Beans, lentils and pasta I keep in their original packaging. I normally use one whole package at a time, so rarely have an opened package sitting in the cupboard. If I did, I'd put it in a ziploc or storage container.

Rice I transfer to a glass canister.

Flour and sugar, I use large rubbermaid containers like those linked above. I keep a scoop inside each container for scooping the flour/sugar into a measuring cup.

Anonymous wrote:I used to just store flour in their bags but I started baking more and scooping it out became inconvenient. So I recently got a couple of air-tight large plastic bins for the flour. I didn't think of using glass. I wanted containers that could hold an entire bag of flour. Working well so far.

This is why I do it for flours and sugars. For other things I decant only if I've bought from the bins at Whole Foods or Mom's.

Flour I keep in the crisper drawer of the refrigerator. The flour bag is in a big ziplock.
Beans I keep in a Rubbermaid canister. I cook what I need by measurement.
Pasta I keep in a pasta canister. Pasta bugs get into my pantry through pasta bags. They are a b to clean up.
Rice I keep in an airtight pitcher. It's easier to handle and measure. I can pour rice like liquid.
I keep all cereal in cereal Rubbermaid canister.
Our bread stays fresher longer in a Rubbermaid bread keeper.
I also keep cookies, coffee, candy, sugars, tea, coffee creamer, pet food and lots more in Rubbermaid containers.

LOL. My pantry looks like an ad for Rubbermaid and it's organized as hell.

Not mine but close

https://i.pinimg.com/originals/a1/aa/12/a1aa1229c704462c7cb498ace9602ba5.jpg

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have some glass canisters from OXO that I use to store flour and sugar. I just store beans, pasta and rice in the bag/box they come in. I keep rubber bands and twist ties in my junk drawer to seal them up.

Also, you're supposed to store flour in the fridge? I didn't know that. Mine is in the pantry closet.

Yes.

You store flour in the refrigerator. It extends the life span to I believe 2 years, and it also keeps weevils from growing in the flour.

It’s not necessary if you bake often. I go through 5 pounds of flour every 2-3 weeks. Who has flour for 2 years? And weevils? 30+ years of baking and I’ve mever had bugs in my flour. I store it in a ceremic canister on the counter.

I have never had them either.

But my mom always said storing in the fridge prevents weevils

I am middle aged, so perhaps it was more of an issue in her day than it is now.

The cold doesn't prevent weevils from getting into the flour, it prevents the eggs that are already there from HATCHING.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have some glass canisters from OXO that I use to store flour and sugar. I just store beans, pasta and rice in the bag/box they come in. I keep rubber bands and twist ties in my junk drawer to seal them up.

Also, you're supposed to store flour in the fridge? I didn't know that. Mine is in the pantry closet.

Yes.

You store flour in the refrigerator. It extends the life span to I believe 2 years, and it also keeps weevils from growing in the flour.

It’s not necessary if you bake often. I go through 5 pounds of flour every 2-3 weeks. Who has flour for 2 years? And weevils? 30+ years of baking and I’ve mever had bugs in my flour. I store it in a ceremic canister on the counter.

I have never had them either.

But my mom always said storing in the fridge prevents weevils

I am middle aged, so perhaps it was more of an issue in her day than it is now.

I only store whole wheat flour in the refrigerator. I don’t find that I need to for other types of flours, but I do bake often.

I use the big plastic containers for flour and sugar. Beans and pasta I keep in glass containers. When we buy jam or something that comes in a big glass container, I just wash it and use that. More environmental and cheaper than buying glass specifically for storage. I’ve gradually accumulated about a dozen matching glass ones from our favorite brand of jam.

Pasta is in its boxes in the pantry.
Rice and beans and other grains are in screw top glass jars on an open shelf.

Some flours are also in glass jars, but those are the ones that I go through pretty quickly. Other flours are in the freezer.

Nuts are stored in the freezer.

I put the bags of flour, etc inside plastic containers. It's neater for me.

Anonymous wrote:

Anonymous wrote:I have some glass canisters from OXO that I use to store flour and sugar. I just store beans, pasta and rice in the bag/box they come in. I keep rubber bands and twist ties in my junk drawer to seal them up.

Also, you're supposed to store flour in the fridge? I didn't know that. Mine is in the pantry closet.

Yes.

You store flour in the refrigerator. It extends the life span to I believe 2 years, and it also keeps weevils from growing in the flour.

It’s not necessary if you bake often. I go through 5 pounds of flour every 2-3 weeks. Who has flour for 2 years? And weevils? 30+ years of baking and I’ve mever had bugs in my flour. I store it in a ceremic canister on the counter.