Organizing tipes for your pantry:
amount container size needed
COFFEE 1 LB. JUST OVER 1 1/2 QUARTS
FLOUR 5 LB. JUST OVER 1 GALLON
FLOUR 25 LBS. JUST OVER 5 1/2 GALLONS
RICE 5 LBS. JUST OVER 3 QUARTS
RICE 25 LBS. JUST OVER 4 1/2 GALLONS
SUGAR, BRN 1 LB. 1 QUART
SUGAR, POW. 1 LB. JUST OVER 1 QUART
SUGAR 5 LB. JUST OVER 3 QUARTS
SUGAR 25 LBS. JUST OVER 4 1/2 GALLONS
1) REMOVE THE CONTENTS OF YOUR PANTRY OR CABINET FOOD STORAGE. PAY CLOSE ATTENTION TO EXPIRATION DATES AND CHECK FOR BUGS.
2) SORT INTO 3 PILES: SAVE, DONATE, TOSS
3) REDISTRIBUTE NON-FOOD ITEMS. CONSIDER ALTERNATE STORAGE FOR CLEANERS, PET FOOD, RECYCLING, AND UTILITY ITEMS LIKE LIGHT BULBS.
4) CLEAN SHELVES AND REPAINT IF NECESSARY. CONSIDER A FLEXIBLE SHELVING SYSTEM, A ROLLER BASKET SYSTEM, OR SHELF STACKERS TO MAXIMIZE SPACE.
5)RETURN FOOD TO YOUR PANTRY BY MEAL TYPE, FOR EXAMPLE, KEEPING SOUPS TOGETHER.
6) USE SHELVES WITHIN EASY REACH TO STORE ITEMS USED DAILY. STORE ONCE A WEEK ITEMS COLSE BY AND ITEMS USED LESS FREQUENTLY ON TOP OR BOTTOM SHELVES.
7) MEASURE FOR NEW STORAGE CONTAINERS. AIRTIGHT CONTAINERS CAN DOUBLE THE SHELF LIFE OF MANY PERISHABLES.
8) TURNTABLES AND STAIR-STEPPED SHELVES ALLOW YOU TO ACCESS REMOTE CORNERS OF YOUR PANTRY.
9) LABEL THE OUTSIDE OF EACH CONTAINER WITH A TITLE AND DATE. YOU CAN INSERT A PORTION OF THE ORIGINAL PACKAGING INSIDE CLEAR CONTAINERS FOR EASY REFERENCE.
10) STEP BACK, PLAN AND PREPARE A SPECIAL MEAL!
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