Making a Pantry - Mothering Forums

Thread Tools
#1 of 9 Old 06-04-2007, 01:48 PM - Thread Starter
beka1977's Avatar
Join Date: Jul 2004
Posts: 865
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I am trying to entirely rethink our food situation over here. We are now members of a CSA so we get a weekly box of fruit, veggies, and eggs. I want to switch to local foods including meat, so I assume that is going to require planning ahead and freezing. I want to use as much as we buy/get and have very little waste. I want to use whole foods, and cook from "scratch".

In short I want a pantry in the traditional sense - canned goods from our garden, and dry goods.

Can you tell me what specific dry goods you keep? I have a zillion little bags of different bits of flour left over from various baking projects - but I am looking to move to large glass canisters of a variety of grains.

Please give me suggestions on how to move from where we are now - some processed, some fresh, not great planning, almost no frozen... to where I want to be. While I fantasize about being a farm wife, I was raised in a Skippy PB and Wonder Bread kind of house, so I need some training!
beka1977 is offline  
Sponsored Links
#2 of 9 Old 06-04-2007, 07:21 PM
MaraB's Avatar
Join Date: May 2007
Posts: 100
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Wow Beka, seems like you have a job ahead of you! I really don't know what I say will be of benefit to you, because I use way too many convenience (read that not that good for you) foods. I'd love to have a garden and eat fresh veggies, but we don't own the property we're living on, so it's not an option.

I would say that you should have canisters for flour - two - one for self-rising and one for all-purpose; sugar - if you use it; a couple for beans and noodles and whole grains, and one for tea/coffee (or two if you drink both). Then, I would think the things that you can't grow, would need to be kept in a cabinet/pantry of some sort.

When freezing, make sure you mark the date the item was put into the freezer so you know which item needs to be used first. Then, I'd suggest storing like items together to make things easier to find.

I hope some of this helps.
MaraB is offline  
#3 of 9 Old 06-05-2007, 09:33 AM
Malva's Avatar
Join Date: Nov 2005
Location: Canada
Posts: 1,698
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
From the top of my head, some things we keep at all times:

I keep on a shelf at hand:
Whole wheat hard flour
Unbleached all purpose flour
Oat flakes
Brown sugar
Granulated sugar
Basmati rice
My homemade granola
The spice racks, coffee and tea are also nearby.

In the actual pantry:

More flours: Unbleached hard flour (for occasional white bread), whole wheat cake and pastry (a few recipes I make call for it). Cornmeal.

The nuts: Almonds, walnuts, sesame seeds, sunflower seeds, pecans, hazelnuts, pumpkin seeds.

The grain/dry bean type things: Barley, couscous, kidney beans, chickpeas, navy beans, black turtle beans, split peas (I'm forgetting some, that bin is really heavy).

The oils/vinegars: Vegetable oil, extra virgin olive oil, sesame oil, peanut oil, shortening/lard, white vinegar, apple cider vinegar, balsamic vinegar, red wine vinegar, rice vinegar.

The sweet stuff: sweetened condensed milk, graham cracker crumbs, choc chips, skor chips, coconut flakes, icing sugar, two types of cocoa powder, baker's chocolate, vanilla extract, almond extract, molasse, honey, maple syrup, raisins.

Baking things: baking soda, baking powder, cream of tartar, etc.

Pasta: spaguetti, fettucini, pennes, macaroni, soup noodles, lasagna noodles, long macaroni, vermicelli, udon noodles, wide rice noodles, egg noodles. (I'd like to move away from some of those and make them fresh by hand more often. I just need a pasta maker since I can't seem to roll it thin enough by hand.)

We don't keep very many canned goods (but I intend to do alot of home canning this year) aside from diced tomatoes, coconut milk, chicken broth and a couple creams of soup that go in some recipes.

Most things we eat only require a few fresh ingredients mixed with some pantry staples. We're well stocked for baking since we never buy baked goods. Most pantry things I purchase at the bulk store.
Malva is offline  
#4 of 9 Old 06-05-2007, 09:43 AM
BetsyS's Avatar
Join Date: Nov 2004
Location: world of craziness
Posts: 5,307
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I keep many of the things that Malva does.

On my counters, I have all purpose flour (I use white lily--it is more like cake flour than bread flour), sugar, rice, and brown sugar. Everything else is in the pantry.
BetsyS is offline  
#5 of 9 Old 06-05-2007, 01:49 PM - Thread Starter
beka1977's Avatar
Join Date: Jul 2004
Posts: 865
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Okay, this is helping...

I guess that I am really trying to build my supply of basic ingredients, so that when I get our CSA box I can work with what is already in the house. Since I come from a non-cooking background (I'm getting better!) it is hard to know what I need.

keep it coming... :
beka1977 is offline  
#6 of 9 Old 06-05-2007, 01:57 PM
zeldabee's Avatar
Join Date: Aug 2004
Location: Pee Dee Ecks
Posts: 3,947
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
One suggestion I have is to keep an inventory of what you have in your pantry, and the freezer. It makes it easier to plan, and reduces waste. (I only actually follow this advice sporadically.)
zeldabee is offline  
#7 of 9 Old 06-05-2007, 04:45 PM
hvl25's Avatar
Join Date: Jan 2003
Location: Columbus, Ohio
Posts: 1,921
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
my friend is starting her own website to teach people how to do this exact thing.....i need training too: its its still in the beginning stages but all you have to do is register, which is free, and you can email her or send a pm and she will answer you back. the site should be fully up and running by the end of the month. her name is jennifer. hth
hvl25 is offline  
#8 of 9 Old 06-05-2007, 07:27 PM
KariM's Avatar
Join Date: Mar 2004
Location: at the sewing machine (in zone 5A)
Posts: 3,326
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
We keep a lot of foods in our pantry. My eventual goal is to have pantry staples on hand for six months worth of meals.

Off the top of my head we have:

Baking Staples

whole wheat flour
whole wheat pastry flour
bread flour
rye flour
white flour
oat flour
brown sugar
white sugar
confectioners' sugar
maple syrup
vegetable shortening
coconut oil
olive oil
canola oil
baking powder
baking soda
dried apricots
dried apples
dried pineapple (odd health food store purchase - we really don't use them often)
dried cranberries
knox gelatin packets
fruit pectin for jelly making

Nut Butters, Nuts & Seeds

sunflower seeds
mixed nuts
natural peanut butter
sesame seeds
caraway seeds
flax seeds

Meal Staples

home canned chicken stock
home canned beef stock
various home canned homemade soups (turkey, bacon & bean, etc.)
jasmine rice
brown rice
pastas (spaghetti, elbow macaroni, rotini, etc)
canned tuna
canned salmon
canned stewed tomatoes
canned diced tomatoes
tomato paste
canned beans (kidney, red beans, great northern, chick peas)
dried beans (kidney, navy, great northern, pinto, etc)
split peas
home canned pinto beans
dehydrated potato slices

Assorted spices & dried herbs too numerous to detail - but you'd want to base those on your preferences
KariM is offline  
#9 of 9 Old 06-10-2007, 04:17 AM
catnip's Avatar
Join Date: Mar 2002
Location: California
Posts: 2,637
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I have a large, tall shelf in the garage where we keep our pantry foods. The following is my usual "build to" list... what I have when I have just gone shopping.

6 pounds of whole wheat pasta -2 penne, 2 rotelle, 1 linguini, 1 spaghetti
1 case Annies organic whole wheat mac&cheese
3 28oz cans diced tomatoes
3 15 oz cans tomato sauce
3 6 oz cans tomato paste
3 pounds raisins
1 pound pumpkin seeds
3 pounds sunflower seeds
4 16 oz jars peanut butter
12 pints homemade jam
1/2 gallon jars of: brown basmati rice, yellow split peas, garbanzos, green split peas, red beans, white beans, whole wheat couscous, whole wheat macaroni, red and brown lentils, quinoa, garbanzos, polenta
1 gallon jars of black beans, pintos, mixed beans, short grain brown rice, oatmeal, granola
4 cans each black, pinto, red, white and kidney beans
8 cans garbanzo beans
box of Luna and Clif bars
box of low calorie single serving snacks
A few boxes/cans of broth, tofu, premade soup
2 4-packs of shelf stable organic milk (for "emergencies")
2 bottles of blackstrap molasses
3 pounds of honey
Canned milk
Coconut milk
canned pumpkin
A few boxes of cereal, crackers, etc. (I try to keep at least 1 unopened package of O's, triscuts, ryvita, bunnies, graham and TLC's)
1 gallon bags of whole wheat and ww pastry flour are in the freezer with flaxseed meal, wheat germ and powdered milk
2 pounds organic sugar
5 pound bag refined white sugar (mostly for hummingbird food)
I keep a little bit of white flour on hand for sauces and occasional baking
Wheat gluten
corn meal
brown and confectioners sugar
Homemade pancake mix

Spices, teas, a good bottle of olive oil, vinegars, salt, baking soda/powder, a neutral flavor oil like canola or safflower
catnip is offline  

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Online Users: 8,908

20 members and 8,888 guests
Calayvie , Elliedeee , greenemami , happy-mama , IsaFrench , katelove , Kimberly Waller , Leelee3 , mckittre , medicalfun63 , mediment5 , NaturallyKait , pacifiern31 , Patricia Solves , petitepeople123 , RebeccaWo , scaramouche131 , sciencemum , zebra15
Most users ever online was 449,755, 06-25-2014 at 12:21 PM.