A useful pantry staples list covers three jobs: a base (rice, pasta, oats, potatoes), a protein (canned beans, lentils, canned fish, peanut butter) and flavor (oil, vinegar, soy sauce, canned tomatoes, broth, spices). Add a few freezer staples and most nights you can make dinner without a trip to the store.
1. Bases.
Keep two or three your household eats often: rice, pasta, oats, potatoes, tortillas or bread. A base is what turns a can of beans into a meal.
2. Proteins.
Canned beans and lentils, canned tuna, salmon or chicken, and peanut butter all keep on the shelf. Eggs are worth keeping in the refrigerator for the same reason: they become dinner quickly.
3. Flavor lifters.
A few bottles and cans make plain food taste finished: cooking oil, a vinegar, soy sauce, canned tomatoes, broth and a handful of dried herbs and spices you actually use. Our guide to dinner from what you already have shows how base, protein and flavor come together in about 20 minutes.
4. Freezer staples.
Frozen vegetables and fruit, a loaf of bread and portions of cooked rice cover the nights when the fresh food has run out. Label anything you freeze with the date.
| Job | Examples | Turns into |
|---|---|---|
| Base | Rice, pasta, oats, potatoes, tortillas, bread | Bowls, pasta night, tacos, toast |
| Protein | Canned beans, lentils, canned tuna or chicken, peanut butter | Bean tacos, soups, sandwiches |
| Flavor | Oil, vinegar, soy sauce, canned tomatoes, broth, dried herbs and spices | Sauces, soups, stir-fries |
| Freezer | Frozen vegetables, frozen fruit, a loaf of bread, cooked rice portions | Fast sides, smoothies, fried rice |
5. Store it so it lasts.
- Keep canned and other shelf-stable foods in a cool, dry place, ideally below 85°F. Avoid spots above or beside the stove, under the sink or in a damp garage or basement.
- USDA guidance says low-acid canned goods, such as beans, corn and most soups, keep 2 to 5 years on the shelf; high-acid canned goods, such as tomatoes, fruit and juices, keep 12 to 18 months.
- Once opened, move leftovers into a clean container in the refrigerator. Use low-acid foods within 3 to 4 days and high-acid foods within 5 to 7 days.
- Put new cans behind older ones so the oldest get used first. For dented, rusted or hissing cans, follow the USDA guidance linked below.
6. Keep the list current.
Tape the list inside a cupboard door and check it before you write the week’s grocery list. When something runs out, add it to the list right away. Our weekly meal planner has room for pantry notes next to the dinners, and our free grocery list template organizes them by store aisle.
Questions people ask
What should every pantry have?
At least one base, one shelf-stable protein and a few flavor items: for example rice or pasta, canned beans, canned tomatoes, broth, oil and salt. With those, you can make several simple dinners.
How long do canned goods last?
According to USDA guidance, low-acid canned foods such as beans and corn keep 2 to 5 years, and high-acid foods such as tomatoes and fruit keep 12 to 18 months, when stored in a cool, dry place.
Which pantry staples make the most dinners?
Rice or pasta, canned beans, canned tomatoes and broth go furthest, especially with eggs from the refrigerator and a bag of frozen vegetables. Our family meal ideas with toddlers use many of them.
Plan the week from the pantry
Check the shelves first, then write the dinners and the few things you need on the free printable weekly meal planner.
A short pantry list you actually use beats a long one you never check.
Sources and limits
This guide is about organizing food at home. It doesn’t give nutrition, diet or allergy advice; for those questions, talk with a doctor or registered dietitian.
We checked following our editorial review process. this guide against the sources below on . These organizations have not reviewed or endorsed it, and it has not been reviewed by a clinician.