Pantry Inventory . . . Part I

Moving from the freezer to the pantry inventory. My dream house would have a huge walk in pantry. My current kitchen cabinets are so few that my pantry spills into the dining room. No way to take everything out at once, so I will start with the one shelf containing the bulk of the staples.

Empty it looks like this:

Pantry Shelf Empty

The contents moved up to the counter:

Pantry Shelf Contents

Whole Peeled Tomatoes (28 oz.—2 regular, 1 plum)
Crushed Tomatoes (28 oz.)
Diced Tomatoes (15 oz.—2 regular, 2 petite)
Prego tomato sauce (24 oz—1 chunky garden, 1 tomato basil)
tomato paste (6 oz.)
chicken noodle soup
tomato soup (2)
tuna in olive oil (5 oz.)
black beans (15 oz.—3 cans)
garbanzo beans (15 oz.)
tahini (16 oz.)
refried beans (15 oz.)
diced green chiles (4 oz.—2)
coconut milk (14 oz.—3 cans; 5.6 oz.—1 can)
sweetened condensed milk (14 oz.)
evaporated milk (12 oz.)
pumpkin (15 oz.)
molasses (12 oz.)
corn syrup (reg & Lyle’s Golden)
cake flour
dark chocolate cake mix
angel food cake mix
dream whip (2 envelopes)
cocoa (dutch processed & regular)
jello (strawberry—8 serving; strawberry—4 serving, 2 boxes)
baking soda
pitted dates
tapioca mix
old fashioned oats
graham crackers
brown sugar
powdered sugar
candied ginger (4 oz., 3 containers)
lemon peel
orange peel

Since I wrote down this list and took the pictures, I’ve used the chicken noodle soup, a can of diced green chiles, and today I made chai mix with the sweetened condensed milk.

When I put all the stuff back on the shelf (under the counter) it looks like:

Pantry Shelf

Next: Dry Goods in the Dining Room, Liquid Staples, Flours in the Frig