable in survival or low-resource conditions.

Used to create rise and fluffiness in breads, biscuits, pancakes, and quick breads when yeast or commercial baking powder is unavailable.

Used to reduce flat or chemical aftertaste in water that has been chlorinated, purified with chemicals, or stored long-term in sealed containers.

Used in off-grid and preparedness situations to preserve fresh eggs without refrigeration for up to 12 months or more.

Used in survival situations to disinfect small quantities of drinking water when no safer treatment options such as boiling, filtration, or chlorine-based purification are available.

Used in survival situations to disinfect wounds, prevent infection, and treat minor skin conditions when medical supplies are limited.

Calcium hypochlorite (commonly sold as “pool shock”) can be used to sanitize water barrels, rain collection tanks, and cisterns. Disinfecting these containers before use helps prevent microbial growth, biofilm buildup, and contamination.

Calcium hypochlorite (commonly sold as “pool shock”) can be used to disinfect water for drinking when properly prepared. It’s lightweight, stores for over 10 years, and replaces the need for liquid bleach or tablets.

Calcium hypochlorite (commonly sold as “pool shock”) is a long-lasting, dry alternative to liquid bleach. When mixed with water, it creates a disinfecting solution effective for cleaning surfaces and killing bacteria and viruses.