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A well-organized pantry means you’ll always know what materials you have on hand.
- Assess the contents. Start by taking stock of what you’ve got. Past its prime? Throw it out. Never going to use it? Donate it.
- Store foods systematically. Canisters of flour, bottles of cooking oil, and common canned foods should be at waist level for easiest access. Less frequently
used canned goods should be stacked on lower shelves with labels facing you. Lightweight items, such as cereals and pasta,
are perfect for high shelves.
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- Choose the right containers. Glass is convenient because it can be microwaved, refrigerated, and cleaned in a dishwasher, but, of course, it’s breakable.
Choose glass containers with rubber seals to lock in freshness. If you opt for plastic, buy containers free of Bisphenol A
(BPA), a chemical used in many polycarbonate plastics that may migrate from containers to food (types 3 and 7 plastics may
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