The pantry typically positioned in the kitchen is a closet or a small store room in which food, kitchen utensils and similar items were kept. To save time and money, most of us usually buy canned goods, condiments, milk and other food supply for our family in bulk which is good for a week or a month’s supply.
Before doing the grocery shopping, it is advised to check on the supplies left in the pantry and list down what is needed to be bought to keep on the budget.
Here are practical tips in storing food in the pantry.
Organize grocery items. Allot ample space for similar foodstuffs in the closet, like canned goods, condiments and more.
First-in, First Out. Food stocking is important especially when there is an unexpected onslaught of natural disasters such as flood or earthquake where there would be food scarce in the vicinity. However, it is necessary to always practice the first-in, first-out principle in food stocking. Store the newly bought goods behind the old stock.
Check your stocks on a regular basis. Never keep food in the pantry for too long. Be mindful of its date of expiry and consume it before it expires. Labeling is best advised for you not to forget.
Always have airtight containers, canisters and glass jars in different sizes on hand. Use airtight containers in keeping pastas and the likes to prevent insects to slip through the pack. Baked goods, nuts and candies are best stored in airtight glass jars to keep its freshness and to prevent spoilage, while milk, juice, coffee, sugar and other powdered items are best kept in clear labeled canisters.
Shelf-stable foods should be kept at room temperature. Canned goods, cereals and other shelf-stable foods should be kept at room temperature in a dry and clean cabinet to preserve quality. Avoid overcrowding your shelves, fill up enough supply to last till your next grocery schedule.
Photo credits: kitchenmaking.com