ORGANIZING 101: FOOD STORAGE

• Use a can dispenser for cans of the same size. Stepped shelf organizers, Lazy Susans or nonwire add-on shelves work well for a mix of cans.
• Bottles fit nicely in door racks or on nonskid Lazy Susans.
• Choose from among many gadgets for spice storage (keep them away from light and heat), depending on your needs. If you’re like me and have an eclectic collection of different-shape spice jars, tins and bags, put everything in two large clear plastic shoeboxes placed side by side on a pantry shelf. Things are visible and easy to retrieve.

Baking supplies
• Transfer staples like grains, sugar and flour to clear containers (labelled and dated, especially if you bake infrequently — dry goods gone bad can mean pest problems). I prefer square glass containers to plastic, which can give off a synthetic odour even after being washed. The square shape is space efficient, and if they’re stackable, even better.

Refrigerator
• Create sections for different types of food (juice and drinks, cheese and deli meats, dairy, other meats, veggies, fruit, condiments, leftovers).
• Put open bags of prepared food (deli meats, bagged cheese) into separate marked stackable containers.
• Store meat in separate bags in meat drawer, where temperature is coldest.
• Leave eggs in their carton so they stay fresh longer.
• Reserve door compartments, which are subject to wider temperature fluctuations, for condiments that don’t spoil quickly (store cheese, butter and eggs in fridge interior). For condiments that don’t fit on door racks, use a store-bought Lazy Susan.
• Put vegetables in crisper, where humidity levels are highest; fruit can be left at room temperature for a few days for optimum flavour.
• Keep pop in order with can dispensers.
• Date infrequently used products when you buy them.

One-stop shopping list
• Make a computerized grocery list that includes regular purchases (organized in the same categories and order as the aisles of your grocery store), with blank lines for other items.
• Post the list in the kitchen and highlight items you need as you think of them.
• When it’s time to plan meals, review the list, scan the fridge and pantry, and add anything else.

Leave a Reply

Your email address will not be published. Required fields are marked *