The kitchen pantry is sometimes the most difficult to keep clean and organized. This time of year, while we’re doing our spring cleaning, is the perfect time to tackle this project. The following step-by-step checklist is a simple, easy project that you can probably accomplish in less than an hour:
- First, empty out everything and set it on the counter or table. Wipe off shelves and sweep the pantry floor.
- Check expiration dates. Throw away all expired items. Things that are close to expiring should be kept close to the front.
- Assign a category to each shelf for different types of foods, such as baking supplies, canned goods, and snacks. Most used items should be at eye level. The highest shelf should be for seldom-used items, and the low shelves for snacks that kids can get to easily.
- Put back everything on it’s designated shelf. Remember to keep ‘like’ items together on each shelf, such as boxes together and canned goods together. Also, keep older items towards the front.
- Try to have two of everything you use often (when you get down to the last one, add it to the list).
- Organize spices. Check expiration dates. Keep most used spices close to front. Add to your grocery list any needed spices.
- Now that you’re all done with organizing your pantry and spices, remember to maintain it daily. It can get messy with fixing dinner and kids getting snacks, so take just a few minutes after dinner cleanup to straighten your newly organized pantry.
I hope this helps. Please let me know of some other great tips for organizing our kitchen pantries. Also, check out my printable grocery list and add needed items as you’re cleaning and organizing your pantry.
Happy organizing!