I often clean out my freezer and complete a new freezer inventory. It’s not often that I organize all of the canned goods in my kitchen, or completely clean and organize my fridge.
A while back, I printed out a decluttering calendar. It had a task each day of the week, for an entire year (I’m still on January). One of the tasks was to put all of my canned goods on the same shelf. (If any of you do food storage, you know you’ll need more than one shelf!)
I finally got around to doing this task, after procrastinating for a long, long time. I knew it needed to be done, because I had similar foods in several places in my kitchen. For example, I knew I had canned beans in three places!
First, I took all the canned goods of the shelves and sorted them by type. I tossed any that were expired. Above, you can see meats, tomatoes, soups, etc..
I was very surprised at how much cereal we had. Some of it wasn’t even being stored in the kitchen!
I then put items back on the shelves, keeping similar items together. I was able to use a wire stacking shelf to put some smaller cans above jars of pasta sauce. Above, you have pasta sauce, meats, soups, and tomatoes.
Here, you have beans, veggies, sushi materials, gravy mixes, peanut butter, protein powder, and condiments for cooking.
I went ahead and organized my kitchen cupboards as well. I moved my wheat-filled flours and sugars to the top shelf of a cabinet. I also decided to stick my baking food storage up there as well (canned pumpkin, salt, etc.).
Since I was on a roll, I decided to work on the fridge as well. I took everything out, sorted it by type, threw away anything expired, and then gave the empty fridge a very good scrubbing.
I put baking items on the top shelf, with non-wheat items toward the front. Cheese, pasta sauce, salsa, yogurt, and leftovers went on the middle shelf. Eggs, meat, and milk went on the bottom shelf.
The door shelves have condiments organized by type (and size). At the bottom left, you can see where I store my garden seeds.