MAKE SPECIALTY MEAL BUCKETS

Making your own specialty food storage buckets is pretty easy stuff. So why do this?.. Because it might be possible that an emergency comes up rather suddenly, and the ability to have "meal kits" readily available to grab and place into your vehicle, versus having to load multiple boxes of staples.. would make a lot of sense. Or, you may want to help someone out and a bucket of prepped food meals may be a big help to them.

First things first: I use food grade quality buckets with gasket lid. I use 5mill thick mylar bags: I also use oxygen absorbers. I always mark and date the contents of the bucket. Also, specialty buckets that I make up that contain flour, I always insure that I rotate through them. I dont recommend to keep flour, even oxygen free, for more than about 2 years.

In a 5 gallon bucket I can get 6 of the 2 quart pizza packs in, along with needed utensils. I do inlcude my oil in my buckets. Because I choose to use coconut oil, I can easily put a small container of it, (enough for 6 pizza's)into the bucket.

PAGE 2 after I pre cook it pizza skin about 15 mins/350F When, I generally brush on melted butter to the crust . It gives the pizza crust a nice buttery flavor. This leads me to my next suggestion. I also use the dough recipe to make a very buttery frechetta kind of bread. I brush on 2 tablespoons of butter to include the crust edges. Pizza sauce, & gratted parmesean. Sauce can be your own or store bought.I put it back into the 350 F oven for another 6 to 8 minutes. The crust is a nice light golden brown.

My Sauce: 1/4 cup of Honeyville Tom Powder, 1 Tablespoon of dry vinegar powder,1/2 Tblspn sugar, 1/2 Tblspn of dried Italian Season. Mix all together, then at 1/4 cup of water and mix. If it's too thick for you as a few drops of water at time to get desired thickness. This should be enough sauce to nicely coat your pre baked pizza skin. If you need to use liquid vinegar, I use 2 tablespoons of Apple cider Vinegar and another Tablespoon of Tom Powder to keep the thickness.

Add your toppings as desired. The more you add the thicker you pizza will be, so allow a minute or two extra bake time. With just sauce & cheese topping I bake about 10 minutes, For each additional 2 toppings add a minute or two. I dont use raw meats...I use pre cooked meats, or FD meats which are already cooked, and all I do is rehydrate them.

I buy powdered vinegar from a place called Fire House Pantry Store