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How to Organize the Kitchen Pantry of Your Dreams

Pantry organization isn’t a glamorous task, but it can be extremely satisfying. Picture it: All your spices perfectly positioned on a lazy Susan so their labels are legible, dry goods displayed in clear glass containers with beautiful labeling, and all your cooking oils within easy reach. This type of order can save you time—and what mom doesn’t want that?

But if your reality is more like ours—canned goods all askew, sticky bottles of olive oil taking way too much counterspace next to the stove, and duplicate spices from well before you even married hidden behind new ones—we hear you. That’s why we’ve turned to Alex Modica, owner of ShelfGenie NY/CT, who says the key is to create zones instead of organizing by, say, height. “Creating pantry zones means you’re simply grouping like items together and assigning them to a specific area within the overall space.” Here is how Modica says you can achieve those zones (and organization nirvana). Plus, when to consider saving yourself time and investing some money in the project.

 

 

 

Hide Non-Essential Items

“Store lesser-eaten foods in remote areas like top shelves or back corners. Save the more accessible areas for everything else.”

 

Keep Dry Ingredients Fresh

“Place dry goods like beans, rice, pasta, flour, and oats in clear, air-tight containers. They’ll stay fresher for longer, and you’ll easily see when you’re running low. The containers should be squares and/or rectangles for more efficiency. Circle containers waste space.”

 

Put Canned Goods Where You Can See Them

“For safety and accessibility, store canned goods within arm’s reach or lower.”

Don’t Put Your Liquids Overhead

“Oils, vinegars, and any non-refrigerated sauces or condiments should be placed as low as possible on a spill-proof mat.”

 

Store Herbs & Spices Away From Stove

“As long as your pantry remains cool and dry, spices can go just about anywhere. Just be certain to place them in an area where they’re easy to reach. ShelfGenie offers a variety of spice storage options.”

 

Think About Special Food Needs or Allergies

“Consider if someone in your home has allergies. Would they need gluten- and wheat-free meals? Designate an area in the pantry specifically for those special needs.”

 

Don’t Overdo It On Vertical Space

“Often, a pantry will be built with too much vertical space between shelves or drawers and they are deep so clients can’t access items easily. This results in lots of wasted space, with items being accidently hidden in back of the pantry, forgotten, or difficult to access.”

 

Consider Outsourcing The Project

If you’re someone who thinks of organization as therapy, by all means, have at it. But if you’d rather watch a Bubble Guppies/Barney/Dora marathon than tackle this project, think about investing in a service like ShelfGenie, which will come to you with a customized plan and do it all, from walking you through a consultation to executing it. “Since we make our own pullouts, we offer customized unique solutions. For example, we can work under stair cases, remove trash compactors and replace it with pullout shelving, says Modica. Best of all, they can work with what you have. “We install the design into our client’s already existing cabinets, eliminating the need for and cost of a full-inscale remodel. Our installs are done in one day and offer a high impact, less disruptive, immediate solution for time poor clients.”

 

This story is sponsored by ShelfGenie. ShelfGenie is North America’s leading provider of custom-made pull-out shelves. We create custom-designed storage solutions for your existing cabinets. Our solutions create more space, more organization, and more accessibility in your kitchen, pantry, bath, and home.

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