Apr 10, 2021

At Home More? Cooking More? Stocking Pantry More? Tips From An Almost Lifelong Homemaker

Do you have one designated space that serves as pantry storage?  When we built Hibiscus House I turned a small laundry room into a laundry-Pantry combo. It is small but serves the purpose.

We are all spending more time at home these days and more people are cooking. Today's post is all about stocking the pantry for quick hands-on ingredients that you personally will use for your household.

Once you figure out what you use and run out of the most then you'll know what you need to stock up on.  Even if you're new to cooking you will soon learn what you have to keep shopping for to replenish.

Staples in My Pantry

At a glance, I see replenishment of certain items is needed here.
You can see I use a label maker
It helps me to keep the items running through as used and when they expire

I use Lock & Lock  Airtight Containers 
The ants and weevils don't stand a chance and I'm glad!
We've definitely had an ant problem the last few years!

Dry Goods

  1. Flour All Varieties
  2. Baking Mixes 
  3. Sugar-Assorted
  4. Salt
  5. Pepper - Assorted
  6. Baking Soda
  7. Baking Powder
  8. Corn Starch
  9. Spices - Assorted Overload (Others in Kitchen Cabinets and Drawers)
  10. Rice - Assorted 
  11. Pasta -Assorted
  12. Cereals -Assorted
  13. Tea -Assorted
  14. Coffee
  15. Juice
  16. Hot Chocolate
  17. Lemonade Mixes
  18. Puddings
  19. Gelatin
  20. Packets -Seasoning for Stews Soups Roasts, etc.
  21. Chips -Assorted


  1. Vegetable 
  2. Olive 
  3. Coconut
  4. Lard 
  5. Shortening

Pay no mind to the soup on both levels I've overstocked 

Bottled Jar Goods

  1. Honey
  2. Syrups Assorted Pancake Molasses Corn Syrups
  3. Worchestershire Soy Terriyaki Ketchup Mustards BBQ Other Assorted Sauces
  4. Salad Dressings
  5. Vinegar All Kinds
  6. Juices
  7. Mayonnaise and Miracle Whip
  8. Home Canned Goods

I see spots to replenish 

Canned Goods

  1. Vegetables -Assorted
  2. Fruits -Assorted
  3. Soups and Stews
  4. Meats -Assorted Tuna, Chili, Salmon, etc

Fresh Vegetables

  1. Potatoes -Assorted stored in a cool dark area
  2. Onions -Assorted also stored in a cool dark area
  3. Garlic
Many other vegetables go into the refrigerator so they are in the kitchen.

I keep my fresh fruits in the kitchen itself so that it is available for all to munch on and keep an eye on for freshness.

That reminds me I've been using two vegetable/fruit farm produce companies and will do a product review on them shortly.  They are Misfits and Farmbox Direct.

I'm sure I've missed some things but you get the idea
  • Now Organize according to the product with older dates upfront of course
  • Keep in mind or chart what you have so you can replenish as needed.
  • Try to have a spot for what you will need so when you do use you will see the vacant space
  • Exceptions great sale prices on items you use regularly splurge and temporarily find a spot to place them.  You will be glad you did when you have saved and have more on hand.
  • Know what you have and carry on with quicker hands-on meal preparations.
  • Be aware you will need to organize and clean the pantry at least every couple of weeks to keep it clean in order and easy to use. It is an ongoing chore to keep it.
Our freezer is also in that room but that is a blog post in itself!  

Friends, I hope this helps you as much as it does me!

Hey if nothing else you got a glimpse into my pantry.

What's in your pantry? 


  1. Thanks for the organizing tips. I noticed you have wire shelves too. We have them and everything wants to fall over. I am trying to get Nick to replace them with a flat surface.

    1. I for so long wanted wooden shelving like in my other home but now am resigned to the fact that they are so tall I can see what is on them better. You're right though things do want to fall have to add things under them even if it is a flat box lol. Not pretty but useful.