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Step 1
Pull staples from wherever they lurk and pile them onto a table. Discard anything that is stale, spoiled or expired (see 304 Determine the Shelf Life of Foods.) Haul the edible but unwanted items to your local food bank. Repeat every six months.
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Step 2
Wipe down the shelves and walls. Install new shelving, hooks or wall-mounted wire organizers for canned goods and spices.
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Step 3
Use canisters to hold dry goods such as flour and sugar, and label them with their contents. Small items, such as teabags, dried fruit or bouillon, should go into small plastic bins or baskets.
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Step 4
Put spices on a lazy Susan on a shelf or a wall-mounted rack on the inside of your pantry door. Move your bulky bottles of olive oil, vinegar, soy sauce and teriyaki to a lazy Susan, too, so they'll be easier to reach. See 308 Organize Cupboards and Drawers.
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Step 5
Group like items together: pastas, rice and lentils on one shelf; canned vegetables on another, keeping all the cans of crushed tomatoes, black beans and so on in a row (newer ones in back).
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Step 6
Label the shelves--"Crackers and snacks," "Cereal," "Canned fruits"--to keep things in their proper place. See 57 Live Better Through Labeling.
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Step 7
Purchase other handy space savers to corral goods: stacking containers, caddies to store foil and wax paper, and sturdy baskets for onions, garlic and potatoes. See 128 Store Anything.
