So, I cut 2 more legs at 5.5 inches this time. After nailing them to the next shelf, I again fit this shelf in place. Then I put another jar on that shelf and measured for the next shelf’s legs. These I cut at 8 inches and attached to the next shelf.
For my last, highest shelf, I measured to make sure there was room for the width of my last legs. I had exactly 3 inches left in the depth of my cupboard, so my 1×3 board worked perfectly to keep all my shelves tightly in place. I cut these last legs at 11 inches, then attached them to that widest shelf.
To fit this last shelf in place, I had to take out the other shelves. I placed that tallest shelf against the back of the cupboard, then replaced each of the other shelves.
Step 4: Arrange spice jars. Because there was empty space under these shelves, I decided to store our doubles and least-used spices there. These are still easy to see behind the lowest shelf, so hopefully we’ll notice they’re there. 🙄
Following my plan, I put the littlest containers under the first shelf, then the medium-sized jars on the next shelves, then the biggest containers on the back shelf. I’m sure we’ll rearrange them as we cook (and “ruin” each other’s system), but it’s certainly easier now to see everything at once without having to move anything!
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