The last few weeks we’ve been making lists, working on our family communication strategies, and building our Family Emergency Binder. Although there’s so much to say about all of those tasks, I’d like to shift a bit for this week and talk about one of my favorite mid-winter projects. It’s a project that leads me into Spring Cleaning, but is more easily done in the winter than the spring. I’m talking about cleaning the pantry.
The holidays are over, yet there may be lingering treats, stale snacks, or unused baking ingredients. When things are crazy with company and cooking, it’s easy to put things away in the wrong place or to keep packages that are almost empty. Since it’s still snowing here, and cold throughout most of the country, this is a good time to stay inside and get control of one of the most important places in the house. This is not a full kitchen clean, but a clean out of all the cabinets and closets that hold non-perishable food. Next week we’ll discuss cleaning the refrigerator and freezer. While you can do everything at the same time, I find it’s easier to do them separately.
Why clean the pantry?
01
To clean and organize all of your dry goods so you know what you have.
02
To dispose of expired/old food before anyone gets sick.
03
To make a list of what you may need for the short-term and long-term.
04
To review the list we made weeks ago of the meals that we love and eat the most often.
05
To prevent bugs and rodents and pantry moths. A clean pantry goes a long way to preventing infestations.
Let’s get started!
- Using the Legal Pad 2 that you began during week 2, review the meals/ingredients you listed as your family’s favorites and cross off meals you no longer cook. As you clean the pantry, write down any new meals you’re adding to the meal rotation.
- Check all of your favorite recipes so you can double-check ingredients you are out of and need to replace.
- Grab a spare piece of paper to use as a shopping list. As you clean the pantry and throw things out, write down foods you need to replace.
- You’ll need some sturdy trash bags.
- I use a cleaning solution of warm-hot water with a dash of white vinegar in a large bucket. I don’t use soap unless there’s a lot of dirt or stickiness or if this hasn’t been done in years. If you do use soap, only use a little and make it a mild soap that won’t leave a residue. (I prefer Dawn dishwashing liquid) The problem with soap is that it’s hard to rinse and can attract more dirt and grime over time. But, honestly, the water/vinegar mixture works great and the smell of vinegar will evaporate.
- Here is a simple recipe for a DIY Spring Cleaning Spray
- NOTE: If you’re working on the fridge and freezer at the same time, I usually do the dry foods/pantry foods first. Then, once that’s done and put away, I move on the refrigerator. Once that’s clean and organized, I do the freezer. But I don’t do all three spaces at the same time.
Cleaning the Pantry
- If you have a larger pantry, I suggest you set up a table where you can put everything on while you clean. I use my kitchen table as well as a folding card table because I need the space. Ideally, you want all the food out of the cabinets before you clean so you can determine if you have multiples, or if you have two open packages of the same thing. This also allows you to see everything at once which makes it easier to rearrange your space as you clean.
- Now that all the food is out, check expiration dates and toss anything that is too old. Clean anything (like jars, cans, etc) that has drips on the side or bottoms. Toss food you no longer need or donate unopened food that you won’t eat. If you need to, put foods in new containers (like flour and sugar) so they last longer. I put pasta into glass jars because it prevents bugs from getting into cardboard boxes
- Once all the remaining food is in clean containers, organize it according to type. Baking ingredients, canned goods, pasta, etc.
- When everything is organized by type, evaluate the space you have. Give yourself permission to move things around. If you keep you baking goods in a lower cabinet, but need more space, move it to the soup/pasta cabinet. It’s so easy to get into a rut when it comes to food storage, but with everything out of the pantry now is the time to rearrange for more efficiency. The food doesn’t care where it lives!
- It’s time to clean! Wipe down all of the shelves, using a small vacuum if necessary. Wash the cabinet doors, inside and out. If you use drawer liners or shelf paper, check and see if it needs to be replaced.
- For drawers, evaluate if you need new drawer organizers or if the ones you are using still work.
- Once all the shelves and doors are clean, it’s time to move the food back in. Consider using baskets and jars to store foods that come in plastic bags. (plastic bags are susceptible to bug infestations)
- Give yourself time to arrange and rearrange until the placement of the food is as you like it and is efficient for how you cook and/or bake.
- As you replace all the food, check one more time for expired food and for bugs in food that is already open. (I’m thinking flour and pasta, in particular. Pantry moths are hard to get rid of!)
