My pantry is tiny, so I have to use both the pantry and the cupboard under the stairs to hold everything. Granted, if my dad didn't consume so many canned goods and insist on having multiple cans of each at once, the pantry probably would be adequate.
Cleaning:
- Every few months, remove all the goods from the shelves and wipe down the shelves. Obviously, you should do this one shelf at a time.
- Every few weeks, inspect the shelves of your pantry for expired goods. Throw away anything past its date, and donate nonperishables that you know you will never use.
- The pantry floor can get especially grimy; don't forget to mop every time you clean the kitchen floor.
Organization:
- Store the items used most often at eye level and toward the front. Rarely used items should go toward the bottom, and the most rarely used items should go on the top.
- Sort items according to type: fruits, vegetables, breads, meats, sauces, etc. Keep canned fruit and dried fruit together on one shelf, canned vegetables and sauces above that, junk food and bread on another shelf, etc. I keep other canned goods and bagged items on a rack inside the pantry door. I keep vegetable oil, shortening, and cat food on the floor.
- I use cheap plastic shelving in the cupboard under the stairs for extra bakeware and rice, grains, pasta, etc. that won't fit in the pantry. I also store my picnic basket and lunch box on the floor of said cupboard.
- Every few weeks, I go through the cupboard under the stairs and organize it like I do the pantry. I toss expired items, clean, and replace things that are out of order.