Pantry Inventory December 2012

Using resources wisely (time, money, food) is one area of my life that is important to me. Keeping a well-stocked pantry is one important tool toward this goal. Pantry staples, specifically geared towards your family is helpful for good kitchen management. From previous posts, my readers know that I subscribe to the Pantry Principle, which you can read about here.

Today I want to share some pictures of my pantry with my readers. We have a very large pantry in a room all by itself. The shelves are made of cedar, which will repel bugs, mold and mildew.  The shelves run from the ceiling down to the floor with the bottom shelf being extra tall for tall items, so the pantry is 8 feet high. The room is 3 feet wide by 8 feet in length. It can and does hold a lot of food for my family. :)

I've been busy today taking inventory on what foods I have on hand, so I thought I would share my list of foods I have in there along with some pictures with my readers. 

 

Here are most of the foods I have on hand in there. I didn't inventory the spices, although I do try to keep them in some sort of alphabetical order.

Canned Soup

Broccoli and Cheese – 1 can

Cheddar Cheese – 2 cans

Cream of Celery – 1 can

Chicken Noodle – 4 cans

Chicken Broccoli Cheese – 1 can

Chicken & Rice – 4 cans Family Size

Onion Soup Mix – 4 boxes

Vegetable Beef Soup – 3 cans

1 box chicken broth

Tomatoes

Whole Tomatoes – 4 cans

Tomatoes – 3 quarts home canned

Tomatoes – 27 pints home canned

Tomatoes with Green Chilies – 2 cans

Tomato Paste – 2 small cans, 12 large cans

Tomato Sauce – 8 cans

Pizza Sauce – 3 pints home canned

Spaghetti Sauce –2 large bottles

Enchilada Sauce – 4 large cans

Green Chilies – 1 small can

Institutional Cans

Spaghetti Sauce – 1 can

Tomato Sauce – 1 can

Pineapple Tidbits – 1 can

Green Beans – 1 can

Salsa

5 quarts – home canned

3 pints – home canned

3 jars

Canned Fruit

Pumpkin – 3 cans

Pear Halves – 3 cans

Apple Sauce – 4 cans

Peach Halves – 5 - 29 ounce cans

Pineapple – 2 - 20 ounce cans pineapple chunks

Cranberry sauce – 2 cans

Vegetables

Hominy – 1 can

Corn – 2 cans

Creamed Corn – 2 cans

Green Beans – 9 cans, 6 French

Chop Suey – 1 large can, 2 small cans, 1 water chestnuts

Peas – 8 cans, 1 small

Yams – 2 cans

Beets – 2 cans

Mixed Vegetables – 2 cans

Canned Beans

Field Peas – 1 can

Black Eyed Peas – 5 cans
Refried Beans – 2 large cans,

Chili Beans – 7 cans

Miscellaneous

Evaporated Milk – 3 cans

Sweet Condensed – 2 cans

Peanut Butter – 4 jars

Sweet Pickle Relish – 1 quart jar

Pickles – 2 jars

Beef Gravy – 1 can

Chili – 1 can

Canned Meat

Salmon – 4 cans

Tuna – 2 cans

Chicken – 3 cans

Ham – 2 cans

We also keep some food in the dishwasher since we no longer use it for dishes. It has an airtight seal, so there is no chance of any food spoilage there. Here are some pictures and a list of foods I have stored in the dishwasher. 

Instant Potatoes

2 boxes plain

1 box scalloped potatoes

2 Betty Crocker Sour Cream and Chive Mashed Potatoes

Pasta

Spaghetti – 10 boxes

Penne Rigate - 1 bags

Macaroni – 13 boxes

Wacky Mac – 1 bag

Baking Mixes

Snicker doodle Cookie Mixes –1

Brownie Mixes- 2

Pumpkin Bread mix – 1

Chocolate Cake Mixes - 1

Rice

Knorr Rice Sides – 2 Broccoli & Cheddar

White

 1 pound bags – 3

5 pound bags – 1

Brown

1 pound bag – 1

Dried Beans

Soup – 3 bags

Pinto – 3 bags

Black – 1 bag

Lima – 1 bag

Jell-O

Orange – 2

Lime – 2

Miscellaneous

Oats – 18 ounces - 1

Popcorn 1- 2 pound bag

Bread Crumbs – 1

I don't know about you, but I enjoy looking at pictures of other peoples pantries, and I hope you've enjoyed looking at my pantry. If you have any questions please feel free to ask me in the comments section. I'll be glad to answer any questions you might have. :) 

Belinda
© Belinda Richardson and Frugal Workshop, 2012.
“Use it up, wear it out, make it do, do without”