It really does not matter how large or small your pantry; to make the most of the space you have, your pantry needs to be effectively organised. You need to be quite ruthless in determining what stays and what goes, and take advantage of storage solutions outside of your home (such as storage at a Fort Knox Storage facility), for items that are used infrequently or really do not belong in your pantry. Here are some great tips how saving space can be quick, easy and budget friendly.

Getting started…

Pull everything out of your pantry

To get really organised, you need to remove the entire contents of the pantry and commit to disposing of everything with an expired use by date. Items that are not out-of-date, but are open and look to be past their best, should go too.

Clean while the pantry is empty

With a completely empty pantry, you have the perfect opportunity to give the space a thorough clean. If drawers are a feature of your pantry, start by vacuuming them out, and then give all surfaces a complete wipe down.

Logically sort and group pantry items

With items still outside of your pantry, sort them into logical groupings, such as flour and baking items, tinned food, pastas, sauces and cereals. Before you return these items to the pantry, think carefully about how they can be best positioned and arranged.

Keep heavy appliances on trays

A great tip that has been practiced for decades, is to sit heavy appliances like food processors and blenders on trays. Doing so makes it easy to slide the appliance from the back of the shelf to the front where it can be more easily lifted out.

Saving space with tins and bottles

In most pantries, tins and bottles can be difficult to store, because of their bulky size and shape. It is now possible to purchase expanding racks for the pantry which are attached under the shelf. You will be adding extra storage and creating a space where all tins are visible and neatly organised.

Use containers for your dry goods

Stop the chaos and loss of space that results from opened boxes and packets falling over in your pantry. It’s far better to empty your dry goods into containers and containers that are clear glass or plastic are preferable, as they make it easier to find particular products.

To optimise space, use square or rectangular containers, rather than round ones which do not fit beside each other quite so well. Use labels for the easy identification of products and ensure that all containers have airtight lids.

Make the most of baskets

Baskets are an invaluable resource in a pantry as they provide a place for all manner of items, from cake sprinkles and food colouring, to garbage bags and aluminium foil. Save space and stay organised with baskets that are clearly labelled and logically arranged.

Generally speaking, space is at a premium in most people’s pantries. It really doesn’t matter how large or small your pantry is, it can be well-organised so that space is maximised and all items can be easily located and used. What are your tips to saving space in the pantry?

Disclosure: This is a sponsored guest post.

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A good kitchen renovation will revolutionise your everyday life. It’s important to do plenty of research before you begin. Explore your options. There are so many different styles and features available, you can check out some kitchen ideas at this website and also by visiting kitchen manufacturers and cabinet makers. You will usually be able to have a firsthand look at different types of cupboards, bench surfaces, splash backs and more. Take your time, ask lots of question and talk to people who have successfully renovated their kitchen.

There are several things you need to consider before you begin renovating your kitchen. Here are five.

What Do You Want From Your Kitchen

This might sound like a really obvious point, but you would be surprised how many people set about renovating their kitchen without having a firm idea of exactly what they want to achieve. Think about why it is that you want to renovate your kitchen. Is it because you don’t have enough bench space? Are you short on places to put everything? Do you find the colour of your kitchen depressing? Do you want your kitchen to be more compact so everything is within easy reach? Or are you just looking for a cosmetic facelift?

When you are very clear about what you don’t like about your current kitchen, you will have a much clearer idea of what you want from your renovations. You will then be able to create a renovation plan and a budget.

Visualise It

Collect samples of materials and colours and try to visualise them in your kitchen. You can get samples of floor coverings, paint colours, tiles and bench and cupboard surfaces. Bring them home and place them in your kitchen. Spend time visualising these colours in your kitchen and make sure you are happy with your choices before you buy.

The Budget

The next serious consideration is your budget. Now that you have a good idea of what you want from your renovations, you need to set about getting pricing. Always get more than one quote and remember that the cheapest is not always the best. Make sure you get your quotes in writing and ensure the price is firm. Price blowouts are common in kitchen renovations, so beware.

The Layout

The layout of your kitchen is a very important consideration. While many renovators get carried away choosing the latest bench tops, they sometimes forget about design. A good kitchen renovation will utilise the space available and make sure your kitchen is highly functional and convenient to use. You need to ensure that there is enough open space for you to move about and work freely in your kitchen. Appliances, like the stove and refrigerator, should be within easy reach.

Appliances

Before you begin your kitchen renovation you should decide upon what type and size of appliances you want. Choosing the best appliance for your needs is an important decision. You may stick with your existing appliances or may take the opportunity to upgrade.

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What Lurks Beneath: 3 Germs Currently Invading Your Kitchen

Our kitchens are an oasis of gastronomic possibilities, witnessing many of our trials, arguments, quiet breakdowns, pondering and failed experiments. They store memories of our lives in their cupboards and drawers, providing a sounding board for our first dessert triumphs or the completion of a 15 minute meal (though it beats me how anyone but Mr Oliver can cook those dishes so quickly), though for all of that, the humble kitchen is still subject to a host of harmful germs. As humanity develops antidotes and disinfectants for absolutely everything, it’s still best to wipe down your bench tops, wash the dishes and dispose of garbage, lest you create a plundering ground for these three bacteria surprises.

E. Coli

You may have heard of E.Coli (or as its mother calls it, eschericha coli), it’s a usually beneficial bacteria alive and kicking butt in the gut of many a mammal, including humans, preventing pathogens from infecting your intestine and assisting in the factory production of Vitamine K2. It sounds like a friendly, happy fellow, no? Ordinarily, you have nothing to fear from the e. coli family, though every unit has a black sheep and the strain O157:H7 (we know him as food poisoning) can have a butt kicking effect on anybody who is unlucky enough to ingest him. There are a few less common distance cousins to worry about, but we’ll focus on the H7 strain for now. Adults and older teenagers can usually shake off the effects of food poisoning completely in five to seven days, by drinking lots of water, eating unobtrusive meals and sleeping a lot; kids and the elderly are a different story, their immune systems are a bit weaker, so keep a close eye on them.

Salmonella

Almost everybody has enjoyed a run-in with the Salmonella strain at least once in their lives; associated with food poisoning (seems to be popular with the pathogenic crowd), salmonella attacks the elderly, young adults, children, adults, everyone really, though the extremity of its symptoms often relies on your current health status. After one recovers from the physical fun that isn’t salmonella (fatigue, vomiting, diarrhoea, dehydration, cramps, fever and headache), the bacteria can still hang around for a matter of weeks in human waste, so rigorous hand-washing after using the toilet is a must. So how does one get salmonella? Chowing down on uncooked eggs, eating raw or badly cooked poultry, dishing out cross contaminated food, petting infected animals or touching hands with someone who doesn’t believe in post-bathroom washing. Salmonella can hang out anywhere really, from your counter tops and utensils, to deep within your dish washer; run the water giant through an empty cycle and clear out any unfriendliness before loading it up again.

Listeria

Considered one of the more serious pathogenic bacteria, listeria causes a bit of hysteria on the hospital floor, due to its invasive nature and truly debilitating effects. Also known as Listeria Monocytogenes, the infection is potentially very harmful, especially to pregnant mothers who run the chance of passing the illness onto their babies in-vitro. Though infection is rare next to e.coli and salmonella, listeria is everywhere in the world, surviving in harsh environments; by chance contamination of food stuffs are humans usually infected. Symptoms don’t pop up straight away, biding their time over a period of time, occasionally only appearing after a couple of months of hibernation; when it does hit, you’ll wish it hadn’t. It’s a hammer throw of fever, child, headaches, stiffness, light sensitivity, confusion, drowsiness, aches and pains, nausea and diarrhoea, and once infected, you’ll have to stay in hospital for a while to get rid of it, hooked up to an IV.
Have I inspired your to give your kitchen a good going over with a bottle of disinfectant and a fresh cloth? Good. Don’t forget to clean out your helpful devices too, that’s a rule that can be followed in all of your rooms from your Kitchens’ dishwasher to your laundries’ washing machine and make sure your fridge is the coldest it can be without freezing its contents.

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