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Welcome back to 30 Days To An Organized Home (also known as the 30-Day Organize-athon)!
In today’s 5 minutes we’re going to express-organize your pantry.
Let’s start.
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Food cabinets wiped down an fresh restock, looks good and feels good to have completed those areas
Our group decisions are as follows:
Grab a bag and toss expired food, wilted, funky or no one will eat.
Wipe down the refrigerator thoroughly.
The following guideline is for you to place your food as follows:
Top Shelf: Tall items & eggs. Place milk in the back where it is the coldest..
Middle Shelf: Leftovers, beverages, & ready to eat food.
Bottom Shelf: Keep raw meat wrapped properly & placed on lipped tray to catch drips & prevent cross contamination..
Crisper Drawers: One for fruit & one for vegetables.
Door: For long shelf items like condiments & soft drinks.
Remove everything from your freezer & defrost your freezer.
Clean the defrosted freezer thoroughly
Toss out of date food.
Return the good food to your defrosted clean freezer.
Our group decisions are as follows:
Grab a bag & toss expired food & foods your family does not eat
Wipe down your pantry shelves thoroughly.
On your shopping list add the items you need to replace.
On the 5th shelf place your baking supplies.
On the 4th shelf place spices, fruits & nuts, healthy snacks, mixes & canned goods.
On the 3rd shelf place sauces, drinks, sides & miscellaneous, & pastas
On the 2nd shelf place breakfast foods, crackers & cookies.
On the 1st shelf place chips, peanut butter & jelly, & diet foods
We suggest you use baskets, plastic containers for various categories of food for an organized pantry
I don’t have a pantry but I do have cabinets with food in them. I organized two food cabinets – I now have a place for my kids snacks for lunch and the breakfast cabinet. I plan on getting to the rest of it but I did start.
Our group decisions are: This is for a six shelf pantry as follows: The top shelf would be for non-essentials: Store foods you do not use often, napkins, trays, etc. The fifth shelf would be for your dry ingredients: Store your dry ingredients in airtight containers to keep freshness in & the bugs out. The fourth shelf would be for canned goods on a lower shelf. Use expandable wire shelves to maximize the space. Also on this shelf would be easy meals: Store breakfast, lunch or dinner foods on eye-level shelf so if you’re in a rush to feed your family & find the foods fast. The third shelf would be for spoilable: Place oils & vinegars on a spill-proof mat, store non-refrigerated vegetables [potatoes, onions, etc.] in a cool dry place. The second shelf would be for: special cases: special shelf for unique diets [medical] or food allergies. The first shelf would be for appliances: keep your crock pot, your blender in the mix & other tools on this shelf for easy access. Note: please have a step stool handy or nearby for access to the top shelves.
Just cleaned out the pantry, another tall food cupboard and the tea/coffee cupboard – 2.5 hours!
I did my pantry back when we did the laundry room since my pantry is a shelf in the laundry room.