A Well Stocked Pantry/Stockpile tips

**dinah** · 08-22-2011, 12:15 PM

Can we talk about what a well stocked pantry would look like? what it would contain? how much to have in order to ensure that items are always fresh? How do you prevent infestations, etc...

i'm hesitant to stock spices and herbs because i've heard that they lose freshness so quickly (like 3 months).

i'm also not sure about things like flour and sugar as we don't use much flour or sugar (i'm not a baker at all) and i worry about them going stale, rancid, or getting bugs.

what about things that come in plastic, like pasta? will daylight/sun go through the plastic and make them go bad quicker?

i've heard that the tetra packs leak after a while (like the stock and juice boxes). has anyone experienced this?

what about drink crystals or soup packages. do crystals go off quickly?

what about temperature? our stock is in our porch which part of the house but lacks a lot of insulation and is dreadfully cold in the winter...but gets hot in the summer. should i move it?

what about shelves? i don't want my shelves to sag. what are the best kind? how wide should each shelf be? i don't want them to be too narrow...but i don't want them to be too wide?

what are all the little tips?

**Contrary Housewife** · 08-22-2011, 03:27 PM

I keep one jar at a time of spices and herbs. I don't worry about them aging. If the flavor fades I just use more of it until I get the flavor I want. I have cloves and allspice that my mother bought 30 years ago and I still use it and it still has flavor.

I keep one or two bags of flour and sugar on hand. I suggest getting a food safe tub for the flour to keep bugs out of it. The only time I have more is around the holidays when I bake huge batches of cookies when baking goods go on sale.

Generally things last longer than you think they do, especially dry goods.

The back porch.... heat is not good, cold is not so bad and may actually help preserve things, unless the room freezes.

How much do you need to stock? How much do you use in a 3 month period? 6 months? A year?

**Cricketlegs** · 08-22-2011, 03:29 PM

I wouldn't put mine on the porch. I think you need a dry regulated temperature all year.

I think that flour is something to not go overboard with but white sugar has a nice shelf life. Corn meal is another item like flour.I keep no more than 4 flours and 2 cornmeals at a time.

Soup in cans and pasta have a long shelf life as such as tuna, other canned goods and box mixes like mac n cheese.

Chocolate chips store well if not to hot and so does cereal but watch your dates!

I suggest you get a large black sharpie and mark the dates in large print that shows from the shelf and remember oldest to newest on the shelf and use what you buy.

Make an inventory sheet of how much you need and how much you have and keep up with it faithfully. It saves you counting every time you go shopping and lets you know what to buy and what NOT to buy.

I got my shelves from walmart a few at a time. Heavy stuff on bottom, lighter stuff as you go up.

**Dancing Lotus** · 08-22-2011, 04:01 PM

It all depends on your families eating habits. I know I can cook up a storm with what I have on hand while many others wouldn't have a clue what to do with what I have.
You say you don't bake at all so I would consider storing some boxed mixes rather then scratch ingredients, just add water type things.

I wouldn't store on the porch or the garage. The temperature changes could make things go bad.

**zakity** · 08-23-2011, 12:11 AM

What to stock up on depends on what your family eats and how fast they go through it.

My family goes through 150 lbs of flour a year. And, if I start baking bread, this will go up. I don't worry about the shelf life because I know it will only last three to four months. We store the flour in two 5 gallon buckets with gamma lids.

We go through about 25 lbs of pinto beans about every two years. I know that dry beans are ok for two years. They are also in a bucket with a gamma lid. Other kinds of beans are bought in smaller amounts and stored in a "misc" bucket with a gamma lid. We only use like four pounds a year of white beans and black beans are a "once in a blue moon" purchase.

Rice and noodles have their own buckets with gamma lids. I buy white rice because, unfortunately, that is the only kind my guys will eat. I know that it will store as long as I need it. We go through about 40 lbs of rice and about 30 lbs of noodles a year. I only buy elbowronis and we have them with everything (spaghetti, white sauces, etc). When the buckets get low, I hit the bulk food store and grab a box of noodles or a bag of rice. They don't tend to have sales on noodles or rice really. If they do have one, I look at my buckets and see if we are low.

**dinah** · 08-23-2011, 09:43 AM

Originally Posted by zakity

Rice and noodles have their own buckets with gamma lids. I buy white rice because, unfortunately, that is the only kind my guys will eat. I know that it will store as long as I need it. We go through about 40 lbs of rice and about 30 lbs of noodles a year. I only buy elbowronis and we have them with everything (spaghetti, white sauces, etc). When the buckets get low, I hit the bulk food store and grab a box of noodles or a bag of rice. They don't tend to have sales on noodles or rice really. If they do have one, I look at my buckets and see if we are low.

what is a gamma lid?

**dinah** · 08-23-2011, 09:50 AM

i will look at moving the stock to the basement. it was just so handy having everything handy on the porch.

**Libby** · 08-23-2011, 09:51 AM

Originally Posted by dinah

what is a gamma lid?

This is what I found when I searched for more info about them too.

https://www.usaemergencysupply.com/e...a_seal_lid.htm

**shp1055** · 08-23-2011, 10:32 AM

You should freeze flour and cornmeal (in the bag they come in) for a week or two so as to prevent "bugs". Also, put bay leaves in the buckets for bug protection. They do not affect the flavor of the flour, meal, sugar etc. Bay leaves can also be put into buckets containing rice or pasta, etc.

Everyone, please chime in here on what they know about the freezing and bay leaves.

thanks!

**zakity** · 08-23-2011, 05:20 PM

Yep, those are gamma lids. They are wonderful things. I have 10 buckets with gamma lids. I could use a few more, but I need to find more food grade buckets.

**frugalfranny** · 08-25-2011, 12:55 AM

You want to "stock" what you use a lot of......and then shop the sales. This will vary, sometimes even to the time of year, depending on what you do.........you stated you are not a baker, but if you do canning you will need other items, etc. etc.

Originally Posted by Contrary Housewife

I have cloves and allspice that my mother bought 30 years ago and I still use it and it still has flavor.

I am glad someone else does this...........but we now have some "chefs" (and SUPPLIERS) out there banging their head against the wall!!!!!!!!!!!!!!!

I pulled one of my mothers spice containers out of the cupboard the other day(think it was mustard) and it had a 39 CENT price stamp on it!!

Originally Posted by dinah

i'm hesitant to stock spices and herbs because i've heard that they lose freshness so quickly (like 3 months).

And they want you to replace it...........but it won't HURT you to use it.

i've heard that the tetra packs leak after a while (like the stock and juice boxes). has anyone experienced this?

I don't buy them...........but soda WILL LEAK........BTDT!!

what about temperature? our stock is in our porch which part of the house but lacks a lot of insulation and is dreadfully cold in the winter...but gets hot in the summer. should i move it?

MOVE IT....................yesterday!! (as other posters stated)

what about shelves? i don't want my shelves to sag. what are the best kind? how wide should each shelf be? i don't want them to be too narrow...but i don't want them to be too wide?

Give some thought to what you will be putting on them.........make sure the leg part.......or whatever supports them is VERY sturdy as they can have a lot of weight on them. Would stay away from wire---unless it was super sturdy stuff with good leg supports.

Don't forget to pay attention to the shelf DEPTH too..........if you will be putting jars on them. Going to take a lot of shelf space if you can only get 'one jar deep' on them.

I am dealing with that right now...........I want a shelf that will hold 3 deep of canning jars..............looks like it 'ain't going to happen'............

**shoiji** · 08-25-2011, 03:10 PM

I have been using plastic stackable shelves to hold my stockpile which contains cans and mason jars. What you stockpile will depend on what you and your family uses. How much you stockpile also depends on what you will use and expiration dates.

One way to control bugs is to place beans, flour, rice, etc. in the freezer over night. Also storing items in mason jars may help. Keeping the shelves clean will also deter any pests.

You may want to move your current stockpile to another location if it is food because of the changes in temperature also it is easier for pests to get to it.

Don't forget that a stockpile can also contain household items such as cleaners, detergent, toilet paper, baggies, etc.

Having a stockpile of items that you use does come in handy. It does take extra money to start one. Have established one and know I am saving since I lowered my grocery bill to $120 it was $150 a month.

I would say to start slow. There is no need to rush. Try to only buy items your family will use and not because of the low cost or because it is free. If it doesn't get use at all then it cost you money and space to store. Now if you believe in giving to food pantries then it is a different story.

**dinah** · 08-25-2011, 03:26 PM

i was thinking i should clarify. where i have my stockpile is part of the house. it was a porch at one time, but has been added into the internal space of the house. it's not an unheated porch, but rather just a poorly insulated part of the house (as is the rest of the house *sigh*).

thanks for all the tips! keep 'em coming!

**NicJean** · 08-29-2011, 04:41 PM

Rather than start buying random 'pantry' items right off, if I could do it over, I'd start with a general list of meals I make, writing down shelf stable ingredients. (If only I had done this first, I wouldn't have three containers of buttermilk powder staring at me from the back of the fridge.) Watching for sales in the ad fliers, I'd add a few of those items when you normally do your grocery shopping. Make your way down the list of things you know you will use, because you already do.
If you are down to your last peanut butter, for example, buy two, and make sure that when it goes on sale, you buy two more (or however much you can use up in a given amount of time). If I had twin 11-yearolds who ate peanut butter sandwiches every day without fail, I know I'd need a lot more. I know a large laundry detergent or a large package of paper towels are going to last me a year, so I only buy more (or at least look for sales) when I'm half used up.
I sometimes write the date purchased on items I don't use as often, and therefore have no concept of time it takes to use up (e.g. sweet pickles, jelly, believe it or not, chocolate chips).
I also have started making my own mixes rather than buying processed foods (including bread, rolls, pancake/biscuit, english muffins, etc.) I keep ingredients for these items, and the mixes, themselves in my pantry - make sure they are well labelled (is it soup mix or bread?).

**dinah** · 08-30-2011, 10:45 AM

i have another question. i've been hesitant to stock up the freezer as i worry about what would happen if the freezer broke or we had a power failure and the stuff thawed. all that money down the drain. how many people stuff up the freezer and how do you get over the fear of spoilage?

Originally Posted by NicJean

Rather than start buying random 'pantry' items right off, if I could do it over, I'd start with a general list of meals I make, writing down shelf stable ingredients. (If only I had done this first, I wouldn't have three containers of buttermilk powder staring at me from the back of the fridge.) Watching for sales in the ad fliers, I'd add a few of those items when you normally do your grocery shopping. Make your way down the list of things you know you will use, because you already do.

i was just thinking the other day that i should do something like this. we do have our top 5 meals that we eat a lot of here.