- Before storing more food, look inside of your freezer, refrigerator and cabinets, and pull all of the food out. Inspect everything. Throw away foods no longer edible. See what needs to be re-stored in proper containers, if it's still edible. Give away food that's still good and unopened (like canned goods) that you know you won't be eating.
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Store fruits and vegetables that don't require refrigeration in attractive metal or wicker baskets. Besides looking decorative, they are easily accessible.
Store certain foods with related tools so everything is in the same drawer. For example, put all of your baking supplies in airtight containers in the same drawer with related utensils, such as measuring cups and measuring spoons.
If you have several shelves in your kitchen, assign each shelf to a certain kind of food. Place all of your soup on one shelf. Line up all of your cereals on another shelf. This will allow you to see what you have much more easily.
Put all of your dry foods like popcorn, pasta, nuts, sugar, grains and cereal in airtight, glass gallon-size jars. Buy these glass jars inexpensively at thrift stores or garage sales. Not only do they keep bugs out, you can you easily see what you have or how much you have left, plus, antique jars, or jars with unique designs will add beauty and color to your space.
According to professional organizer and Home and Garden Television (HGTV) show guest, Monica Ricci, if your kitchen is well organized, your life will flow more smoothly. Ricci suggests you place small food items like packets of cocoa, gravy mix, and other mixes in small, plastic containers to keep them in one place. She also suggests using clear shoe boxes with lids for small boxes like pudding mix. -
Monica Ricci also recommends you place Lazy Susans, which are revolving trays for condiments or food storage, not only in your cabinets but in your refrigerator. Use one Lazy Susan for all of your beverages. Place another one just for leftovers. Small items of food can go on a Lazy Susan also.
Keep your Romaine lettuce fresh for about two weeks longer by separating the leaves and rinsing them well. Dry the salad leaves in a salad spinner. Place the leaves on a paper towel, roll them up and place all into gallon-size plastic bags with zippers, squeezing all of the air out. Label and date the bags. Your iceberg lettuce can also last a longer time. Rinse the heads well, shake and towel dry, then wrap it up in paper towels. Place the wrapped lettuce head in a large, zippered plastic bag, squeeze the air out, date and label. - In freezer bags, store your prepared sauces, stews, chili, and soup to easily use for meals. Freeze partially-cooked pasta in freezer bags for quick meals. Make sure you label and date each freezer bag. Put the newer items in the back of the freezer and the older items up front.
- It's always a good idea to store water, at least a three-day supply, one gallon per person per day. Fill five-gallon or up to 55-gallon storage drums with water using four drops of bleach per quart, as recommended by the Federal Emergency Management Agency. Buy food grade drums at surplus stores or camping supply stores and clean them with soapy water before use, rinsing well.
- Don't store foods next to chemicals, detergent or anything that can contaminate the food.
