How to Organize Your Pantry

I’m not a chef but I don’t like to run out of the basics or look for things.

Instructions

Difficulty: Easy

1. Designate areas for specific items:
   
   - Condiments such as ketchup, mustard and mayonnaise
   - Seasonings
   - Salad dressings
   - Sauces
   - Canned vegetables
   - Canned fruits
   - Paper products
   - Hot and cold cereals
   - Cereal bars, pop tarts, and granola bars
   - Coffee & filters, teas, creamers
   - Pastas and rice
   - Dry mixes such as cake, muffin and bread
   - Flour, sugar
   - Cooking oils and sprays
   - Chopping boards and other utensils
   - Glassware, silverware and linen used for special occasions
2. Place similar categories together. For example keep all canned vegetables next to canned fruits.
3. Maintain a minimum of each item. For example I keep a minimum of six cans of peas and 2 bottles of ketchup.
4. Whenever you buy replacement items make sure to ‘rotate’ your stock to avoid items expiring before use.
5. Keep your pantry neat and clean. Have the labels facing forward, stacked in neat rows, and use storage containers or storage bags.

Tips & Warnings

• Consider this your private gourmet shoppe!