The first step in pantry organization is to empty the shelves. (It will be worth it. We promise.) Toss anything expired, donate what you don't need, and sort the rest by type. By pulling everything out of the pantry, you can evaluate what you have, which will determine how you configure your storage. Plus, when you eliminate items, you'll free up more space in your pantry.
Decant to save space. Baking supplies stay fresher and store more compactly in clear canisters with tight-fitting lids. Pour a box of cereal into generously sized canisters to maintain freshness.
A set of bleachers for cans and jars shows your whole inventory at a glance, guaranteeing nothing gets lost in the back of the cabinet.
If you have space, store select equipment, such as mixing bowls or baking pans, in the pantry near the baking supplies.
Corral bags of rice and beans in trays with tall sides. Long, narrow trays use the full cabinet depth and slide easily.
Store individually wrapped snacks out of their boxes and in a bin. Organize snacks by type and label each bin.
Group items you use simultaneously in a container, so you just have to pull it out rather than hunt for individual items. For example, corral common baking ingredients -- vanilla, baking powder, baking soda, and salt -- in one basket or tray and cake-decorating ingredients in another.
Place frequently used items at eye level in the pantry. Use floor space for more utilitarian pieces, such as recycling containers and produce bins.
Prevent items from being crushed by corralling them in various containers. Place chips and breads inside baskets. Removable liners make cleanup quick.
Employ lazy Susans to contain jars and bottles in the same category, such as sandwich spreads or vinegars and oils.
See how to pack multiple functions into one small pantry.