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Post by mcgee on Sept 9, 2016 14:34:36 GMT -5
We just moved and I have a lot more cabinet space and a pantry so I would like to get rid of my two spice stacks. I recall some of you had some creative ways to store your spices so please share with me. I wish I had one of those skinny pull out spice racks built in but I don't. TIA |
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charley
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Post by charley on Sept 9, 2016 15:46:12 GMT -5
I keep mine in 2 drawers. The baking spices are at the peninsula where I do food prep and the others in a drawer closer to the stove.   |
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Post by wallycat on Sept 9, 2016 15:54:06 GMT -5
![]() I have little jars (container store) that are canning jars (italian i think, not ball) and a neighbor's boyfriend made a great hanging unit I can put them in. I keep them in my walk-in pantry to keep heat/light away from them. |
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Post by Catbatty on Sept 9, 2016 20:27:38 GMT -5
<<<I keep mine in 2 drawers. The baking spices are at the peninsula where I do food prep and the others in a drawer closer to the stove.>>> Yikes! Wonderful. I am envious. Great organization. I will come back here and look at these for inspiration in the future. I so long to be better organized. Mine are mostly all in a drawer that has no depth...lined up...free-moving...no order.  And next to the stove and up on a shelf, I have one of those step shelves where I keep the everyday seasonings that we like the most. (For example: Penzy's Arizona Dreaming, garlic salt and several others.) Most of our herbs are growing on our patio/garden. Out of season, we might buy fresh at store or use the dried ones in the drawer. ONE that we always keep around, air-tight, dried is Mexican Oregano and bay leaves, of course. We use those lots, too. MORE PHOTOS PLEASE. SOoooooo fun!!! Love seeing. Thanks. PS: Charley, do you know who makes/made your cabinets? And if you do, what's your opinion of the brand and/or the configurations that you opted for. Maybe we need to talk about that in Kitchen Equipment? But I sure would like to know what people think of their choices in cabinets and counter tops and door handles (whatever you call those...name escapes me at the moment. We have been trying to decide on stuff like that forever... |
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Post by wallycat on Sept 9, 2016 22:11:21 GMT -5
![]() I'm trying to post a pic of my part of my spice collection. Hitting insert image and trying to copy/paste a JPEG I put on my desktop from picasa.... no can do. sorry...... ![]() |
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Post by Catbatty on Sept 9, 2016 22:34:21 GMT -5
I'm trying to post a pic of my part of my spice collection. Hitting insert image and trying to copy/paste a JPEG I put on my desktop from picasa.... no can do. sorry...... Could it be the size of the photo? Was it here that I saw a size restriction of 400 x 400 pixels max? I saw that somewhere recently... Well, we will know eventually. Charlie did it. So there is a way. I may give it a try myself. Hard to resist a challenge.... <shrug> |
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charley
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Post by charley on Sept 10, 2016 8:43:53 GMT -5
Catbatty, our cabinets were made locally. One of my main criteria was lots of drawers. I don't know why that isn't standard in every kitchen, but it's not. Makes life so much easier.
Wallycat, I couldn't find a way to load pics directly from my computer. I have a Smugmug account and that's where I snagged the ones you see above.
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oceanjasper
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Post by oceanjasper on Sept 10, 2016 13:05:53 GMT -5
I also use the tiny canning jars and use the stickers to label the lid. The spices keep really well. I stack them alphabetically (mostly!) in 2 levels inside a few smaller totes. It's easy to just grab a tote out of the cupboard and pull out the jars. I also have another tote that just has bags of spices for refilling the jars when they are empty.
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Post by Deleted on Sept 10, 2016 18:37:09 GMT -5
In the pantry in a cool dark place. I don't have many dried herbs/spices and a small kitchen, so it works for me. Ikea has all kinds of creative clean line organization solutions. Luv the Swedish basic approach.
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pajaritomt
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Post by pajaritomt on Sept 17, 2016 10:32:14 GMT -5
I,too, keep them in drawers next to the stove. Mine are also arranged semi-alphabetically. Also there are two layers of bottles, lying on their sides. I use Pensey's jars that are the same size as the old Spice Islands bottles. In the heat of battle ( cooking dinner) they sometimes get out or order. Also, I have a third drawer where I keep spices that are in larger containers -- such as bay leaves in a plastic sandwich box, chile peppers of various kinds in various sizes of jars. It's controlled chaos, but I am lucky that I have lots of drawer space.
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wineandcheese
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Post by wineandcheese on Sept 17, 2016 12:28:47 GMT -5
I have wire spice racks mounted on the door in my pantry. That takes care of most, but I also have two bins in a cabinet next to the stove - one for baking spices/extracts and one for seasoning blends and some larger bottles that won't fit in the racks.
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Post by mrswaz on Sept 17, 2016 21:27:41 GMT -5
Let's see... I store my spices in a drawer by the sink. On those stair-step organizers on top of my fridge, in my freezer, in a spice rack on the wall, on the counter next to the stove (salt, pepper and whatever the all-purpose spice blend is in current favor) and wedged into shelves in my pantry.
Literally, they are everywhere. No one place is big enough, and really there is some method to my madness. Frequently used spices go on the spice rack and on the fridge. Big bags from Penzey's go in the freezer. Everything I use in canning goes in the drawer by the sink, all the curry spices are in a tupperware container in the pantry, and anything else is on shelves in the pantry. I really do remember what spice is where and what I need to purchase.
Despite that, I am planning a big pantry clean out and reorganization soon. That may change how I store some of the spices.
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Gail
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Post by Gail on Sept 18, 2016 18:29:53 GMT -5
I am hoping to get some inspiration here as well. When we remodeled the kitchen in 1991, the contractor arranged a nifty set up for my spices. Basically, it's like spice bleachers, if that makes any sense: rows and rows for my little bottles and canisters-- and for a person who has a moderate number of spices, it's great. Unfortunately, during the 25 years since the remodel, my herbs and spices have been madly reproducing like bunnies. In addition to aforementioned cabinet, they now occupy fully half of a two-shelf under-counter cabinet I refer to as my pantry, and a pull out drawer where I keep all my baking paraphernalia. Beside some alternate storage, I need some sort of herb and spice contraceptives. This has got to stop!
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Post by mcgee on Sept 22, 2016 17:10:00 GMT -5
Thanks for all the responses. For now I have put my spices in two side-by-side drawers next to my oven. I like it soooo much better than the Spice Stacks. Thank you, thank you for the suggestions. Now I need someone to come in and organize my cupboards. I'm just not happy with where I have put everything.
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Post by beth on Sept 25, 2016 20:04:45 GMT -5
I have had many different approaches, sepending on the size and coniguration of my kitchen, but my favorite is what I have now -- a drawer like the one in the third post in this link. It is the easiest and fit the most -- even better than the full length back of a door rack DH built for me, thought I do store larger tins of rubs and such in a pantry pullout (a couple of really tall ones) or the cabinet above my spice drawer with my baking extracts, sprinkles and such. ths.gardenweb.com/discussions/2468338/how-do-you-store-a-large-collection-of-spices?n=136 |
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And next to the stove and up on a shelf, I have one of those step shelves where I keep the everyday seasonings that we like the most. (For example: Penzy's Arizona Dreaming, garlic salt and several others.) Most of our herbs are growing on our patio/garden. Out of season, we might buy fresh at store or use the dried ones in the drawer. ONE that we always keep around, air-tight, dried is Mexican Oregano and bay leaves, of course. We use those lots, too. MORE PHOTOS PLEASE. SOoooooo fun!!! Love seeing. Thanks.
