Water Conservation Checklist for the Home

Food Preparation picture of a checkbox and a tea kettle

If you do not do or do not plan to do the task, leave the boxes blank.

Have
Done 		Will
Do 		 
Use a pan of water when peeling and cleaning vegetables and fruits rather than letting the sink tap run.
To get warm water, turn hot water on first; then add cold water as needed. You get warm water quicker this way and save water, too.
Limit use of a garbage disposal. Save food scraps and run the disposal once to conserve water. You can use the disposal even less by saving food scraps for a compost pile.
Use the smallest amount of water necessary to cook foods such as frozen vegetables and stews. You’ll preserve nutrients as well as save water.
A tight-fitting lid on a pan saves water from boiling away and also cooks food faster, thereby using less energy.
Plan for one-dish meals in which vegetables are cooked or baked without adding water.
Use a tea kettle or covered pan to heat water and avoid loss of water through evaporation.
Time foods during the cooking process to avoid over cooking and loss of liquids through evaporation.
Select the proper size pans for cooking. Large pans require more cooking water.
Use a pressure cooker to save water, energy, and time.
A bottle of drinking water kept cold in your refrigerator saves running the tap to get cold water.
Save leftover vegetable juices for soups, cooking raw or frozen vegetables, stews, and making gravy. Refrigerate and use juices within a day or two.
Using syrups and juices from canned goods saves water and makes foods taste better. Use leftover fruit juices for drinking and making gelatin salads.
Food Preparation Emergency Situation:
If a water shortage seems likely, store water in clean plastic or glass jugs with tight-fitting lids. Keep in the refrigerator and use sparingly.

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Adapted in part from Extension Service-USDA Program Aid Number 1102.

Texas Water Resources InstituteCooperative State Research, Education, and Extension Service logoTexas AgriLife Extension Service logo

Adapted and written by Janie L. Harris, M.Ed., CRS, Extension Housing and Environment Specialist, and edited by Bev Kellner, Extension Assistant, Texas AgriLife Extension Service, Texas A&M System, College Station, Texas.

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Last updated: 26 July, 2010

Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.