Why do January and cold wintry days make us think of stocking up? Is it to be prepared for the big snow-in, or not wanting to venture out in the cold to shop? Perhaps its the nesting instinct that comes with being inside more as our gardening chores are on hiatus? Whatever the reason, January seems to be my month to take "stock" of my pantry stock.
I am blessed to have a marvelous pantry space in my home and this past year, the FarmGirl Mister built customized shelving and cabinetry for me to my actual specifications, complete with adjustable shelves, a second microwave, bar sink and coffee station! It is wonderful, and I love keeping it stocked.....
The key to stocking a pantry that is purposeful and meets your cooking needs is to have an organized system of storage. I keep like items together in each shelf area, for example:
vegetables and soups occupy a shelf,
tomato sauce, canned tomatoes, sauces, assorted beans occupy a shelf
baking supplies and pastas each have their own space
so at a glance I can see if I have makings required for a selected recipe.....
and though I preferred homemade over boxed, its good to have a supply
on hand to use in a pinch! and course, you need a snack cubbie, ha!
Each time I shop, I try to head to the store with a shopping list, it helps keep me on budget and prevents impulse buying. I also try to devote anywhere from $10 to $25 each trip to pantry items. For example when pasta sauces are on sale for $1.00 a can, I may add five cans to my cart for stocking. The other day I found chicken stock on sale for only .69 cents a can! that was more than 50% off, so I grabbed 10 cans. This made for a nice addition to my pantry.
When stocking your pantry or even cupboards in your kitchen always check expiration dates and store accordingly. Those that expire the soonest to the front and as you go, add new purchases to the back to keep rotating by date to the front.
I try to do the same thing when I am cooking. For example, I made a huge pot of chili for dinner which was enjoyed by my son who was visiting from Colorado! Then I filled a storage container for the refrigerator with portions for two, to use later in the week; the remainder was loaded into gallon size freezer bags for use throughout the next few winter months! [I like the freezer bags because you fill them, squeeze out the air then lay them flat. I then slide them in a second bag for added protection and store them flat in the freezer. They take up much less room that way.] Right now I have several bags of chili, goulash, and chicken and noodles awaiting thaw and heat. The outer bag is clean and ready to use another time, and if you are like me, I turn the used bag inside out and wash it for another use. Please remember to defrost your food item in the refrigerator overnight and transfer to a cooking pan for reheating, do not microwave your food in the freezer bag.
my family loves when the "big" pot comes out, they know to expect
chili, beef stew or some other wonderful 'cook all day' creation.....
There are wonderful books available to guide you on pantry stocking, food storage and keeping a supply on hand. I found this wonderful example at my library's used book store for a $1 and it saves me hundreds of dollars in proper storage examples and great ideas for freezing, canning, and storing.
great books available for just a $1!
So even it you don't have a pantry that looks like this, you can start "stocking up" with whatever space you have. A cupboard, a shelf unit in your laundry room or garage, a closet you can redesign to be your pantry ... put your creative on, and start stocking today!
'til tomorrow,
Stormy
This is a great article by you Stormy. I am very glad that you wrote it, and am looking forward to you next article.
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