Storing long-shelf-life food in the kitchen

[VaguelySensible]

How do you fo it? I'm never satisfied with my solutions.

I don't like storing dry foods that come in plastic bags, like rice and other dry grains/beans, in their bags. The bags are never reliably resealable, and once they're open they split easily. So I decant into storage jars and tubs. But you can't just top up when they run low, as then the dregs of the previous purchase don't get used up and can get stale. So I always end up with a new pack waiting ready to decant into the jar once the old one is used up, which means I need twice as much storage space.

Any suggestions? How do you do it?

I usually let the tub run dry and then panic buy a new pack. I don't store it in readiness.

Tubs that fill from the top and dispense from the bottom

Tubs that fill from the top and dispense from the bottom

Genius!

Link?

Something a bit like this

www.amazon.co.uk/dispenser-Airtight-Container-Dispenser-Breakfast/dp/B07958Y5R7/ref=sr_1_15?keywords=Dry+food+dispenser&tag=mumsnetforu03-21&qid=1574890324&sr=8-15

But mine are a bit plainer. I was given them by a relative who didn't want them anymore so no idea where they came from.

I use various sized Kilner jars on shelves to store pulses, pasta, rice etc. It looks good & keeps everything dry, fresh & bug free

When you’re ready to refill pour what remains of the old jar into a large lipped jug (Eg: the Pyrex ones). Fill the jar with the new produce and then pour the older stuff back in on top. That way the old stuff gets used up first. A slight faff but only takes an extra minute or so.

Oh @mynewbear has it!!

This bugs me immensely