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”