Bladerunner wrote:When I stock up on tins I either take a full unopened tray. They are usually on the top shelf waiting for the shelf stackers to do their bit.
Otherwise I take the the empty trays that they come in and then cling wrap 6 or 12 in the tray depending on the size of the tray. You can buy special cling wrap on rolls for this sort of thing. They come on a roll and slot onto a handle. They are about 6 inches wide.
Then there is no need for shelves as you can stack them quite high with the risk of them falling over.
Obviously the 12 tin trays can be stacked higher without the risk of falling over.
The other advantage is you only need a small amount of floor space like "Unsure" said he has. You only need less than 1 square foot for a 6 tray and you can get at least 10 high before they even start thinking of wobbling. You can put some folded cardboard under the front to make them lean backwards against the wall.
It amazes me how people go for shelving when there is so much wasted space on them. The money spent on shelves could be spent on preps.
Be lucky (and well stacked)
That is fine for a dedicated store room, and a good idea but don't forget your run of the mill kitchen has cupboards for everyday use and these should be utilised to the maximum too. Generally, that will mean storing small quantities of a variety of goods. Hence the stacking problem .
but don't forget your run of the mill kitchen has cupboards for everyday use and these should be utilised to the maximum too. Generally, that will mean storing small quantities of a variety of goods. Hence the stacking problem 
.