I like having one place for all of my baking and cooking essentials. In our former Haddonfield home, I had to make do with a small laboratory cabinet that was tucked into a dark corner on the way to the basement. Our current kitchen has a simple built in with adjustable shelves, right next to my dough counter. It certainly isn't large by any means, but it serves its purpose and I love it. Here is how I organize my pantry.
This is my small pantry area. Antique Ball jars hold my legumes. The were bought at the Haddonfield Antique Center.
Click here and take a look at the store.
Adjustable shelves allow me to store bulky items.
The top shelf has excess spices and food storage material. The second shelf holds extracts, honeys, teas and coffee.
These shelves hold pastas, canned goods, condiments, salt & pepper mills, some cereal and wide mouth, Martha by Mail 2 gallon apothecary jars filled with rice, granulated sugar & all-purpose flour.
The bottom shelves hold my heavy or bulky items. Excess flours, sugars (flavored, powdered, brown and sanding), rice, canned goods and legumes. This is also where I keep my plastic wraps, bags, foil, parchment & wax paper.
Although this may not be completely organized the way it should be, I am still able to locate anything at a moment's notice. When it comes down to it, you the cook, should know what you have and what you don't have in your pantry. This will not only help determine your shopping lists, but it will cut down on expenses. Check expiration dates on all your bottled and canned goods. Do as they do at your local supermarkets and place your items accordingly. The ones that will expire sooner should be up front. Take the time to organize your pantry over the weekend; it doesn't take very long to do this. I guarantee you'll cook and work more efficiently this way. Have fun organizing!