Creative solutions

[Duer 157099]

I've got a spice storage problem, and am trying to fix it. The problem is that I have so many spices/herbs in so many places in my kitchen, that I seem to keep buying ones that I already have. I need to consolidate my spice holdings and get organized.

None of the traditional "spice racks" appeal to me, or would work. So, I'm going to create my own solution. In the meantime, though, I'd like to hear how others have addressed this.

So far, I have decided upon the container I want to work with. It's the tin can with a clear cover and a magnetic bottom, like this one:

http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13335656

I got some at Cost Plus today, for the same price as BB&B ($2/ea). I was hoping to find them cheaper in quantity, but even ebay doesn't have them cheaper than that.

I found that a baking sheet could work just fine as the holder -- good use for an old cookie sheet that maybe is getting scratched (teflon coated type, I mean). A thrift store could probably provide a suitable piece of metal to use as a holder. I have a small cookie sheet, rectangle, that holds 15 of these jars just perfectly.

I'm trying to devise a way to make several of these slide in and out of a cabinet (on it's side, like books in a bookcase), but without mounting anything permanently (these are new nice cabinets, don't want to screw or nail or glue).

Like, if I had something like this plate rack:

http://www.target.com/gp/detail.html/602-6555656-5089457?asin=B0009IRMGS&AFID=MSN&LNM=B0009IRMGS
but with removable pegs, or shorter pegs, I could put that in the cabinet and store several of the cookie sheets with spice tins sideways, and they'd slide out.

I was also thinking that one of those magnetic dry erase boards would work too, but the one I have is very large and there's no good space to hang it in the kitchen.

I'll figure it out, but thought it'd be interesting to have a thread where people could post their creative solutions they've come up with for various storage etc issues.

[eleny]

1. I had an awful storage problem

This is what I settled on from Stacks and Stacks online. The plastic expandable shelf.


When I ordered two of them I thought it was too expensive with the shipping. But they fit my shelves perfectly and I'm thrilled to be organized. Everything fits on them. I have both expanded to the maximum width and they are chock full. I got the one with the three tiers.
http://www.stacksandstacks.com/html/10361_spice-rack-expand-a-shelf-spice-bottle-organizer-expandable-multi-tiered-display-system.htm

[Warpy]

2. My 1952 kitchen was designed by a man

and he was more concerned with board foot cost than with cooking or storing or prepping or anything else. Consequently, it's a nightmare to work in.

This is a solution for the spice problem, and I use a LOT of spices. (Medical professionals will recognize some of my containers and get a little queasy, but they're exactly the right size and shape.) The closed doors keep my herbs and spices away from light, and the interior wall keeps them fairly cool in our hot desert summers.

I found the box in a junk store. I've seen similar ones since then, various sizes, all obviously homemade. I just got the nicest one, and it's graced various walls for the last 20 years.

[grasswire]

3. a friend had a solution I admired

She took a shallow drawer next to the stove (where people usually put cooking utensils or pot holders) and stored all her spice jars in it standing up straight, with the name of the spic/herb/seasoning written on the top of the jar or tin. Easily accessible. One glance, and the needed item is at hand.

I don't use that method, but I do simplify a little bit by putting all the items associated with baking or sweet foods on the left side of the cupboard and all the items associated with savory foods on the right side. That helps somewhat.

I buy most spices in the bulk section of a special produce market, and store them in little plastic containers with the name written on top.

[politicat]

4. Okay, I did this. Bought my tins from on online box maker,

here: http://www.sks-bottle.com/340c/SearchIndexMetal.html

(You have to buy a case at a time, but in my case, it was worth it.) I used magnet stripping and velcro on the inside of the cupboard doors, and use china markers to name the tins. (I don't have the see-through ones because with my failing sight, I can't always tell the difference between oregano and parsley. Or whatever. Cinnamon and cayenne, too. Better to read letters than hope I see right.) I've got them on the insides of four doors, they don't get in the way, and when I need to refill the container, I drop it in my work bag and swing by the shop after work. I don't use any cupboard space for spices now. And if I get something that can take a square of velcro - like a tube of anchovy paste or tomato or whatever - it goes on the doors, too.

The velcro backing comes off a bit easier than the magnet, but I've had the strips up for a year and have not damaged the insides of the cupboards.

[troubleinwinter]

5. Maybe this doesn't specifically apply to your situation,

but pretty interesting, nonetheless.

Magnetic additive for paint. http://www1.ecxmall.com/stores/lyt/Search.bok?category=Magnetic%20Paint

Funny, I was at Cost Plus a couple of days ago, eyeing those magnetic cans. And thinking about the inside of my pantry door and magnetic paint.

[Duer 157099]

7. Wow! I never even heard of magnetic paint!

Can you imagine having a whole kitchen painted with that paint? I'd have spice cans all over my walls, lol!

[japple]

6. I use a 2-tier Rubbermaid lazy susan. On the bottom shelf of my

cabinet, I put the one with baking (cinnamon, nutmeg, cardamon, etc.) spices and extracts. On the shelf above, I keep the savory spices/herbs like peppercorns, dried basils, curry powders, etc. I don't use any particular type of container--just whatever they come in. I love the idea of a spice cabinet, though. Wish I had room for one.

[NMDemDist2]

8. ROFL and so it begins......

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=2646

[Duer 157099]

9. LOL, that'll be fun to read through tomorrow

I'm so exhausted... all of my spices are currently sitting on my kitchen table. I dredged the whole kitchen, rounded them all up (and there's alot!) and have started or group them -- I think I had at least 6 containers with whole or ground pepper. I did the unthinkable and dumped a bunch of old spices. I have at least 20 empty containers so far, and I'm not even half way through! This has been so long overdue, I'm glad I'm finally doing it. I think I must have every spice or herb available, ones I've never used ever -- caraway seed, fennel seed, who knows when I'll need it right? :) Tomorrow it continues. And when I finally have all my spices inventoried, then I'm going to search for recipes that use the spices I've never used (lavendar? what can I do with that? And juniper berries?)

[grasswire]

10. mix your lavender with sea salt....

...and rub it all over a roasting chicken. Delicious!

[Duer 157099]

12. Oh! What a great idea!

And I just got some of that Red Hawaiian Sea Salt from Trader Joe's -- that'd be perfect!

[NMDemDist2]

11. a couple of us did a whole kitchen makeover after Kerry lost

we were so depressed we couldn't face politics for a couple months. it took our minds off the state of our nation :cry: