Good Lifestyle

Let's be honest: a good organization of the pantry is a crucial thing for the well-being of your kitchen, as well as your choice. Left unchecked, a pantry can evolve in a dark cave or a time capsule. It is always surprising to find a bean box from another decade hiding on the back of a shelf. Or maybe you discover a pot of spices so dated from the vintage packaging.

But the truth is to organize your pantry can be difficult. An abyss with deep shelves, it's not a wonder of cans and pots to go Mia and chip bags with only remaining crumbs go unnoticed for so long. In addition, unlike our fridge where we will immediately know whether articles like dairy products have expired, the pantry items beyond their first choice do not pay our attention. (And yes, even the flour has an expiry date!)

Ready to organize your pantry once and for all? We asked the organization's pros for their best advice. Here are what they had to say.

Read more:20 healthy pantry staples belonging to each kitchen

Professional organizers love the idea of ​​"decant" which, in the context of organizing the pantry, means placing bulk objects such as flour, sugar, rice and beans in their own glass containers or in plastic. The packaging adds a series of visual footprint excavations, saysMelissa Keyser, a professional organizer based in Maine. "Withdrawing labels and advertising so that you only see the good food just makes your pantry more attractive visually, it's easier to see what you have so you can be inspired to cook and know when It is time for replenishment, "she says. Invest in the same brand and the same form of pots rationalize even more the pantry.

You can write "rice, 1-1, 15 minutes", says Keyser. "In this way, you do not need to keep the original packaging for the instructions, and you do not need to dig into a cookbook or call Google," she says. To do this, you can use a dry erase marker or sharpie on a bit of removable painter, the keyboard suggests. You can also take note of the expiry dates. Stored at room temperature, white flour, for example, is good for about a year.

You will also want to take into account the function when you buy bulk containers, Keyserve advises. Does the stored element, such as flour or sugar, will require a measuring tool for scooper? You will need a container with a big mouth, so you can adapt to this cup there. Pour things in a bowl, like cereals? You can get away from a smaller opening.

Nuts and whole grain flours do not belong to your pantry, the keyboard says. "These are articles that can go Rankid quickly because of their high oil content," she says. To keep them fresh, the keyboard suggests storing them in hermetic containers in the freezer. Pro advice: If you are looking to reduce your plastic consumption, Mason Jars Freeze just well, says Keyser.

Dried herbs and spices make sense in the pantry because they do best in colder areas, says Keyser. She likes to use canned canned pots with mouth instead of traditional spice jars because it is easier to scoop the content with a measuring spoon.

Engage at least an annual magazine of your pantry, which means removing everything, check the dates and cleaning of the shelves and drawers, says Liz Jenkins, certified professional organizer and owner ofFresh spaceIn Nashville, Tennessee. "We also encourage people to be realistic and honest with themselves on the reason they can be suspended from certain articles," says Jenkins. "Maybe it's meaning that they will make their own hummus or decorate cakes."

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Lifts are a great way to provide more visibility to items at the back of your pantry. In addition, a lazy Susan in the corner works very well for bottles, says Jenkins. "It helps you see what you have in your space by making them more visible and easily accessible and prevents you from finding a box of beans expired in the back," she says.

If you have lunch for kids every day, have a trash, a basket or a shelf that keeps all your pillars for Prep lunch is a good idea, says Jenkins. Even better is to have lunch bags, water bottles and storage containers near your preparation area. You can take a zoning approach similar to breakfast, dinner and cooking preparation.

You can lose a lot of valuable real estate to poorly positioned shelves, says Darla Demrownor, a certified professional organizer and owner ofHeartwork organizing Based near Philadelphia, Pennsylvania. If possible, vary the shelves of your pantry according to the height that your items need, "she suggests. Pasta and cereals usually come in larger boxes. The cans are shorter. Disassembly also suggests having more wooden shelves cut into your local hardware if necessary. You may be able to add another shelf or two in an existing pantry, adding 20 to 30% more space, she says.

Try not to stack things higher than two or deeper articles than two items, says asked, who is also the author ofOrganize your kitchen with fate and succeed. "Large batteries quickly become Tips, making a mess," she says. "The items downstairs and in the back are lost and forgotten." Using the "Rule 2 x 2", it's easy to see what you have, so you are more likely to eat what is on the spot.

Use what you have (and recycle!), Says asked. For example, many spaghetti sauces are composed of practical jars. When they are empty, remove the label, wash them and reuse them to store dry products like beans, popcorn, dried fruits and pasta, suggest. If you want to become Crafty, you can spray to paint the white lids for a quick DIY project that makes the farm of your cute cute pantry. Similarly, you can use robust fruit crates or bulk boxes to act as bins to release small snacks, disassembly.

When you keep everything in sight, you will not really have to worry about the staples of the pantry expiring before they can use them, said Demund. But she suggests to designate a week twice a year when you try to cook what's already in your pantry. You will be creative and eliminate waste.

You know the dilemma: The chip clips are often lost in a drawer. To avoid this, ask the suggests to keep them in the pantry by attaching them to a magnet or by cutting them on the side of a trash. In this way, they will always be close to the bags that need it. She suggests using these clips for cereals, dried fruit bags, chips, crackers, pasta and other dried dish.

Take a look at this spice drawer once a year and look for expiration dates, says Amanda Clark, the owner ofNever organized so muchIn the County of Orange, California. "As a general rule, most spices lose their flavor and power after three or four years," she says. Reflect twice on replacing them right away. Do you need another pot if you have not used most of this in a few years? Or can you escape only the purchase of what a recipe calls for the bulk spices section that some grocery stores have?

Before you go to the grocery store or order your grocery store online, make a quick sweep of your pantry, suggest Mary Cornetta, founder and co-owner ofSort and Sweet Inc. Check the expiration dates of the things you have not used for a while. If an item expires soon, use it in a recipe later this week and add it to your list if you need to buy more. "In general, we are generally happening because we do not regular control over our business," said Cornetta.

Many older houses have very deep pantry shelves, explains Cornetta, and it's easy for cans or boxes to bury. To remedy this, you can have withdrawal drawers from the container store or the deposit house installed in your pantry.

Often you will see seasoning mixtures advertised or for sale. But how often do you use them really? Instead of storing pre-manufactured or prepared pantry staples such as rice mixtures or mixtures, you can save money by buying rice and regular seasoning as needed when cooking, suggests, suggests, suggests Kristen Link, a food educator and a recipe developer withKristen's well-being. "It will save you money and give you more versatility with regard to the ingredients of your pantry," she says.