or this one:
I, by no means have a glamorous pantry. It is 5.5 x 6 feet and needs to be painted and the flooring did not make it to the back wall and I cannot find any more, not to mention the breaker box that is so so pretty. It also double duties with a mud sink in the corner.
However, I do have a very good idea of what is in it..and that is really the point of having any space organized. It has been my experience in the past that disorganization can be a big waste. ... Of time and Money. The amount of time you spend looking for something or the amount of money you spend buying something that you had however could not find ..really add up. I am not sure about you but when you start getting in my already shallow pockets I get annoyed.
Here are some basic do's and Don'ts of my pantry 101
1. Anything that comes in a paper bag or is bulk and you will be storing, put it in an air tight container. If you are buying bulk to save money then throwing it away because it went stale is not saving you as much money as you think. (mental note..Consider your gas mileage to the bulk store. Going 20 miles out of your way to save a buck or two on pasta is not that efficient)
2. Your containers do not have to match however need to be air tight and labeled. It does not have to be a specialty label, One that you drug out the die cutter to make in order to be effective. I will cut the label from the original packaging and affix it to the storage container I am using. I like to do this for several reasons, to keep up with the brand it is, and its a small effort at recycling not to mention super quick.
3. Be consistent with your container (the same container every time for that ingredient) and put it back in the same spot. That large square container has all purpose flour in it. It will always have all purpose flour in it and goes on the top shelf under the bracket.
4. I use lazy susans in the corners that are hard to see into and reach. I store Oils, spices, and other items that I have small quantities of, because keeping them in bulk is not that great of an idea, due to shelf life and the amount of freshness you expect from these ingredients. I find it easier to turn the lazy susan instead of moving around what you do not need to find what you need. I just remember if it is a spice or oil it spins.
5. All can goods or normally on one shelf and sorted by type. Ie all soups...fruits , beans ect ect....are next to each other. Also I find it very helpful to put those grab and go things closest to the entry. Cookies, peanut butter and oh yea the lemon cookie container is empty need to add that to my list.
6. The top shelves are used for seasonal dishes, light bulbs, Canning supplies and extra blades to the processor. On the left over the mud sink are cleaners, paper towels and more storage and seasonal items. Cereal is also kept a little higher it is light and there is no need to store this in something else it will not be here long.
7. Small package items like mixes or those items that are stored in pouches are in a basket, as well as the small amount of plastic ware. Also there is a snack basket for chips. A basket for the hand held blender and a basket for cup cake papers and baking supplies. The blender and the supplies I just pick up the whole basket and I have everything I need ...No walking back to get the chopper base or extra baking cups.
8. The floor under the shelves is where the recycle bins go as well as the step stool to reach up and dog food container.
Every thing has its place and is in plain sight is the key. If you do not see it you may not remember that you have it. Nothing in my pantry is uniform, nothing has chalk labels or matching containers....Heck even the walls are three different colors. BUT... the money I save on groceries from knowing what is in it and planning my meals I hope to put towards at least a gallon of paint and possible new floors. Maybe one day......SIGH...
So glad that you stopped over I am off to start dinner....