It’s Spring, so the birds are chirping and the flowers are blooming. Many people think of spring as a fresh start, so what better time for cleaning and tidying up the home. Use this time to clean out the kitchen cabinets and pantry or other food storage locations in the home.
Organizing:
How do you use your pantry or food storage location?
- Before cleaning out the pantry, take a second to think of how your household uses the pantry and how the household may need it to function. Is it an area where food and cooking equipment is stored? Is it a space that is used daily?
How the pantry is used may help you plan how to organize it and the way in which you want to store your dry goods and cooking equipment. For example, if the pantry is used daily, are the foods and equipment easy to access?
Cleaning:
- Getting started - Take everything out of the pantry. Get rid of extra containers and items that can be thrown out, such as damaged or old extra leftover containers.
Vacuum and/or dust the shelves and any other appliances in the pantry. - If you don’t have time, clean shelf-by-shelf over the course of a week or month.
Fresh & Safe Foods:
- Try First In First Out (FIFO) - This is a term used in the food business where newer food of the same item is kept in the back so the older food is used first. A can of green beans bought in January should be placed in front of a can of green beans bought in February. It’s important to use older items first for quality.
- Keep foods fresh and easy to see by using clear airtight containers. Keeping crackers and other foods in an airtight container will help keep the flavors and quality of the food from going stale. Clear containers also make foods easier to see, so you can remember what you have. If you are unable to use separate containers, seal bags and boxes with “chip clips” rubber bands or tape to make food last longer and ensure freshness.
- Leave cleaning chemicals out of the pantry so they do not accidentally spill onto foods.
Remember:
- Dark: Store pantry items out of direct sunlight, which causes food to discolor over time.
- Cool: Temperatures should be between 50-70 degrees Fahrenheit.
- Keep out: Bugs, pests, household animals, and cleaning chemicals.
- Throw out: Bulging or swelling cans or chew marks in packaging-signs of unsafe food.
Try these free resources to help keep track of what is in the pantry and how long it can be kept for quality and safety.
