Pantry makeover: Put your cupboards back in order

Getting your home back in order after flooding, wind damage or any other calamity is imperative. But you can think of this project as a way to start fresh, especially where the kitchen is concerned.

If you find your cupboards and pantry in disarray, now’s the perfect opportunity to reassess what you need and reorganize what you have. Go into the replenishing and restocking of your kitchen essentials with a new direction: one that that embraces less clutter and emphasizes neat, tidy order. In other words, the way you always wanted your cupboards and kitchen to be but never had the time or inclination to tackle.

Think like the editors of Food52.com: “Take care of your pantry and it will take care of you.” Here are some tips:

When in doubt, throw it out

If you’re wondering about the health of any jarred items; cereal, pasta or grains stored in plastic containers; your yeasts, baking sodas or baking powders — better to toss them and start anew. Sugar, coffee, nuts, chocolate, flour — if exposed to any moisture or humid environments, get rid of them.

Spruce up your spice rack

There’s a common belief that spices never go bad, they just lose their potency (flavor). But who wants weak cinnamon, wan rosemary or meek cumin? According to McCormick, ground spices are good for two to three years; dried herbs for one to three years; whole spices four years; seasoning blends one to two years. If you’re like most casual home cooks chances are you have a cabinet full of spices that are much older than that, especially if you’re not sure when you bought them. Unless you’re sure, start with new spices. And once you have that new lineup, be sure they are in airtight containers and kept away from heat and light. Never store them by the window or the oven.

Able to label

Ever go into your freezer and look at the Ziploc bags and containers holding mystery meats, stews and sauces? Your pantry can fall into the same trap if you’re not careful. It doesn’t hurt to label your plastic containers of beans, pasta, rice and other grains, even if you can see what’s inside them. And while you’re at it, putting a date on containers is good, too. Just take a piece of masking tape and write down the date. You might think twice about using those raisins, nuts or chocolate chips if you find they’re a couple years old. Product placement

You’ve washed down all your shelves and cabinets. They’re clean and ready to accept new tenants. Now’s the time to think about the placement of cans, jars, bottles and containers on the shelf. Think first about how you use your cabinets — you want to see what you’re dealing with and have easy access. Consider maximizing your space using risers that will double the capacity of your cupboards. Order is the order of the day.

Spread the wealth

In assessing your new cupboards and pantry, consider downsizing your inventory. Do you really need 10 cans of chickpeas? While putting your food storage space back together again you might want to donate canned and non-perishable foods to a shelter or food bank.