So month two of BHG's month-by-month storage plan is to conquer your kitchen. Here's the strategy. If you missed month one - January, you can see the home office storage plan in my previous post.
Sort and Label. Evaluate all pantry items. Toss everything that's expired and give away everything you didn't use in the last year. (Write today's date on every item so you'll know next year if you actually used each item.) Put items back in pantry and label shelves.
oh...an organized pantry is a BEAUTIFUL thing
via Real Simple
One cannot have too many jars and canisters. Looks better and keeps food fresher than boxes and bags. I will cut off the label on the box and tape it to the lid of a jar if it's something I might have trouble identifying later.
via PrettyShabby on Flickr
Keep a clipboard in your pantry to jot down any staples you are running low on.
via Martha Stewart
Outfit a Drawer. Double the storage capacity inside a cabinet by adding freestanding wire shelves. Measure your cabinet interiors before heading to the home center or choose expandable shelves. Include riser-style inserts for small items such as spices or glassware.
Utilize Cabinet Doors. Evaluate the interior of every cabinet door and determine whether you can use the space to store spices, loose recipes, paper towels, or utensils. Add shallow shelves, racks, wall-mount pouches, and magnetic or cork boards.
2 above via BHG
Add Hooks. Install a utensil bar or metal grid above or beside your stove. Dangle five to eight frequently used utensils from S-hooks. Include a small wire basket to hold salt, pepper, cooking spray, and oil.
2 above via BHG
Go to BHG to see the upcoming/past months' storage plans.