Gut the shelves
The first step in your pantry overhaul, emptying the shelves, is the most liberating. Now is your chance to get rid of every speck of dirt on every can that’s ever discouraged you from making a meal at home. First, assemble your anti-grime arsenal: a bucket of warm, soapy water, a clean rag, and a trash bag. Now get in there and scour that pantry!

Be ruthless: toss any bulging and/or rusty cans (do not taste their contents to determine whether they’re edible, or you may wind up with food poisoning). Slight dents that are not near the rim or seam are acceptable. If you’re unclear about what might have gone bad, keep in mind that high acid foods (tomatoes, vinegar, and kraut) keep about eighteen months, while low-acid foods (veggies except asparagus and beets) last three years. Multiples of certain items can be set aside for emergency rations.

Should you find pesky weevils squirming in your flour, you have two options: either throw it out (the sissy approach, if you ask me) or freeze it for 48 hours. This will kill any remaining critters, and the extra protein, believe it or not, won’t hurt you a bit.

Once you’ve weeded out all rank and offensive foodstuffs, scrub the shelves well with a strong but eco-friendly cleaner such as Method. Wipe down the walls and mop the floor as well. Any lingering dust and crumbs will perpetuate mold, cause nasty odors, and invite pests.