Stump the Organizer Saturday! Organize Spice and Mix Packets

No, my calendar didn’t break. Unfortunately, I had a bit of the flu this weekend and really could not do anything beyond an “autopilot” mentality. Thank goodness for vitamin C.

This week’s question comes from Dianne who poses “How can I organize spice and mix packets? I use a lot of Homemade Gourmet because my sister sells it. I have other mixes too. It drives me crazy when I can’t find what I want or I forget what I have. I tried a basket but it took to long to find things – if I could. I found a wire basket at Walmart (I think) but it is too small and I would need to get a lot of them to screw onto the cabinet door.“ Dianne added later that she has soup, appetizer, seasoning, dinner, and desert packets. She wasn’t sure how many she has for each category. Of all the categories, the seasoning packets are the smallest.

The first step is to sort the mixes into categories. Dianne named the categories so these are perfect to use for sorting. Another possible way to sort might be sweet versus savory. The latter might work for a smaller collection.

While you are sorting, toss out anything that is expired or you have decided you do not like.

Look at the physical size of each sorted category. Will a shoebox accommodate the collection or is something smaller better? The Container Store has different sizes of shoeboxes. I love using translucent containers for the visibility of the contents. Use a separate container for each category and toss the lids. If using a shoebox without its lid makes you really nervous, then sit the bottom of the box on the lid. A little double-sided tape will attach the lid to the bottom of the box. Label the narrow end of the box with the name of the category, and set the mixes in each box as though they were index cards. Alphabetizing the mixes will provide very fast access to a specific mix. Alphabetize by the general name of the thing rather than the exact name. For example, file the potato soup mix as “potato soup” rather than “Auntie Helen’s Creamy Potato Soup” because you will think “potato soup” rather than the exact name when you want it.

Cut out some poster board or cardboard to create dividers for each box. The width of the divider should be the same as the box. The height of the divider should be a little taller than the packets. Use a card for a range of the alphabet - A through E, for instance – to reduce the number of cards you need to make. Crafty folks will enjoy decorating the cards. It may be constructive to appoint a specific color to each set of cards – red for seasonings, for example.

I hope these ideas help you bring order to your mix collection. Dianne has nominated the Alzheimer’s Society for the end of year charity drawing.
Please send your questions for Stump the Organizer Saturday to Denise@ClearSpaces.org. Include the name of your favorite charity for our December 30th drawing for a donation. The winner of the drawing will be posted on the blog on December 31.

If Your Spice Tin Has Rust It’s Time To Toss It

Has spring inspired you to begin a few spring-cleaning projects? While you are in your kitchen, take a look at what is lurking on your spice shelf. Spices can sit benignly on the shelf for years. They really don’t spoil per say, but they do get old.

Identifying old spices is easy if the manufacturer has stamped a “Best By” date on the side or the bottom of the jar. Instead of a “Best By” date you may find a product code on the jar itself – this is not the number on the label by the UPC. Product codes can be translated into manufactured dates on some of the company sites.

McCormick uses both the “Best By” date and the product code. The McCormick website (www.mccormick.com/Spices101/) has an abundance of fun information about spices and herbs. Plus there’s a gadget that allows you to enter the product code along with the city of manufacture to get a manufacturing date. Durkee’s website (www.durkee.com/homeuse/) has an FAQ page that tells you how to translate their product code into a manufacturing date. If you are in the Greater St. Louis Area and buy Schnuck’s store brand spices, you can figure out the pack date with the algorithm they kindly provided to me.

The first number is the year.
The letter represents the month, where “A” is January and “M” is December
The next two numbers is the day of the month.
The last letter represents the shift.

So Schnucks would represent April 1, 2009 (first shift) as 9D01A.

In the absence of “Best By” dates use the guideline below for freshness.

Ground Spices 2-3 years
Whole Spices 3-4 years
Blends 1-2 years
Herbs 1-3 years
Extracts 4 years – except for vanilla extract which lasts indefinitely

If the label is faded or there is rust on the tin, odds are your spice is way past its prime. If you use your own spice jars you will need to rely on the signs of aging: faded color, lack of aroma, and diminished flavor.

Toss old spices but before you rush out and replace them, consider if they are really needed. After all, the spice got old because you did not use it very often.

To make your life a little easier going forward, use an indelible marker to put an expiration date on your new spice bottles. I use “exp” before the date so I know it’s an expiration date. If you fill your own spice bottles, put a piece of tape on the bottom of the bottle before writing the expiration date on it. Spice Islands provides a spice registry on their website (www.spiceislands.com). Enter the product code in the registry and the site will return the “Best By” date. Additionally, the site accumulates the names of every spice you enter in your own spice library. In one glance you can see your entire inventory of Spice Islands spices, and quickly peruse the recipes that use your inventory.

With age spices lose their flavor, aroma, color and vibrancy. Do you really want to add dusty flavor to food that you worked hard to bring to the table? Purge your old spices and herbs, and your taste buds will thank you.